Tex Mex Chicken and Zucchini Skillet Recipe

This Tex Mex Chicken and Zucchini Skillet Recipe is one of those go-to dinners that feels both fresh and comforting at the same time. Whenever I’m short on time but still want something hearty and full of flavor, this skillet comes through. The blend of tender chicken, vibrant veggies, and that Tex Mex seasoning makes each bite exciting without any complicated steps.

What I especially love about this recipe is how versatile it is — it’s perfect for weeknight meals, and you can even double it up for meal prep. Plus, the zucchini adds a lovely texture and freshness that keeps things from feeling heavy. If you’re searching for a quick, healthy one-pan dinner that packs a punch, this Tex Mex Chicken and Zucchini Skillet Recipe will definitely become a favorite in your rotation.

Ingredients You’ll Need

I like how these ingredients come together effortlessly — they balance protein, veggies, and bold seasonings that bring the Tex Mex vibe to life. Shopping-wise, look for firm zucchinis and ripe bell peppers to get the best texture and flavor here.

• Boneless & skinless chicken breasts: I find cutting them into 1-inch pieces helps them cook quickly and evenly.
• Large zucchini: Diced zucchini cooks down nicely without getting mushy if you keep an eye on it.
• Medium bell peppers: Any color works! I usually pick a mix for vibrant color.
• Medium onion: Finely chopped so it blends well into the skillet and softens.
• Garlic cloves: Freshly minced to keep the flavors bright and aromatic.
• Corn (frozen or fresh): I like frozen corn when fresh isn’t in season — it adds a sweet pop without fuss.
• Oil for frying: A neutral oil like canola or avocado oil works great for sautéing.
• Low sodium black beans (canned): Drained and rinsed to reduce excess salt and keep things balanced.
• Low sodium diced tomatoes (canned): Keeping the juices adds moisture and tanginess to the skillet.
• Taco seasoning: Store-bought is fine, but homemade really amps it up — I share a recipe below if you want to try.
• Cumin: Dividing it between steps adds depth and warmth to the dish.
• Salt & ground black pepper: To taste, but remember you can always adjust at the end.
• Tex Mex or Colby Jack cheese: Shredded and sprinkled on top, it melts into creamy pockets of yum.
• Green onions: Chopped fresh to add brightness and crunch at the end.
• Cilantro: Chopped for a fresh, herbaceous finish—I always toss generous amounts in!

Variations

I’ve played around a lot with this Tex Mex Chicken and Zucchini Skillet Recipe because it’s so adaptable. Feel free to swap in your favorite ingredients or adjust the spice levels — this is your kitchen adventure!

• Variation: Adding diced jalapeños for a spicy kick. I tried this once when entertaining, and my friends loved the extra heat.
• Variation: Replacing chicken with turkey or tofu for a different protein twist that still soaks up all the seasonings.
• Variation: Adding chopped avocado or a squeeze of lime right before serving. It brightens the dish and adds creamy contrast.
• Variation: Using different cheeses like pepper jack or Monterey Jack to change up the melting profile and flavor punch.
• Variation: Incorporating some cooked quinoa or brown rice stirred in at the end to turn it into a fuller meal.

How to Make Tex Mex Chicken and Zucchini Skillet Recipe

Step 1: Prep and Sauté Your Veggies

Start by heating your oil in a large skillet over medium-high heat. Toss in your onions, bell peppers, and garlic, cooking until they’re just softened and fragrant — about 4-5 minutes. I like to keep them a little crisp, so they hold some texture in the final dish. This step sets the flavor base, so don’t rush it!

Step 2: Brown the Chicken

Push the veggies to the side and add the diced chicken pieces. Season with half the cumin, salt, and pepper. Cook, stirring occasionally, until all sides are golden and the chicken is nearly cooked through, usually around 6-7 minutes. Avoid overcrowding the pan to get that nice sear — if your pan is small, do this in batches.

Step 3: Add the Zucchini, Corn, and Beans

Once the chicken is browned, stir in the zucchini, corn, black beans, and taco seasoning along with the remaining cumin. The zucchini will soften and release some moisture, making the mixture wonderfully saucy. Cook for another 5 minutes, stirring occasionally, until the zucchini is tender but not mushy.

Step 4: Pour in the Tomatoes and Simmer

Add the canned diced tomatoes (including their juices) and stir everything together. Turn the heat down to medium-low and let it simmer for about 8-10 minutes so the flavors meld beautifully. This step really brings out the Tex Mex magic — patience pays off here!

Step 5: Top with Cheese and Finish

Sprinkle the shredded cheese evenly over the skillet. I like to cover it with a lid for 2-3 minutes so the cheese melts perfectly gooey. When it’s ready, remove from heat and mix in the green onions and cilantro for a fresh pop of color and taste.

How to Serve Tex Mex Chicken and Zucchini Skillet Recipe

Garnishes

I’m a huge fan of topping this skillet with a dollop of sour cream or a few slices of avocado — it adds such a creamy contrast. Fresh lime wedges are a must for me; a quick squeeze really brightens the whole dish. If you like it spicy, a handful of pickled jalapeños on top never disappoints.

Side Dishes

This Tex Mex Chicken and Zucchini Skillet is satisfying on its own, but I love serving it with warm corn tortillas or simple cilantro-lime rice to soak up all the juices. A side of black bean salad or a crisp green salad with avocado complements the meal beautifully too.

Creative Ways to Present

For family gatherings or casual dinner parties, I’ve served this skillet in a large shallow dish topped with colorful garnishes — it makes a beautiful centerpiece. You can also use it as a filling for stuffed peppers or turn it into a hearty taco bar with all the fixings laid out for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because of the veggies and beans, it holds up nicely without losing texture. Just make sure to cool it completely before covering to avoid extra moisture buildup.

Freezing

If you want to freeze portions, I’ve done that successfully by packing the cool skillet into freezer-safe containers. Just leave out the cheese topping when freezing and add fresh cheese after reheating for that melty goodness. It freezes well for 2-3 months.

Reheating

Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if it seems dry. I find reheating in a skillet over low heat keeps the chicken tender and veggies flavorful. Add cheese right at the end if you want that melty finish again.

FAQs

Final Thoughts

I keep coming back to this Tex Mex Chicken and Zucchini Skillet Recipe whenever I want something satisfying, flavorful, and fuss-free. It’s one of those dishes that feels wholesome and comforting without hours in the kitchen. If you try it out, I bet you’ll find yourself reaching for it on busy days or when you just want a crowd-pleaser that’s healthy and easy — like I do. Give it a go and make it your own with those little tweaks that fit your tastes perfectly!

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