This Easy Tex Mex Chicken and Zucchini Skillet is a colorful and tasty dish that brings together chicken, zucchini, and bold spices. It’s quick to make and full of flavor!
I love how it’s a one-pan meal—less clean-up, yay! Plus, you can load it with cheese if you’re feeling cheesy. Let’s be real, who doesn’t love melted cheese? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly and stay juicy. If you’re looking for a lighter option, you could use turkey. Alternatively, cooked shredded chicken or even canned beans can make a great vegetarian version!
Zucchini: Zucchini gives a nice crunch and color. If zucchini isn’t available, feel free to swap it out for bell peppers or asparagus. Both will add a nice texture and flavor to the dish.
Spices: The combination of cumin, chili powder, and smoked paprika brings warmth to the skillet. If you’re out of smoked paprika, regular paprika works, but consider adding a dash of liquid smoke for that extra flavor. You can adjust the cayenne to control heat levels.
Cheese: I love using shredded cheddar or a Mexican blend for cheesy goodness. If you’re dairy-free, nutritional yeast can offer a cheesy flavor, or you could use a dairy-free cheese alternative.
How Do I Cook the Chicken Just Right?
Cooking chicken properly is essential to avoid dryness. Here’s a tip: cut your chicken into evenly sized pieces. This ensures they all cook uniformly and stay tender.
- Begin by heating your skillet and adding oil.
- When the oil is hot but not smoking, add the chicken and seasonings.
- Cook the chicken for 5-7 minutes. Stir occasionally until it turns golden and is no longer pink inside.
- Using a meat thermometer can help; chicken is safe to eat at 165°F (74°C).
Follow these tips, and you’ll have perfectly cooked chicken packed with flavor for your skillet dish!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
For the Skillet:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 small onion, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 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 black pepper, to taste
- 1 cup canned diced tomatoes with green chilies (e.g., Rotel)
- 1/2 cup shredded cheddar or Mexican cheese blend
For Garnish:
- Fresh cilantro, chopped
- Lime wedges, for serving
How Much Time Will You Need?
This skillet dish will take about 30 minutes from start to finish. You’ll need around 10 minutes for prep and 20 minutes for cooking. It’s quick, simple, and packed with flavor!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken pieces. Season it with salt, pepper, cumin, chili powder, smoked paprika, oregano, and cayenne pepper if you like a bit of spice. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. Add the Vegetables:
Next, add the diced onion, bell pepper, and minced garlic to the skillet. Sauté these for 3-4 minutes until the vegetables are softened and fragrant.
3. Incorporate the Zucchini:
Now, stir in the diced zucchini. Cook for another 4-5 minutes until the zucchini is tender yet still slightly crisp. You want it to retain some crunch!
4. Combine and Heat Through:
Pour in the canned diced tomatoes with green chilies, and stir everything together. Let it cook for another 2-3 minutes to heat through and let those delicious flavors meld together.
5. Add the Cheese:
Sprinkle the shredded cheese over the top of the mixture. Reduce the heat to low and cover the skillet for 2-3 minutes until the cheese is melted and gooey.
6. Garnish & Serve:
Finally, sprinkle some chopped fresh cilantro on top. Serve your Tex Mex Chicken and Zucchini Skillet with lime wedges on the side for a zest of freshness. This dish pairs well with rice, tortillas, or is delightful all on its own!
Enjoy your tasty, colorful meal! 🌮🐔🥒
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. The best method is to thaw it overnight in the fridge or quickly by putting it in a sealed plastic bag and submerging it in cold water. Always pat it dry with paper towels before cooking for even browning!
What If I Don’t Have Zucchini?
No worries! You can substitute zucchini with other veggies like bell peppers, yellow squash, or even asparagus. Just remember to adjust the cooking time slightly if using different vegetables to ensure they cook evenly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to reheat, simply warm it in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Spicier?
Absolutely! To add more heat, simply increase the cayenne pepper or add chopped jalapeños or serrano peppers when cooking the vegetables. Adjust to your taste, and remember that you can always add more heat, but it’s hard to take it out once it’s in!
