Tex-Mex Chicken and Zucchini: A One-Pan Weeknight Favorite

Introduction

When you need a quick, hearty, and family-friendly dinner, nothing beats a one-pan meal that combines fresh vegetables with lean protein and bold flavor. Tex-Mex Chicken and Zucchini is exactly that—a simple skillet recipe that’s ready in under 30 minutes, bursting with flavor, and loaded with nutritious ingredients.

This dish brings together tender chicken, crisp zucchini, and a medley of Tex-Mex spices. Add in corn, tomatoes, and cheese, and you’ve got a meal that feels indulgent while still being healthy. It’s versatile enough to serve on its own, spooned over rice, wrapped in tortillas, or even layered into a casserole for meal prep.

Perfect for busy weeknights or casual gatherings, this recipe showcases the balance of flavor and freshness that Tex-Mex cuisine is loved for.

Why You’ll Love This Recipe

One-pan wonder – Easy prep and minimal cleanup.
Quick & healthy – Ready in 30 minutes with lean protein and veggies.
Tex-Mex flavor – Spiced chicken, tender zucchini, and melty cheese.
Customizable – Adapt to what you have in your pantry.
Family-friendly – Mild enough for kids but bold enough for adults.

Ingredients & Equipment

Ingredients (Serves 4–6)

For the Skillet:

1 lb (450 g) boneless, skinless chicken breast, diced into bite-sized pieces
2 medium zucchini, diced into half-moons
1 red bell pepper, diced
1 cup corn kernels (fresh, canned, or frozen)
1/4 teaspoon black pepper
1 cup canned diced tomatoes (drained)
1 small red onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 cup shredded cheddar cheese (or Mexican blend)
2 tablespoons fresh cilantro, chopped (for garnish)
Juice of 1 lime

Equipment

Large skillet (cast iron or nonstick)
Wooden spoon or spatula
Cutting board & sharp knife

Step-by-Step Instructions

Step 1: Prep the Ingredients

Dice chicken, zucchini, and bell pepper. Chop onion, mince garlic, and have spices measured out for easy cooking.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until golden and nearly cooked through (about 6–7 minutes). Remove from skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add onion, garlic, zucchini, and bell pepper. Sauté for 4–5 minutes until the vegetables soften but still hold their shape.

Step 4: Add Tex-Mex Flavors

Stir in chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Add corn and diced tomatoes. Cook for another 3–4 minutes, letting the spices bloom and the flavors meld together.

Step 5: Return Chicken & Finish

Add the chicken back into the skillet, stirring to combine. Reduce heat to low, sprinkle cheese evenly over the top, cover, and let it melt for 2–3 minutes.

Step 6: Garnish & Serve

Remove from heat, squeeze fresh lime juice over the top, and sprinkle with chopped cilantro. Serve warm.

Tips for Success

Cut evenly: Dice chicken and zucchini into uniform sizes for even cooking.
Don’t overcook zucchini: Keep it slightly firm for the best texture.
Spice balance: Adjust chili powder and cayenne for your preferred heat level.
Cheese melt: Cover the skillet after adding cheese for a gooey finish.
Meal prep tip: Cook chicken ahead of time to cut cooking down to 15 minutes.

Flavor Variations

Tex-Mex Casserole: Transfer mixture to a baking dish, top with cheese, and bake until bubbly.
Low-carb bowls: Serve over cauliflower rice instead of tortillas or regular rice.
Extra protein: Add black beans or pinto beans for more fiber and protein.
Breakfast twist: Top leftovers with a fried egg for a Tex-Mex breakfast skillet.
Veggie-loaded: Add mushrooms, spinach, or broccoli for extra greens.

Nutritional Benefits

This dish is both flavorful and nourishing:

Chicken breast: Lean protein that keeps you full and supports muscle repair.
Zucchini: Low in calories, high in fiber, vitamin C, and antioxidants.
Corn & peppers: Provide natural sweetness, fiber, and essential vitamins.
Spices: Add depth of flavor without unnecessary calories.
Cheese: Provides calcium and a touch of indulgence.

Serving Suggestions

With tortillas: Spoon into warm flour or corn tortillas for tacos.
Over rice: Serve with white rice, brown rice, or Mexican rice.
With quinoa: A protein-rich grain bowl version.
On lettuce wraps: A lighter, low-carb serving option.
As a dip: Serve with tortilla chips for a party-friendly appetizer.

Storage & Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop or in the microwave until heated through.
Meal prep: Cook chicken and chop veggies ahead for faster weeknight cooking.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra juiciness and flavor.

Q: Can this be made vegetarian?
Absolutely—swap chicken for black beans or tofu and follow the same steps.

Q: Can I make this spicier?
Yes, add diced jalapeños, extra cayenne, or hot sauce to taste.

Q: Can I skip the cheese?
Of course—it’s still delicious without cheese or with a dairy-free alternative.

Why This Recipe Works

The success of Tex-Mex Chicken and Zucchini lies in its simplicity and balance. You get lean protein, crisp vegetables, bold spices, and a touch of cheese—all cooked in one pan for convenience. The Tex-Mex flavor profile adds warmth and depth, while the zucchini lightens the dish, making it both satisfying and healthy.

It’s customizable, quick, and guaranteed to please even picky eaters, which is why it has become a weeknight staple for so many.

Conclusion

If you’re searching for a recipe that’s easy, healthy, and packed with flavor, Tex-Mex Chicken and Zucchini is the answer. It’s a one-pan wonder that takes less than 30 minutes, offers endless versatility, and celebrates the vibrant flavors of Tex-Mex cooking.

Serve it with rice, tortillas, or on its own—you can’t go wrong. Once you make it, this dish is bound to become part of your regular weeknight rotation.

Easy Tex-Mex Chicken and Zucchini