Looking for a meal that checks all the boxes—quick, easy, flavorful, and sure to have your family asking for seconds? Meet the Tex Mex Chicken and Zucchini Recipe! This dish is a weeknight wonder: juicy chicken, colorful veggies, and ooey-gooey melted cheese—all mingled together in a fiesta of Tex Mex flavors. Whip this up in just about 30 minutes, and you’ll understand why it’s become a staple in our kitchen.
Did you know that Tex Mex cuisine was actually born out of a love for combining the bold, zesty flavors of Texas and Mexico? When I first tried this recipe, it reminded me of my favorite family taco night (minus the mess!). Trust me, just like our Creamy Chicken Enchilada Skillet, this dish is a reader favorite for busy nights. If you’re ready to transform simple ingredients into something your family will crave, keep reading—and get that skillet ready!
What is Tex Mex Chicken and Zucchini Recipe?
Let’s talk about that name: Tex Mex Chicken and Zucchini Recipe. Is it Texan? Is it Mexican? Or is it just an excuse for you to eat more cheese? The answer: it’s a little bit of everything, in the best way possible. This dish brings together Southwest flavors, hearty chicken, and summer’s favorite veggie, zucchini—all in one skillet. They say “the way to a man’s heart is through his stomach,” and frankly, this recipe could win anyone’s heart. Ready for a dish that’s tasty, healthy, and impossible to resist? Scroll down and let’s get sizzling!
Why You’ll Love This
First, the main star: it’s a one-pan wonder, making clean-up a breeze and ensuring every bite is packed with layered, robust flavors from juicy chicken, fresh zucchini, and zesty taco seasonings. The cost-saving benefit is real: simple, everyday ingredients make this dish both wallet-friendly and filling, so you can feed a hungry crowd without breaking the bank. And let’s not forget the toppings! A generous sprinkle of melty cheese, fresh cilantro, and green onions takes each bite to a new level.
If you love our Chicken Burrito Bowls, you’ll adore this recipe—they share that same “can’t-get-enough” Tex Mex spice, but Tex Mex Chicken and Zucchini lets veggies take center stage. It’s cozy, customizable, and perfect for a speedy weeknight meal. Go ahead—give it a try at home. Your family (and your taste buds) will thank you!
How to Make
Quick Overview
If you’re short on time but still want maximum flavor, Tex Mex Chicken and Zucchini delivers on all fronts. This recipe comes together in one skillet, in just about 30 minutes, making it perfect for busy weeknights. Creamy melted cheese, tender bites of chicken, and a rainbow of veggies bring both nutrition and vibrant flavor to your table. Whether you’re a seasoned home cook or just getting started, you’ll love how simple, delicious, and satisfying this dish is.
Ingredients
1 lb boneless and skinless chicken breasts, cut into 1 inch 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
1 tablespoon oil, for frying
1 (14 oz) can low sodium black beans, drained and rinsed
1 (14 oz) can low sodium diced tomatoes, not drained
1 teaspoon store-bought or homemade taco seasoning
1 tablespoon cumin, divided
1 teaspoon salt
Ground black pepper, to taste
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
Step-by-Step
- Heat oil in a large skillet over medium-high heat.
- Add cubed chicken, season with half the cumin, half the salt, and some ground black pepper. Sauté for 4–5 minutes, until browned and just cooked through. Remove chicken and set aside.
- In the same skillet, add onion, bell peppers, garlic, and the remaining cumin and salt. Sauté for 3–4 minutes until softened.
- Stir in zucchini and corn. Cook for another 3–4 minutes, until zucchini just starts to soften.
- Pour in the diced tomatoes (with juice), black beans, taco seasoning, and return the cooked chicken to the skillet. Mix well and simmer 5–6 minutes, letting everything heat through and flavors meld.
- Sprinkle shredded cheese over the top. Cover the skillet with a lid and let the cheese melt for 2–3 minutes.
- Turn off the heat and top with chopped green onions and cilantro before serving.
What to Serve With
Looking to round out your delicious Tex Mex feast? This recipe pairs beautifully with warm flour tortillas or fluffy rice for a heartier meal. Add a side of homemade guacamole or salsa and crunchy tortilla chips for a restaurant-style flair. For drinks, an icy glass of limeade or a classic margarita (for the adults) makes the perfect companion. If you’re keeping things light, a fresh green salad with a zesty lime vinaigrette complements the dish’s bold flavors.
Top Tips for Perfecting Tex Mex Chicken and Zucchini
Make the most of your Tex Mex Chicken and Zucchini with these favorite tips:
- Ingredient swaps: No chicken? Use turkey or even shrimp! Out of zucchini? Try yellow squash for the same great texture.
- Don’t overcook the zucchini—it should be soft yet still have a slight bite for the best texture.
- Want it spicier? Add diced jalapeños with the bell peppers.
- Use freshly shredded cheese if possible—it melts better and tastes richer than pre-shredded.
- Avoid a watery skillet: drain some juice from the tomatoes if you prefer a thicker consistency.
Remember to taste as you go, adjusting the seasonings for your perfect Tex Mex kick!
Storing and Reheating Tips
Leftovers? Lucky you! Store any cooled Tex Mex Chicken and Zucchini in an airtight container in the fridge for up to 4 days. To reheat, pop it in the microwave for 2–3 minutes, or gently warm it in a skillet over medium heat, adding a splash of water if needed to moisten. This dish freezes surprisingly well: transfer cooled portions to freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge, then reheat as above for the freshest flavor.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Rotisserie chicken is a great shortcut. Just shred it and add it in with the beans and tomatoes—skip the browning step.
Is this recipe spicy?
As written, it’s mild. If you love heat, add jalapeños or a pinch of cayenne, or serve with your favorite spicy hot sauce.
Can I make this recipe dairy-free?
Absolutely. Omit the cheese or use your favorite dairy-free alternative. The dish is still delicious and packed with flavor.
What other veggies can I add?
Feel free to toss in mushrooms, spinach, or even sweet potatoes! This recipe is very adaptable to what you have on hand.
Does this work as a meal prep recipe?
Yes! Tex Mex Chicken and Zucchini tastes great reheated and is perfect for quick lunches or dinners throughout the week.
Conclusion
Tex Mex Chicken and Zucchini is your ticket to a bold, flavorful, and nutritious meal on even the busiest nights. With juicy chicken, crisp veggies, and melty cheese, every bite is pure comfort—yet healthy enough for any day of the week. Whether you’re cooking for just yourself or feeding a hungry family, the simplicity and versatility of this dish make it a true winner. Don’t forget to try some of our other Tex Mex favorites for more inspiration—and let us know how your creation turns out. Gather your ingredients, start chopping, and enjoy a colorful, delicious Tex Mex dinner tonight!
Tex Mex Chicken and Zucchini
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts, cut into 1 inch pieces
- 2 large Zucchini, diced
- 2 medium Bell peppers, chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Corn, frozen or fresh
- 1 tablespoon Oil, for frying
- 1 14 oz can Low sodium black beans, drained and rinsed
- 1 14 oz can Low sodium diced tomatoes, not drained
- 1 teaspoon Taco seasoning store-bought or homemade
- 1 tablespoon Cumin, divided
- 1 teaspoon Salt
- to taste Ground black pepper
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup Green onions, chopped
- 1/2 cup Cilantro, chopped
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add cubed chicken, season with half the cumin, half the salt, and some ground black pepper. Sauté for 4–5 minutes, until browned and just cooked through. Remove chicken and set aside.
- In the same skillet, add onion, bell peppers, garlic, and the remaining cumin and salt. Sauté for 3–4 minutes until softened.
- Stir in zucchini and corn. Cook for another 3–4 minutes, until zucchini just starts to soften.
- Pour in the diced tomatoes (with juice), black beans, taco seasoning, and return the cooked chicken to the skillet. Mix well and simmer 5–6 minutes, letting everything heat through and flavors meld.
- Sprinkle shredded cheese over the top. Cover the skillet with a lid and let the cheese melt for 2–3 minutes.
- Turn off the heat and top with chopped green onions and cilantro before serving.