This Easy Tex Mex Chicken and Zucchini Skillet brings together tasty chicken and fresh zucchini, all cooked in one pan! It’s quick, colorful, and bursting with flavors.
The best part? It’s perfect for busy nights when you want something healthy and delicious. I love serving it with a sprinkle of cheese on top—because who doesn’t love more cheese? 🧀
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the star here. If you’re looking for a shortcut, rotisserie chicken works great. For a healthier twist, you can also use turkey breast.
Zucchini: Fresh zucchini adds a nice crunch. If you’re out, yellow squash is a perfect substitute. You could even try bell peppers for a different flavor!
Black Beans: Black beans bring protein and fiber. You can swap them for kidney beans or pinto beans if that’s what you have on hand.
Cheese: I recommend a Mexican cheese blend for lots of flavor, but cheddar is always a winner. For a lighter option, reduced-fat cheese works too.
Spices: The cumin and chili powder create that Tex Mex flavor. If you’re out of chili powder, a mix of paprika and a pinch of cayenne can work well as a substitute.
What’s the Best Way to Cook Chicken Quickly and Evenly?
Cooking chicken evenly is crucial in this recipe. To ensure your chicken cooks through without drying out, cut it into uniform, bite-sized pieces. This way, they’ll cook at the same rate.
- Preheat the skillet and ensure the oil is hot before adding the chicken. This helps in achieving a nice sear.
- Cook the chicken undisturbed for the first few minutes to develop a brown crust, which adds flavor.
- Stir occasionally to ensure all sides are cooked through, roughly 5-7 minutes.
Letting it rest for a minute or two after cooking keeps the chicken juicy!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges, for serving
How Much Time Will You Need?
This delicious skillet dish takes approximately 30 minutes to prepare and cook. It’s quick enough for an easy weeknight dinner but impressive enough to serve guests. You just need a skillet and a bit of chopping—nothing complicated!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large skillet over medium heat. This will help to cook the chicken evenly and keep it juicy.
2. Sauté the Base:
Add the chopped onion to the skillet and cook it for about 2-3 minutes until it becomes soft. This is where the flavor starts! Next, stir in the minced garlic and let it sauté for about 30 seconds—just until it becomes fragrant and aromatic.
3. Cook the Chicken:
Now, add the chicken pieces to the skillet. Season everything with salt, pepper, cumin, chili powder, smoked paprika, and oregano. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s cooked through and nicely browned.
4. Add the Veggies:
It’s time to add the diced zucchini, red bell pepper, black beans, and corn to the skillet. Stir everything together and let it cook for another 5-7 minutes. You want the veggies to be tender but still with a bit of crunch!
5. Melt the Cheese:
Once the veggies are ready, sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and cook for an additional 2-3 minutes, just until the cheese is nice and melted.
6. Garnish and Serve:
Remove the skillet from the heat and sprinkle fresh chopped cilantro on top for a burst of flavor and color. Serve your Easy Tex Mex Chicken and Zucchini Skillet hot, optionally with lime wedges on the side for that extra zing!
Enjoy your delightful and colorful dish that’s packed with flavors! Perfect for sharing with family and friends!
FAQ: Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before cooking. The best way is to place it in the fridge overnight. You can also quick-thaw it by submerging it in cold water in a sealed plastic bag. Make sure to cut it into uniform pieces for even cooking!
What If I Don’t Have Black Beans?
Not a problem! If you’re out of black beans, you can substitute them with pinto beans, kidney beans, or even chickpeas. Just make sure to drain and rinse them if they’re canned!
How Can I Make This Dish Vegetarian?
To make a vegetarian version, simply omit the chicken and increase the amount of zucchini and bell peppers. You can also add more beans for protein. Consider adding extra spices or some diced tofu for added texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat or in the microwave until heated through. You may want to add a splash of broth or water to keep it moist while reheating.
