Sheet Pan BBQ Chicken Nachos

These Sheet Pan BBQ Chicken Nachos are the ultimate crowd-pleaser that combines crispy tortilla chips, tender BBQ chicken, melty cheese, and all your favorite toppings in one glorious pan. Perfect for game day gatherings, casual dinner nights, or whenever you need a satisfying meal that brings everyone to the table with smiles. The beauty lies in its simplicity – everything bakes together on one sheet pan, meaning less cleanup and more time enjoying good food with great company.

What makes these nachos special is the combination of smoky BBQ chicken and traditional nacho toppings, creating a fusion dish that’s both familiar and exciting. The layers of flavors build with each bite – from the tangy BBQ sauce to the creamy cheese and fresh garnishes that brighten everything up. I’ve perfected this recipe through countless family movie nights and impromptu get-togethers, always to rave reviews and requests for seconds.

Why I Love These

Ingredients

• 6 slices bacon
• 1 pound boneless skinless chicken thighs
• 1 pound boneless skinless chicken breast halves
• 2 teaspoons olive oil
• Lemon pepper seasoning, to taste
• 1¼ cups sweet BBQ sauce, divided
• 1 to 2 bags tortilla chips, depending on size
• 2 cups sharp cheddar cheese, freshly grated (8-ounce brick)
• 2 cups Monterey Jack cheese, freshly grated (8-ounce brick)
• ½ small red onion, thinly sliced or diced
• Fresh cilantro, chopped, for garnish

How To Make

1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
2. In a large skillet over medium heat, cook the bacon until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain excess grease. Once cool enough to handle, chop the bacon into small pieces and set aside.
3. Place the chicken thighs and breasts on a rimmed metal baking sheet. Drizzle with olive oil and use tongs to toss and coat evenly. Season both sides of the chicken generously with lemon pepper seasoning. Slide the baking sheet onto the middle oven rack and bake for 18-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
4. Remove the cooked chicken from the oven and transfer to a cutting board. Let rest for about 5 minutes to retain juices. Using two forks, shred the chicken into bite-sized pieces and transfer to a large bowl. Add ½ to ¾ cup of BBQ sauce to the shredded chicken and toss until evenly coated.
5. Reduce the oven temperature to 325°F (160°C). Allow the oven to cool down while you assemble the nachos.
6. On a clean rimmed baking sheet, arrange a single layer of tortilla chips, slightly overlapping. Sprinkle a light layer of the mixed cheddar and Monterey Jack cheeses over the chips. This creates a barrier that helps prevent the chips from getting soggy. Distribute the BBQ-coated chicken evenly over the cheese layer. Top with the remaining cheese, sprinkle with the chopped bacon pieces and sliced red onion.
7. Drizzle the remaining BBQ sauce over the top of the loaded nachos. Use as much or as little as you prefer, keeping in mind that the sauce will caramelize and intensify in flavor during baking.
8. Place the baking sheet on the middle rack of the preheated 325°F oven. Bake for 10-15 minutes, or until the cheese is completely melted and the BBQ sauce begins to caramelize around the edges.
9. Remove the nachos from the oven and immediately sprinkle with fresh chopped cilantro. Serve hot while the cheese is still melty and the chips are crisp. For a full nacho bar experience, consider serving with additional sides of sour cream, guacamole, or fresh salsa.

Nutrition

These Sheet Pan BBQ Chicken Nachos offer a relatively balanced meal with protein from the chicken and beans, carbohydrates from the tortilla chips, and a variety of nutrients from the vegetable toppings. The protein content makes this dish more filling than traditional nachos, helping to satisfy hunger for longer periods.

While nachos aren’t typically considered a health food, you can boost the nutritional profile by using whole grain tortilla chips, reducing the cheese amount, and loading up on vegetable toppings. The black beans add fiber and plant protein, while the colorful bell peppers provide vitamins A and C.

This recipe contains common allergens like dairy in the cheese and sour cream. For dairy-free options, substitute with plant-based cheese alternatives and dairy-free sour cream. The recipe is naturally gluten-free if you use certified gluten-free tortilla chips and check that your BBQ sauce doesn’t contain gluten ingredients.

Tips & Variations

Ways To Serve Them

• Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the nachos
• Pair with a selection of dips like guacamole, pico de gallo, and additional BBQ sauce for dipping
• Offer a variety of hot sauces on the side to let guests customize their heat level
• For a complete fiesta, serve with Mexican street corn (elote) and chilled margaritas or Mexican beer

Proper Storage

• Fridge: Nachos are best enjoyed fresh, but if you have leftovers, store the toppings separately from the chips in airtight containers for up to 2 days. The chips will become soggy if stored with wet ingredients.
• Freezer: This dish doesn’t freeze well as the textures significantly deteriorate. The chicken topping alone can be frozen in an airtight container for up to 2 months.
• Reheat: For best results, reheat the toppings in a skillet or microwave until hot, then spread over fresh tortilla chips and broil for 1-2 minutes until the cheese melts. Watch carefully to prevent burning.

Sheet Pan BBQ Chicken Nachos

Recipe by Home Kitchen Recipes

🖨️ Print📌 Pin

These Sheet Pan BBQ Chicken Nachos are the ultimate crowd-pleaser that combines crispy tortilla chips, tender BBQ chicken, melty cheese, and all your favorite toppings in one glorious pan. Perfect…

Servings8

Prep20 min

Cook15 min

Calories445 kcal

Ingredients

• 6 slices bacon
• 1 pound boneless skinless chicken thighs
• 1 pound boneless skinless chicken breast halves
• 2 teaspoons olive oil
• Lemon pepper seasoning, to taste
• 1¼ cups sweet BBQ sauce, divided
• 1 to 2 bags tortilla chips, depending on size
• 2 cups sharp cheddar cheese, freshly grated (8-ounce brick)
• 2 cups Monterey Jack cheese, freshly grated (8-ounce brick)
• ½ small red onion, thinly sliced or diced
• Fresh cilantro, chopped, for garnish

Steps

1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
2. In a large skillet over medium heat, cook the bacon until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain excess grease. Once cool enough to handle, chop the bacon into small pieces and set aside.
3. Place the chicken thighs and breasts on a rimmed metal baking sheet. Drizzle with olive oil and use tongs to toss and coat evenly. Season both sides of the chicken generously with lemon pepper seasoning. Slide the baking sheet onto the middle oven rack and bake for 18-20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
4. Remove the cooked chicken from the oven and transfer to a cutting board. Let rest for about 5 minutes to retain juices. Using two forks, shred the chicken into bite-sized pieces and transfer to a large bowl. Add ½ to ¾ cup of BBQ sauce to the shredded chicken and toss until evenly coated.
5. Reduce the oven temperature to 325°F (160°C). Allow the oven to cool down while you assemble the nachos.
6. On a clean rimmed baking sheet, arrange a single layer of tortilla chips, slightly overlapping. Sprinkle a light layer of the mixed cheddar and Monterey Jack cheeses over the chips. This creates a barrier that helps prevent the chips from getting soggy. Distribute the BBQ-coated chicken evenly over the cheese layer. Top with the remaining cheese, sprinkle with the chopped bacon pieces and sliced red onion.
7. Drizzle the remaining BBQ sauce over the top of the loaded nachos. Use as much or as little as you prefer, keeping in mind that the sauce will caramelize and intensify in flavor during baking.
8. Place the baking sheet on the middle rack of the preheated 325°F oven. Bake for 10-15 minutes, or until the cheese is completely melted and the BBQ sauce begins to caramelize around the edges.
9. Remove the nachos from the oven and immediately sprinkle with fresh chopped cilantro. Serve hot while the cheese is still melty and the chips are crisp. For a full nacho bar experience, consider serving with additional sides of sour cream, guacamole, or fresh salsa.

Nutrition (per serving)

• Calories: 445 kcal

Notes

• Save time by using rotisserie chicken mixed with BBQ sauce instead of cooking chicken from scratch – this cuts the preparation time in half.
• Try a Hawaiian twist by adding diced pineapple and swapping the BBQ sauce for a teriyaki glaze, giving the nachos a sweet-savory island flavor profile.
• For a vegetarian version, replace the chicken with roasted sweet potatoes or cauliflower tossed in BBQ sauce, and double the beans for added protein.