Serve these Sheet Pan Chicken Nachos hot from the oven. Lots of chips are heaped with taco chicken, plenty of cheese and your favorite toppings!
When it comes to party food, I’m always looking for shortcuts to convenience.
Sheet Pan Chicken Nachos check all the boxes: Giant quantities of food served hot and fresh, straight from the oven, enough to feed a crowd. Plus, you can make the chicken and prep all the veggies ahead of time.
That means in the time it takes to sing the Star Spangled Banner, you can serve up all the nachos anyone can eat!
I started with thinly-sliced chicken breast cutlets because they cook quickly. I sprinkled them with my favorite Homemade Taco Seaosning blend and sautéed them in a pan. Super simple but effective. You can do this a day ahead, if you want, and store the cooked, sliced chicken in the refrigerator.
Next, I tossed the cooked chicken with some fresh lime juice. If you want to cook your chicken ahead of time, wait until right before you assemble the nachos to toss them in lime juice (You could also skip the lime juice entirely).
Now the fun part! Line a baking sheet with parchment paper, aluminum foil, or a silicone mat for the easiest cleanup. Arrange a single layer of chips on the baking sheet. I try to minimize overlap because I hate finding a chip with no cheese!
Speaking of the cheese, let’s add lots! Two cups, 16 ounces, one pound. It’s a lot and it’s wonderful. I recommend a blend of Wisconsin Cheddar and Monterey Jack.
Last but not least, the toppings. Have these all set to go before you broil your nachos. That way, once the cheese is melted, you can pull out the sheet pan, add your toppings, and immediately start to feast.
Hot, melty cheese is always the goal!
Sheet Pan Chicken Nachos
- 1 pound boneless, skinless chicken breast cutlets
- 2 tablespoons homemade taco seasoning or 1 packet store bought
- 1 tablespoon olive oil
- Fresh lime juice (from 1 lime)
- 1 bag tortilla chips
- 1 cup shredded Wisconsin cheddar cheese
- 1 cup shredded Wisconsin Monterey Jack cheese
- All the toppings! Diced avocado, cilantro leaves, sliced jalapenos, pico de gallo, sour cream, black olives
- Pat chicken cutlets dry with paper towels and sprinkle evenly with taco seasoning.
- In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook about 3 to 4 minutes per side, flipping once, until a thermometer inserted reaches 165 degrees.
- Transfer to a cutting board and slice thinly or chop. Toss with lime juice.
- Place an oven rack in the upper-middle position and heat broiler on HIGH. Line a baking sheet with parchment paper or aluminum foil.
- Arrange tortilla chips in a single layer (try to minimize overlap). Sprinkle evenly with both cheeses. Top with chicken.
- Broil on HIGH until cheese is melted, about 5 minutes. Remove from oven, garnish with desired toppings, and serve immediately.
- To make the chicken ahead, cook the chicken according to Steps 1 and 2. Once the chicken is sliced, transfer to a covered container in the refrigerator until you are ready to assemble the nachos. Toss the cold chicken with the fresh lime juice just before assembly.