This Easy Tex Mex Chicken and Zucchini Skillet brings exciting flavors together in one pan! Juicy chicken pairs perfectly with tender zucchini and colorful peppers.
You don’t have to worry about tons of dishes afterward—just toss everything in for a quick meal. Trust me, it’s like a fiesta in a skillet! 🎉
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs depending on your preference. I usually go for chicken thighs because they’re juicier. If you’re vegetarian, consider substituting with firm tofu or chickpeas for protein.
Zucchini: This veggie absorbs flavors well and adds a nice texture. If you can’t find zucchini, summer squash or even eggplant can work as substitutes.
Bell Peppers: The red and yellow peppers add sweetness and color. Feel free to use green peppers or even a poblano for a more pronounced taste.
Spices: Chili powder and cumin are key for that Tex Mex flavor. If you want a milder dish, reduce the cayenne or skip it entirely. You can also try taco seasoning if you have it on hand.
Canned Goods: Black beans and corn are great add-ins. If you want to change things up, kidney beans or pinto beans can be swapped in for black beans.
How Do I Get the Chicken Cooked Just Right?
Cooking the chicken properly is crucial for this dish. To ensure it’s juicy and flavorful, follow these steps:
- Cut the chicken into even pieces so they cook evenly.
- Season the chicken well with salt, pepper, and spices early on. This packs in the flavor.
- Cook on medium-high heat to get a nice sear—don’t stir too often so it browns nicely.
- Once cooked through, check internal temperature with a meat thermometer for safety. It should reach 165°F (75°C).
By following these tips, you’ll have perfectly cooked chicken for your skillet dish!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 2 medium zucchinis, chopped into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1/2 cup tomato sauce or salsa
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Tex Mex blend)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Time Needed:
This scrumptious skillet dish requires about 10 minutes to prep and 20 minutes to cook, making it a quick meal in just 30 minutes total! Perfect for a weeknight dinner!
Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Add the diced chicken and season it with salt, pepper, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you’re feeling spicy!). Cook for about 5-7 minutes, or until the chicken is nicely browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the diced onion and minced garlic. Sauté for about 2 minutes until the onion is translucent and fragrant. This will give your dish a wonderful base of flavor.
3. Add the Veggies:
Next, toss in the chopped zucchini, diced bell peppers, corn, and black beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still have a nice crunch. We want them vibrant and tasty!
4. Combine Everything:
Now it’s time to bring everything together! Return the cooked chicken to the skillet and pour in the tomato sauce or salsa. Stir to combine and cook for an additional 2-3 minutes until everything is heated through and mixed well.
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of your skillet mixture. Lower the heat to low and cover the skillet. Let it sit for about 2-3 minutes, just enough time for the cheese to melt beautifully over the dish.
6. Garnish and Serve:
Finally, garnish your luscious Tex Mex skillet with fresh chopped cilantro. Serve with lime wedges on the side for a zesty kick if you like. Enjoy every colorful and flavorful bite!
Happy cooking and enjoy your flavorful, colorful, and easy Tex Mex Chicken and Zucchini Skillet!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite veggies like bell peppers, carrots, or even spinach. Just be mindful of cooking times to ensure everything is tender yet crisp.
How Can I Make This Recipe Healthier?
You can make it healthier by using skinless chicken breasts and reducing the cheese or swapping it for a lower-fat option. Adding more veggies is also a great way to boost the nutrition without compromising flavor!
Can I Make This Dish Vegetarian?
Yes! Substitute the chicken with chickpeas or firm tofu for protein. You can also leave out the chicken entirely and add more beans and veggies for a hearty vegetarian version!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in a skillet or microwave, stirring occasionally to heat evenly. Enjoy your meal again!
