Sheet Pan BBQ Chicken Nachos

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This Sheet Pan BBQ Chicken Nachos are the perfect appetizer, game day snack or a great addition to serve at any party. The crunchy corn chips, tender shredded chicken is smothered in a tangy BBQ sauce then topped with two cheeses will sure be a crowd pleaser.

Who doesn't love nachos? I mean, this is quite possibly one of the best snacks in the afternoon or appetizers when hosting a party. The crunch of the chips combined with tender chicken that is marinated in tangy BBQ sauce along with the cheeses tastes heavenly.

These BBQ chicken nachos are made right on the sheet pan so clean up is a breeze. You can easily have them done and out of the oven in 10 minutes. It's the perfect after school snack for the kids. Just ask my 3 kids and they will tell you.

Sheet pan chicken nachos are totally customizable. You can add in your favorite toppings like sour cream, salsa or extra cheese. This is such a no fuss recipe like my Creamy Buffalo Chicken Dip with Rotels and one that I reach for time and again.

If you are looking for more appetizers, check out my Spicy Shrimp and Guacamole Bites along with these Whole 30 Buffalo Wings to serve at your next event.

WHY YOU'LL LOVE MAKING THESE BBQ CHICKEN NACHOS

• Quick and Simple. In and out of the oven in 10 minutes or less. Great appetizer or snack with very minimal prep.

• Crowd pleaser. Who doesn't love nachos? I've never met anyone who didn't like nachos. They are a favorite among birthday parties, family get togethers and game days with friends.

• Customizable. Get creative with your favorite toppings. These BBQ chicken nachos can be easily customized based on the event, preferences and what you have on hand. I love adding some sour cream and and a drizzle of lime juice to the nachos.

INGREDIENTS + NOTES

• Chicken: Use shredded chicken, leftover chicken breasts that are shredded or a rotisserie chicken.

• BBQ sauce: Use your favorite homemade sauce or store bought. Sweet Baby Rays, Stubbs Original and Primal Kitchen's Classic BBQ sauce are all gluten free but make sure to check your labels.

• Tortilla chips: Use a sturdy corn chip so that it holds all the toppings well.

• Nacho cheese sauce: You can use store bought version or your own recipe. I like using Primal Kitchen's Queso.

• Cheddar cheese: Shredded sharp cheddar is what I like to use but feel free to use any of your favorite shredded cheeses.

• Parsley: A perfect garnish to top everything. You can skip if you don't like or use cilantro instead.

• Sour cream: Use full fat, or light.

• Red onion: Chopped finely to sprinkle over nachos.

• Salt: To taste on chicken.

Scroll down to the recipe card for quantities used.

HOW TO MAKE SHEET PAN BBQ CHICKEN NACHOS

Step 1: Prep

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Step 2: Mix chicken and sauce

Mix the shredded chicken with ¾ cup of the BBQ sauce.

Step 3: Layer nachos

Scatter the chips on the baking sheet in an even layer. Spread BBQ chicken over the chips then drizzle the nacho cheese sauce and top with the shredded cheese.

Step 4: Bake and serve

Bake in the oven until heated through. Remove from oven then drizzle BBQ sauce on top. Add your favorite toppings and serve immediately!

VARIATIONS/SUBSTITUTIONS

Here are a few variations that you might want to try with these easy sheet pan chicken nachos:

• Use another type of meat. Try ground beef, turkey or even ground chicken.

• Add your favorite toppings. Chunks of avocados, sour cream, Greek yogurt, radishes, scallions, salsa, black beans, guacamole or lime juice.

• Use spices. Cumin, chili pepper or cayenne pepper can be added to the BBQ sauce to give it a kick.

• Add jalapenos. In addition to the spices, top with some diced jalapenos for added punch and to take up the heat.

Emily's Tips

• Use parchment paper. This will save time and clean up will be so easy.

• Choose a sturdy corn chip. You don't want to use thin chips because they won't be able to hold up the meat and toppings. Nobody wants a chip that breaks as you reach for one. My preferred chip for this recipe are these from Late July.

• Layer your ingredients. Layering helps the ingredients distribute evenly. Start with the chicken then the cheeses and toppings after baking.

• Avoid overbaking. Bake until the cheese is fully melted and bubbly.

SERVING SUGGESTIONS

These sheet pan chicken nachos are pair very well with this Slow Cooker Mexican Street Corn as well as this Tomato, Cucumber and Avocado Salad with Feta Cheese for a more filling meal.

If you are serving as an appetizer, this Creamy Buffalo Chicken Dip with Rotels or this 5 Ingredient Million Dollar Dip or these Whole 30 Buffalo Wings is sure to be enjoyed by a crowd alongside the sheet pan nachos.

STORAGE

These BBQ chicken sheet pan nachos are best eaten right out of the oven. If you do have leftovers, store them in an airtight container and refrigerate them. They should be eaten the next day as the chips will get soggy.

To reheat, place back in a 350 degree F oven until warmed through.

FAQ's

How do I prevent the nachos from becoming soggy?

Do not use an excess amount of BBQ sauce or the cheese sauce on the nachos before baking. If you do add toppings such as salsa or black beans, make sure any excess liquid is drained before placing on top of the nachos.

Is there a proper way to layer the nachos?

Start by adding the chicken, then cheeses. After baking add some more BBQ sauce and your favorite toppings.

Can I make these BBQ chicken nachos ahead of time?

You can mix the chicken with the BBQ sauce then refrigerate covered. I don't recommend making too far in advance because the chips will get soggy.

I hope you give these Sheet Pan BBQ Chicken Nachos a try! If you do give this recipe a try, please let me know!

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