This Easy Tex Mex Chicken and Zucchini Skillet is a colorful and tasty one-pan meal! With juicy chicken, fresh zucchini, and zesty spices, it’s sure to make your dinner fun and flavorful.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this recipe since they cook quickly and stay juicy. If you’re looking for a substitute, try using ground turkey or shredded rotisserie chicken for a quick option.
Zucchini: Fresh zucchini adds a great texture and absorbs the spices well. If zucchini is not available, you can swap it with yellow squash or bell peppers for a colorful twist.
Spices: The combination of cumin, chili powder, and smoked paprika gives it that Tex Mex flair. If you’re out of smoked paprika, regular paprika works too, though it won’t have that smoky flavor. Adjust the cayenne based on your spice preference.
Cheese: Cheddar adds creaminess, but feel free to use Monterey Jack or queso fresco as alternatives. These cheese options provide a nice melting quality too!
How Do You Perfectly Cook Chicken in a Skillet?
Cooking chicken in a skillet can be a bit tricky if you’re not used to it. Here’s how to ensure your chicken is perfectly cooked:
- Start with preheated oil to prevent sticking and promote browning. A medium-high heat works best.
- Cut your chicken into small, uniform pieces to ensure even cooking.
- Don’t overcrowd the skillet! Cook in batches if necessary to avoid steaming the chicken.
- Use a meat thermometer; chicken is cooked through when it reaches 165°F (75°C).
Letting the chicken rest for a few minutes before serving allows the juices to redistribute for a juicier bite!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- For the Main Dish:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 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
- For the Toppings:
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: sour cream and avocado slices for serving
How Much Time Will You Need?
This delicious Tex Mex Chicken and Zucchini Skillet takes around 15 minutes of prep time and about 20 minutes of cooking time. In total, you’re looking at about 35 minutes from start to finish. It’s a quick and satisfying meal perfect for busy nights!
Step-by-Step Instructions:
1. Heat the Skillet:
Start by heating the olive oil in a large skillet over medium-high heat. This will ensure the chicken gets a nice sear.
2. Cook the Chicken:
Add the diced chicken to the skillet. Season it with salt, pepper, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if you like it spicy!). Cook for about 6-8 minutes, stirring occasionally, 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 Aromatics:
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until they are softened and fragrant. This will add incredible flavor to the dish!
4. Add the Vegetables:
Now, add the sliced zucchini and diced red bell pepper to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the veggies are tender but still have a nice crunch. You want them to keep their vibrant color!
5. Combine Ingredients:
Return the cooked chicken to the skillet and stir everything together. Let it cook for another 2 minutes to allow the flavors to meld.
6. Melt the Cheese:
Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with a lid and let the cheese melt for about 2 minutes. This creates a delicious cheesy layer on top!
7. Final Touches:
Remove the skillet from heat. Squeeze the lime juice over the top and sprinkle with chopped cilantro for a fresh finish.
8. Serve and Enjoy!
Serve your Easy Tex Mex Chicken and Zucchini Skillet hot with optional sour cream and avocado slices on the side. Enjoy this delightful, colorful dish with family or friends!
Happy cooking!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it before cooking. Thaw chicken overnight in the fridge or use the defrost setting on your microwave. Pat it dry before cooking to achieve a nice sear!
What Other Vegetables Can I Add?
Feel free to mix and match! Corn, black beans, or diced tomatoes are great additions. Just remember to adjust cooking times based on the vegetables you choose. For instance, canned vegetables need less cooking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the skillet over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and vegetables in advance and store them separately in the fridge. When you’re ready to eat, just heat them together in a skillet, add the cheese, and enjoy!
