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); 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)

Jump to Recipe· 3.9 from 1 review

I absolutely love sharing this Tex Mex Chicken and Zucchini Skillet Recipe with you because it’s one of those dishes that feels like home and fiesta all at once. I adore how the tender chicken, fresh zucchini, and vibrant peppers come together with smoky spices and melty cheese to create a meal that’s bursting with Tex-Mex flavor yet simple enough for a weeknight dinner. Cooking this skillet is always a joy because everything cooks in one pan, and the blend of textures and colors makes it a feast for both the eyes and the palate. If you’re craving something wholesome, flavorful, and easy, this recipe will quickly become a favorite in your kitchen like it is in mine.

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

One of the things I adore most about this Tex Mex Chicken and Zucchini Skillet Recipe is the perfect balance of spices and fresh ingredients. The cumin and taco seasoning add a warm, smoky depth that elevates the chicken and vegetables without overpowering them. I love how the zucchini adds a tender crunch while the bell peppers and onions bring sweetness and color. The whole dish feels bright, lively, and comforting, all at once. Plus, the melted Tex Mex or Colby Jack cheese on top is that irresistible finishing touch that ties all the flavors together beautifully.

When I’m pressed for time but still want a delicious homemade meal, this skillet delivers every single time. It’s incredibly straightforward to prepare because everything cooks in one pan, which means minimal cleanup and less fuss. Whether I’m cooking for my family on a busy weeknight or bringing something satisfying to a casual gathering, this recipe fits the bill perfectly. What really makes it stand out to me is how versatile it is – you can tailor it to your taste with different toppings or side dishes, and it always feels fresh and exciting. It’s truly a go-to dish for easy, vibrant Tex-Mex flavor.

Ingredients You’ll Need

In a large gray pan on a stove, there are two main sections of food. On the left side, there is a mix of small chopped pieces of red, yellow, and orange bell peppers along with small white onion bits, showing a colorful and fresh texture. On the right side of the pan, there are small pieces of raw pale pink chicken meat sprinkled lightly with a brown spice, ready to cook. The pan surface shows some small drops of oil around the food, with steam barely rising in the center, indicating cooking has just started. The background includes a wooden countertop, but the focus is mainly on the pan and the food inside. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Tex Mex Chicken and Zucchini Skillet Recipe lies in its simple, fresh ingredients that pack a punch of flavor, texture, and color. Each one plays an important role in the final dish, creating layers of taste that complement each other perfectly.

Boneless & skinless chicken breasts: Cut into bite-sized pieces to ensure quick, even cooking and tender morsels.
Large zucchini: Diced for a fresh, slightly crunchy texture that brightens the skillet.
Medium bell peppers: Chopped to add sweetness and vibrant color to the dish.
Medium onion: Finely chopped for a savory base flavor that blends beautifully with the garlic.
Garlic cloves: Minced to bring a fragrant, slightly spicy note that wakes up the skillet.
Corn: Whether frozen or fresh, it adds a pop of sweetness and a nice textural contrast.
Oil: Just a tablespoon for sautéing to keep everything from sticking and to help flavors bloom.
Low sodium black beans: Drained and rinsed to add protein and earthy richness without overpowering.
Low sodium diced tomatoes: Including the juice for a juicy base that brings moisture and freshness.
Taco seasoning: Either store-bought or homemade, this blend layers classic Tex-Mex spices into the dish.
Cumin: Divided use to deepen the smoky, warm notes gently throughout the cooking process.
Salt and ground black pepper: To season perfectly and balance all the flavors.
Tex Mex or Colby Jack cheese: Shredded for a gooey, melty topper that makes the skillet irresistible.
Green onions: Chopped and sprinkled on top to add a mild oniony crunch and fresh green color.
Cilantro: Chopped for a fresh herbal finish that lifts the entire dish.

Directions

Step 1: Preheat a large 12-inch deep skillet over low to medium heat and swirl in the oil to coat the bottom evenly. Add the chopped onion, minced garlic, and chopped bell peppers. Sauté them gently for about 3 minutes, stirring occasionally until they soften and become fragrant but not browned.

Step 2: Push the sautéed vegetables to the side of the skillet to create space for the chicken. Add the chicken pieces and season with 1 teaspoon of cumin, salt, and black pepper to taste. Cook the chicken for around 5 minutes, stirring occasionally, until the pieces are no longer pink and start getting lightly golden on the edges.

Step 3: Stir in the corn, drained black beans, diced tomatoes with their juices, diced zucchini, the taco seasoning, and the remaining cumin. Mix everything well so the spices coat the ingredients evenly. Cover the skillet with a lid and let it cook on low to medium heat for about 10 minutes, allowing the flavors to meld and the zucchini to become tender.

Step 4: Sprinkle the shredded Tex Mex or Colby Jack cheese evenly over the top of the skillet contents. Cover it again and cook for a few minutes until the cheese melts into a gooey, delicious blanket over the dish.

Step 5: Remove the skillet from heat and top with chopped green onions and fresh cilantro. Serve immediately while hot, either on its own or alongside brown rice, quinoa, or your favorite Tex-Mex sides. For an extra treat, feel free to garnish with sour cream, sliced avocado, crushed tortilla chips, or black olives as you like.

Servings and Timing

This Tex Mex Chicken and Zucchini Skillet Recipe yields about 6 generous servings, making it perfect for a family meal or sharing with friends. Prep time is around 10 minutes since most of the ingredients just need chopping and measuring. The cooking process takes about 20 minutes, including sautéing the veggies and chicken and simmering the skillet to allow flavors to meld and the cheese to melt. Altogether, you’re looking at about 30 minutes from start to finish, with no resting or cooling time needed—perfect for when you want a speedy but satisfying meal.

How to Serve This Tex Mex Chicken and Zucchini Skillet Recipe

A close-up top view of a single-layer mixed vegetable and cheese pan dish showing yellow corn, green zucchini chunks, red bell pepper pieces, black beans, and melted white and orange cheese scattered evenly throughout. The ingredients have a moist texture with some light browning on the edges, mixed in a grey pan. Small green herb leaves are sprinkled on top. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Tex Mex Chicken and Zucchini Skillet, I love pairing it with some fluffy brown rice or nutty quinoa because those grains soak up the flavorful juices perfectly and add a nice hearty base. If I’m feeling extra festive, I’ll serve it with warm tortillas or crunchy tortilla chips on the side for scooping. That way, everyone can customize their plates with toppings like creamy sour cream, ripe sliced avocado, or extra chopped cilantro for freshness.

For garnishing, I find that a sprinkle of green onions and cilantro on top immediately lifts the colors and brightness of the dish, making it look as appetizing as it tastes. If you want to impress guests, serve it in the skillet itself right at the table — it keeps everything warm and creates a casual, inviting vibe. This skillet is fabulous served hot from the stove, but it also holds up well if it cools slightly, making it great for potlucks or meal prep.

As for drinks, I’m a fan of pairing this recipe with a crisp, citrusy white wine like Sauvignon Blanc or a light Mexican lager to complement the spices. For a non-alcoholic option, sparkling lime water or a fruity Arnold Palmer really enhances the fresh and zesty flavors. I like making this dish for weeknight dinners when I want something straightforward but exciting or for casual get-togethers when I want to share a crowd-pleaser that everyone can enjoy. No matter how you serve it, this skillet is always a winner at the table.

Variations

I love that this Tex Mex Chicken and Zucchini Skillet Recipe is so versatile that you can easily tweak it to suit different tastes or dietary needs. For example, if you want to make it gluten-free, simply double-check your taco seasoning ingredients or use a homemade blend to avoid any hidden gluten. You could also swap out the chicken for turkey or use extra firm tofu for a vegetarian twist that still delivers great texture and flavor.

If you want to change up the flavor profile, I sometimes like adding a hint of smoked paprika or chipotle powder for a smokier, spicier edge. You could also experiment with different cheeses — pepper jack adds a little kick, or a mild queso fresco creates a lighter finish. For more vegetable variety, I’ve added diced zucchini blossoms or even chopped kale to sneak in extra greens without changing the beloved base too much.

Cooking method-wise, if you want to make this dish even faster, you could prepare the vegetables in a microwave-safe bowl ahead of time to soften them slightly before starting the skillet. Or, for a more hands-off approach, toss everything into an Instant Pot or covered casserole dish to bake, though I do prefer the stovetop method for the best texture and flavor melding.

Storage and Reheating

Storing Leftovers

To store any leftovers from this Tex Mex Chicken and Zucchini Skillet Recipe, I recommend transferring the cooled dish into an airtight container. Glass containers with tight-sealing lids work best because they don’t absorb odors and reheat evenly. Stored in the refrigerator, the leftovers will keep well for 3 to 4 days. I always try to eat it within that timeframe to enjoy the flavors at their freshest.

Freezing

This skillet freezes beautifully if you want to keep it longer. Just portion it into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating. I’ve found freezing doesn’t impact the texture too badly, though the zucchini softens a bit, which I personally don’t mind at all.

Reheating

For the best taste and texture, I prefer reheating the leftovers in a skillet over medium heat rather than the microwave. Add a splash of water or broth to prevent sticking and cover to warm through evenly. This method helps maintain the chicken’s tenderness and keeps the veggies from becoming mushy. If time is tight, the microwave works fine—just reheat in short bursts and stir between to avoid overheating. Avoid reheating uncovered in the oven for too long, as this can dry out the dish.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great swap if you prefer darker meat with a richer flavor and more moisture. Just cut them into similar-sized pieces and adjust cooking time slightly if needed to ensure they’re cooked through but still tender.

Is this recipe spicy?

This Tex Mex Chicken and Zucchini Skillet Recipe has a mild to moderate spice level thanks to the taco seasoning and cumin, but it’s not overly hot. If you want more heat, you can add diced jalapeños, a dash of cayenne pepper, or hot sauce. For a milder version, reduce or omit the taco seasoning.

Can I make this recipe vegan?

Yes! To make this skillet vegan, substitute the chicken with cubed firm tofu, tempeh, or more beans. Use a vegan cheese alternative or nutritional yeast instead of dairy cheese, and be sure to pick a vegan-friendly taco seasoning. The rest of the ingredients are naturally plant-based, so it’s an easy swap.

What side dishes go well with this skillet?

I love serving this skillet with brown rice, quinoa, or warm corn tortillas to soak up the juices. Fresh guacamole, Mexican street corn (elote), or a crisp green salad complement the flavors nicely for a well-rounded meal.

Can I prepare this recipe in advance?

Yes, you can chop your vegetables and prepare your seasoning mix ahead of time to save time on cook day. If making completely in advance, I recommend cooking and assembling everything but holding off on adding the cheese until you reheat, so it stays fresh and melty.

Conclusion

I truly hope you enjoy making and savoring this Tex Mex Chicken and Zucchini Skillet Recipe as much as I do. It’s such a warm, tasty, and easy dish that brings vibrant Tex-Mex flavors into your home without hours in the kitchen. Whether you’re cooking for family, friends, or just treating yourself, this skillet hits all the right notes for comfort and excitement on a plate. Give it a try soon – I promise it will become one of your favorite go-to meals too!