Sheet Pan Nacho Chicken
Indulge in the vibrant flavors of Sheet Pan Nacho Chicken, where juicy chicken breasts meet gooey cheddar cheese and crunchy tortilla chips. This one-pan wonder is not only simple to prepare but also transforms any weeknight meal into a festive feast. Topped with fresh jalapeños and cilantro, it’s a crowd-pleaser that minimizes cleanup while maximizing flavor. Get ready to enjoy a delicious dinner that brings everyone together!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 2 cups shredded cheddar cheese
- 1 cup sliced fresh jalapeños
- ½ cup chopped fresh cilantro
- 3 cups tortilla chips
- ½ cup sour cream
Instructions
- Preheat your oven to 400°F (200°C).
- Spray a large baking sheet with nonstick cooking spray. Place chicken on the sheet, drizzle with olive oil, and sprinkle taco seasoning on both sides.
- Bake for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, top each breast with cheddar cheese and jalapeños, and return to bake for another 5-7 minutes until melted.
- Let rest for a few minutes then serve topped with tortilla chips, cilantro, and sour cream.
Nutrition
- Serving Size: 1 chicken breast with toppings (approx. 6 oz)
- Calories: 470
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: - For added flavor, marinate the chicken in taco seasoning for at least 30 minutes before baking. - Customize toppings by adding black beans or guacamole based on your taste preferences. - Leftovers can be stored in an airtight container in the fridge for up to three days.