This Chicken and Summer Squash Tortilla Skillet is quick enough to make on a weeknight. It hits the perfect balance of crispy and soft corn tortillas, cheesy chicken, tender summer squash, cumin, chili and sauce.

black cast iron skillet with chicken and yellow squash

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Why We Love Chicken Tortilla Skillet with Yellow Squash

If you’re looking for a simple yet healthy delicious dinner or lunch recipe, you have come to the right place. This chicken and tortillas recipe comes together in only 25 minutes! Juicy chicken thighs, fresh summer squash, crispy tortillas and melty cheese.

The tortillas first get crispy in the oven. Then half of them get stirred into the chicken and summer squash sauté. They soak up some of the broth which make them so flavorful. Then more crispy tortillas and cheddar go on top before it hits the broiler.

This chicken and yellow squash dish is great for any night of the week since it’s such a no-fuss recipe.

Got yellow squash? Try our healthy Summer Squash Casserole or Grilled Summer Squash Boats next time!

Chicken Tortilla Skillet

Ingredients for Chicken Summer Squash Tortilla Casserole

  • Tortillas: I used corn tortillas which help to make this dish fully gluten-free, but you can use regular wheat tortillas or whole-wheat tortillas. Find all of the above options in the Mexican isle of your grocery store.
  • Chicken thighs: I love cooking with chicken thighs because of how flavorful and juicy they are. They also tend to be less expensive than chicken breasts. If you don’t love chicken thighs use chicken breasts instead, but make sure to adjust cooking time as needed.
  • Yellow summer squash: Summer squash is yellow, tender skinned and harvested before it’s completely ripe, and should be about 8 to 12 inches long and slightly shiny. This recipe works with zucchini too!
  • Cheese: We used sharp cheddar cheese to give the strongest cheese flavor with only 4 ounces of cheese to keep the calories lower
  • Green Onions: Or scallions. If you don’t have them use finely diced onion instead.
  • Spices: Cumin, chili powder, kosher salt, pepper
  • Pantry Staples: Olive oil, chicken broth (or homemade chicken stock), fresh lime juice
  • Herbs: Oregano and cilantro

How to Make This Chicken and Yellow Squash

Step 1: Crisp tortillas

Preheat the oven to 350 degrees F. Brush 1 tablespoon oil over both sides of each tortilla, then cut in half and cut into strips. Spread out on a large rimmed baking sheet and bake, stirring once until browned and crispy, about 12 minutes. Set aside. Turn oven to broil.

Step 2: Cook chicken

Heat 1 tablespoon oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom of the pan. Add the chicken, spreading out over the surface of the pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring once or twice, until browned and just cooked through, 5 to 8 minutes. Transfer the chicken to to a plate. Cover with foil to keep warm.

Step 3: Cook squash

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the squash, scallions, cumin, chili powder and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often until the squash is starting to soften and the spices are browning and fragrant, 3 to 5 minutes. Add broth, lime juice and oregano and stir to combine. Return the cooked chicken and any accumulated juices to the pan and bring to a simmer. Remove from the heat and stir ¼ cup cilantro and about half of the tortillas.

Step 4: Assemble & serve

Top the skillet with the remaining tortillas and cheddar. Broil until the cheese is melted. Top with the remaining ¼ cilantro and serve immediately.

FAQs and Expert Tips For This Summer Squash and Chicken Recipe

Can I make this dish vegetarian?

Absolutely. There’s no reason why you wouldn’t be able to make this without chicken! You can either substitute for a different vegetable, or you could use a meat-alternative such as plant based chicken. If you want another vegetable-like ingredient with protein, black beans would work well.

How to make this ahead:

To make this ahead, cook the chicken and crisp the tortillas the night before or a few hours before finishing the dish. Don’t cook the squash before as it’ll get soggy and overcooked.

Additional Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Chicken Tortilla Skillet, a simple gluten-free weeknight meal on Healthy Seasonal Recipes

Chicken and Summer Squash Tortilla Skillet

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5 from 3 reviews

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Description

Chicken, corn tortillas, summer squash and spice make an easy weeknight meal.

Ingredients

Units Scale
  • 3 tablespoons extra-virgin olive oil, divided
  • 6 corn tortillas
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
  • 3/4 teaspoon coarse kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/2 pounds yellow summer squash, cut into half moons (2 medium)
  • 1/2 cup chopped scallions
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice
  • 1 tablespoon chopped oregano
  • 1/2 cup roughly chopped cilantro, divided
  • 4 ounces shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 350 degrees F. Brush 1 tablespoon oil over the tortillas (both sides) cut in half then cut into strips. Spread out on a large baking sheet and bake, stirring once until browned and crispy, about 12 minutes. Set aside. Turn oven onto broil.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Swirl the oil in the bottom of the pan to coat. Add the chicken, spreading out over the surface of the pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook stirring once or twice until browned and just cooked through, 5 to 8 minutes. Lift chicken out of the pan and transfer to a plate. Cover with foil to keep warm.
  3. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the squash, scallions, cumin, chili powder and the remaining ¼ teaspoon salt and ¼ teaspoon pepper and cook, stirring often until the squash is starting to soften and the spices are browning and fragrant, 3 to 5 minutes. Add broth, lime juice and oregano and stir to combine. Add the cooked chicken and any accumulated juices to the skillet and bring to a simmer. Remove from the heat and stir ¼ cup cilantro and about half of the tortillas.
  4. Top with the remaining tortillas, and cheddar. Broil until the cheese is melted. Top with the remaining ¼ cilantro and serve immediately.

Notes

Make it vegetarian:

There’s no reason why you wouldn’t be able to make this without chicken! You can either substitute for a different vegetable, or you could use a meat-alternative such as plant based chicken. If you want another vegetable-like ingredient with protein, black beans would work well.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 468
  • Sugar: 6 g
  • Sodium: 514 mg
  • Fat: 25 g
  • Saturated Fat: 8 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 37 g

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