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One-Skillet Tex Mex Chicken and Zucchini — Crisp Veggies, Quick Weeknight Dinner Pinterest recipe pin

Skillet Tex Mex Chicken and Zucchini

A single-skillet Tex Mex chicken and zucchini with a concentrated spice mix, seared chicken, and a quick broil finish for bright, crisp-tender results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs trimmed and cut into 1-inch pieces
  • 2 tablespoons vegetable oil divided
  • 2 medium zucchini cut into 1/2-inch half-moons (about 3 cups)
  • 1 small yellow onion thinly sliced
  • 1 can 14.5 ounces diced tomatoes, drained slightly
  • 1 tablespoon tomato paste
  • 1/4 cup low-sodium chicken broth plus extra if needed
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 to 1/2 teaspoon cayenne pepper to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Optional toppings
  • 1/2 cup shredded Monterey Jack cheese optional
  • Sliced green onions for garnish optional

Equipment

  • 1 12-inch oven-safe skillet (cast iron or stainless steel preferred)
  • 1 Meat thermometer
  • 1 Mixing bowl

Method
 

Prepare the chicken and spice mix
  1. Pat the chicken pieces dry and toss with smoked paprika, cumin, garlic powder, onion powder, cayenne, kosher salt, and black pepper until evenly coated.
Sear the chicken
  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering; add chicken in a single layer and sear 2 to 3 minutes without moving until browned, flip and brown the other side 1 to 2 minutes; transfer chicken to a plate (work in batches if needed).
Build the sauce
  1. Reduce heat to medium, add the remaining tablespoon of oil if needed, and sauté the sliced onion until translucent, about 3 minutes; add the diced tomatoes and tomato paste, scraping up browned bits, then stir in 1/4 cup chicken broth and simmer for 3 to 4 minutes until slightly thickened.
Add zucchini and finish
  1. Return the chicken to the skillet, nestle it into the sauce, scatter the zucchini over the top and cook without stirring for 2 minutes, then gently toss and cook a total of 6 to 7 minutes so zucchini is crisp-tender and chicken reaches 165°F internal.
Broil and serve
  1. Place the skillet under the broiler for 2 to 3 minutes to char edges slightly (watch closely), remove, squeeze lime juice over the top, stir in cilantro, and serve; if using cheese, sprinkle and broil 1 to 2 minutes until melted.

Notes

Sear chicken first to build flavor and avoid a watery pan; drain canned tomatoes slightly to prevent excess liquid. Use thighs for forgiving timing; if using breasts, slice thinner. Refrigerate leftovers up to 3 days and reheat with a splash of broth to restore texture.