Get ready for a one-pan wonder that brings together bold Tex-Mex flavors and wholesome ingredients in the easiest weeknight dinner. This Tex Mex Chicken and Zucchini recipe is everything you want in a fast meal: juicy seasoned chicken, sautéed zucchini, black beans, corn, salsa, and melted cheese all topped with creamy avocado and fresh cilantro.

Tex Mex Chicken and Zucchini is a flavor-packed skillet meal you can serve straight from the pan. It’s colorful, hearty, and satisfying without being heavy, and it’s made entirely in one skillet. No mess, no stress, just a vibrant, cheesy dinner you’ll come back to again and again.

What Is Tex Mex Chicken and Zucchini?

It’s a simple one-pan dish made with cubed chicken breast, lightly sautéed zucchini slices, Tex-Mex staples like black beans and corn, and your favorite salsa, all brought together with melted shredded cheese. Finished with chunks of avocado and a sprinkle of fresh cilantro, this dish is as photogenic as it is crave-worthy.

Why You’ll Love This Recipe

One-pan convenience Everything cooks in one skillet
Wholesome ingredients Lean protein, fiber-rich beans, and vegetables

Customizable heat Mild or spicy depending on the salsa you use
30-minute meal Quick enough for busy weeknights

Naturally gluten-free No flour or wheat-based thickeners

What It Tastes Like

Imagine tender, juicy chicken coated in smoky taco seasoning, buttery-soft zucchini with crisp edges, sweet bursts of corn, and the richness of melty cheese all wrapped in a warm salsa glow. Every bite brings contrast: savory, spicy, creamy, fresh. The cilantro and avocado balance the heat with a cooling, herbaceous finish. It’s deeply satisfying and far from your average skillet dinner.

Health Benefits

High in lean protein

Great source of fiber from beans and veggies
Naturally low-carb and gluten-free
High in vitamins A, C, and potassium

This recipe is proof that comfort food can be colorful, nutritious, and anything but boring.

Ingredients

Here’s what you’ll need to bring the dish to life, just like it appears in the photos:

1 pound boneless, skinless chicken breast, cut into bite-sized cubes

2 medium zucchinis, sliced into half-moons
1 cup canned corn (drained) or fresh corn kernels
1 cup canned black beans, drained and rinsed

1 cup chunky salsa (mild or spicy to taste)
1 cup shredded Mexican blend cheese or cheddar-jack
1 tablespoon olive oil

1 tablespoon taco seasoning
1 ripe avocado, cubed
Fresh cilantro, chopped

Salt and pepper, to taste
Optional: lime wedges for serving

Equipment You’ll Need

Large nonstick skillet or cast iron pan

Cutting board and sharp knife
Wooden spoon or spatula
Cheese grater (if shredding cheese fresh)

Ingredient Swaps & Additions

Protein: Try ground turkey or cooked shredded rotisserie chicken
Veggies: Add red bell pepper, yellow squash, or spinach
Beans: Pinto beans or kidney beans work too

Cheese: Swap in pepper jack or Monterey Jack for more heat
Toppings: Add a drizzle of sour cream, hot sauce, or jalapeño slices

How to Make Tex Mex Chicken and Zucchini

Step 1: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with taco seasoning, salt, and pepper. Sear until golden and cooked through, about 5–6 minutes. Transfer to a plate.

Step 2: Sauté the Veggies

In the same skillet, add zucchini slices and a pinch of salt. Sauté for 4–5 minutes until just tender and lightly browned.

Step 3: Combine and Simmer

Return the chicken to the skillet along with the corn, black beans, and salsa. Stir everything together and simmer for 3–4 minutes to meld flavors.

Step 4: Add the Cheese

Sprinkle cheese evenly over the top. Cover the skillet with a lid and let the cheese melt for 2–3 minutes.

Step 5: Finish and Serve

Top with diced avocado and fresh cilantro. Serve immediately, with optional lime wedges on the side.

What to Serve With Tex Mex Chicken and Zucchini

This dish is hearty enough on its own, but here are a few great sides:

Warm flour or corn tortillas

Cilantro-lime rice or Spanish rice
Tortilla chips and guacamole
Simple green salad with lime vinaigrette

Mexican street corn (elote)

Tips for Success

Don’t overcook the zucchini It should be tender but not mushy
Use fresh salsa for maximum flavor Jarred works, but chunky refrigerated salsa takes it up a notch

Cut ingredients uniformly Even sizes = even cooking
Grate cheese fresh It melts better and tastes cleaner than pre-shredded bags

Common Mistakes to Avoid

Skipping the seasoning: Plain chicken is a missed opportunity. Use a full tablespoon of taco seasoning.

Overcrowding the pan: If your skillet is too small, the ingredients will steam, not sear. Use a large skillet or work in batches.
Adding avocado too early: Wait until the end so it stays creamy and fresh.
Using watery salsa: It can turn the dish soggy. Go for chunky salsa or drain some liquid first.

Storage Instructions

Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave or a covered skillet over medium-low heat. For best results, add a splash of broth or salsa while reheating to keep it moist.

Not recommended for freezing due to zucchini texture changes and avocado.

FAQ

Can I make this ahead of time?
Yes! Prep everything up to the point of adding cheese. Refrigerate and melt the cheese fresh before serving.

Is this spicy?
It depends on the salsa and taco seasoning used. For mild flavor, use mild salsa and no extra chili powder.

Can I make it dairy-free?
Absolutely. Omit the cheese or use a dairy-free shredded alternative. Avocado adds creaminess in its place.

Final Thoughts

This Tex Mex Chicken and Zucchini skillet is everything you want in a weeknight dinner easy, fast, colorful, and packed with flavor. Whether you’re cooking for your family or meal prepping for the week, this dish delivers every single time.

August 2, 2025 by Melissa

Tex Mex Chicken and Zucchini