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Best Sheet Pan BBQ Chicken Nachos

Best Sheet Pan BBQ Chicken Nachos

Making delicious and satisfying homemade food has never been easier thanks to the Best Sheet Pan BBQ Chicken Nachos. This recipe delivers all the classic nacho flavors with a fantastic BBQ twist, all cooked conveniently on a single baking sheet, making cleanup a breeze and dinner a delight.
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Prep Time 10 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste salt and black pepper
Sauce and Chips
  • 1 cup your favorite BBQ sauce
  • 1 bag tortilla chips (sturdy ones work best!)
Toppings
  • 2 cups shredded Monterey Jack cheese or a Mexican blend
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro , plus more for garnish
Optional toppings
  • 1/4 cup pickled jalapeño slices
  • 1 avocado , diced
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup salsa

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper or Foil
  • Medium Bowl
  • Two Forks

Method
 

  1. Preheat your oven to 375°F (190°C). In a medium bowl, toss the chicken breasts or thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
    1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and black pepper
  2. Place the seasoned chicken on a small baking sheet lined with parchment paper or foil for easy cleanup. Bake for 20-25 minutes, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
  3. Once cooked, remove the chicken from the oven. Let it rest for about 5 minutes, then shred it using two forks directly on the baking sheet.
  4. Pour the BBQ sauce over the shredded chicken and toss to coat thoroughly. Spread the saucy chicken evenly across the baking sheet.
    1 cup your favorite BBQ sauce
  5. Arrange the tortilla chips in a single layer over the BBQ chicken. Sprinkle the shredded cheese evenly over the chips and chicken. Scatter the thinly sliced red onion over the cheese.
    1 bag tortilla chips, 2 cups shredded Monterey Jack cheese or a Mexican blend, 1/2 cup thinly sliced red onion
  6. Return the baking sheet to the preheated oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the edges of the chips are golden.
  7. Carefully remove the sheet pan from the oven. Sprinkle with fresh cilantro and any other desired optional toppings like pickled jalapeños, diced avocado, a dollop of sour cream, or your favorite salsa.
    1/4 cup chopped fresh cilantro, 1/4 cup pickled jalapeño slices, 1 avocado, 1/4 cup sour cream or Greek yogurt, 1/4 cup salsa
  8. Serve your Best Sheet Pan BBQ Chicken Nachos hot, directly from the sheet pan, for the ultimate communal dining experience.

Notes

To store any leftover nachos, allow them to cool completely before transferring to an airtight container and refrigerating for up to 2-3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes.