Name: Sheet Pan BBQ Chicken Nachos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
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

Sheet Pan BBQ Chicken Nachos are the ultimate crowd-pleaser that brings together the smoky sweetness of barbecue sauce with the satisfying crunch of tortilla chips. This loaded nacho platter transforms ordinary ingredients into an extraordinary meal that’s perfect for game day gatherings, casual family dinners, or anytime you’re craving something utterly delicious and comforting.

What makes these nachos special is the perfect balance of flavors and textures – tender shredded chicken coated in tangy BBQ sauce, melty cheese pulling in long strings with each bite, and fresh toppings that add brightness to every mouthful. The beauty of this dish is that it all comes together on a single sheet pan, meaning less cleanup and more time enjoying good food with your favorite people.

Why You’ll Love This

One-pan wonder – everything cooks together for minimal cleanup
Customizable toppings let everyone build their perfect nacho experience
Ready in just 45 minutes, perfect for weeknight dinners or last-minute entertaining
Uses rotisserie chicken as a time-saving shortcut (or leftover chicken from another meal)
Easily scalable – double the recipe for larger crowds or halve it for a smaller gathering

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

Instructions

Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
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.
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).
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.
Reduce the oven temperature to 325°F (160°C). Allow the oven to cool down while you assemble the nachos.
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.
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.
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.
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.

Tips & Variations

For a smoky twist, use a chipotle BBQ sauce or add 1 teaspoon of smoked paprika to regular BBQ sauce
Make it vegetarian by omitting the chicken and doubling the beans, or substitute with plant-based chicken alternatives
Prep ahead by mixing the BBQ chicken and chopping all toppings the day before, then assemble and bake when ready to serve
For extra crunch, add a layer of crushed Fritos corn chips to the top before baking
Spice lovers can add a sprinkle of cayenne pepper to the BBQ sauce or use pepper jack cheese in the mix
For a Hawaiian-inspired version, add diced pineapple to the toppings

Serving Suggestions

These loaded nachos are practically a meal on their own, but they pair beautifully with a simple side salad dressed with lime vinaigrette to cut through the richness. For a more substantial spread, serve alongside a bowl of guacamole, fresh pico de gallo, and a pitcher of margaritas or cold Mexican beer.

If you’re hosting a nacho bar, consider setting out small bowls of additional toppings like pickled jalapeños, sliced olives, and various hot sauces so guests can customize their portions to taste.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days, though the chips will soften over time
To reheat, spread nachos on a baking sheet and warm in a 350°F oven until the cheese melts again (about 5-7 minutes)
For the crispiest results, arrange chips in a single layer rather than piling them too high
Pat the beans and corn dry before adding to prevent soggy nachos

FAQs

Can I make these nachos ahead of time?
It’s best to assemble and bake right before serving, but you can prep all components ahead of time. Store the BBQ chicken mixture and chopped toppings separately in the refrigerator, then assemble and bake when ready to serve.

What’s the best cheese for nachos?
A combination of cheeses works best – try a mix of sharp cheddar for flavor and monterey jack or mozzarella for that perfect cheese pull. Pre-shredded Mexican blend also works great.

How do I keep my nachos from getting soggy?
Use sturdy, thick tortilla chips, drain wet ingredients thoroughly, and don’t overload with sauce before baking. Add wet toppings like sour cream and avocado just before serving.

Can I use leftover chicken instead of rotisserie?
Absolutely! Any cooked chicken works well – grilled, baked, or even leftover roast chicken. Just shred it and mix with the BBQ sauce as directed.

Sheet Pan BBQ Chicken Nachos

Recipe by Feel Tasty

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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

Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
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.
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).
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.
Reduce the oven temperature to 325°F (160°C). Allow the oven to cool down while you assemble the nachos.
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.
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.
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.
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.