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Easy Game Day Chicken Nachos Sheet Pan (Perfect Party Appetizer)

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These sheet pan nachos are layered with seasoned chicken, black beans, and melted cheese, then broiled to perfection for a crispy, gooey, crowd-pleasing appetizer that comes together in about 30 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon cayenne pepper
  • 1 large bag (about 13 oz) restaurant-style tortilla chips
  • 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup canned diced green chiles (mild or hot)
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup sour cream
  • 1/2 cup fresh pico de gallo or salsa
  • 1 avocado, diced (or guacamole)
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges for squeezing

Instructions

  1. Preheat your oven’s broiler to high. Position an oven rack about 6 inches from the heat source. Line your half-sheet pan with aluminum foil or parchment paper.
  2. Pat the chicken dry with paper towels. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Let the chicken rest on a cutting board for 5 minutes, then dice into small, bite-sized pieces.
  4. Spread the tortilla chips in a single, even layer on the prepared sheet pan. Sprinkle half of the shredded cheese evenly over the chips.
  5. Scatter the diced chicken, black beans, green chiles, and black olives (if using) over the cheese layer. Top with the remaining shredded cheese.
  6. Place the sheet pan under the broiler for 3-5 minutes, watching closely, until the cheese is melted and bubbly with some golden brown spots. Rotate the pan halfway through if needed.
  7. Remove the pan from the oven immediately. Let it cool for about 2 minutes. Dollop with sour cream, sprinkle with pico de gallo, diced avocado, fresh cilantro, and sliced jalapeño. Squeeze a lime wedge over the top.
  8. Serve right away, setting the sheet pan on the table with small plates.

Notes

For best results, use sturdy restaurant-style tortilla chips and shred your own cheese. Watch the broiler closely to avoid burning. Nachos are best served immediately; leftovers can be stored separately and reheated in the oven.

Nutrition

Keywords: game day nachos, sheet pan nachos, chicken nachos, easy appetizer, party food, football food, loaded nachos

Find it online: https://ovenmila.com/easy-game-day-chicken-nachos-sheet-pan-perfect-party-appetizer/