This flavorful Tex Mex chicken and zucchini skillet is a quick and hearty meal. With tender chicken, fresh zucchini, and a kick of spices, it warms you up in no time!
I love how easy it is to cook everything in one pan. Less mess means more time to relax afterward. Plus, the colors are so vibrant, it feels like a fiesta on your plate! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are great for this dish. If you’re in a pinch, you can use pre-cooked rotisserie chicken or even tofu for a vegetarian option.
Zucchini: Zucchini adds a nice texture. If you can’t find zucchini, yellow squash works just as well, or you might try bell peppers for more color and flavor.
Black Beans: These bring protein and a lovely texture. If you’re looking for a different bean, pinto or kidney beans are good substitutes.
Cheese: I prefer shredded Mexican blend cheese for its flavor. If you’re looking for a dairy-free version, try a plant-based cheese or leave it out entirely for a lighter dish.
How Do I Cook the Chicken Perfectly?
Cooking the chicken right is vital for a delicious skillet. Start with medium-high heat to get a nice sear. Use a good amount of spices for flavor. Check that the internal temperature reaches at least 165°F (75°C) to ensure it’s fully cooked through.
- Dice the chicken into small, even pieces for quicker cooking.
- Don’t overcrowd the skillet; cook in batches if necessary.
- Let the chicken brown evenly, giving it enough time on each side before stirring.
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (drained)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Optional: sliced jalapeños or hot sauce for heat
How Much Time Will You Need?
This tasty dish takes about 10 minutes of prep time and roughly 20 minutes of cooking time, making a total of about 30 minutes. It’s perfect for a quick weeknight dinner that everyone will love!
Step-by-Step Instructions:
1. Start with the Chicken:
Heat the olive oil in a large skillet over medium heat. Once hot, add the diced chicken and season it with salt, pepper, chili powder, cumin, smoked paprika, and oregano. Cook until the chicken is nicely browned and cooked through, which should take about 6-8 minutes. Remember to stir occasionally for even cooking!
2. Cook the Aromatics:
Remove the cooked chicken from the skillet and set it aside on a plate. In the same skillet, add a dash more olive oil if needed and toss in the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.
3. Add the Veggies:
Now it’s time to add the chopped zucchini, diced red bell pepper, and corn. Stir everything together and cook until the vegetables start to soften, around 5-6 minutes. The colors should brighten up your skillet!
4. Combine Everything:
Stir in the black beans and drained diced tomatoes, and cook for another 2-3 minutes until everything is heated through. Then, return the cooked chicken to the skillet, mixing everything together evenly.
5. Melt the Cheese:
Sprinkle the shredded cheese over the top of the mixture. Cover the skillet with a lid and let it cook for an additional 2-3 minutes, or until the cheese melts and is bubbly.
6. Final Touches:
Once the cheese is melted, take the skillet off the heat. Garnish your Tex Mex skillet with fresh chopped cilantro for a pop of flavor. Serve warm, and if you like it spicy, add some sliced jalapeños or a splash of hot sauce on the side.
Enjoy this colorful, tasty one-pan Tex Mex dish that’s perfect for a quick weeknight dinner! It’s easy to love with the combination of chicken, veggies, and melted cheese!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and bell peppers are classic choices, you can substitute with other veggies like mushrooms, spinach, or yellow squash. Just be sure to adjust cooking times as needed, depending on the veggies you choose!
How Can I Make This Dish Spicier?
If you want to amp up the heat, try adding sliced jalapeños when cooking the veggies or include a few dashes of your favorite hot sauce. You can also increase the amount of chili powder or use a spicier pepper instead!
Can I Make This Ahead of Time?
Yes, you can prep the ingredients and store them separately in the fridge until you’re ready to cook. Alternatively, you can prepare the whole dish and refrigerate it for up to 3 days. Just reheat it on the stove or in the microwave before serving!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked mixture in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating!
