sheet pan chicken nachos are easy, fast and totally customizable!
I am SUPER excited about today’s recipe – sheet pan chicken nachos!
sheet pan chicken nachos are the perfect weeknight meal!
While we tend to be more “on-the-go” when it comes to meals all summer long, once school kicks in I’m forever on the hunt for easy, kid-friendly and quick dinners to put together during the week.
I’ve used several tried-and-true tips here to guarantee a dinner that can be on the table in a flash, with minimal prep and clean-up, and thumbs up from even your pickiest eaters.
And by that I mean nachos. Sheet pan chicken nachos.
Because: Cheese. Chips. And more cheese.
start with oven baked chicken breasts!
This is another one of my go-to recipes that starts with oven-baked chicken breasts. It’s such an easy, mostly-hands-off technique that always results in flavorful, perfectly cooked chicken. From there you can season and pair with whatever you like!
For this chicken nachos recipe I tossed the chicken with some chili powder and cumin, and warmed it up in my other fave shortcut ingredient – jarred marinara sauce.
While I love to make sauce from scratch, honestly? It’s not something I often have time (or inclination) to do.
sheet pan meals for the win!
And if you’ve read this blog for any time you know what a fan I am of the sheet pan meal. I started with a layer of tortilla chips, followed by a layer of the chicken and sauce, topped with shredded cheese.
Then repeated.
A quick run under the broiler and (the yummiest ever) dinner is served!
You can serve this dish “as-is”, or put out an array of toppings for a make-your-own meal. This would make a great game day recipe too, don’t you think?
During the school week dinnertime is often the only chance we have to really connect as a family. So it is important to me to spend less time at the stove and more at the table. And this dish delivers!
What are your favorite tips for weekday dinner solutions?
Sheet Pan Chicken Nachos
Equipment
Ingredients
- 4 – 5 cups cooked shredded chicken (from 1 1/2 pounds oven-baked boneless skinless chicken breasts)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt and pepper
- 24 ounces your favorite jarred marinara sauce
- 12 ounces tortilla chips
- 2 cups shredded monterey jack cheese
- fresh chopped cilantro
- Sour cream, salsa, diced green peppers, sliced olives, halved grape tomatoes, lime, black beans, for serving
Instructions
- Turn the oven to broil and line a sheet pan with tin foil.
- Place the chicken, chili powder and cumin in a ziploc bag. Mix to coat with the spices, then season with salt and pepper to taste.
- Heat the sauce in a medium saucepan till just simmering – add the chicken and cook till warmed through. Remove from heat and set aside.
- Spread half the tortilla chips onto your prepared baking sheet. Top with half the chicken mixture, followed by half the cheese. Repeat. Run under the broiler for a few minutes (watching carefully), till the cheese is melty and bubbly. Sprinkle with chopped cilantro and serve with assorted sides if desired.
Notes
- If you don't want to prepare the baked chicken breasts you can use a rotisserie chicken instead.
- You can substitute a packet of taco seasoning for the chili powder and cumin.
- You can substitute any cheese you like (cheddar, mozzarella) for the monterey jack.
Nutrition
More sheet pan meals? Try these!
2 Comments
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Gotta love an easy dinner recipe. Love the idea of baking the nachos on a sheet pan. Makes serving so easy. #client
Thank you – these were DEVOURED! 🙂