Sheet Pan Nacho Chicken.
I present to you: sheet pan nacho chicken!
Otherwise known as, Eddie’s new favorite chicken. It’s true!
Remember a few years ago when I was dead set on creating new unboring chicken recipes constantly? I’m still in that mode (thanks to Eddie!) but it’s rare that I find something different and good enough to share.
THIS IS IT.
It’s not super different, I mean, it’s a different way to make taco-like chicken. I always like to have one of those. Especially one that isn’t made in a slow cooker. And triple-especially one that isn’t made in the instant pot, because I still loathe that thing. Whomp whomp.
But I have the answer.
This recipe contains three things that I almost always have on hand: chicken, bell peppers and onions.
The major flavor comes from lots of spices. You can leave one or two out if you don’t have them!
And… I love to sprinkle corn cut straight from the cob into the sheet pan and roast it with everything else.
This creates the most flavorful, juiciest chicken ever.
After that? Well, it’s all about your toppings. Or your favorite condiments or whatever you deem necessary to serve with this juicy flavorbomb bite!
Because here’s the thing.
There are so many things you can do with this chicken!
Serve it just like this, straight off the sheet pan smothered in pico, maybe with rice or something on the side.
Shred it and serve it in tacos, of course. Or on nachos, hence the name. (My personal fave, obvs.)
Shred it or slice it and serve it on slider buns topped with guac and salsa.
Shred it, slice it or chop it and serve it on top of a salad, on your own burrito bowl, in a wrap of some sort (that isn’t a taco, I guess!)
I love it.
And one more reeeeeally good idea? This might be the ultimate.
When it’s finished? Before you add anything else on top, cover it with a slice of sharp cheddar or monterey jack and stick it back in the oven for a minute or two.
Then do any of the above like we talked about.
Hello new favorite chicken! Right?!
Sheet Pan Nacho Chicken
- 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
- ⅔ cup uncooked sweet corn, cut from the cob
- 1 pint cherry tomatoes, quartered
- ½ sweet onion, diced
- ¼ cup cilantro, chopped
- ½ lime, juiced
- pinch of salt and pepper
- cotija cheese, for sprinkling
- sliced jalapeno peppers
- Preheat the oven to 425 degrees F.
- In a bowl, stir together the brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt and pepper.
Rub the spice mixture all over the chicken breasts, reserving a bit for the peppers and onions. Place the chicken on the sheet pan and surround it with the sliced peppers and onions. Sprinkle the remaining spices over top. Sprinkle the corn all over the sheet pan.
(As a note, you can also use frozen corn, it may release a bit more liquid.)
- Roasted for 20 to 25 minutes, or until the chicken is cooked through. Use a cooking thermometer to test the internal temperature, which should be 165 degrees If at any time the peppers and onions look like they may burn, you can pull out the sheet pan and toss the veggies with a fork.
- Let the chicken cook for 5 to 10 minutes before slicing or shredding. Sprinkle the pico de gallo on top along with the cotija cheese. Serve with extra lime wedges, guacamole, jalapenos and cilantro.
- Toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper.
Just give me some chips to scoop this up!