This Easy Tex Mex Chicken and Zucchini Skillet is a one-pan wonder filled with tender chicken and fresh zucchini, all mixed with yummy spices. It’s packed with flavor and super quick to make!
Hands down, this dish is a time-saver. I whip it up on busy nights, and it feels like a party on my plate. Plus, it’s colorful enough to make anyone smile! 🌟
Key Ingredients & Substitutions
Chicken: I like using boneless skinless thighs for more flavor, but breasts work just fine. If you’re looking for a lighter option, consider using turkey or even tofu for a vegetarian twist.
Zucchini: Fresh zucchini adds a lovely crunch, but if you can’t get it, yellow squash or eggplant can be wonderful substitutes. Just make sure to cut them into similar sizes for even cooking!
Corn: You can use canned, frozen, or fresh corn. If you want a different flavor, try adding black-eyed peas or chickpeas instead for a new taste and extra protein.
Cheese: Mexican blend cheese is my go-to for this recipe, but feel free to swap for cheddar, Monterey Jack, or even a dairy-free cheese if you’re lactose intolerant.
Spices: The chili powder and cumin give great warmth. If you’re out of cayenne, paprika can add some heat as well. Just adjust to your taste!
How Do I Make Sure the Chicken is Cooked Perfectly?
Cooking the chicken correctly is essential for a great dish. Here’s how to do it:
- Make sure to preheat the skillet before adding the chicken, as this helps achieve a nice sear.
- Cook the chicken in a single layer without overcrowding the pan. This way, it browns rather than steams.
- Cut the chicken into uniform pieces to ensure they cook evenly.
- Use a meat thermometer to check for doneness; the chicken should reach 165°F (75°C).
If you want an extra flavor boost, marinate the chicken for 30 minutes with some lime juice and spices before cooking!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional: lime wedges for serving
Time Needed:
This delicious meal takes about 10 minutes to prep and 20 minutes to cook, adding up to just 30 minutes from start to finish! Perfect for busy weeknights when you want something quick yet satisfying.
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces to the skillet. Season it with chili powder, ground cumin, smoked paprika, cayenne pepper (if you like a kick), salt, and pepper. Cook the chicken until it’s nice and brown and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Cook the Onions:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and sauté for about 2-3 minutes until it becomes translucent. This will bring out the flavors!
3. Add the Veggies:
Next, add the minced garlic along with the diced red and yellow bell peppers and zucchini to the skillet. Cook everything together for about 5-7 minutes, stirring occasionally until the veggies are tender but still have a bit of a crunch.
4. Mix in Corn and Beans:
Stir in the corn kernels and black beans. Allow them to cook for an additional 2 minutes just to heat everything through nicely.
5. Combine and Flavor:
Now it’s time to add the cooked chicken back into the skillet. Mix everything together well. Take a moment to taste it and adjust the seasoning with a pinch of salt and more pepper if needed. You’re building flavor here!
6. Melt the Cheese:
Sprinkle the shredded cheese all over the skillet mixture. Cover the skillet with a lid and let it cook for about 2-3 minutes or until you see the cheese melt into gooey perfection.
7. Serve and Enjoy:
Once the cheese is nicely melted, garnish your Tex Mex skillet with freshly chopped cilantro. Serve it hot from the skillet, and don’t forget those lime wedges for a refreshing squeeze on top!
Enjoy your Easy Tex Mex Chicken and Zucchini Skillet as it is, or pair it with warm tortillas, fluffy rice, or a crisp side salad for a complete meal!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Substitute the Chicken for a Different Protein?
Absolutely! You can use turkey, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly—shrimp cook faster, while tofu should be pressed and browned for best results.
What Should I Do if I Have Leftover Skillet Meal?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the skillet over low heat or in the microwave until heated through. Add a splash of water if it seems dry!
How Can I Make This Recipe Spicier?
If you’re looking for extra heat, consider adding more cayenne pepper, or use diced jalapeños or a splash of hot sauce. You can also serve it with a spicy salsa on the side!
Can I Make This Dish Vegetarian?
Yes! Just omit the chicken and use additional beans or lentils for protein. You can also add more vegetables, like mushrooms or spinach, to keep it hearty and satisfying.
