Tex Mex Chicken and Zucchini Skillet Recipe

If you’re anything like me, you want dinner to be both delicious and easy, and that’s exactly why I adore this Tex Mex Chicken and Zucchini Skillet Recipe. It’s a vibrant, flavor-packed dish that combines tender chicken, fresh veggies, and Tex Mex spices all cooked in one pan—meaning less cleanup and more time enjoying your meal. I love how the zucchini adds a subtle sweetness and crunch while keeping things light, so it’s perfect any night of the week.

Honestly, this recipe shines when you want a quick weeknight dinner that feels like a treat without a lot of fuss. Plus, it uses whole, fresh ingredients with pantry staples like black beans and corn that add heartiness and nutrition. I promise, once you try this Tex Mex Chicken and Zucchini Skillet Recipe, it’ll become a go-to for those days when you want something healthy, satisfying, and effortlessly tasty.

Ingredients You’ll Need

What I love about these ingredients is how perfectly they balance each other out—fresh veggies, lean protein, and spices that bring each element to life. When you’re shopping, look for firm zucchini and bright, colorful bell peppers to make your skillet pop with flavor and color.

• Boneless & skinless chicken breasts: Choose fresh chicken; cutting it into bite-sized pieces helps it cook evenly and soak up the spices better.
• Zucchini: Two large zucchinis work great—don’t peel them! The skin adds texture and nutrients.
• Bell peppers: I like using a mix of red and yellow for sweetness and color contrast.
• Onion: Finely chopped, it adds a savory base to the dish.
• Garlic cloves: Fresh minced garlic packs way more flavor than pre-minced, trust me.
• Corn (frozen or fresh): Adds a hint of sweetness and texture; frozen works perfectly if fresh isn’t available.
• Oil for frying: Just a tablespoon to sauté the chicken and veggies; olive oil or avocado oil are my favorites.
• Black beans (low sodium): Drained and rinsed to keep sodium in check but still get that creamy texture.
• Diced tomatoes (low sodium, canned): Use the whole can, juices included, to keep the skillet saucy and flavorful.
• Taco seasoning: Store-bought works well, but homemade lets you control spice and salt.
• Cumin: Divided—this warm spice really brings out the Tex Mex flavor.
• Salt & black pepper: Season perfectly to taste.
• Tex Mex or Colby Jack cheese (shredded): Melts beautifully, adding creaminess that ties it all together.
• Green onions: Chopped for a fresh, mild bite and vibrant color garnish.
• Cilantro: The finishing touch—it brightens the dish with its fresh herbal flavor.

Variations

I love that this Tex Mex Chicken and Zucchini Skillet Recipe is super flexible, so I often tweak it depending on what’s in the fridge or my mood that day. It’s totally your call—make it your own and don’t be afraid to play around!

• Spicy kick: I sometimes add a diced jalapeño or sprinkle some chipotle powder for an extra fiery punch—perfect if you’re a heat lover like me.
• Vegetarian version: Swap chicken for extra beans or even tofu, and double down on the veggies; it’s still hearty and full of flavor.
• Seasonal swaps: When zucchini is out of season, try substituting with yellow squash or even chopped carrots for sweetness.
• Cheese options: If you’re dairy-free, use a vegan cheese alternative or skip it; the dish still tastes amazing and fresh.
• Make it saucier: Add a splash of chicken broth or even a little tomato sauce if you want a more stew-like texture.

How to Make Tex Mex Chicken and Zucchini Skillet Recipe

Step 1: Prep and Sauté the Chicken

Start by cutting your chicken breasts into 1-inch pieces—that size cooks quickly and lets those Tex Mex flavors seep in. Heat a tablespoon of oil in a large skillet over medium-high heat, then add the chicken along with half a teaspoon of cumin, salt, and pepper. Sauté until the chicken is just cooked through and lightly browned—about 5 to 7 minutes. Take care not to overcrowd the pan here; you want that nice sear, not steam, for the best flavor.

Step 2: Add the Veggies and Seasonings

Once your chicken is golden, toss in the chopped onions, bell peppers, and minced garlic. Cook everything together for about 3 to 4 minutes until veggies soften but still have a little bite. Then stir in the diced zucchini, corn, taco seasoning, the remaining cumin, and black beans. Pour in the canned diced tomatoes right along with their juices to create a saucy base. Give everything a gentle mix, and let it simmer for 8 to 10 minutes until all the flavors marry and the zucchini is just tender.

Step 3: Finish With Cheese and Fresh Herbs

Turn off the heat and sprinkle your shredded Tex Mex or Colby Jack cheese evenly over the skillet. Cover it with a lid or foil for a few minutes so the cheese melts into that delicious mixture. Finally, scatter chopped green onions and fresh cilantro on top—these fresh garnishes add a burst of color and brightness that brings the dish alive.

How to Serve Tex Mex Chicken and Zucchini Skillet Recipe

Garnishes

For me, the best garnishes are simple but vibrant—think sliced avocado, a dollop of sour cream or Greek yogurt, extra chopped cilantro, and a squeeze of fresh lime juice. These add creamy, zesty, and cooling contrasts that elevate the flavors. Plus, a sprinkle of crushed tortilla chips gives a fun crunch that I swear makes it feel like a fiesta on your plate.

Side Dishes

I usually serve this skillet dish with a side of warm corn tortillas or even cilantro-lime rice to soak up all those juices. For a lighter option, a crisp green salad with a tangy vinaigrette plays well against the rich skillet flavors. And hey, if you’re feeling adventurous, a side of black bean and corn salsa pairs like a dream.

Creative Ways to Present

One fun way I’ve served this Tex Mex Chicken and Zucchini Skillet Recipe is by dishing it up in small cast iron skillets at a dinner party—everyone loves a personalized portion, and it’s visually striking! Another time, I spooned the mixture into halved bell peppers and baked them for a colorful, stuffed pepper twist that’s perfect for meal prep or a crowd.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last well for up to 3 days. The flavors actually deepen overnight, making for a tastier next-day lunch. Just be sure to cool the skillet completely before refrigerating to keep everything fresh.

Freezing

If you’ve made a big batch, freezing works well. I portion it out into freezer-safe containers and label them with the date. When frozen, this Tex Mex Chicken and Zucchini Skillet Recipe keeps for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

Reheating

I usually reheat leftovers gently in a skillet over medium heat to avoid drying out the chicken. If the skillet looks a bit dry, add a splash of water or broth to bring back some moisture. You can also use a microwave if you’re in a rush—just cover the dish and heat it in short bursts to keep everything juicy.

FAQs

Final Thoughts

This Tex Mex Chicken and Zucchini Skillet Recipe holds a special spot in my kitchen for how quick it comes together and how satisfying it is every single time. It’s one of those meals I make when I want something wholesome, flavorful, and no-fuss but still feel like I’m treating myself. I can’t wait for you to try it—you’ll see just how fast it becomes a favorite for busy nights or anytime you want a cozy, tasty dish without spending hours cooking.

Tex Mex Chicken and Zucchini Skillet Recipe

★★★★★ 4.5 from 148 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Tex Mex
• Diet: Low Fat

Print Recipe

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Description

This Tex Mex Chicken and Zucchini recipe is a flavorful, healthy one-pan meal combining tender chicken, fresh vegetables, and bold spices. It’s perfect for a quick weeknight dinner that delivers a satisfying blend of protein and veggies with a Tex Mex twist, topped with melted cheese and fresh herbs.

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Ingredients

Scale 1x2x3x

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

Canned Goods & Seasonings

• 14 oz can low sodium black beans, drained & rinsed
• 14 oz can low sodium diced tomatoes, not drained
• 1 tsp store bought or homemade taco seasoning
• 1 tbsp cumin, divided
• 1 tsp salt
• Ground black pepper, to taste
• 1 tbsp oil, for frying

Toppings & Garnishes

• 1 cup Tex Mex or Colby Jack cheese, shredded
• 1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

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Instructions

1. Prepare the ingredients: Cut the chicken into 1-inch pieces, dice the zucchini, chop the bell peppers and onion finely, and mince the garlic cloves. Drain and rinse the black beans and have the diced tomatoes ready.
2. Heat the oil and cook chicken: In a large skillet over medium heat, add 1 tablespoon of oil. Once hot, add chicken pieces and sprinkle with 1/2 tablespoon cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add vegetables and aromatics: Add diced zucchini, chopped bell peppers, onion, and minced garlic to the skillet. Stir occasionally and cook for about 5 minutes until vegetables are slightly tender.
4. Incorporate beans, corn, and tomatoes: Stir in the black beans, corn, and the entire can of diced tomatoes with their juice. Add the taco seasoning and the remaining 1/2 tablespoon cumin. Mix well to combine all ingredients.
5. Simmer the mixture: Reduce heat to low and cover the skillet. Allow the mixture to simmer for 10 minutes so the flavors meld and vegetables are tender.
6. Add cheese and garnish: Remove the lid and sprinkle shredded Tex Mex or Colby Jack cheese evenly over the top. Cover again just until the cheese melts, about 2-3 minutes. Garnish with chopped green onions and cilantro before serving.

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Notes

• You can substitute chicken thighs for a juicier result.
• Use fresh corn instead of frozen for a sweeter taste.
• Adjust the seasoning to your preferred spice level by adding chili powder or fresh jalapeños.
• Serve with warm tortillas or over rice for a complete meal.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: Tex Mex chicken, zucchini recipe, one pan meal, healthy chicken dinner, low sodium chicken recipe, Mexican inspired chicken