chicken nachos on a pan with toppings

Sheet Pan Chicken Nachos

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x

These oven baked chicken nachos can be made for appetizers, dinner or on game day! Use your favorite toppings or set up a nacho topping bar for parties!



  • 1/2 pound boneless, skinless chicken breast
  • 1 bottle Stubb’s Citrus & Onion Chicken Marinade (or your favorite chicken marinade)
  • 1 16 oz. bag tortilla chips
  • 4 cups shredded cheddar cheese
  • 2 bunches scallions, chopped
  • 2 pints grape tomatoes, quartered
  • 6 jalapeƱos, sliced (or pickled jalapeƱos)
  • 2 cans (2.25 oz) sliced black olives
  • Cilantro leaves for garnish (optional)
  • Sour cream and/or guacamole for serving


  1. Pour the Stubb’s Citrus and Onion Marinade over the chicken in a glass dish for at least an hour, or up to overnight.
  2. Preheat the oven to 400 degrees.
  3. Pat the chicken dry with paper towels and discard the marinade. Place the chicken directly on a sheet pan that’s been sprayed in cooking spray.
  4. Roast in the oven for 35 minutes, flipping over once during cooking time, until the chicken is white and cooked through.
  5. Remove to a large bowl and let cool slightly, then shred into bite sized pieces.
  6. Place a layer of tortilla chips on a clean sheet pan, (about half the bag) and cover with a layer of the shredded chicken.
  7. Add 2 cups of cheese and another layer of chicken and place into the oven.
  8. Bake for 8-10 minutes until the cheese is melted and remove the pan from the oven.
  9. Add on the fresh toppings and serve with sour cream and guacamole.
  • Category: Appetizers
  • Method: Oven
  • Cuisine: American

Keywords: nachos, nacho recipe, sheet pan nachos, chicken nachos, appetizers, easy appetizers, game day food, dinner ideas, 15 minute meals

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