Dinner

Tex Mex Chicken and Zucchini Skillet Recipe

Name: Tex Mex Chicken and Zucchini Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex Mex
Ingredients: 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); 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); 1 cup Tex Mex or Colby Jack cheese (shredded); 1/2 cup green onions (chopped); 1/2 cup cilantro (chopped)

Byreem everly October 26, 2025October 26, 2025

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Introduction

This Tex Mex Chicken and Zucchini recipe is a vibrant, flavorful one-pan meal perfect for weeknight dinners. Packed with fresh vegetables, tender chicken, and a blend of spices, it brings comforting Mexican-inspired flavors to your table with minimal effort.

A close-up of a cooked skillet dish shows a colorful mix of layers including green sliced zucchini, black beans, yellow corn, chopped red and yellow peppers, and pieces of grilled chicken. The top layer is melted cheese in white and orange colors, slightly bubbly and mixed with finely chopped green herbs sprinkled evenly. The ingredients are cut into small pieces, evenly spread, and mixed in the white skillet, with some light sauce visible in between. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 tbsp oil (for frying)
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 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped

Instructions

Step 1: Preheat a large 12-inch deep skillet on low to medium heat and swirl the oil to coat the bottom. Add the onion, garlic, and bell peppers, sautéing for about 3 minutes while stirring occasionally.
Step 2: Push the sautéed vegetables to the side of the skillet and add the chicken pieces. Sprinkle with 1 teaspoon of cumin, salt, and black pepper. Cook the chicken for about 5 minutes, stirring occasionally until lightly browned.
Step 3: Add corn, black beans, diced tomatoes (with liquid), zucchini, taco seasoning, and the remaining cumin to the skillet. Stir well, cover, and cook over low to medium heat for 10 minutes until the vegetables are tender and the chicken is cooked through.
Step 4: Sprinkle the shredded cheese evenly over the skillet mixture. Cover and cook for a few minutes until the cheese melts.
Step 5: Remove from heat, then top with chopped green onions and cilantro. Serve hot on its own or with Instant Pot brown rice or quinoa. For extra flavor, add sour cream, black olives, crushed tortilla chips, or use as a filling in low carb wraps garnished with sliced avocado.

Tips & Variations

Use homemade taco seasoning for a fresher, customizable spice blend.
Swap zucchini with yellow squash or add chopped jalapeños for extra heat.
For a vegetarian version, omit chicken and add extra beans or tofu.
To save time, use pre-chopped vegetables or frozen corn.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

This close-up image shows a colorful vegetable bake with two visible layers. The bottom layer consists of chunky pieces of green zucchini, red and green bell peppers, black beans, and yellow corn, spread evenly. The top layer is melted cheese in a mix of white and orange shades, covering the vegetables with a creamy texture and small browned spots. Fresh green herbs are sprinkled on top, adding a fresh touch. The whole dish looks warm and gooey, sitting on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time to ensure they are fully cooked.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your taco seasoning does not contain gluten ingredients. Always check packaged spice blends to be sure.