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Sheet Pan Chicken Nachos – A fast, crowd-pleasing dinner or snack loaded with tender chicken, melted cheddar, and all your favorite toppings. Perfect for weeknights, game day, or any time you’re craving something fun and easy.
It’s hard to go wrong with nachos, especially when you can throw everything on a sheet pan and call it dinner.
This is our go-to when we’re craving something fun but don’t want to spend more than 20 minutes cooking. It’s also perfect for clearing out bits and pieces in the fridge—leftover chicken, a half-used block of cheese, or the last jalapeño you forgot was there.
These nachos are simple: seasoned chicken, plenty of melty cheddar, and all the toppings you like. You don’t need much else, but if you want to go all out, pair them with a bowl of Homemade Guacamole and Fresh Salsa. Those two extras make it feel like a complete spread, whether it’s a weeknight dinner or game day snack.
What I like most about this recipe is how low-effort it is. The chicken cooks quickly in a skillet while you layer the chips and cheese. It bakes just long enough to get golden and melty, and then it’s up to you how to top it. Pile on whatever you love—no rules here.
Why You’ll Love Sheet Pan Nachos
- One-Pan Simplicity – Everything bakes on a single sheet pan, which means less cleanup and more time to relax.
- Bold, Familiar Flavor – Taco seasoning infuses the chicken with just the right amount of heat and spice.
- Perfect for Sharing – Great for game day, parties, or family-style dinners when everyone wants to grab a handful.
- Cheesy Layers in Every Bite – Using cheese both under and over the chicken guarantees melty goodness throughout.
- Kid-Friendly & Crowd-Approved – The flavors are familiar and fun, and you can serve toppings on the side for picky eaters.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Tortilla Chips
- Chicken Breast
- Taco Seasoning – you can use a store bought packet or Homemade Taco Seasoning is what I always have on hand.
- Water
- Cheddar Cheese
- Green Onions
- Jalapeños
- Black Olives
- Diced Tomatoes
- Fresh Cilantro
- Sour Cream
- Guacamole – I love homemade guacamole for topping
- Salsa – You can use whatever your favorite store bought salsa is, or Restaurant Style Salsa is a quick and easy homemade version.
How To Make Sheet Pan Chicken Nachos
- Preheat the oven – Set your oven to 350°F to get things started.
- Cook the chicken – Brown the diced chicken in a skillet over medium-high heat until fully cooked.
- Add seasoning – Stir in taco seasoning and water, then simmer until the liquid is mostly absorbed.
- Layer the chips – Spread tortilla chips out on a sheet pan in a single layer, keeping overlap to a minimum.
- Add the cheese & chicken – Sprinkle half the cheese over the chips, add the cooked chicken evenly, then top with the rest of the cheese.
- Bake until bubbly – Place the pan in the oven and bake for about 10–15 minutes, or until the cheese is melted and golden.
- Add toppings – Remove from the oven and pile on your favorite toppings like jalapeños, green onions, and cilantro.
Recipe Tips & Tricks
- Don’t overload the chips – Too many layers can lead to soggy chips and uneven toppings, so keep the base single-layered when possible.
- Use rotisserie chicken for speed – Swap in shredded rotisserie chicken if you’re short on time—just toss it with taco seasoning and a splash of water.
- Line the pan for easy cleanup – Parchment paper or foil makes cleanup much faster and prevents sticking.
- Add beans or corn – Sprinkle on black beans or corn before baking to bulk things up and add texture.
- Finish with fresh toppings – Add tomatoes, cilantro, and sour cream after baking to keep them cool and vibrant.
More Delicious Mexican Recipes
Sheet Pan Chicken Nachos
Ingredients
- 13 ounces Tortilla Chips
- 1 pound Chicken Breast, cut into cubes
- 1 oz Taco Seasoning
- 1/2 cup Water
- 3-4 cups Cheddar Cheese, shredded
Toppings:
- Green Onions
- jalapeños Jalapeño, sliced
- Black Olives
- Diced Tomatoes
- Fresh Cilantro
- Sour Cream
- Guacamole
- Salsa
Instructions
- Preheat oven to 350°F.
- Heat a skillet over medium high heat. Add chicken to the pan, and cook for 5-6 minutes until browned.1 pound Chicken Breast
- Sprinkle with taco seasoning, and add water.1 oz Taco Seasoning, 1/2 cup Water
- Bring to a boil, and cook for 2-3 minutes, until liquid is absorbed.
- Spread tortilla chips onto a large sheet pan, be careful not to overlap too much.13 ounces Tortilla Chips
- Sprinkle with about 2 cups of cheese.3-4 cups Cheddar Cheese
- Evenly spread chicken over the cheese.
- Sprinkle with the remaining cheese.
- Bake for 10-15 minutes, until cheese is completely melted and bubbly.
- Remove from the oven and top with your desired toppings.
- Serve immediately
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love how easy and delicious this is! A must make this weekend!! YUM!
Yummy! These nachos are amazing and were perfect for our movie night! Can’t wait to make these again! Absolutely delicious!
Made these for dinner and my family loved it!
This has been one of our favorite weeknight meals!