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Tex Mex Chicken and Zucchini Skillet

Tex Mex Chicken and Zucchini Skillet is a quick one-pan dinner with lightly browned diced chicken, tender-crisp zucchini, and melted Mexican cheese. Built on chili powder, cumin, and smoked paprika, it delivers bold Tex-Mex flavor with minimal cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breast diced
Vegetables
  • 2 zucchini sliced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 cup corn kernels
Sauce and cheese
  • 1 can (14 oz) diced tomatoes drained
  • 1.5 cup shredded Mexican cheese blend
Seasonings
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 fresh cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add diced chicken and season with chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
  2. Cook the chicken for 5–6 minutes, stirring occasionally, until lightly browned and cooked through. Keep the pan hot so the chicken gets color.
Build the skillet
  1. Add diced onion and minced garlic to the skillet and cook for 2 minutes until fragrant and glossy. Scrape up any browned bits from the bottom.
  2. Stir in sliced zucchini, diced bell peppers, and corn kernels. Cook for 5 minutes until the vegetables begin to soften and look slightly glossy.
  3. Add drained diced tomatoes and stir well to combine. Reduce heat to medium and cook for 4–5 minutes until the mixture thickens slightly.
Melt and serve
  1. Sprinkle shredded Mexican cheese blend evenly over the skillet so it covers the surface. You should see the cheese land in a single even layer.
  2. Cover and cook for 2–3 minutes until the cheese melts and turns smooth and bubbly. Finish by garnishing with fresh cilantro.
  3. Serve immediately while the chicken is hot and the cheese is melted. Add extra cilantro if you want a brighter finish.

Notes

For best results, dice the chicken into even pieces so everything cooks in the same window, and keep heat at medium-high during the browning stage. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium until warmed through. Freezing isn’t recommended because the zucchini can soften too much after thawing. Dietary swap: use a reduced-fat Mexican cheese blend to lower calories while keeping the melty texture.