Sheet Pan Chicken Nachos
Serve these Sheet Pan Chicken Nachos hot from the oven. Lots of chips are heaped with taco chicken, plenty of Wisconsin cheese, and your favorite toppings!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 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.