Name: Sheet Pan Nacho Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon brown sugar; 1 tablespoon cumin; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pound boneless skinless chicken breasts (or a mix of breasts and thighs); 2 bell peppers, thinly sliced; 1 red onion, thinly sliced; 2/3 cup uncooked sweet corn, cut from the cob (or frozen corn); 1 pint cherry tomatoes, quartered; 1/2 sweet onion, diced; 1/4 cup cilantro, chopped; 1/2 lime, juiced; Pinch of salt and pepper; Cotija cheese, for sprinkling; Guacamole; Fresh cilantro; Sliced jalapeno peppers; Extra lime wedges

Jump to Recipe

If you love bold, vibrant flavors combined with the ease of minimal cleanup, you are going to adore this Sheet Pan Nacho Chicken recipe. This dish packs all the smoky, spicy satisfaction of classic nachos onto a single sheet pan, making it a joy to prepare and serve. Tender chicken breasts or thighs get a flavorful rub of cumin, chili powder, smoked paprika, and just the right hint of sweetness and heat, then roast alongside colorful bell peppers, onions, sweet corn, and juicy cherry tomatoes. It’s a fiesta on a pan that delivers mouthwatering taste without the fuss, perfect for weeknight dinners or casual get-togethers.

Sheet Pan Nacho Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simple, pantry-friendly ingredients that each bring something special to the table—texture, depth, and color. From the vibrant bell peppers to the smoky spice blend, these components come together for a dish that’s both nutritious and bursting with flavor.

Brown sugar: Adds a subtle sweetness that balances the spice and enhances caramelization.
Cumin: Brings warm, earthy notes essential to the authentic nacho flavor profile.
Chili powder: Provides a mild heat and complexity that awakens the palate.
Smoked paprika: Introduces a delicious smokiness that makes the chicken irresistible.
Garlic powder: Offers savory undertones without overpowering the dish.
Chipotle chili powder: Adds a smoky, spicy kick for those who like it hot.
Salt and black pepper: Perfectly seasons the chicken and veggies, enhancing all flavors.
Boneless skinless chicken breasts or thighs: Provides juicy protein that soaks up the seasoning.
Bell peppers (thinly sliced): Add vibrant color and sweet crunch.
Red onion (thinly sliced): Brings a slightly sharp bite that softens when roasted.
Sweet corn (cut from the cob or frozen): Adds pop and natural sweetness for balance.
Cherry tomatoes (quartered): Burst with juiciness, brightening the dish.
Sweet onion (diced): Used in the fresh pico de gallo topping to add crispness.
Cilantro (chopped): Fresh herbaceousness that lifts each bite.
Lime juice: Injects tangy brightness to the pico and finishing touches.
Cotija cheese: Adds a salty, crumbly texture that’s a nacho classic.
Guacamole, sliced jalapeno peppers, and extra cilantro: Perfect for garnishing and adding extra layers of flavor.

How to Make Sheet Pan Nacho Chicken

Step 1: Prepare the Spice Rub

Start by combining brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt, and black pepper in a mixing bowl. This spice blend is what gives the Sheet Pan Nacho Chicken its signature bold and smoky flavor, so be sure to mix it well to evenly coat all the chicken and veggies later on.

Step 2: Season the Chicken and Veggies

Generously rub the spice mixture all over the chicken breasts or thighs, making sure every inch is covered. Reserve a small amount of the rub to sprinkle over the sliced bell peppers and red onions. This ensures that every bite of the Sheet Pan Nacho Chicken delivers a punch of that delicious seasoning.

Step 3: Arrange Everything on the Sheet Pan

Place the seasoned chicken in the center of the sheet pan. Surround it with the thinly sliced bell peppers, red onions, and scatter the sweet corn throughout. Drizzle with a little oil if you like, then sprinkle the remaining spice mixture over the veggies to coat them with flavor. This not only looks amazing but ensures even roasting.

Step 4: Roast to Perfection

Pop the sheet pan into a 425-degree Fahrenheit oven and roast for 20 to 25 minutes. Keep an eye on the vegetables as they roast—if the peppers and onions start to char too much, give them a quick toss with a fork to turn them gently. Use a meat thermometer to confirm the chicken is cooked through; it should reach an internal temperature of 165 degrees.

Step 5: Prepare the Fresh Pico de Gallo

While the chicken is roasting, mix the quartered cherry tomatoes, diced sweet onion, chopped cilantro, and lime juice in a bowl. Season with a pinch of salt and pepper for a refreshing contrast. This quick pico adds the perfect fresh brightness to your Sheet Pan Nacho Chicken.

Step 6: Final Assembly and Serving

Let the chicken rest for 5 to 10 minutes after roasting — this keeps it juicy and tender. Then slice or shred it directly on the sheet pan. Scatter the fresh pico de gallo on top, followed by a generous sprinkle of cotija cheese. Serve with lime wedges, dollops of guacamole, fresh cilantro, and sliced jalapenos for an authentic, colorful, and tasty presentation.

How to Serve Sheet Pan Nacho Chicken

Garnishes

Adding garnishes like creamy guacamole, crumbly cotija cheese, bright cilantro leaves, and spicy jalapeno slices takes the Sheet Pan Nacho Chicken from wonderful to unforgettable. These toppings add contrasting textures and layers of spice and freshness, giving each bite a little surprise.

Side Dishes

While this dish is filling on its own, pairing it with sides like Mexican rice, black beans, or a crunchy taco salad turns the meal into a full fiesta. Crisp tortilla chips on the side also work well if you want to scoop up every bit of that delicious sheet pan goodness.

Creative Ways to Present

Consider serving the Sheet Pan Nacho Chicken family-style right off the pan for a fun, casual gathering. Alternatively, layer the chicken, roasted veggies, and toppings onto warm tortillas to make delicious nacho chicken tacos, or pile everything over a bed of warm quinoa or cauliflower rice for a low-carb twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sheet Pan Nacho Chicken in an airtight container in the refrigerator for up to 3 days. Keeping the pico de gallo and guacamole separate will help maintain freshness and prevent sogginess.

Freezing

This dish freezes surprisingly well. Place cooked chicken and veggies in a freezer-safe container or bag, leaving out fresh garnishes. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a skillet over medium heat or in the oven at 350 degrees Fahrenheit until warmed through. Avoid the microwave if possible to maintain the texture and flavor of the roasted veggies and chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great option as they stay juicy and tender, and absorb the spices really well. Just keep the cooking time similar, ensuring the internal temperature hits 165 degrees.

Is it okay to use frozen corn?

Yes, frozen corn works fine if you don’t have fresh corn on the cob. Just be aware that it might release a little extra moisture while roasting, so keep an eye to avoid soggy veggies.

How spicy is the Sheet Pan Nacho Chicken?

The spice level is moderate but can be easily adjusted. If you prefer less heat, reduce or omit the chipotle chili powder and jalapenos. For more kick, add extra jalapenos or a pinch of cayenne pepper to the rub.

Can I make this vegetarian?

While it’s designed around chicken, you can swap the protein for hearty vegetables like cauliflower florets or roasted chickpeas and follow the same seasoning and roasting process for a tasty vegetarian alternative.

What should I serve with this dish for kids?

For kids, mild toppings and sides like plain rice, avocado slices, or a simple corn salad work well. You can leave out the jalapenos and chipotle powder from their portions to keep it kid-friendly.

Final Thoughts

Sheet Pan Nacho Chicken is one of those dishes that feels like a celebration on your plate every time. It’s easy, flavorful, and incredibly satisfying whether you’re feeding a crowd or just want an effortless weeknight dinner. I can’t wait for you to try it and see how this one pan of magic becomes an instant favorite in your home, just like it did in mine!

Sheet Pan Nacho Chicken Recipe

★★★★★

4.8 from 23 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A vibrant and flavorful Sheet Pan Nacho Chicken recipe featuring a perfectly spiced chicken with roasted bell peppers, onions, corn, and a fresh pico de gallo topping. This easy one-pan meal is perfect for a quick dinner or entertaining, served with cotija cheese, guacamole, jalapeños, and cilantro for authentic Mexican-inspired flavors.

Instructions

Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for roasting the chicken and vegetables.
Prepare the Spice Rub: In a bowl, combine brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt, and black pepper. Mix well to create the spice blend.
Apply the Spices and Arrange on Sheet Pan: Rub most of the spice mixture evenly over the chicken breasts, reserving a small amount for the vegetables. Place the chicken breasts on the sheet pan. Surround the chicken with the thinly sliced bell peppers and red onions, then sprinkle the remaining spice mix over the peppers and onions. Scatter the sweet corn over the entire pan.
Roast the Chicken and Vegetables: Roast in the preheated oven for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). If vegetables start to brown too much, remove the pan briefly and toss them with a fork to prevent burning.
Rest the Chicken: Once cooked, let the chicken rest for 5 to 10 minutes on the sheet pan. This allows juices to redistribute and keeps the meat moist. After resting, slice or shred the chicken as preferred.
Prepare the Pico de Gallo: In a bowl, combine quartered cherry tomatoes, diced sweet onion, chopped cilantro, and lime juice. Season with a pinch of salt and pepper, stirring gently to mix flavors.
Assemble and Serve: Sprinkle the chicken and roasted vegetables with the fresh pico de gallo and cotija cheese. Serve with extra lime wedges, guacamole, sliced jalapenos, and additional cilantro for garnish.

Notes

You can substitute frozen corn if fresh corn is unavailable, but frozen corn may release more liquid while roasting.
Use a meat thermometer to ensure chicken is cooked safely to 165°F, avoiding overcooking.
Resting the chicken after roasting helps retain moisture and flavor.
Adjust the amount of chipotle chili powder to control the spiciness.
For a lower sodium option, reduce or omit added salt and use low-sodium cotija cheese or omit it.
This recipe works well with a mix of chicken breasts and thighs for varied texture and flavor.
Serve with extra garnishes like guacamole and jalapenos for a complete nacho-inspired experience.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mexican