Tex Mex Chicken and Zucchini Skillet Recipe
This Tex Mex Chicken and Zucchini recipe is a vibrant, hearty one-pan meal perfect for a quick and delicious dinner. Featuring tender chicken breast cooked with fresh zucchini, bell peppers, onions, corn, black beans, and a flavorful blend of spices, this dish is finished with melted cheese, green onions, and cilantro for a rich, satisfying taste with a Tex-Mex twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Ingredients
Scale
Protein & Vegetables
- 1 lb boneless & skinless chicken breasts, cut into 1” pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn, frozen or fresh
- 14 oz can low sodium black beans, drained & rinsed
- 14 oz can low sodium diced tomatoes, not drained
Spices & Seasonings
- 1 tbsp oil, for frying
- 1 tsp store bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- Ground black pepper, to taste
Finishing Touches
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Prepare Ingredients: Cut the boneless, skinless chicken breasts into 1-inch pieces. Dice the zucchini, chop the bell peppers, finely chop the onion, mince the garlic cloves, and chop the green onions and cilantro for garnish.
- Heat Oil and Cook Chicken: In a large skillet over medium heat, add 1 tablespoon of oil. Once hot, add the chicken pieces and season with half of the cumin, 1 teaspoon salt, and ground black pepper to taste. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onions, bell peppers, and garlic. Sauté over medium heat until the onions become translucent and the peppers soften, about 4-5 minutes.
- Add Zucchini and Corn: Stir in the diced zucchini and corn, cooking for another 4-5 minutes until the vegetables are tender but still crisply fresh.
- Add Beans, Tomatoes, and Seasonings: Return the cooked chicken to the skillet. Add the drained black beans, canned diced tomatoes (including their juice), the remaining 1/2 tablespoon cumin, and 1 teaspoon taco seasoning. Stir everything well and let it simmer over low-medium heat for 8-10 minutes to allow flavors to meld together.
- Top with Cheese and Garnish: Sprinkle the shredded Tex Mex or Colby Jack cheese evenly over the skillet mixture. Cover briefly and cook until the cheese is melted, about 2-3 minutes. Remove from heat, then garnish with chopped green onions and cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or some sliced jalapeños with the vegetables.
- This dish can be served on its own or with warm tortillas, rice, or quinoa for a complete meal.
- Use low sodium canned ingredients to control salt intake.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Substitute the cheese with a dairy-free alternative to make it dairy free if desired.
Keywords: Tex Mex chicken recipe, zucchini chicken skillet, one pan chicken meal, easy Tex Mex dinner, chicken and vegetables recipe