Name: Tex-Mex Chicken and Zucchini Skillet
Prep time: 10 min
Cook time: 25 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 (avocado oil, olive oil, or butter); 14 oz can low‑sodium black beans, drained & rinsed; 14 oz can low‑sodium diced tomatoes (not drained); 1 tsp taco seasoning; 1 Tbsp cumin, divided; 1 tsp salt; Black pepper, to taste; 1 cup Tex‑Mex or Colby Jack cheese, shredded; ½ cup green onions, chopped; ½ cup cilantro, chopped; Lime (for serving)

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This Tex-Mex Chicken and Zucchini Skillet is my go-to when I want something comforting, quick, and packed with flavor—all made in just one pan. With juicy chicken, tender zucchini, black beans, corn, tomatoes, and melted cheese, it’s a wholesome meal that’s ready in just 30 minutes. Best of all, it’s kid-friendly, naturally gluten-free, and doesn’t skimp on flavor.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly satisfying without being heavy. It’s perfect when I want a protein-packed dinner that’s low in carbs but still hearty. The one-pan approach means cleanup is a breeze, and the vibrant mix of veggies, beans, and cheese brings those comforting Tex-Mex flavors to life. I also appreciate how customizable it is—whether I’m eating it as is, stuffing it into wraps, or adding extra spice, it always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 (avocado oil, olive oil, or butter)
14 oz can low-sodium black beans, drained & rinsed
14 oz can low-sodium diced tomatoes (not drained)
1 tsp taco seasoning
1 Tbsp cumin, divided
1 tsp salt
Black pepper, to taste
1 cup Tex-Mex or Colby Jack cheese, shredded
½ cup green onions, chopped
½ cup cilantro, chopped
Lime (for serving)

Directions

I preheat a large (12-inch) deep skillet over low–medium heat and swirl in the oil.
I sauté the onion, garlic, and bell pepper for about 3 minutes, stirring occasionally.
Then I push the veggies to one side and add the chicken, seasoning it with 1 tsp cumin, salt, and pepper. I cook it for 5 minutes, stirring now and then.
Next, I add corn, black beans, diced tomatoes, zucchini, taco seasoning, and the rest of the cumin. I stir everything together, cover it, and let it cook on low–medium heat for 10 minutes—just enough to keep the zucchini slightly firm.
I sprinkle the shredded cheese on top, cover again, and cook until the cheese melts.
Off the heat, I garnish with green onions and cilantro. I like to serve it hot, sometimes with a squeeze of lime or wrapped in tortillas.

Servings and timing

This recipe serves 6 and takes only about 30 minutes total—10 minutes of prep and 20 to 25 minutes of cooking. It’s ideal for busy weeknights when I want something fresh, colorful, and full of protein.

Variations

When I want to switch things up, I try using ground turkey or beef instead of chicken. For a spicier version, I throw in a chopped jalapeño or add a dash of cayenne. Sometimes I skip the cheese for a dairy-free option, or I swap in different veggies based on what’s in my fridge—like mushrooms or spinach. I’ve also served it over rice or quinoa for an even heartier meal.

Storage/Reheating

I keep any leftovers in the fridge for up to 3–4 days, but I don’t freeze it—the zucchini gets mushy. To reheat, I just cover it and warm it on the stovetop over low heat for about 5 minutes. There’s no need to add water or oil since the zucchini naturally releases moisture.

FAQs

How do I keep the zucchini from getting mushy?

I make sure not to overcook it—10 minutes is usually plenty. Also, using a large skillet prevents overcrowding, which helps the zucchini stay firm.

Can I make this dish vegetarian?

Yes, I sometimes leave out the chicken and add an extra can of beans or toss in some tofu for a plant-based protein boost.

What kind of cheese works best?

I usually go for Tex-Mex blend or Colby Jack, but cheddar or Monterey Jack also melt beautifully and taste great.

Can I use canned corn instead of frozen or fresh?

Absolutely. I drain canned corn before adding it in. It works just as well in a pinch.

Is this recipe good for meal prep?

Definitely. I portion it into containers and keep it in the fridge. It reheats well for lunches or quick dinners throughout the week.

Conclusion

This Tex-Mex Chicken and Zucchini Skillet has become a regular in my weeknight dinner rotation. It’s fast, nourishing, and full of bold flavor. Whether I serve it straight from the skillet, tuck it into tortillas, or eat it over rice, it never disappoints. It’s a recipe I keep coming back to when I need something quick, wholesome, and satisfying.