Tex Mex Chicken and Zucchini Skillet

When it comes to quick weeknight dinners, this Tex Mex chicken and zucchini skillet is a game-changer. Packed with vibrant flavors, tender chicken, and crisp zucchini, it’s the kind of meal that satisfies without leaving you feeling weighed down. The combination of spices and fresh vegetables makes this dish feel indulgent, yet it’s entirely wholesome — perfect for those evenings when you want something delicious and nourishing on the table in no time.

This skillet brings the bold flavors of Tex Mex food straight into your kitchen. The smoky, slightly spicy seasoning blends beautifully with the natural sweetness of zucchini, creating a balanced dish that hits all the right notes. It’s also incredibly versatile — you can serve it over rice, toss it into a Tex Mex bowl with beans and avocado, or simply enjoy it on its own for a lighter option.

What’s great about this recipe is how it fits into healthy weeknight meals effortlessly. With minimal prep and a one-pan approach, cleanup is a breeze, which makes it perfect for busy evenings or casual family dinners. Plus, it’s a fantastic way to sneak more veggies into your routine without compromising on taste.

Whether you’re in the mood for a wholesome, easy chicken and zucchini dinner or planning your weekly rotation of healthy meals, this Tex Mex skillet is sure to become a favorite. Each bite is packed with flavor, protein, and nutrients, proving that healthy chicken and zucchini meals can be just as exciting as any takeout option.

Why You’ll Love It

• Bursting with Flavor – The Tex Mex seasoning blends perfectly with the tender chicken and zucchini, giving every bite a zesty, satisfying kick that makes this more than just a “regular” weeknight meal.
• One-Pan Wonder – This skillet recipe keeps things simple with minimal cleanup. You get a hearty, colorful dinner without juggling multiple pots and pans — perfect for busy evenings.
• Healthy and Filling – Packed with lean protein and fresh vegetables, it’s a nutritious option that fuels your body while still feeling indulgent. This is a healthy chicken and zucchini meal that actually excites your taste buds.
• Versatile Serving Options – Enjoy it straight from the skillet, over rice, or build your own Tex Mex bowl with your favorite toppings. It’s a flexible dinner that adapts to your cravings.
• Quick and Easy – From prep to plate, this easy chicken and zucchini dinner comes together in under 30 minutes, making it a reliable choice when time is short but you still want something homemade and satisfying.

Ingredient List

For the Chicken and Veggies:

• 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 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil

For the Tex Mex Seasoning:

• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional, for a little heat)
• Salt and black pepper, to taste

Optional Toppings / Tex Mex Bowl Add-Ons:

• 1/2 cup shredded cheddar or Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 avocado, sliced
• Salsa or hot sauce, to taste

Ingredient Notes

• I always use smoked paprika for this — it adds such a warm, smoky flavor that really elevates the Tex Mex vibe.
• Don’t skip the zucchini! It soaks up all the seasoning and gives the dish a fresh, satisfying crunch.
• Cayenne pepper is optional, but just a pinch can give the skillet a nice gentle kick.
• I like using olive oil for sautéing; it keeps things light while adding a subtle richness.
• Fresh lime and cilantro at the end make a huge difference — they brighten everything up and really make it taste restaurant-quality.

Kitchen Equipment Needed

• Large Skillet or Sauté Pan – Perfect for cooking the chicken and veggies all in one pan; I love using my nonstick skillet for easy cleanup.
• Cutting Board – For chopping zucchini, peppers, onions, and garlic; a sturdy wooden board works best.
• Sharp Chef’s Knife – Makes slicing veggies and chicken quick and precise.
• Measuring Spoons & Cups – For getting your spices and seasonings just right.
• Spatula or Wooden Spoon – Great for stirring everything evenly without scratching your pan.
• Optional: Citrus Juicer – Handy if you want to squeeze lime juice over the finished dish.

Instructions

Step 1: Prepare the Ingredients

1. Wash the zucchinis and slice them into half-moons about 1/4-inch thick.
2. Dice the red bell pepper into small, bite-sized pieces.
3. Peel and dice the onion into small pieces.
4. Mince the garlic cloves finely.
5. Cut the chicken breasts into roughly 1-inch cubes.
6. Measure out all your spices: chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper.

Pro Tip: Keep all your ingredients ready in small bowls (“mise en place”) before cooking — it makes the skillet process smooth and stress-free.

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Step 2: Cook the Chicken

1. Place your large skillet on the stove over medium-high heat.
2. Add 1 tablespoon of olive oil to the skillet and let it heat for 30–60 seconds.
3. Add the chicken cubes in a single layer.
4. Let the chicken cook without stirring for 2–3 minutes to get a light sear.
5. Stir the chicken and cook for another 3–4 minutes until all sides are lightly browned and the chicken is nearly cooked through.
6. Sprinkle a pinch of salt and black pepper over the chicken while it cooks.

Pro Tip: Avoid overcrowding the pan — if your chicken pieces are too close, they’ll steam instead of sear. Cook in batches if needed.

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Step 3: Cook the Veggies

1. Push the chicken to one side of the skillet.
2. Add the diced onion and bell pepper to the empty side.
3. Cook for 2–3 minutes until the onion becomes translucent.
4. Add the minced garlic and sliced zucchini.
5. Stir everything together, cooking for 3–4 minutes until the zucchini is slightly tender but still has a bit of crunch.

Pro Tip: Stir occasionally to prevent the garlic from burning — burnt garlic can taste bitter.

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Step 4: Add the Tex Mex Seasoning

1. Sprinkle the chili powder, smoked paprika, cumin, oregano, and cayenne pepper evenly over the chicken and veggies.
2. Stir everything thoroughly so that the spices coat the chicken and vegetables evenly.
3. Taste a small piece and add more salt or pepper if needed.

Pro Tip: Adding spices gradually allows you to control the heat and flavor — you can always add more, but you can’t take it out.

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Step 5: Simmer and Finish

1. Reduce the heat to medium-low.
2. Cover the skillet with a lid for 2–3 minutes to allow the flavors to meld.
3. Remove the lid and stir gently.
4. Taste and adjust seasonings if necessary.
5. If using cheese, sprinkle it on top now and cover for another 1–2 minutes until melted.

Pro Tip: Fresh lime juice added at the end brightens the flavors — squeeze over the skillet just before serving.

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Step 6: Serve

1. Transfer the skillet contents to plates or bowls.
2. Add optional toppings like sliced avocado, fresh cilantro, or salsa.
3. Serve immediately while hot.

Pro Tip: This dish works beautifully in a Tex Mex bowl with rice, beans, and extra veggies if you want a more filling meal.

Tips and Tricks for Success

• Don’t overcrowd the pan – Give the chicken and veggies space to cook evenly; overcrowding can cause them to steam instead of sear.
• Prep everything first – Chop, measure, and have spices ready before turning on the stove to make cooking smooth and stress-free.
• Watch the garlic – Add it toward the end of sautéing veggies to prevent burning and bitterness.
• Adjust heat gradually – Start with medium-high for searing, then lower to medium-low for simmering to prevent overcooking.
• Taste as you go – Season gradually so the flavors balance perfectly; you can always add more, but you can’t remove excess spice.
• Fresh toppings matter – A squeeze of lime or sprinkle of cilantro at the end brightens the flavors and elevates the dish.

Ingredient Substitutions and Variations

• Chicken – Swap for turkey breast or shrimp for a different protein option.
• Zucchini – Try yellow squash or bell pepper medley if zucchini isn’t available.
• Spices – Use a pre-made taco or fajita seasoning if you don’t have all the individual spices.
• Cheese – Mexican blend, pepper jack, or even a sprinkle of feta works for a slightly different flavor.
• Add grains – Serve over quinoa, rice, or cauliflower rice for a Tex Mex bowl variation.
• Extra veggies – Toss in corn, black beans, or cherry tomatoes for more color and nutrition.

Serving Suggestions

• I love serving this Tex Mex chicken and zucchini skillet over a bed of fluffy rice with a squeeze of fresh lime—it makes a hearty, satisfying Tex Mex bowl.
• Top with sliced avocado, chopped cilantro, and a dollop of salsa for a fresh, colorful dinner that’s full of flavor.
• Serve alongside a simple green salad or roasted veggies for a well-rounded healthy chicken and zucchini meal.
• Wrap leftovers in warm tortillas for a quick and easy Tex Mex-inspired lunch the next day.
• Pair with a side of black beans and corn for a vibrant, protein-packed weeknight meal that everyone will love.

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container for up to 3–4 days.
• Freeze – Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat on the stove – Warm in a skillet over medium heat, stirring occasionally until heated through.
• Reheat in the microwave – Cover loosely with a microwave-safe lid or plate and heat in 1–2 minute intervals, stirring halfway for even heating.
• Add fresh toppings after reheating – Avocado, cilantro, and lime are best added fresh to maintain their flavor and texture.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this skillet. They stay juicy and add a bit more richness to the dish. Just adjust cooking time slightly—they may cook a little faster or slower depending on size.

Can I make this recipe vegetarian?

Yes! Swap the chicken for firm tofu, tempeh, or extra beans. The Tex Mex spices still shine and give the veggies a flavorful punch.

How spicy is this dish?

This recipe has a mild, smoky heat thanks to chili powder and smoked paprika. If you like it spicier, add more cayenne or a dash of hot sauce.

Can I meal prep this for the week?

Definitely! Store individual portions in airtight containers in the fridge for up to 4 days. Reheat on the stove or in the microwave for a quick, healthy weeknight meal.

Can I use frozen zucchini or veggies?

Fresh is best for texture, but you can use frozen veggies if needed. Just thaw and drain them first to prevent excess moisture from making the skillet watery.

What can I serve with this to make it a full Tex Mex bowl?

Rice, beans, avocado, salsa, and a squeeze of lime are perfect. You can even add some shredded cheese or tortilla chips for extra texture and flavor.

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Did you try this Tex Mex chicken and zucchini skillet? Let me know in the comments how it turned out—I’d love to hear your favorite twists and serving ideas!