This Easy Tex Mex Chicken and Zucchini Skillet brings together juicy chicken, fresh zucchini, and zesty spices. It’s colorful, tasty, and perfect for a quick weeknight dinner!
I love how all the flavors mix together, and it only takes one pan to make! Less cleanup means more time to enjoy my favorite shows after dinner! 🎉
Key Ingredients & Substitutions
Chicken: Boneless chicken breasts or thighs are great here. If you’re looking for a quicker option, pre-cooked rotisserie chicken works too! Just add it in towards the end to heat through.
Zucchini: Fresh zucchini makes this dish light. If it’s out of season, yellow squash is a nice substitute. You can even try using bell peppers instead if you want to double up on that crunch!
Spices: If you’re short on spices, taco seasoning can replace the cumin, chili powder, and smoked paprika for a similar taste. Adjust the amount to your preference!
Canned Tomatoes: They add moisture and flavor. You can skip them or replace them with fresh diced tomatoes if you prefer a fresher taste, especially during summer months.
How Do I Get Perfectly Cooked Chicken in This Skillet?
Getting the chicken just right is essential for great flavor. Follow these steps to ensure it’s perfectly cooked:
- Cut chicken into uniform pieces—this helps them cook evenly.
- Don’t crowd the pan; this will prevent the chicken from browning. Cook in batches if needed.
- Cook on medium-high heat and stir occasionally for even cooking. You’ll know it’s done when it’s no longer pink inside.
Remember, letting the chicken sit for a minute before cutting allows the juices to redistribute, making it juicier! Enjoy your meal! 🌮
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
For the Seasoning:
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper, to taste
Extras:
- 1/2 cup canned diced tomatoes (optional)
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Juice of 1 lime
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
How Much Time Will You Need?
This delicious skillet meal takes about 10 minutes to prep and 20 minutes to cook, totaling around 30 minutes. It’s quick to prepare, making it perfect for busy weeknights!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large skillet over medium-high heat. This will help your chicken get that nice, golden-brown color!
2. Cook the Chicken:
Add the bite-sized chicken pieces into the skillet. Season them with salt, pepper, cumin, chili powder, smoked paprika, oregano, and cayenne pepper if you like some heat. Cook while stirring occasionally, for about 6-8 minutes until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Veggies:
In the same skillet, toss in the diced onion and bell pepper. Sauté these for about 3-4 minutes until they start to soften. Then, add the minced garlic and cook for another 30 seconds until you can smell that amazing aroma!
4. Add the Zucchini:
Now, add the sliced zucchini to the skillet. Cook it for about 4-5 minutes until it’s tender but still slightly crisp—this keeps it tasty and colorful!
5. Combine Everything:
If you’re using canned diced tomatoes, stir them in now! Then, return the cooked chicken to the skillet. Mix everything together well, and let it cook for another 2 minutes. This allows all those wonderful flavors to blend.
6. Finishing Touches:
Finish it off by squeezing fresh lime juice over the skillet. Sprinkle with chopped cilantro for a burst of flavor! If you want cheese, sprinkle it on top, cover the skillet, and let it melt for 2-3 minutes.
7. Serve and Enjoy:
Serve your Tex Mex Chicken and Zucchini Skillet hot! You can enjoy it on its own or with rice, beans, or warm tortillas. Dig in and enjoy your delicious creation!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Make This Recipe with Other Proteins?
Absolutely! This recipe works well with shrimp, turkey, or even tofu for a vegetarian option. Just adjust the cooking time accordingly; shrimp cooks quickly in about 3-4 minutes, while turkey may need a bit more time.
How Can I Add More Vegetables?
You can easily boost the veggie content by adding corn, black beans, or even spinach. Just stir them in during the last few minutes of cooking to heat through and maintain their texture.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, fresh tomatoes are a great substitute! Use about 2 medium tomatoes, diced. Just be aware that fresh tomatoes will add a little more liquid to the dish; you may want to reduce the amount of added salt or omit the canned tomatoes altogether.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. You may want to add a splash of water or broth to keep it moist during reheating.
