This Quick Tex Mex Chicken and Zucchini Skillet is a fun, colorful dish packed with juicy chicken and fresh zucchini. It’s quick to whip up and bursting with flavor!
For me, it’s like a fiesta in a pan! 🎉 I love how this dish comes together in just one skillet, making cleanup a breeze. Perfect for busy nights when you still want something yummy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast gives this dish a lean protein option, but you can swap it for shredded rotisserie chicken for even quicker prep. Turkey or tofu also works if you’re looking for lighter or vegetarian choices.
Zucchini: Zucchini adds a nice texture and freshness. If you can’t find it, yellow squash or even chopped spinach can be good alternatives. Just be aware that spinach cooks much faster!
Cheese: I enjoy using a Mexican cheese blend for extra flavor, but cheddar works great too. For a dairy-free option, try vegan cheese shreds or omit cheese altogether and add avocado for creaminess.
Taco seasoning: You can use store-bought seasoning, but making your own by mixing chili powder, cumin, paprika, and garlic powder can greatly improve flavor! Adjust the spice level to your taste.
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking chicken can be tricky, but here’s how to get it just right:
- Use medium-high heat and make sure the chicken pieces are not overcrowded in the pan.
- Cook until the chicken is browned on the outside and no longer pink inside—about 5-7 minutes.
- For even cooking, cut the chicken into uniform, bite-sized pieces.
Remember, using a meat thermometer to check for an internal temperature of 165°F (75°C) ensures safety and juiciness!
How to Ensure Veggies Retain Their Crunch?
To keep the zucchini and peppers crisp while ensuring they’re tender:
- Add them after the onion and garlic have softened, allowing them to cook only until bright and tender.
- Avoid cooking on too high heat, which can lead to quicker browning and mushy texture.
Keeping veggies slightly crunchy adds delightful contrast to the tender chicken and creamy cheese!
Quick Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 tbsp olive oil
- 1 tbsp taco seasoning (store-bought or homemade)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious skillet dish will take around 30 minutes in total—about 10 minutes for preparation and 20 minutes for cooking. It’s quick, easy, and perfect for those busy weeknight dinners!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Add the diced chicken to the pan, seasoning it with taco seasoning, salt, and black pepper. Sauté the chicken until it’s browned and cooked through, which should take about 5-7 minutes. When it’s done, remove the chicken from the skillet and set it aside for later.
2. Sauté the Aromatics:
In the same skillet, toss in the diced onion. Sauté it for about 2-3 minutes until the onion turns translucent and begins to soften. Then, add the minced garlic and cook for an additional 30 seconds until you can smell that wonderful garlic aroma.
3. Add the Veggies:
Next, add the diced zucchini, red bell pepper, corn, and black beans into the skillet. Stir all the ingredients together and cook until the vegetables are tender, about 5-7 minutes. You want them to be soft but still a bit crunchy!
4. Combine Everything:
Now it’s time to bring everything together! Stir in the diced tomatoes and the cooked chicken back into the skillet. Make sure to mix everything well to combine the flavors. Let it heat through for another 2-3 minutes.
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the skillet contents. Cover the skillet with a lid and let the cheese melt, which will take about 2 minutes. The melted cheese adds creaminess and richness to the dish!
6. Garnish and Serve:
Remove the skillet from the heat and garnish your delicious dish with chopped fresh cilantro. Serve it hot with lime wedges on the side for an extra zesty kick!
Enjoy your colorful and tasty Tex-Mex Chicken and Zucchini Skillet! It’s a quick, healthy option that packs a lot of flavor into every bite!
FAQ for Quick Tex Mex Chicken and Zucchini Skillet
Can I Use a Different Protein in This Recipe?
Absolutely! You can substitute the chicken with ground turkey, shrimp, or even a plant-based protein like tofu or tempeh. Just adjust the cooking time as needed for each protein type to ensure it’s fully cooked.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and add more beans or extra veggies. You can also include ingredients like mushrooms for added texture and flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, stirring occasionally for even heating.
Can I Freeze This Dish?
Yes, this dish freezes well! Just let it cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating!
