Easy Tex Mex Chicken and Zucchini Skillet

Have you ever needed a quick dinner that’s both healthy and satisfying? This Tex Mex Chicken and Zucchini skillet has become my family’s go-to meal on busy weeknights. It’s packed with protein, veggies, and bold Mexican flavors we all love. Best of all, it comes together in just one pan in under 30 minutes!

The first time I made this recipe, both my kids Sophia and James cleared their plates without a single complaint – and if you have picky eaters at home, you know what a victory that is!

Even David, my husband who typically reaches for seconds of anything with cheese, praised how satisfying yet light this meal felt. Check out my chicken avocado wrap for another family-friendly Mexican-inspired recipe!

Why You’ll Love This Tex Mex Chicken and Zucchini Recipe

• Quick and easy – On the table in less than 30 minutes with minimal prep and just one pan to clean up
• Healthy and nutritious – Packed with lean protein, fiber-rich beans, and plenty of fresh veggies
• Family-approved – The Mexican flavors and melty cheese make this a hit with kids and adults alike

Ingredients for Tex Mex Chicken and Zucchini

![Ingredients laid out for Tex Mex Chicken and Zucchini recipe]

• 1 lb boneless skinless chicken breasts – Cut into 1-inch cubes for quick cooking
• 2 large zucchini – Diced into bite-sized pieces
• 2 medium bell peppers – I use one red and one green for color variety
• 1 medium onion – Finely chopped
• 3 large garlic cloves – Minced (or 1 tablespoon from a jar works in a pinch)
• 1 cup corn – Fresh or frozen both work well
• 1 tablespoon oil – For cooking (olive or avocado oil are good choices)
• 1 can (14 oz) black beans – Drained and rinsed
• 1 can (14 oz) diced tomatoes – Don’t drain these; the juice adds flavor
• 1 teaspoon taco seasoning – Store-bought or homemade
• 1 tablespoon cumin – Divided (this adds that authentic Mexican flavor)
• 1 teaspoon salt
• Black pepper – To taste
• 1 cup Tex Mex or Colby Jack cheese – Shredded
• 1/2 cup green onions – Chopped
• 1/2 cup cilantro – Chopped (optional if you have cilantro-haters)

How to Make This Tex Mex Chicken and Zucchini

1. Prep your skillet: Preheat a large 12-inch deep skillet over medium-low heat and add oil.
2. Cook the aromatics: Add onion, garlic, and bell peppers to the skillet and sauté for about 3 minutes, stirring occasionally until they begin to soften.
3. Add the chicken: Push the vegetables to the side of the skillet. Add chicken pieces and sprinkle with 1 teaspoon cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally until the chicken is mostly cooked through.
4. Add remaining ingredients: Stir in corn, black beans, diced tomatoes with their juice, zucchini, taco seasoning, and the remaining cumin. Mix everything well.
5. Simmer: Cover the skillet and cook on low-medium heat for 10 minutes. The zucchini should be just tender but still have some bite to it.
6. Add cheese: Sprinkle the cheese over the top, cover again, and cook for a few more minutes until the cheese has melted.
7. Garnish and serve: Top with chopped green onions and cilantro before serving.

Tips for Perfect Tex Mex Chicken and Zucchini

Don’t overcook the zucchini – This is the most important tip! Zucchini cooks quickly and continues to release moisture. Follow the recipe timing, and you’ll have perfectly tender-crisp zucchini instead of a mushy mess.

Use a very large skillet – This recipe makes a lot of food, and using a crowded skillet will steam rather than sauté your ingredients. I use a 14-inch skillet, but a 12-inch with tall sides (2-3 inches high) works well too.

Cut garden zucchini smaller – If you’re using homegrown zucchini, which tend to be larger, cut them into smaller cubes instead of quarters for even cooking.

Adjust the heat level – My kids prefer this mild, but you can easily add a diced jalapeño with the bell peppers or a pinch of cayenne with the spices if you like more heat.

Ways to Serve Your Tex Mex Skillet

This chicken and zucchini recipe is wonderfully versatile! Here are our favorite ways to enjoy it:

• Serve it as is for a complete low-carb meal
• Spoon it over brown rice or quinoa to make it more filling
• Use it as a filling for burritos or tacos
• Top with avocado slices, sour cream, or crushed tortilla chips for extra texture

My husband loves it with a dollop of sour cream on top, while Sophia prefers hers with sliced avocado.

James, my little cheese lover, always asks for an extra sprinkle of cheese on his portion!

Storing and Reheating Leftovers

This recipe makes fantastic leftovers that reheat beautifully for lunch the next day. Here’s how to store and reheat properly:

To store: Place leftovers in an airtight container and refrigerate for up to 3-4 days.

To reheat: Warm in a skillet over low heat for about 5 minutes with the lid on. If you’re using a non-stick pan, you shouldn’t need any additional oil or water since the zucchini will release some moisture as it reheats.

Note: I don’t recommend freezing this dish, as the zucchini becomes mushy when thawed.

Variations for Tex Mex Chicken and Zucchini

Swap the protein: Try ground turkey or beef instead of chicken cubes.

Go vegetarian: Replace the chicken with an extra can of black beans or add pinto beans for a meatless version.

Change up the veggies: Yellow squash works great in place of (or alongside) zucchini. You can also add diced carrots or mushrooms.

Make it spicy: Add a diced jalapeño or a dash of hot sauce for heat.

Try different cheeses: Pepper jack adds a nice kick, or a Mexican cheese blend works great too.

FAQs

Recipes You May Like

• Healthy Chicken Salad Recipe – Another quick and healthy chicken recipe perfect for meal prep
• One Pan Creamy Parmesan Chicken and Rice – If you love one-pan meals, this creamy chicken dish is a must-try
• Healthy Sesame Chicken – A lighter take on the takeout favorite that’s ready in minutes

Make This Tex Mex Chicken and Zucchini Skillet Tonight!

This Tex Mex Chicken and Zucchini skillet has become a regular in our meal rotation because it’s just so easy and satisfying. From busy weeknights to casual weekend dinners, it’s the perfect balance of healthy and comforting.

I love how it brings together the bold flavors of Mexican cuisine with fresh, nutritious ingredients.

The combination of tender chicken, colorful veggies, and melty cheese makes this a dish everyone at your table will love.

If you try this recipe, I’d love to hear how it turned out! Did you make any variations? Did your family enjoy it as much as mine does? Drop a comment below and let me know!

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