This Easy Tex Mex Chicken and Zucchini Skillet is bursting with flavor! With juicy chicken, fresh zucchini, and a kick of Tex Mex spices, it’s a one-pan wonder that’s quick to make.
I love how colorful this dish is—perfect for brightening up any dinner table! Plus, less mess means more time to enjoy with family and friends. Yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for lean protein, but chicken thighs work great too! If you’re looking for a quicker option, rotisserie chicken is fantastic here; just shred it and toss it in near the end.
Zucchini: Fresh zucchini adds a nice texture, but you can substitute with yellow squash, bell peppers, or even broccoli if zucchinis aren’t available. They all bring unique flavors to the dish!
Black Beans: If beans aren’t your thing or you’re avoiding legumes, you can swap them out for additional zucchini or corn. Alternatively, kidney beans or pinto beans will work in their place.
Cheese: A Mexican blend cheese adds great flavor, but feel free to use whatever cheese you have on hand—cheddar, Monterey jack, or even pepper jack for a spicy twist!
How Do I Cook the Chicken Perfectly?
Cooking the chicken well is essential for this skillet. Start by ensuring your skillet is hot before adding the oil to get a nice sear. Season the chicken generously for the best flavor. Here’s how:
- Cut chicken into even, bite-sized pieces for uniform cooking.
- Cook in batches if needed, to prevent crowding, which can lead to steaming rather than browning.
- Use a meat thermometer; chicken should reach 165°F (75°C) internally for safety.
Removing the chicken from the skillet while you cook the veggies helps ensure everything stays juicy and avoids overcooking.
What’s the Best Way to Sauté Vegetables?
Sautéing vegetables at the right heat makes all the difference! Follow these steps to get perfectly cooked veggies:
- Don’t rush—medium-high heat helps keep veggies crisp.
- Start with onions and garlic for a delicious base, then add heartier veggies first, like zucchini and bell peppers.
- Stir occasionally and keep an eye on the color; you want them tender but still vibrant!
This method enhances their natural flavors and creates a lovely texture in your dish.
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- Protein: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Veggies: 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- Cheese: 1 cup shredded Mexican blend cheese (or cheddar and Monterey jack)
- Cooking Oil: 1 tbsp olive oil
For Seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeños or hot sauce for extra heat
How Much Time Will You Need?
This tasty dish takes about 30 minutes total to prepare and cook. You’ll spend around 10 minutes chopping and seasoning, and about 20 minutes on the stove. It’s perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Start with the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken pieces and season them with salt, pepper, cumin, chili powder, smoked paprika, onion powder, and garlic powder. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
Using the same skillet, add the diced onions and minced garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant, stirring occasionally.
3. Add the Vegetables:
Now, add the diced zucchini, red bell pepper, and corn kernels to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften but still have a little crunch.
4. Stir in the Beans and Tomatoes:
Mix in the black beans and diced tomatoes, cooking for an additional 2 minutes until everything is heated through and combined nicely.
5. Combine and Melt:
Return the cooked chicken to the skillet, stirring everything together until well mixed. Sprinkle the shredded cheese over the top. Cover the skillet with a lid and let it cook for 2-3 minutes, just until the cheese has melted.
6. Garnish and Serve:
Remove the skillet from the heat, then garnish with chopped fresh cilantro. If you like a bit more heat, add fresh sliced jalapeños or a dash of hot sauce. Serve warm, either on its own or with rice, tortillas, or your favorite Tex Mex sides.
Enjoy this quick, colorful, and flavorful Tex Mex chicken and zucchini skillet dish!
Frequently Asked Questions (FAQ)
Can I Use Frozen Vegetables in This Recipe?
Yes! Frozen vegetables, like corn and even diced zucchini or bell peppers, work great in this dish. Just add them directly to the skillet; they may need an extra minute or two to cook through. Avoid thawing them first, as that can cause them to get mushy.
What Can I Use Instead of Black Beans?
If you’re not a fan of black beans, you can easily substitute them with pinto beans, kidney beans, or even chickpeas. If you want to keep it “bean-free,” just replace them with more diced zucchini or add some cooked quinoa or rice for extra texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through. You might want to sprinkle a little cheese on top and let it melt for extra deliciousness!
Can I Make This Dish Spicier?
Absolutely! To add more heat, use spicy diced tomatoes, add a chopped jalapeño when cooking the veggies, or sprinkle in some crushed red pepper flakes. You can also top it with salsa or hot sauce before serving!
