This Easy Tex Mex Chicken and Zucchini Skillet is a fun and tasty dish! It’s packed with juicy chicken, colorful zucchini, and zesty spices that will make your taste buds dance.
Cooking this meal is a breeze! I love how everything cooks in one pan—less mess for me to clean up afterward. Plus, it makes a great dinner on busy nights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is great here for a lean option. If you’re looking for a quicker choice, rotisserie chicken works well and saves time. You could also use chicken thighs for added juiciness.
Zucchini: Fresh zucchini brings a lovely color and texture. If you’re out of zucchini, yellow squash makes an excellent substitute. You could even mix in some spinach at the end for extra greens!
Black Beans: Canned black beans are easy and convenient. If you’re avoiding beans, try diced sweet potatoes or quinoa instead for substance and a hint of sweetness.
Cheese: The Mexican blend cheese adds creaminess and flavor. If you’re looking for a dairy-free option, try dairy-free cheese shreds or nutritional yeast for a cheesy flavor without the dairy.
How Do You Cook Chicken Perfectly in a Skillet?
Cooking chicken well in a skillet requires attention to detail. Here’s how to ensure it’s juicy and flavorful:
- Start by heating your skillet with olive oil. This helps the chicken to sear nicely.
- Add the chicken pieces in a single layer. This prevents steaming and helps them cook evenly.
- Season them right away with spices. This enhances the flavor as they cook.
- Don’t rush! Cook for about 6-7 minutes, turning them only when they start to brown to create a nice crust.
- Ensure they’re cooked through to an internal temperature of 165°F (75°C).
These simple tips will help you achieve perfectly cooked chicken every time!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients:
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 small red bell pepper, diced
- 1 cup frozen or canned corn kernels (drained if canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- Fresh cilantro, chopped, for garnish
Time Needed:
This recipe will take about 30 minutes to prepare and cook, making it a quick and delicious option for a weeknight dinner!
Instructions:
1. Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat. This will help your ingredients cook evenly and enhance their flavors.
2. Sauté the Onion and Garlic:
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until they’re softened and fragrant. You’ll know it’s ready when your kitchen smells wonderful!
3. Cook the Chicken:
Add the chicken pieces to the skillet. Season with salt, pepper, chili powder, cumin, paprika, and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-7 minutes. Make sure to check that it’s fully cooked—an internal temperature of 165°F (75°C) is ideal!
4. Add the Veggies:
Next, stir in the chopped zucchini, diced red bell pepper, corn, black beans, and diced tomatoes. Cook everything together for about 5-7 minutes, stirring occasionally, until the veggies are tender but still have a little crispness to them.
5. Melt the Cheese:
Reduce the heat to low. Evenly sprinkle the shredded cheese over the skillet contents. Cover with a lid and let it melt for 2-3 minutes. You want that cheesy goodness to ooze all over!
6. Garnish and Serve:
Once the cheese is melted, remove the lid. Garnish your colorful skillet meal with fresh chopped cilantro. Serve hot and enjoy this tasty Tex Mex delight!
This dish is full of flavor and is perfect for a quick weeknight dinner. You’re going to love it!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables?
Absolutely! Feel free to swap in or add any of your favorite vegetables, like bell peppers, corn, or even spinach. Just adjust cooking times for any veggies that may require longer or shorter cooking times.
Can I Make This Recipe Dairy-Free?
Yes! To make it dairy-free, skip the cheese or use a dairy-free cheese alternative. Nutritional yeast is also a great option for a cheesy flavor without the dairy.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Use Frozen Chicken?
Yes, but it’s best to thaw it completely before cooking to ensure even cooking and prevent excess moisture. Thaw overnight in the fridge or use the cold water method for quicker thawing.
