Southern Sheet Pan BBQ Chicken Nachos

Up close shot of nachos on baking sheet.

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Southern Sheet Pan BBQ Chicken Nachos

Elevate your nacho game with our Southern Sheet Pan BBQ Chicken Nachos! Piled high with sweet potato fries, tortilla chips, BBQ chicken, gooey cheese, and all your favorite toppings, these nachos are the ultimate crowd-pleaser. They're perfect for game day, movie night, or any occasion you want delicious Southern flavor. Just pop them in the oven and get ready to dig in! Gluten-free + Make-ahead option.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Keyword: baked, bbq, chicken, chicken breasts, dinner, easy, family-friendly, kid-friendly, nachos, sheet pan, southern, summer

Servings: servings

Calories: 428kcal

Author: Shanika

Ingredients

BBQ CHICKEN:

2 lbs. organic chicken breast
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried parsley
1 teaspoon dried basil
3 cups premium BBQ sauce

NACHOS:

1 (12 oz.) bag organic Restaurant-style tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
3-4 cups baked sweet potato fries, homemade or store-bought (You can check out my Crispy Cajun Sweet Potato Fries!)
½ red onion, chopped (You can use white or yellow also)
1 (15 oz.) can organic black beans, drained + rinsed
1 poblano pepper, chopped
2 medium tomato-on-the-vine, chopped
1 jalapeño, chopped
2 cups shredded Sharp or Mild Cheddar cheese (You can do 1 cup of each or use either one)
Queso cheese, optional (You can make this Mexican Queso without the topping for a homemade option)
1 Vegan Ranch Dressing/Sauce

US Customary - Metric

Instructions

TO MAKE THE BBQ CHICKEN:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, add your freshly cleaned + rinsed chicken along with the seasonings: salt, black pepper, smoked paprika, garlic powder, onion powder, parsley, and basil, mixing everything together until chicken is fully coated. NOTE: I like to poke small slits in the centers of breasts to ensure that they cook through evenly. Totally optional!
NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one.
Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.
Remove from oven and let them cool until safe to handle.

SHRED THE CHICKEN:

Forks: For this method, you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.

TO MAKE THE BBQ SAUCE:

For the best results, follow the steps to make my Homemade BBQ Sauce.
In a bowl, add the shredded chicken and BBQ sauce, stirring to combine and fully coat the chicken.

ASSEMBLE + BAKE THE NACHOS:

Preheat the oven to 400 degrees Fahrenheit and prep a baking sheet by lining it with parchment paper.
Add the tortilla chips onto a baking sheet, spreading them out evenly, followed by: the baked sweet potato fries, black beans, BBQ shredded chicken, shredded cheese, diced tomatoes, onions, jalapeños, and chopped peppers.
Bake for 10-15 minutes or until veggies are tender and cheese has completely melted. Remove from oven.
To serve, top nachos with your favorite extra toppings like Queso cheese, Guacamole, fresh cilantro, Pico de Gallo salsa, chopped scallions, and drizzles of ranch dressing/sauce.
Bon Appetit!

Notes

STORAGE: Best if consumed within the same day. Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready to serve.
MAKE AHEAD: You can make this recipe ahead of time and store it in an air-tight container in the refrigerator prior to serving by prepping the topping ingredients and storing them in separate airtight containers until ready to assemble. Also, you can make the sweet potato fries (if doing homemade) and shredded BBQ chicken up to 2 days before and store them in the fridge. Lastly, you can make the Queso cheese sauce 1-2 days prior, storing it in an airtight container in the fridge and reheating it in a saucepan when ready to use. You may need 2-3 Tbsps of milk when reheating to ensure that it's smooth and creamy.
SPICES/HERBS: If desired, you can reduce the amount of seasoning used slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this recipe gluten-free, simply ensure that any fries used are GF-friendly, and ensure that all other ingredients are also GF-friendly (i.e. BBQ sauce, etc.)

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