Delicious Sheet Pan BBQ Chicken Nachos Recipe

ByLila Prescott
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Introduction

These sheet pan BBQ chicken nachos are a crowd-pleasing snack perfect for game day or casual gatherings. Crispy bacon, tender shredded chicken coated in sweet barbecue sauce, and melted cheese come together on a bed of crunchy tortilla chips for an irresistible treat.

The image shows a tray filled with layered nachos. The bottom layer consists of yellow corn tortilla chips spread all over. On top, there is a layer of shredded cooked chicken mixed with melted cheddar and mozzarella cheese that has a golden-brown appearance in some spots. Drizzled dark red barbecue sauce is scattered over the melted cheese and chicken. Small pieces of chopped purple onion and fresh green cilantro leaves are sprinkled across the whole tray, adding bright color. The tray is placed on a white marbled surface with small bowls of cilantro on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 6 slices bacon
  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • Lemon pepper seasoning
  • 1.25 cups sweet BBQ sauce
  • 1 to 2 bags tortilla chips
  • 2 cups freshly grated sharp cheddar cheese
  • 2 cups freshly grated Monterey Jack cheese
  • 1 red onion
  • Cilantro for garnish

Instructions

  1. Step 1: Preheat your oven to 400℉ (200℃). In a skillet, cook the bacon until crispy. Drain on paper towels, let cool, then finely chop.
  2. Step 2: On a rimmed baking sheet, arrange the chicken pieces. Drizzle with olive oil and toss to coat evenly. Season both sides with lemon pepper seasoning.
  3. Step 3: Bake the chicken for 18 to 20 minutes, until fully cooked.
  4. Step 4: Remove the chicken and let it rest on a cutting board for about 5 minutes. Then shred with two forks.
  5. Step 5: In a bowl, combine the shredded chicken with ½ to ¾ cup of BBQ sauce, tossing to coat thoroughly.
  6. Step 6: Reduce oven temperature to 325℉ (160℃). On a clean rimmed baking sheet, spread a single layer of tortilla chips.
  7. Step 7: Sprinkle a light layer of cheese over the chips, then scatter the BBQ chicken on top. Add another layer of cheese, chopped red onion, and the chopped bacon.
  8. Step 8: Drizzle a little extra BBQ sauce over the assembled nachos.
  9. Step 9: Bake for 10 to 15 minutes until the cheese is melted and the BBQ sauce starts to caramelize.
  10. Step 10: Remove from the oven, sprinkle with fresh cilantro, and serve immediately.

Tips & Variations

  • Use your favorite BBQ sauce for a personalized flavor — smoky, sweet, or spicy options all work well.
  • For extra heat, add sliced jalapeños or a sprinkle of chili powder before baking.
  • Substitute chicken with cooked pulled pork or ground beef for a different twist.
  • If you prefer, cook the chicken ahead of time and refrigerate to save prep time.

Storage

Store any leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350℉ (175℃) until warmed through to preserve crispness. Avoid microwaving to prevent soggy chips.

How to Serve

A close-up view of a baking tray filled with layered nachos. The bottom layer consists of yellow, crispy corn tortilla chips scattered unevenly. On top, there are shredded pieces of grilled chicken with a golden-brown color, spread throughout the chips. Melted cheese in white and pale yellow covers much of the chips and chicken, looking soft and gooey. There are scattered dollops of dark brown barbecue sauce adding a glossy texture. Small pieces of finely chopped purple onion and fresh green cilantro leaves are sprinkled over the entire dish, adding a pop of color. The tray is set on a white marbled surface with a bowl of green herbs on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Absolutely. Cheddar and Monterey Jack melt well, but you can use mozzarella, pepper jack, or a Mexican cheese blend depending on your preference.

How do I make this recipe gluten-free?

Ensure your tortilla chips and BBQ sauce are labeled gluten-free. Most basic ingredients like chicken, bacon, and cheese are naturally gluten-free.

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Delicious Sheet Pan BBQ Chicken Nachos Recipe

★★★★★

4.7 from 89 reviews
  • Author: Lila
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Delight in these Delicious Sheet Pan BBQ Chicken Nachos, a perfect blend of smoky bacon, tender shredded chicken coated in sweet barbecue sauce, and melted sharp cheddar and Monterey Jack cheeses atop crispy tortilla chips. This easy-to-make oven-baked dish is ideal for gatherings or game day snacks, delivering rich flavors in just 35 minutes.

Ingredients

Scale

Meats and Proteins

  • 6 slices bacon
  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken breast halves

Seasonings and Sauces

  • 2 teaspoons olive oil
  • Lemon pepper seasoning, to taste
  • 1.25 cups sweet BBQ sauce

Cheese

  • 2 cups freshly grated sharp cheddar cheese
  • 2 cups freshly grated Monterey Jack cheese

Other Ingredients

  • 1 to 2 bags tortilla chips (depending on chip size and preferred layering)
  • 1 red onion, thinly sliced
  • Fresh cilantro, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400℉ (200℃) to prepare for baking the chicken.
  2. Cook Bacon: In a skillet over medium heat, cook the 6 slices of bacon until crispy, about 6-8 minutes. Remove and drain on paper towels, then when cool, finely chop into small pieces.
  3. Prepare Chicken: On a rimmed metal baking sheet, arrange the chicken thighs and breast halves. Drizzle with 2 teaspoons of olive oil and toss to coat evenly. Season both sides liberally with lemon pepper seasoning.
  4. Bake Chicken: Place the baking sheet in the oven and bake the chicken for 18 to 20 minutes or until the internal temperature reaches 165℉ and the chicken is fully cooked.
  5. Rest and Shred Chicken: Remove the chicken from the oven and transfer to a cutting board. Let it rest for about 5 minutes to retain juices, then shred the chicken with two forks.
  6. Mix Chicken with BBQ Sauce: In a medium bowl, combine the shredded chicken with 1/2 to 3/4 cup of sweet BBQ sauce, tossing well to coat all pieces evenly.
  7. Lower Oven Temp: Reduce the oven temperature to 325℉ (160℃) to prepare for the nacho assembly and baking.
  8. Assemble Nachos: On a clean rimmed metal baking sheet, arrange a single layer of tortilla chips. Sprinkle a light layer of grated sharp cheddar and Monterey Jack cheeses over the chips. Scatter the BBQ chicken evenly on top, followed by more cheese, thinly sliced red onion, and the chopped crispy bacon.
  9. Add Extra BBQ Sauce: Drizzle a small amount of additional BBQ sauce over the assembled nachos for extra flavor and caramelization.
  10. Bake Nachos: Bake in the preheated 325℉ oven for 10 to 15 minutes, or until the cheese has melted thoroughly and the BBQ sauce has started to caramelize on the edges.
  11. Garnish and Serve: Remove from oven, sprinkle freshly chopped cilantro over the top, and serve immediately for the best texture and taste.

Notes

  • For best results, use freshly grated cheese rather than pre-shredded to ensure gooey melting.
  • If you prefer less spice, adjust the lemon pepper seasoning or omit entirely.
  • Letting the chicken rest before shredding keeps it juicy.
  • Tortilla chips can be homemade or store-bought depending on preference.
  • Use a rimmed baking sheet to avoid spills of melted cheese and sauce.
  • Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: BBQ nachos, sheet pan nachos, baked chicken nachos, barbecue chicken, game day snacks, easy appetizers

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