I present to you: sheet pan nacho chicken!
Also known as Eddie’s new favorite chicken — and for good reason. If you’re like me and always looking for interesting, bold chicken recipes that aren’t from a slow cooker or instant pot, this one delivers.
This method gives you a taco-inspired flavor profile with minimal fuss. It relies on three ingredients I almost always have on hand: chicken, bell peppers and onions. Add a few pantry spices and you’ve got a juicy, flavorful main that can be served in many ways.
I like to toss fresh corn cut from the cob into the sheet pan and roast it alongside the chicken and veggies — it caramelizes slightly and adds a lovely sweetness. The spices create the major flavor here, but you can omit one or two if needed and still get terrific results.
Why this works
The high oven temperature roasts the peppers and onions while locking in moisture in the chicken. The spice rub forms a savory crust that balances the sweetness from the corn and brown sugar, resulting in tender, juicy chicken every time.
Once it’s roasted, you can top the chicken with fresh pico de gallo and cotija, or finish with cheese for a melty option. Serve straight from the sheet pan, shred for tacos or nachos, slice for sliders, or add to salads and burrito bowls — the possibilities are endless.
Sheet Pan Nacho Chicken
Sheet Pan Nacho Chicken
4 people
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 sweet corn, cut from the cob
Quick pico
- 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
For serving
- Guacamole
- Cilantro
- Sliced jalapeño peppers
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt and pepper.
- Rub most of the spice mixture all over the chicken breasts, reserving a small amount for the peppers and onions. Place the chicken on a sheet pan and surround with the sliced peppers and onions. Sprinkle the remaining spices over the vegetables. Scatter the corn across the pan. (Frozen corn can be used but may release more liquid.)
- Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. If the peppers and onions look like they might burn, pull the pan and toss the veggies with a fork to redistribute.
- Let the chicken rest for 5 to 10 minutes before slicing or shredding. Top with pico de gallo and cotija cheese. Serve with lime wedges, guacamole, jalapeños and cilantro.
Quick pico
Toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper.
One great finishing trick: when the chicken is done, top each piece with a slice of sharp cheddar or Monterey Jack and return to the oven for a minute or two until the cheese melts. Then build tacos, nachos, sliders, or serve over rice or salad.
Hello new favorite chicken — right?
Just give me some chips to scoop this up!