This Easy Tex Mex Chicken and Zucchini Skillet is packed with flavor! Juicy chicken and fresh zucchini come together with tasty spices for a quick meal that feels like a fiesta on your plate.
You can throw this dish together in no time, and it’s great for busy nights. I love serving it with warm tortillas or rice—perfect for scooping up every last bite! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is great for this recipe. If you’re looking for a quicker option, rotisserie chicken works too! Just shred it and toss it in at the end to warm.
Zucchini: Fresh zucchini adds a nice crunch; you can try yellow squash if it’s what you have on hand. They cook similarly!
Bell Pepper: Red bell pepper offers a sweet flavor, but feel free to use any color bell pepper or even poblano for a bit of heat.
Corn: Canned corn or frozen corn both work great. If you want a fresher taste, you can grill or roast corn on the cob and cut the kernels off.
Cheese: I recommend a Mexican blend cheese for flavor. If you want less cheese, reduce the amount or use a lower-fat option. Dairy-free cheese is also a good substitute!
How Do I Properly Sauté Vegetables Without Overcooking Them?
Sautéing vegetables to just the right tenderness can be tricky. You want them cooked, but still crisp and colorful. Here’s how to do it:
- Start with a hot skillet and olive oil. This helps to quickly cook the surfaces of the veggies.
- Add onions and garlic first, as they need a bit longer to soften. Once aromatic, add your firmer veggies like bell peppers.
- Add zucchini and other softer veggies last, as they cook quicker and you want to keep that great texture.
- Keep the heat at medium-high and stir frequently, so nothing sticks to the bottom and cooks evenly.
For even better results, leave the lid off while cooking to let moisture escape, ensuring veggies don’t steam and turn mushy!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- Chicken: 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Zucchini: 2 medium zucchinis, sliced into half-moons
- Oil: 1 tablespoon olive oil
- Bell Pepper: 1 red bell pepper, diced
- Corn: 1 cup corn kernels (fresh or frozen)
- Black Beans: 1 cup black beans, drained and rinsed
- Tomatoes: 1/2 cup diced tomatoes (canned or fresh)
- Onion: 1 small onion, diced
- Garlic: 2 cloves garlic, minced
- Spices:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Seasoning: Salt and black pepper to taste
- Cheese: 1 cup shredded Mexican blend cheese or cheddar cheese
- Garnish: Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and around 20 minutes of cooking time. You’ll be enjoying it in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chicken pieces. Sprinkle in salt, pepper, chili powder, cumin, smoked paprika, and oregano. Stir occasionally, cooking until the chicken is nicely browned and fully cooked through, which should take about 6-8 minutes.
2. Sauté the Aromatics:
Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes, or until the onions are softened and fragrant.
3. Add the Veggies:
Now, add the diced red bell pepper, zucchini slices, corn kernels, black beans, and diced tomatoes to the skillet. Give everything a good stir and cook for another 5-6 minutes, until the vegetables are tender but still have a nice crispness to them.
4. Combine Chicken with Veggies:
Return the cooked chicken to the skillet and mix everything together well. Taste and adjust seasoning with salt and pepper as needed.
5. Melt the Cheese:
Evenly sprinkle the shredded cheese across the mixture. Cover the skillet with a lid and let it cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Finally, take your skillet off the heat. Garnish with freshly chopped cilantro and enjoy your meal warm! You can serve it with warm tortillas, rice, or your favorite Tex-Mex sides.
Enjoy your flavorful and easy Tex Mex Chicken and Zucchini Skillet!
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite vegetables like bell peppers, spinach, or even mushrooms. Just remember to adjust cooking times based on how quickly they cook!
Is This Recipe Freezable?
Yes! You can freeze leftovers in an airtight container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it back up on the stove or in the microwave.
What Can I Substitute for Chicken?
If you’re looking for a meat alternative, you can use shredded rotisserie chicken, turkey, or even tofu for a vegetarian option. Make sure to adjust cooking times accordingly!
How Can I Make This Dish Spicier?
If you love heat, try adding diced jalapeños or a sprinkle of red pepper flakes along with the spices. You can also serve it with hot sauce on the side for an extra kick!
