These BBQ Chicken Nachos came from one too many nights of wanting nachos but also wanting an actual meal, so now they're both! Think smoky, saucy shredded chicken, crispy bacon, and melted cheddar all piled onto crunchy chips, ready in well under an hour.
Jump to:
Sheet Pan BBQ Chicken Nachos
I don't think there's a food more built for sharing than a big pan of loaded nachos, and this bbq chicken nachos recipe takes them totally over the top. Instead of ground beef or plain shredded chicken, I toss juicy baked chicken breast in BBQ sauce so every single chip gets that sweet, smoky flavor, then layer on crispy bacon, black beans, and melted cheddar before piling on fresh toppings.
This one is a go-to in my house because it comes together on two sheet pans with very little hands-on effort, which means more time to actually enjoy dinner (or the game). And I highly recommend whipping up a batch of my Peach Margaritas to sip on while these nachos bake.
If you love the sweet-and-smoky combo here, my Instant Pot BBQ Chicken is another great way to get that same flavor into salads, sliders, and baked potatoes. And if you're looking for something to serve alongside this platter, my Best Quick Guacamole Recipe is exactly what I use for the guac layer here. It’s also delicious with a side of Pineapple Mango Salsa or Cowboy Caviar!
Why You’ll Love This Recipe
- They're a full meal on one pan. Protein, beans, cheese, and toppings all in one shareable dish, no sides required!
- Big, bold flavor with minimal effort. The BBQ sauce does most of the flavor work, so there's no complicated seasoning list.
- Endlessly customizable. Swap toppings based on what you have on hand or what your family likes best.
- Great for a crowd. This recipe is perfect for game day, parties, or feeding a hungry family fast.
- Balanced with protein and fiber. Between the chicken, black beans, and bacon, this dish will actually keep you full.
Ingredients Needed To Make These BBQ Chicken Nachos
Here's a little bit about everything that goes into these bbq chicken nachos:
- Chicken breasts: I bake and shred 1.5 lbs (about 3 medium chicken breasts) for the protein base. Rotisserie chicken works great too if you want to save time.
- BBQ sauce: Used to coat the shredded chicken and for drizzling at the end. Use your favorite bottled sauce or a homemade one like my healthy BBQ sauce.
- Tortilla chips: An 11 oz bag creates the perfect sturdy base for all the toppings.
- Black beans: Adds fiber and plant-based protein. Pinto beans work as a substitute if that's what you have.
- Bacon: Cooked and chopped for smoky, salty crunch throughout.
- Cheddar cheese: Shredded cheddar melts beautifully over the nachos; a Mexican blend also works well here.
- Toppings: Top off your nachos with your favorite toppings! I love pickled onions, jalapeños, guac, sour cream and sometimes even ranch!
Substitutions & Additions
This barbecue chicken nachos recipe is easy to make your own:
- Protein swap: Use shredded rotisserie chicken, leftover pulled pork, or ground turkey instead of baked chicken breast.
- Make it vegetarian: Skip the chicken and bacon, and double up on black beans and add corn.
- Add more veggies: Diced tomatoes, corn, or sliced red onion are great additions to the topping layer.
How to Make BBQ Chicken Nachos
- Bake the chicken and bacon. Heat your oven to 400°F and line two baking sheets with foil. Add the chicken breasts to one sheet and the bacon slices to the other. Bake for 20 minutes, or until the chicken reaches 160°F and the bacon is cooked to your desired crispiness. Let both cool slightly.
- Shred the chicken and cut the bacon. Once cooled enough to handle, shred the chicken and toss it with the BBQ sauce until fully coated. Cut the cooked bacon into small pieces.
- Assemble. On a large sheet pan, spread out the bag of tortilla chips in an even layer. Layer the shredded BBQ chicken, chopped bacon, black beans, and shredded cheddar cheese over the chips.
- Bake. Bake for 10-12 minutes, or until the cheese has fully melted. Top with pickled onions and jalapeños, then scoop on the guacamole and sour cream. Sprinkle with chopped cilantro, and finish with a drizzle of BBQ sauce and ranch dressing to your liking.
Erin's Expert Tips
From my kitchen to yours
- Layer in batches for even coverage. Add the chicken, bacon, beans, and cheese in thin, even layers rather than piling them in the center — this way every chip gets topped, not just the ones in the middle.
- Don't skip the resting time. Let the chicken cool slightly before shredding; it's much easier to handle and shreds more evenly.
- Add cold toppings after baking. Guacamole, sour cream, and pickled onions should always go on after the nachos come out of the oven so they stay fresh and don't get warm or watery.
- Use sturdy, restaurant-style chips. Thicker tortilla chips hold up better under all the toppings without going soggy.
- Storing leftovers: These bbq chicken sheet pan nachos are best enjoyed fresh, but if you have leftovers, store the chip base and toppings in separate airtight containers in the fridge for up to 2 days. Reheat the chip and cheese base in the oven at 350°F until warmed through, then add the fresh toppings back on right before serving.
Frequently Asked Questions
Below are some common questions about these BBQ chicken nachos. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Classic toppings include shredded BBQ chicken, melted cheddar, black beans, and bacon, finished with pickled onions, jalapeños, guacamole, sour cream, cilantro, and a drizzle of BBQ sauce and ranch. But you can add any additional toppings that you'd like!
Yes! Just shred the rotisserie chicken and toss it with BBQ sauce in place of baking and shredding fresh chicken breasts. It's a great way to save time.
Sharp cheddar is my go-to for the best melt and flavor, but a Mexican blend or Monterey Jack works well too.
You can bake the chicken and bacon in the air fryer, but I recommend building and melting the nacho layer in the oven so everything heats evenly across the pan.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
if you liked this recipe, try these!
Find more crowd-pleasing, shareable dinners and snacks like this one:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Sheet Pan BBQ Chicken Nachos
Ingredients
- 1.5 lbs chicken breasts about 3 medium sized
- 1 cup bbq sauce
- 11 oz bag tortilla chips
- 2 cups black beans
- 6 slices cooked bacon chopped
- 3 cups shredded cheddar
- ½ cup pickled onion
- ½ cup hot + sweet jalapenos
- ¾ cup guacamole
- ½ cup sour cream
- ½ cup cilantro chopped
- BBQ Sauce
- Ranch
Instructions
- Heat oven to 400F and line two baking sheets with foil. Add chicken breasts to one and bacon slices to the other. Bake for 20 minutes or until chicken is 160F and bacon is cooked to desired crispiness. Let cool
- Once chicken has cooled, shred. Toss with BBQ sauce.
- Chop bacon into small pieces.
- Start building the nachos. On a large sheet pan, lay out bag of tortilla chips.
- Layer on shredded bbq chicken, bacon, beans, and cheddar cheese.
- Bake for 10-12 minutes or until cheese has melted. Top with pickled onions and jalapenos, then scoop on guacamole and sour cream.
- Sprinkle with cilantro.
- Drizzle with BBQ sauce and Ranch dressing to desired liking.
- Build in even layers. Spread the chips, chicken, bacon, beans, and cheese in a single even layer rather than piling everything in the center. This way every chip gets its share of toppings instead of just the middle ones.
- Add cold toppings after baking. Guacamole, sour cream, and pickled onions should always go on once the nachos come out of the oven so they stay fresh and don't turn the chips soggy.
- Rotisserie chicken works great here. Skip baking the chicken breasts and use shredded rotisserie chicken tossed in BBQ sauce for an even quicker version.
- Best enjoyed fresh. These nachos are at their best right out of the oven; if you do have leftovers, store the chip base separately from the fresh toppings so everything reheats well.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This Recipe
Leave a Reply