This Easy Tex Mex Chicken and Zucchini Skillet is a colorful dish bursting with flavor! Juicy chicken and fresh zucchini cook together in a vibrant mix of spices that’ll make your taste buds dance.
Cooking this is a breeze! I love how it all comes together in one pan—less mess for me to clean up! Plus, it’s healthy and tasty, making it perfect for busy weeknights. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great here for their tenderness and quick cooking time. If you prefer, you can use ground turkey or even diced tofu for a meatless version!
Zucchini: Fresh zucchini adds a nice crunch. If unavailable, bell peppers or yellow squash work well, too. I sometimes mix both for added color!
Black Beans: They add protein and fiber. If you’re looking for other options, chickpeas or pinto beans can be used instead. They’re both delicious!
Cheese: A blend of Mexican cheeses gives great flavor. If you want a lighter option, try reduced-fat cheese, or skip it altogether for a dairy-free meal!
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken just right is crucial for flavor and safety. Here’s how to do it:
- Start with medium heat—high heat may burn the outside before it cooks inside.
- Cut the chicken into even bite-sized pieces to ensure even cooking.
- When the chicken is nicely browned, ensure it reaches an internal temp of 165°F (75°C).
Using a meat thermometer helps to avoid overcooking and adds juiciness! Making it great each time can be simple with these steps!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, sliced or chopped into bite-sized pieces
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup salsa or diced tomatoes with green chilies (optional for sauce)
- 1 cup shredded Mexican blend cheese (or Cheddar and Monterey Jack mix)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This Easy Tex Mex Chicken and Zucchini Skillet takes about 10 minutes to prep and 20-25 minutes to cook, so you can enjoy it in about 30-35 minutes total! Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Stir it all together and cook until the chicken turns golden brown and is cooked through—about 5-7 minutes. Once it’s ready, take the chicken out of the skillet and set it aside on a plate.
2. Cook the Aromatics:
In the same skillet, if it looks a bit dry, add a touch more olive oil. Toss in the chopped onion and minced garlic, sautéing until they soften and smell amazing—about 2-3 minutes. This is where the flavor starts building!
3. Add the Veggies:
Next, add in the sliced zucchini, diced red bell pepper, corn, and black beans. Stir everything together and cook for about 5-6 minutes, allowing the veggies to get tender while still maintaining some crunch. Keep stirring occasionally for even cooking.
4. Combine Everything:
Now, return the cooked chicken to the skillet and add the salsa or diced tomatoes with green chilies if you’re using them. Mix everything well and let it cook for just another 2 minutes to heat through. Your kitchen should smell fantastic!
5. Melt the Cheese:
Sprinkle the shredded cheese evenly across the skillet. Cover with a lid for about 2-3 minutes to let the cheese melt beautifully over the dish.
6. Serve It Up:
Once the cheese is melted and gooey, remove the skillet from the heat. Garnish with fresh cilantro for a burst of flavor. Serve hot on its own, or you can pair it with warm tortillas or over rice for a heartier meal.
This dish is not only quick and easy but also a delightful mix of flavors and colors that the whole family will love. Enjoy your meal!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Vegetables?
Absolutely! Frozen corn or peppers can be easily substituted. Just add them directly to the skillet without thawing first. They may take an extra minute or two to cook through but will work perfectly!
What Can I Substitute for Chicken?
If you’re looking for a meatless option, reduce the chicken and replace it with chickpeas or firm tofu. Tofu should be pressed and cubed for best results. For a leaner meat, try turkey or shredded rotisserie chicken.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of water if needed, to keep it moist!
Can I Make This Dish Spicy?
Sure! You can add diced jalapeños or a dash of cayenne pepper while cooking to spice things up. If you like it even hotter, serve with a drizzle of hot sauce on top!
