This Easy Tex Mex Chicken and Zucchini Skillet is a tasty one-pan meal that brings a burst of flavor! With juicy chicken, fresh zucchini, and zesty spices, it’s perfect for busy nights.
The best part? You only need a skillet! I love making this dish when I want something quick but still want my taste buds to have a party. Plus, cleanup is a breeze! 🎉
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here for quick cooking. You can use thighs for more flavor, or even diced tofu for a vegetarian twist. Shredded rotisserie chicken works great too if you’re in a hurry!
Zucchini: While this recipe calls for zucchini, you can substitute it with yellow squash or even bell peppers for more crunch. They all cook well and soak up the flavors!
Spices: If you like it spicy, add more cayenne or some diced jalapeños. For milder flavor, omit the cayenne altogether. If you don’t have smoked paprika, regular paprika will do the job too; it just won’t have that smoky taste.
Cheese: I love topping this dish with cheddar or a Mexican blend of cheese, but you can swap in Monterey Jack or even a lactose-free cheese if you’re avoiding dairy.
How Do I Make Sure My Chicken Is Tender and Juicy?
The key to tender chicken is not to overcook it. Here’s how to achieve that juicy texture:
- Start with chicken cut into even, bite-sized pieces to ensure uniform cooking.
- Cook on medium-high heat, which helps to brown the chicken quickly while sealing in moisture.
- Use a meat thermometer to check doneness; it should reach 165°F (74°C). If you don’t have one, slice a piece in half—there should be no pink inside!
Following these tips should help you serve perfectly cooked chicken every time!
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, sliced into half-moons
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1/2 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, making it a quick dinner option totaling around 30 minutes. It’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat. You want it nice and hot to give the chicken a good sear!
2. Cook the Chicken:
Add the diced chicken pieces to the skillet. Sprinkle them with chili powder, cumin, smoked paprika, oregano, cayenne (if you like it spicy), salt, and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the diced onion and red bell pepper. Sauté for about 3-4 minutes until they start to soften. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant—you’ll love this aroma!
4. Add the Zucchini:
Add the sliced zucchini to the skillet, stir well, and cook for about 5-7 minutes. You want the zucchini to be tender but still have a little crunch. Nobody likes mushy veggies!
5. Combine Everything:
Now it’s time to bring back the chicken! Return the cooked chicken to the skillet, stirring everything together. Allow it to cook for another 2 minutes to combine all those delicious flavors.
6. Melt the Cheese:
Sprinkle the shredded cheese evenly over the mixture and cover the skillet with a lid. Let the cheese melt, which should take just a couple of minutes. If you don’t have a lid, you can carefully flip the mixture occasionally.
7. Garnish and Serve:
Once the cheese is melted and gooey, sprinkle fresh cilantro over the top. Serve your Tex Mex chicken and zucchini skillet with lime wedges on the side for an extra burst of flavor!
8. Enjoy!
This dish is great on its own but can also be served with rice or tortillas for a more filling meal. Enjoy every bite!
FAQ: Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw your frozen chicken completely before cooking. Thaw overnight in the fridge or use the cold water method if you need to speed things up. Once thawed, pat it dry for better browning!
How Can I Make This Dish Vegetarian?
You can easily make this dish vegetarian by swapping the chicken for diced firm tofu or chickpeas. Just sauté the tofu until it’s golden brown, and then proceed with the recipe as directed!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, just warm it gently in a skillet or microwave until heated through. You can add a splash of water to help maintain moisture while reheating!
Can I Add More Vegetables?
Absolutely! Feel free to add any veggies you like. Corn, black beans, or even spinach can work wonderfully in this dish. Just adjust the cooking time based on how long it takes to cook your chosen vegetables!
