This Quick Tex Mex Chicken and Zucchini Skillet is packed with flavor and such a breeze to make! Juicy chicken meets tender zucchini, all topped with spices that give it a fun kick.
I love whipping this up on busy nights since it’s one-pan and cleans up so easily. Plus, it’s perfect for a delightful dinner that everyone at the table will enjoy! 🌮
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken breasts for their quick cooking. You can swap with chicken thighs if you prefer a juicier option. For a meatless version, try swapping in extra beans or some tofu!
Zucchini: Fresh zucchini adds a lovely crunch. If you’re out, yellow squash does the trick too! Other veggies like bell peppers or mushrooms could also work for added flavor.
Corn: Fresh corn is fantastic in this dish, but frozen or canned corn can save time and effort. If you have some on hand, chickpeas make a nice substitute as well.
Spices: The chili powder and cumin give a nice Tex Mex flavor. You can experiment by adding taco seasoning or smoked chipotle powder for a different kick.
Cheese: I recommend shredded Mexican blend cheese for melting goodness. If you’re dairy-free, try using a vegan cheese that melts well, or skip the cheese altogether for a lighter dish!
How Can I Ensure the Chicken is Perfectly Cooked?
Cooking the chicken just right is key to this skillet dish. Here are a few tips to make sure it’s both tender and flavorful.
- Make sure the skillet is hot enough before adding the chicken. This gives it a nice sear.
- Cut the chicken into evenly sized pieces so they cook at the same rate.
- Don’t overcrowd the pan. If needed, cook in batches to avoid steaming.
- Use a meat thermometer! The chicken is perfectly cooked when it reaches 165°F (75°C).
Following these steps will ensure your chicken is juicy and tasty, making the whole dish shine!
Quick Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (can use canned or fresh)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes around 10 minutes to prep and about 15 minutes to cook, making it ready in just about 25 minutes! Perfect for those busy weeknights when you want something quick yet satisfying!
Step-by-Step Instructions:
1. Heat the Skillet:
Begin by heating the olive oil in a large skillet over medium-high heat. Make sure the oil coats the bottom to prevent sticking!
2. Cook the Chicken:
Add the diced chicken to the skillet. Sprinkle with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. You want it to be juicy and starting to caramelize a bit for flavor.
3. Add Veggies:
Next, toss in the diced red bell pepper and corn. Sauté for about 2-3 minutes, letting them get a little tender but still vibrant. The colors will start to shine!
4. Stir in Zucchini and More:
Now, mix in the zucchini slices, black beans, and diced tomatoes. Keep cooking and stirring occasionally for about 4-5 minutes, or until the zucchini is tender yet crisp. This is where all those delicious flavors mingle.
5. Melt the Cheese:
Reduce the heat to low and sprinkle the shredded cheese evenly over the top. Cover your skillet with a lid or some foil, letting it sit for about 2-3 minutes. The cheese will get all melty and gooey—yum!
6. Serve and Enjoy:
Once the cheese is bubbly and melted, remove the skillet from the heat. Garnish with freshly chopped cilantro for a pop of flavor. Serve warm, and if you like, have tortillas, sour cream, or guacamole on the side for a complete Tex Mex feast!
Enjoy this colorful, nutritious, and flavorful Tex Mex skillet that’s ready in under 30 minutes! It’s sure to become a family favorite!
FAQ for Quick Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure it’s completely thawed before cooking. A quick way to thaw is by placing the chicken in a sealed bag and submerging it in cold water. Pat it dry with paper towels before adding to the skillet to prevent excess moisture.
Can I Make This Dish Vegetarian?
Absolutely! To make a vegetarian version, simply omit the chicken and increase the quantity of black beans or add more vegetables like mushrooms or bell peppers. You can also use plant-based chicken substitutes for added protein.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally for even heating.
What Can I Serve This Dish With?
This skillet is delicious on its own, but you can serve it with warm tortillas, rice, or even over a bed of lettuce as a taco salad. Topping with sour cream or guacamole adds a nice creamy touch!
