Cheesy Tex Mex Chicken and Zucchini Skillet
This Cheesy Tex Mex Chicken and Zucchini Skillet is a fast, flavorful one-pan dinner packed with seasoned chicken, tender zucchini, and melty Mexican cheese. It’s low-carb, keto-friendly, and perfect for busy weeknights.
Servings: 4 servings
Calories: 285kcal
Cost: 2
Equipment
- Large skillet
- cutting board
- Chef's knife
- wooden spoon
Ingredients
- 1.5 lbs chicken breast, diced
- 3 tbsp taco seasoning
- 2 tbsp olive oil
- 3 medium zucchini, sliced into half-moons
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup black beans, drained (optional)
- 1 cup corn kernels (optional)
- 1/2 cup chunky salsa, drained (optional)
- 1.5 cups shredded Mexican cheese blend
- salt and pepper, to taste
- fresh cilantro and green onions, for garnish
Instructions
- Season diced chicken evenly with taco seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add zucchini, onion, and garlic. Sauté for 4–5 minutes until vegetables are crisp-tender.
- Return chicken to the skillet. Stir in black beans, corn, and salsa if using. Cook 2 minutes until heated through.
- Sprinkle cheese evenly over the skillet. Cover and let sit 2 minutes until melted and bubbly.
- Remove from heat, garnish with cilantro and green onions, and serve immediately.
Notes
Be careful not to overcook the zucchini or it will release excess moisture. Drain salsa well before adding to avoid a watery skillet. For a creamier version, stir in cream cheese before adding shredded cheese. Leftovers store well for up to 3 days.