This Easy Tex Mex Chicken and Zucchini Skillet is both colorful and tasty! Packed with chicken, fresh zucchini, and zesty spices, it’s a dish that sings with flavor and is quick to make.
Cooking this skillet meal is a breeze! I love tossing everything together and letting it sizzle. It’s perfect for a busy weeknight and pairs well with rice or tortillas. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for tenderness. If you’re looking for a vegetarian option, try swapping chicken with diced tofu or chickpeas for a protein-packed twist!
Zucchini: Fresh zucchini adds moisture and a mild flavor. If you can’t find zucchini, bell peppers or yellow squash are great substitutes. They add a nice crunch and flavor!
Spices: Ground cumin, chili powder, and smoked paprika create that Tex-Mex flavor. If you’re out of paprika, you could use regular paprika or leave it out. Don’t hesitate to adjust spices according to your taste!
Canned Tomatoes: The diced tomatoes give moisture and a bit of acidity. If you prefer fresh, 2 medium tomatoes chopped will also work. You can also use fire-roasted tomatoes for a smoky kick!
Cheese: Shredded cheddar or Mexican blend cheese brings creaminess. If you want to keep it dairy-free, try using vegan cheese or omit it altogether. Nutritional yeast can also add a cheesy flavor.
How Can I Ensure My Chicken is Cooked Just Right?
Cooking chicken perfectly can be a little tricky. For this dish, cut the chicken into even bite-sized pieces for uniform cooking. Start by heating your skillet to medium-high before adding the chicken. This helps with browning.
- Add chicken with seasonings and stir occasionally to avoid sticking.
- Cook until it reaches an internal temperature of 165°F (74°C). Using a meat thermometer can be really useful here!
- Cut one piece open to ensure the inside is no longer pink.
Letting the chicken rest for a minute after cooking can also help keep it juicy. Happy cooking!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
For the Skillet:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 tbsp olive oil
For the Seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For the Toppings:
- 1/2 cup canned diced tomatoes (with juice)
- 1/2 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This Easy Tex Mex Chicken and Zucchini Skillet takes about 10 minutes to prep and 20 minutes to cook, making it a quick dish ready in just 30 minutes! Perfect for any night of the week when you need a speedy meal.
Step-by-Step Instructions:
1. Heating the Skillet:
Heat the olive oil in a large skillet over medium-high heat. Make sure the oil is hot before you add vegetables—it’ll help them sauté nicely!
2. Sautéing the Onion:
Add the diced onion to the skillet and sauté for about 2-3 minutes until it turns translucent. This step adds a lovely base flavor to your dish.
3. Adding Garlic:
Next, add the minced garlic and cook for another 30 seconds. You’ll start to smell that delicious aroma!
4. Cooking the Chicken:
Now add the chicken pieces to the skillet. Season with salt, black pepper, cumin, chili powder, smoked paprika, oregano, and cayenne (if you’re using it). Cook everything, stirring occasionally, for about 6-8 minutes until the chicken is browned and fully cooked. Make sure there’s no pink inside!
5. Mixing in the Veggies:
Add the diced bell pepper and zucchini slices to the skillet. Stir everything together and cook for a few more minutes to let the vegetables soften slightly while still keeping their crunch.
6. Adding Tomatoes:
Pour in the diced tomatoes with their juice and stir to combine. Let it cook for another 5-7 minutes until the mixture is bubbly and the veggies are tender but still crisp.
7. Melting the Cheese:
Sprinkle the shredded cheese over the skillet. Cover the pan with a lid and let it sit for 2-3 minutes, just long enough for the cheese to melt beautifully.
8. Finishing Touches:
Take the skillet off the heat, and then garnish with freshly chopped cilantro. Squeeze some lime juice over the top for a burst of freshness!
Serve this Tex Mex Chicken and Zucchini Skillet on its own or alongside warm tortillas, rice, or a refreshing side salad for a complete meal. Enjoy your delicious creation!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw it completely before cooking! To thaw frozen chicken safely, place it in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water for about an hour.
What Can I Substitute for Zucchini?
If zucchini isn’t available, you can easily swap it with yellow squash, bell peppers, or even broccoli florets. These vegetables will still provide a nice crunch and absorb the flavors of the dish.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or microwave, adding a splash of water or broth if needed to keep it from drying out.
Can I Prepare This Skillet in Advance?
Absolutely! You can cut the vegetables and chicken ahead of time and store them in the fridge. Just remember to cook the dish within 24 hours for the best flavor and quality. Enjoy the convenience!
