When you need dinner fast but refuse to sacrifice flavor, this Tex Mex Chicken and Zucchini skillet is your answer. Imagine tender, seasoned chicken mingling with crisp-tender zucchini, all smothered in melted cheese with bold Tex Mex spices dancing on your taste buds.
This dish hits all the right notes—savory, slightly smoky, with just enough heat to keep things interesting. The zucchini soaks up all those delicious taco-seasoned flavors while staying light and low-carb. Plus, everything cooks in one pan, which means minimal cleanup and maximum satisfaction. It’s the kind of dinner that tastes indulgent but leaves you feeling energized, not weighed down.
Why You’ll Love This Recipe
One Pan Wonder: Less cleanup means a happier cook. Everything cooks in one skillet, from the golden-brown chicken to the perfectly sautéed veggies and gooey melted cheese.
Low Carb: Zucchini replaces rice or beans for a lighter, veggie-packed meal. You get all the Tex Mex flavor without the carb overload—perfect for keto or low-carb lifestyles.
Fast: It goes from fridge to table in under 25 minutes. When weeknight chaos strikes, this recipe swoops in like a culinary superhero.
Ingredients
Chicken Breast: Diced small for quick cooking. Bite-sized pieces ensure every morsel is perfectly seasoned and tender.
Zucchini: Chopped into half-moons. It cooks fast and absorbs flavor like a sponge while adding a satisfying crunch.
Black Beans & Corn: (Optional for Keto) Adds texture and classic Tex Mex flavor. If you’re keeping it strictly keto, skip these and double up on the zucchini.
Taco Seasoning: Use your favorite packet or homemade blend. The smoky cumin, paprika, and chili powder create that irresistible Tex Mex backbone.
Cheese: A Mexican blend or cheddar melts beautifully on top. That bubbly, golden cheese blanket is the crowning glory of this dish.
Step-by-Step Instructions
1. Sear Chicken: Season diced chicken with taco seasoning. Cook in a large skillet with olive oil until browned on all sides. This creates a flavorful crust that locks in juiciness. Remove from pan and set aside.
2. Sauté Veggies: Add zucchini, onions, and garlic to the same pan. Sauté until crisp-tender (don’t let them get mushy!). About 4-5 minutes does the trick—you want them tender but still with a little bite.
3. Combine: Return chicken to the pan. Add black beans, corn, and salsa if using. Stir everything together so those flavors meld beautifully, heating through for 2-3 minutes.
4. Melt Cheese: Sprinkle cheese generously over the top. Cover with a lid for 2 minutes until bubbly and melted. Watch it transform into gooey, irresistible perfection.
5. Finish: Garnish with fresh cilantro and green onions. That pop of fresh herbs brightens everything and adds a restaurant-quality finish.
Tips for Success
Don’t Overcook Zucchini: It releases water when overcooked. Keep it slightly crisp for the best texture—nobody wants a watery, mushy skillet.
Drain Salsa: If adding salsa, use a chunky one and drain excess liquid so the skillet isn’t watery. A thick, robust salsa adds flavor without turning your meal into soup.
Use High Heat: Searing the zucchini quickly over medium-high heat adds caramelized flavor without turning it to mush. That slight char on the edges? Chef’s kiss.
Tex Mex Chicken and Zucchini Variations
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper. Fresh jalapeños give you that sharp, green heat while cayenne adds a slow-building warmth.
Extra Creamy: Stir in a tablespoon of cream cheese before topping with shredded cheese. It creates a luscious, velvety sauce that coats every piece.
Turkey Swap: Use ground turkey instead of chicken breast for a different texture. It cooks even faster and has a slightly richer, earthier flavor.
Serving Suggestions
Serve with sliced avocado or a dollop of sour cream. The cool creaminess balances the spicy heat and adds healthy fats.
Great inside soft tortillas for tacos. Scoop this flavorful mixture into warm tortillas for an easy taco night the whole family will devour.
Serve over cauliflower rice for a fuller meal. This keeps things low-carb while adding volume and making it feel like a complete dinner plate.
FAQs
Is zucchini keto?
Yes, it is a very low-carb vegetable perfect for keto diets. One cup of zucchini has only about 4 grams of carbs, making it an ideal base for low-carb meals.
Can I freeze this?
Zucchini tends to get mushy when frozen and reheated, so it’s best eaten fresh. If you must freeze it, slightly undercook the zucchini and expect a softer texture when reheated.
Can I use yellow squash?
Absolutely, summer squash works just as well. It has a similar texture and mild flavor that pairs beautifully with Tex Mex seasonings.
Final Thoughts
This Tex Mex Chicken and Zucchini skillet is the definition of healthy comfort food. It’s cheesy, spicy, and packed with wholesome ingredients your family will love—without any of the guilt.
The combination of perfectly seasoned chicken, tender-crisp zucchini, and that gloriously melted cheese creates a flavor explosion that rivals your favorite Tex Mex restaurant. Best of all, you’ll have it on the table faster than you could order takeout, with only one pan to wash.
Craving bold, cheesy, satisfying flavors? Save this recipe and make it your new weeknight staple. Your taste buds (and your schedule) will thank you!
Cheesy Tex Mex Chicken and Zucchini Skillet (One Pan!)
Equipment
- large skillet
Ingredients
- 1.5 lbs chicken breast, diced
- 3 tbsp taco seasoning
- 2 tbsp olive oil
- 3 medium zucchini, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 0.5 cup black beans (optional)
- 0.5 cup corn kernels (optional)
- 0.5 cup chunky salsa, drained
- 1.5 cups Mexican cheese blend, shredded
Instructions
- Cook seasoned chicken in hot oil until browned. Remove from skillet.
- Sauté zucchini, onion, and garlic until just tender.
- Return chicken to skillet with beans, corn, and salsa. Heat through.
- Top with cheese, cover, and melt.
- Garnish and serve immediately.