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Sheet Pan BBQ Chicken Nachos

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Inspired by one of my favorite pizzas, these Sheet Pan BBQ Chicken Nachos are unbelievably delicious! Tortilla chips are topped with cooked dark and light chicken (that's tossed in my go-to homemade sweet barbecue sauce), cheddar and Monterrey Jack cheese, onions, bacon and more barbecue sauce. Baked until the cheese melts and the sauce caramelized -- topped with minced cilantro for the ultimate BBQ chicken nachos
Course Appetizers & Snacks
Cuisine American
Keyword bacon, barbecue sauce, chicken, nachos, sheet pan
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 8 servings
Calories 445
Author Laurie McNamara


  • 6 strips bacon cooked until crispy
  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • lemon pepper seasoning
  • cups sweet bbq sauce
  • 1 to 2 bag tortilla chips depending on size
  • 2 cups freshly grated sharp cheddar cheese from one 8-ounce brick
  • 2 cups freshly grated Monterrey Jack cheese from one 8-ounce brick


  • Preheat your oven to 400°.
  • In a skillet, cook the bacon until crispy and drain on to paper towel. Once cool, finely chop into small pieces.
  • Meanwhile, on a rimmed metal baking sheet arrange the chicken, drizzle with olive oil and use tongs to toss and coat. Season both sides with the lemon pepper seasoning before sliding trepan onto the middle rack of your oven. Bake the chicken for 18 to 20 minutes or until the chicken is fully cooked.
  • Once cooked, remove the chicken to a cutting board to rest for about 5 minutes before shredding with two forks and transferring to a bowl.
  • Pour in 1/2 to 3/4 cup [give or take] of barbecue sauce and toss thicken to coat.
  • Reduce the heat of your oven to 325°.
  • On a [clean] rimmed metal baking sheet, arrange chips in a single layer. Top with a light sprinkle of cheese before scattering the barbecue chicken over top. Then top with more cheese, red onion and chopped bacon.
  • Drizzle a little extra sauce overtop before sliding the nacho onto the middle rack (double check that you've reduced the temp!) and bake for 10 to 15 minutes, or until the cheese has melted and the barbecue sauce is caramelized.
  • Sprinkle with cilantro and serve immediately!
  • **This makes a two quarter or half sheet pans of nachos.


Serving: 1serving | Calories: 445kcal | Carbohydrates: 19g | Protein: 37g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 905mg | Potassium: 504mg | Fiber: 1g | Sugar: 15g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 438mg | Iron: 1mg