This Easy Tex Mex Chicken and Zucchini Skillet is a quick and tasty meal that packs a punch! Juicy chicken meets tender zucchini for a colorful dish that the whole family will love.
It’s super simple to whip up, like a fiesta in a pan! I enjoy serving it with some warm tortillas on the side. You can even throw in some cheese for extra yum—because who doesn’t love cheese? 🧀
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are tender and cook quickly. If you’re low on time, rotisserie chicken makes an excellent substitute. You can even use ground turkey or beef for a different flavor!
Zucchini: This is key for a light and nutritious dish. If zucchini isn’t your thing, yellow squash or bell peppers are great alternatives. They add sweetness and color as well!
Spices: Chili powder and cumin are essential for that Tex-Mex flavor. Adjust spices to your taste. If you’re looking for a milder option, reduce the cayenne pepper or skip it entirely.
Tomatoes: Canned diced tomatoes bring juiciness to the dish. You can use fresh tomatoes if you have them handy, just chop them up and about 2 cups should do. Fire-roasted tomatoes can add a smoky flavor!
How Do I Ensure Perfectly Cooked Chicken in the Skillet?
Cooking chicken properly is key to a delicious meal. Here’s how to achieve juicy chicken:
- Start with a hot skillet—that way, the chicken quickly sears, locking in moisture.
- Cut chicken into even-sized pieces for uniform cooking. Aim for about 1-inch cubes.
- Season well with salt and spices; this enhances flavor.
- Cook until there’s no pink in the center, around 6-8 minutes, stirring occasionally to ensure even cooking.
- Check doneness with a meat thermometer; 165°F (75°C) is the safe internal temperature.
Feel confident in your skillet technique, and enjoy the vibrant flavors of this Easy Tex Mex Chicken and Zucchini Skillet!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, sliced into half-moons
- 1 small red bell pepper, diced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (with juice)
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro (optional)
- Juice of half a lime
- Optional toppings: shredded cheese, sour cream, sliced avocado, warm tortillas
How Much Time Will You Need?
This delicious skillet meal takes approximately 30 minutes to prepare. You’ll spend about 10 minutes on prep work and another 20 minutes cooking everything together. It’s quick, easy, and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken. Season it with salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if you like it spicy). Cook the chicken, stirring occasionally, until it’s fully cooked and slightly browned. This should take about 6-8 minutes.
2. Add the Veggies:
Next, add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Cook the mixture until the vegetables are softened, which will take about 3-4 minutes. Stir occasionally to prevent burning.
3. Incorporate the Zucchini:
Now, stir in the sliced zucchini. Cook for another 4-5 minutes, continuing to stir until the zucchini is tender but maintains a slight crunch. You want that fresh flavor and texture to shine through!
4. Mix in the Tomatoes:
Pour in the canned diced tomatoes (juice included) and stir everything together. Allow the mixture to simmer for about 3-4 minutes, which will help meld all those delicious flavors. You’ll start to see a lovely Tex-Mex aroma wafting through your kitchen!
5. Finish with Fresh Ingredients:
Remove the skillet from heat and stir in the chopped fresh cilantro and lime juice for a vibrant touch. The lime will bring a lovely brightness to the dish.
6. Serve and Enjoy:
Serve the skillet hot with optional toppings like shredded cheese, sour cream, sliced avocado, or some warm tortillas on the side. It’s a fun way to enjoy this nutritious meal, and everyone can customize their plate!
Enjoy this nutritious, flavorful one-pan Tex Mex meal with the fresh crunch of zucchini!
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way is to leave it in the refrigerator overnight or use the quick-thaw method by placing it sealed in cold water for about an hour. Always ensure it’s at least 165°F (75°C) internal temperature before serving!
What Can I Substitute for Zucchini?
If you’re not a fan of zucchini, you can substitute it with yellow squash or bell peppers for a similar texture. Even corn or diced carrots can add a nice crunch and sweetness to the dish!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave until heated through. Adding a splash of water can help keep it moist!
What Are Some Serving Suggestions?
This Tex Mex Chicken and Zucchini Skillet pairs wonderfully with warm tortillas, rice, or over a bed of greens for a fresh salad. You can also top it with cheese, sour cream, or sliced avocado for extra flavor!
