This colorful Easy Tex Mex Chicken and Zucchini Skillet is packed with tender chicken, fresh zucchini, and zesty spices. It’s a quick dish perfect for busy nights!
You’ll love how everything cooks in one pan—minimal cleanup! I like to top it with cheese and enjoy it with warm tortillas. Yum, right? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this skillet, but feel free to swap them for thighs if you prefer, as they can be juicier. You can also use cooked rotisserie chicken for even quicker prep!
Zucchini: Fresh zucchini adds great texture and nutrients. If you’re out of zucchini, you could use yellow squash or even bell peppers instead, just chop them into similar sizes for even cooking.
Beans: Black beans are a classic here, but kidney beans or pinto beans can also be used. If you’re going for a lighter option, try using chickpeas as a protein source!
Cheese: I love topping this dish with cheddar or a Mexican blend for extra flavor. If you’re dairy-free, nutritional yeast can give a cheesy flavor, or just skip the cheese altogether if you prefer!
How Do I Cook Chicken Perfectly in the Skillet?
Cooking chicken in a skillet can sometimes be tricky, but here’s how to get it right easily:
- Start with a hot skillet! Preheat it on medium-high before adding the olive oil. This helps to sear the chicken nicely.
- Don’t overcrowd the pan. If you add too much chicken, it will steam instead of brown. If needed, cook it in batches.
- Season well! The spices really boost the flavor, so toss that seasoning on evenly.
- Cook until golden. It should take about 5-7 minutes, no need to stir constantly—give it a moment to develop a nice color before flipping.
- Ensure it’s cooked through. Use a meat thermometer; chicken should reach 165°F (74°C) or cut it open to make sure there’s no pink inside.
By following these tips, you’ll have perfectly cooked chicken every time!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
For the Skillet:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 20 minutes of cooking time. So, you can have this flavorful Tex Mex Chicken and Zucchini Skillet ready in just about 30 minutes—perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Olive Oil:
Start by heating the olive oil in a large skillet over medium-high heat. It’s important to get the pan nice and warm so that the chicken can cook evenly and get that lovely brown color.
2. Cook the Chicken:
Add the diced chicken pieces to the skillet. Season with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Cook, stirring occasionally, for about 5-7 minutes until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Onions and Garlic:
In the same skillet, add the diced onion and minced garlic. Sauté for about 2 minutes until the onion is fragrant and just starting to soften. This step adds a lovely base flavor to the dish!
4. Add the Vegetables:
Next, toss in the sliced zucchini, diced bell peppers, corn, and black beans. Stir everything together and cook for about 5 minutes, or until the vegetables are tender and vibrant.
5. Combine with Chicken:
Return the cooked chicken to the skillet and stir everything together. Let it all cook for another 2 minutes to heat through, ensuring delicious flavors mingle.
6. Melt the Cheese (Optional):
If you’re using cheese, sprinkle it evenly over the top of the skillet. Cover the pan with a lid and let the cheese melt for about 2-3 minutes. The result will be gooey and delicious!
7. Garnish and Serve:
Once the cheese is melted, remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side for an extra fresh kick.
8. Dig In:
Enjoy your Easy Tex Mex Chicken and Zucchini Skillet as is, or serve it with warm tortillas for a fun, complete meal. Happy eating!
This dish is quick, flavorful, and packed with fresh ingredients, making it perfect for any weeknight dinner.
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Vegetables in This Recipe?
Absolutely! Frozen corn and diced bell peppers work great. Just add them straight from the freezer, but keep in mind they might release some extra moisture; you may need to cook them a little longer to achieve that tender texture.
What Can I Substitute for Chicken?
If you prefer a meatless option, you can substitute the chicken with chickpeas for protein or use tofu for a vegetarian twist. Just be sure to season it well for added flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of lime juice to freshen it up!
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Other great additions include spinach, mushrooms, or even cauliflower. Just chop them into similar sizes to ensure even cooking!
