This Easy Tex Mex Chicken and Zucchini Skillet is a one-pan wonder! It’s filled with juicy chicken, fresh zucchini, and tasty spices for a fun meal that’s quick to make.
I love how colorful it looks with all the veggies, and cleanup is a breeze. Plus, you can enjoy it on its own or with rice for that extra kick. Yum! 🌶️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish as they cook quickly and stay tender. You can substitute it with ground turkey or even tofu for a vegetarian version. Rotisserie chicken works too, just add it at the end to warm through.
Zucchini: Fresh zucchini brings a nice crunch. If you’re out of zucchini, yellow squash or diced bell peppers make good substitutes. They provide a similar texture and taste.
Corn: Canned, fresh, or frozen corn all work well. If needed, replace it with peas or even diced carrots for a different flavor. Just make sure to sauté them until tender.
Cheese: A Mexican blend cheese gives great flavor. If you’re looking to cut dairy, nutritional yeast can offer a cheesy flavor, or you can use a vegan cheese alternative.
Spices: This dish is all about the flavor, so feel free to adjust the spices. If you prefer it spicier, add more cayenne or include some diced jalapeños. For a milder option, use only cumin and skip the cayenne.
How Do I Make Sure the Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but there are some simple steps to ensure it comes out juicy. Here’s what to keep in mind:
- Cut the chicken into even-sized pieces to cook them evenly. Small cubes work best for quick cooking.
- Don’t overcrowd the pan. If your skillet is too full, the chicken will steam instead of sear, leading to less flavor.
- Cook on medium-high heat and don’t rush. Aim for about 5-7 minutes until the chicken is no longer pink in the center.
- You can always use a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C).
Following these tips will make sure your chicken is perfectly cooked every time! Enjoy your cooking!
How to Make Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- For the Skillet:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, chopped into half-moons
- 1 cup corn kernels (fresh or frozen)
- 1 large red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- For Seasoning:
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- For Garnish:
- Fresh cilantro, chopped
- Juice of 1 lime (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to cook, making it a total of 30 minutes from start to finish. It’s a quick and delicious meal that’s packed with flavor!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken. Season it with salt, pepper, ground cumin, chili powder, smoked paprika, garlic powder, and cayenne (if you like it spicy). Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned. Once cooked, remove the chicken from the skillet and set aside.
2. Sauté the Vegetables:
In the same skillet, add the diced onion, red bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are tender and the onion is translucent. Your kitchen will smell great!
3. Add the Remaining Ingredients:
Now, add the chopped zucchini, corn, black beans, and diced tomatoes to the skillet. Stir everything together and allow the mixture to cook for another 5 minutes. The zucchini should be tender but still have a little crunch.
4. Combine Everything:
Return the cooked chicken to the skillet, stirring everything together to combine. Ensure that the chicken is well mixed in with the veggies.
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of the skillet. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes. This will create a deliciously gooey topping!
6. Serve and Enjoy:
Once the cheese is melted, remove the skillet from heat. Garnish the dish with fresh cilantro and squeeze lime juice over the top if desired. Serve it hot as is, or pair it with rice, tortillas, or greens for a complete meal. Enjoy your colorful, cheesy Tex Mex Chicken and Zucchini Skillet!
Frequently Asked Questions (FAQ)
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use ground turkey, beef, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, particularly if using ground meat, to ensure it’s fully cooked.
What Can I Use Instead of Zucchini?
If you don’t have zucchini on hand, yellow squash or bell peppers work well as substitutes. You can also try cauliflower or broccoli for a different texture!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave until heated through.
Is This Recipe Freezable?
Yes, you can freeze the skillet dish! Just let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating.
