Tex-Mex chicken skillet, oh, how I adore you! This isn’t just a recipe; it’s a vibrant memory of backyard barbecues and spontaneous weeknight dinners. Growing up, my mom would whip up a Tex-Mex chicken skillet whenever we needed something quick, delicious, and packed with flavor. Now, I’m sharing this treasured recipe with you, hoping it brings as much joy and convenience to your kitchen as it has to mine. You’re going to love this Tex-Mex chicken skillet; it’s a surefire crowd pleaser!
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Why You Will Love This Tex-Mex chicken skillet Recipe
This Tex-Mex chicken skillet recipe is pure comfort food, plain and simple. It’s ready in under 30 minutes, making it a lifesaver on busy days. Forget complicated recipes! This skillet chicken zucchini dinner is so easy to make, even a beginner cook can nail it. Plus, the combination of tender chicken, vibrant veggies, and bold Tex-Mex spices is simply irresistible.
I remember one particularly hectic evening when my husband and I were both working late. I threw together this Tex-Mex chicken skillet, and within minutes, we were sitting down to a delicious and satisfying meal. That’s the beauty of this recipe: it’s quick, easy, and always hits the spot.
Ingredients Needed for This Tex-Mex chicken skillet Recipe
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchini, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 packet (1 ounce) Tex-Mex seasoning
- 1/2 cup shredded cheddar cheese
- Optional toppings: sour cream, guacamole, cilantro, lime wedges
How to Make This Tex-Mex chicken skillet Recipe
- 1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- 2. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- 3. Add bell peppers and zucchini to the skillet and cook until tender-crisp, about 5 minutes. This chicken zucchini dinner is shaping up wonderfully!
- 4. Stir in black beans, corn, diced tomatoes and green chilies, and Tex-Mex seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 5. Remove from heat and sprinkle with shredded cheddar cheese. Cover the skillet and let the cheese melt, about 1 minute.
How to Serve This Tex-Mex chicken skillet Recipe
Serve this Tex-Mex chicken skillet hot, straight from the skillet. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and a squeeze of fresh lime juice. Consider serving it with warm tortillas or tortilla chips for dipping. This recipe is fantastic over rice or quinoa too for a more substantial meal.
How to Store This Tex-Mex chicken skillet Recipe
Allow the leftovers to cool completely before storing. Transfer the Tex-Mex chicken skillet to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make This Tex-Mex chicken skillet Recipe
- For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the skillet.
- If you don’t have Tex-Mex seasoning on hand, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.
- Don’t overcook the zucchini! You want it to be tender-crisp, not mushy.
- For a healthier option, use lean ground chicken or turkey instead of chicken breasts.
- Experiment with different vegetables, like eggplant or mushrooms, to customize the recipe to your liking.
Helpful Notes for This Tex-Mex chicken skillet Recipe
The diced tomatoes and green chilies (Rotel) add a nice kick to this recipe, but if you’re sensitive to spice, you can use regular diced tomatoes instead. Make sure to drain the corn really well before adding it to the skillet to prevent the dish from becoming watery. If you are using pre-shredded cheese, toss it with a little cornstarch before adding it to the skillet to help it melt more smoothly. Follow us on Pinterest for more delicious meal ideas!
Variation of This Tex-Mex chicken skillet Recipe
For a vegetarian option, substitute the chicken with crumbled tofu or black beans. Try adding a can of cream of mushroom soup for extra creaminess. In the fall, consider adding butternut squash or sweet potatoes for a seasonal twist. You could also turn this into a Tex-Mex chicken skillet casserole by layering it with tortillas and cheese and baking it in the oven.
What goes well with Tex-Mex chicken skillet?
Tex-Mex chicken skillet pairs perfectly with rice, quinoa, or a simple side salad. You can also serve it with tortillas for a fun and interactive meal.
How can I make a Tex-Mex chicken skillet healthier?
To make your Tex-Mex chicken skillet healthier, use lean chicken breast, load up on vegetables, and opt for low-fat cheese. You can also use Greek yogurt instead of sour cream for a tangy topping.
Can I use other vegetables in this Tex-Mex chicken skillet recipe?
Yes, feel free to customize your Tex-Mex chicken skillet with your favorite vegetables! Bell peppers, onions, corn, and black beans are all excellent additions.
How long does Tex-Mex chicken skillet last in the fridge?
Cooked Tex-Mex chicken skillet can be stored in the refrigerator for up to 3-4 days. Ensure it’s stored in an airtight container to maintain its freshness.