Chicken and Zucchini Recipe: Easy One-Pan Dinner Idea

Back when my garden gifted me more zucchini than I knew what to do with, I stumbled into this chicken and zucchini recipe—and it quickly became a weeknight lifesaver. This one-pan wonder is packed with color, cozy Tex-Mex flavor, and just the right amount of cheesy comfort. It’s the kind of chicken and zucchini recipe that brings everyone to the table fast — and has them asking for seconds.

Why You’ll Love This Chicken and Zucchini Recipe

This chicken and zucchini recipe checks every box for a satisfying dinner: it’s high in protein, naturally low-carb, and comes together in one big skillet. Plus, it’s family-friendly and endlessly flexible — spicy or mild, with rice or wraps, or just on its own. It’s also a smart way to use up fresh summer veggies without fuss. Quick prep, easy cleanup, and loaded with flavor? Yes, please.

Ingredients You’ll Need

• Boneless skinless chicken breasts – diced small for quick and even cooking
• Zucchini (2 large) – diced; don’t peel, just chop and go
• Bell peppers (2 medium) – any color works; adds crunch and sweetness
• Onion (1 medium) – finely chopped for aromatic depth
• Garlic (3 cloves) – minced for flavor that pops
• Corn (1 cup) – fresh, frozen, or canned; adds sweetness and bite
• Black beans (14 oz can) – drained and rinsed; adds heartiness
• Diced tomatoes (14 oz can) – undrained; their juices are key to flavor
• Oil (1 tbsp) – avocado or olive oil works best
• Taco seasoning (1 tsp) – brings all the Tex-Mex vibes
• Cumin (1 tbsp, divided) – earthy and warm
• Salt (1 tsp) – adjust to taste
• Ground black pepper – to taste
• Tex Mex or Colby Jack cheese (1 cup) – shredded, for gooey topping
• Green onions (½ cup) – chopped, for garnish
• Cilantro (½ cup) – chopped, for freshness

Optional Add-Ins & Substitutions

• Protein swaps: Try ground turkey, beef, or even tofu for a vegetarian twist.
• Spice it up: Stir in diced jalapeños or a can of Rotel.
• Go green: Add diced green chiles or spinach during the last few minutes.
• Tomato alternatives: Use fresh tomatoes or even a splash of V8 juice.
• Make it meatless: Omit chicken and bulk it up with extra beans or plant-based crumbles.

How to Make Chicken and Zucchini (Step-by-Step)

Preheat a large skillet (12–14 inches works best) over low-medium heat. Add oil.

Sauté veggies: Add onion, garlic, and bell peppers. Sauté for about 3 minutes until fragrant.

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Add chicken: Push veggies to the side. Add chicken pieces, 1 tsp cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.

Layer in the rest: Add corn, black beans, diced tomatoes (with juice), zucchini, taco seasoning, and the remaining cumin. Stir well.

Cover and cook: Let everything simmer for about 10 minutes, just until the zucchini is tender but not mushy.

Add cheese: Sprinkle shredded cheese evenly over the top. Cover and cook 1–2 minutes more, just until melted.

Garnish and serve: Top with green onions and cilantro. Add lime juice, avocado, sour cream, or crushed tortilla chips if you like.

Pro Tips for the Best Results

• Don’t overcook the zucchini — keep it slightly crisp for texture.
• Use a big enough skillet to avoid steaming everything into mush.
• Keep the juices from the canned tomatoes — they help make a saucy base.
• If using regular canned beans or tomatoes, cut back on added salt.
• Garden zucchini? Cut smaller and cook slightly less; they release more water.

Serving Suggestions

You can serve this dish in so many delicious ways:

• Just as it is — warm, colorful, and hearty.
• Spoon it over brown rice or quinoa for a wholesome bowl.
• Tuck it into low-carb tortillas for quick wraps or burritos.
• Serve with a scoop of sour cream and crushed chips on top for a crunchy finish.

And if you’re loving zucchini-heavy meals, you might also enjoy this Savory Ground Beef and Zucchini Casserole for a hearty low-carb option or our Easy Cheesy Zucchini Bake for busy weeknights.

Storage and Meal Prep

This recipe holds up great in the fridge — just not the freezer.

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over low heat for about 5 minutes. No need to add water — the veggies release just enough moisture.

Make It Ahead

• Chop your veggies up to 2 days in advance and store them in the fridge.
• Pre-cut your chicken and store it separately.
• Measure out your cheese and spices — it makes weeknight cooking so much faster.

Chicken and Zucchini FAQs

Looking for another protein-packed option? Check out this Healthy Baked Chicken Breasts Recipe to pair with zucchini sides.

And if you want more real-life meal ideas, follow along at Kai Recipes on Pinterest and Kai Recipes on Facebook.

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