This Easy Tex Mex Chicken and Zucchini Skillet is a tasty meal packed with flavor! Juicy chicken, fresh zucchini, and zesty spices come together in one pan.
It’s so simple to make—just toss everything in the skillet and let it cook! Plus, cleaning up is a breeze, leaving you more time to enjoy your delicious dinner!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you’re in a hurry, consider using rotisserie chicken. Just shred it and add it in the last few minutes of cooking—saves time and adds great flavor!
Zucchini: Fresh zucchini is key, but you can swap it for yellow squash or even cauliflower if you prefer. Just ensure the texture is firm enough to hold up during cooking.
Bell Peppers: I used a mix of red and yellow bell peppers for sweetness. If you can’t find them, green bell peppers work fine, or you could use other colorful veggies like diced carrots or chopped spinach.
Cheese: I love using a Mexican blend for added flavor, but if you’re a cheddar fan, feel free to use that instead. For a lighter option, you could try a reduced-fat cheese.
Beans: Black beans add protein and fiber. If you have kidney beans or pinto beans on hand, those are good substitutes too!
How Do You Ensure the Chicken is Cooked Just Right?
Cooking the chicken properly is essential to prevent it from becoming dry. Here’s how to get it perfectly cooked:
- Cut the chicken into uniform, bite-sized pieces to ensure even cooking.
- Cook on medium heat for around 5-7 minutes, stirring often. Don’t rush this step—check that it’s no longer pink inside.
- If you have a meat thermometer, aim for an internal temperature of 165°F (74°C) for safety.
How Can I Enhance the Flavor of the Dish?
To amp up the flavors in your skillet, try these tips:
- Let the spices toast a bit in the oil before adding the chicken. This releases more aroma.
- Consider adding a squeeze of lime juice or some chopped jalapeño for extra zest and a bit of heat.
- Garnish with fresh cilantro for a fresh pop of flavor before serving. It makes a big difference!
Enjoy making this quick and satisfying meal!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, cut into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 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
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This delicious Tex Mex Chicken and Zucchini Skillet will take you about 10 minutes to prepare and around 15 minutes to cook, making it a quick and satisfying meal. In just 25 minutes, you’ll have a hearty, flavor-packed dish ready to serve!
Step-by-Step Instructions:
1. Heat the Skillet:
Start by heating the olive oil in a large skillet over medium heat. This will get it nice and hot so our chicken will cook evenly.
2. Cook the Chicken:
Add your diced chicken to the skillet. Sprinkle it with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Stir everything together and let it cook for about 5-7 minutes. Keep an eye on it, stirring occasionally, until the chicken is fully cooked and lightly browned.
3. Sauté the Aromatics:
Next, toss in the diced onion and minced garlic. Sauté this mixture for about 2 minutes, or until the onion becomes translucent and releases its lovely aroma.
4. Add the Veggies:
Now it’s time to give your dish a colorful boost! Add in the diced red and yellow bell peppers, zucchini, corn, black beans, and diced tomatoes. Cook everything together for another 5-7 minutes. You want the vegetables to be tender but still crisp—just the way we like them!
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of the skillet. Cover the skillet with a lid and let it cook for about 2-3 minutes, just until the cheese melts beautifully.
6. Garnish and Serve:
Remove the skillet from heat and garnish with freshly chopped cilantro for that extra burst of flavor. Serve warm directly from the skillet, and consider pairing it with rice, tortillas, or some creamy avocado slices for a delightful meal!
Enjoy this simple yet flavorful Tex Mex Chicken and Zucchini Skillet! It’s bound to become a new favorite in your weeknight dinner lineup.
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but ensure to thaw it completely first! The best ways to thaw chicken are by leaving it in the refrigerator overnight or using the defrost setting on your microwave. Once thawed, dice it and proceed with the recipe as usual.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash or even diced bell peppers work well as substitutes. You could also use cauliflower florets for a low-carb option. Just adjust cooking times based on the vegetables you choose to ensure they remain crisp-tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. You can also add a splash of broth or water to help restore the moisture!
Can I Make This Ahead of Time?
Absolutely! You can prepare the chicken and vegetables ahead of time. Just sauté everything, then let it cool before storing it in the fridge. When you’re ready to eat, reheat in the skillet or microwave until warmed through, then add the cheese in the last few minutes!
These tips should help you whip up this Easy Tex Mex Chicken and Zucchini Skillet with ease! Enjoy your cooking!
