The best Nacho Chicken! A quick homemade 30 minute Mexican family-friendly and kid approved dinner! Instead of Chicken Nachos, with chips topped with chicken, this Nacho Chicken recipe uses chicken for the chips and loaded with toppings. It’s also an easy low carb and gluten free baked chicken sheet pan recipe!
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You won’t believe how quick and easy this Nacho Chicken recipe is! Perfect weeknight dinner for the family. Since my easy low carb Pizza Chicken was so popular last year, I thought this Nacho Chicken recipe would be a nice addition to my recipe index. My kids loved loading their favorite taco toppings on top for “loaded nachos” and I love how quick I was able to get dinner on the table! Plus, no one complained about dinner, so that’s a nice bonus!
How to Make Nacho Chicken:
Think of this meal like nachos but instead of chips, you use chicken, and put your toppings on the chicken. Unlike “chicken nachos” that have chicken on top of the chips.
To make this Nacho Chicken, start with really THIN boneless chicken breasts. My grocery story has a very thin cut of boneless chicken breasts (chicken cutlets). If your chicken breasts are really thick you can pound them with a meat mallet or just thinly slice the chicken into strips.
If your chicken is too thick it may take longer to cook through and your cheese might burn so PLEASE make sure the chicken is thin. Or cover everything so the cheese doesn’t burn or put the cheese on when the chicken is almost done cooking.
Once you have the chicken on a baking sheet, sprinkle and spread some taco seasoning on top. Store bought taco seasoning or one of my Homemade Taco Seasonings will work just fine.
Then top the chicken with your favorite shredded cheese and salsa. I used a Mexican blend cheese but your favorite shredded cheese will work such as cheddar or monterrey jack.
I used a tomato salsa, but any kind of salsa would also work just as your favorite fruit salsa, green salsa, or whatever you have.
Bake the Nacho Chicken for about 20-25 minutes or until the chicken is cooked through. Remove the chicken from the oven and top with your favorite taco toppings such as lettuce, tomatoes, onions, sour cream, and guacamole for some delicious loaded Nacho Chicken.
Other great options would be sliced olives, shredded cabbage, and peppers. Great time to use up leftover veggies you have around too.
I also added a little crushed tortilla chips on top of our Nacho Chicken for a little crunch, but if you want a lower carb option, just omit the chips.
If you want a gluten-free option, be sure your tortilla chips are gluten-free and not made from flour tortillas. Also be sure as always to check the ingredient list of everything else, like the salsa, just to be sure it’s gluten-free as well if it’s a concern.
Such an easy low carb chicken breast recipe that is family friendly especially since everyone can top their chicken the way they want! Doesn’t get any easier than that right? It’s like homemade loaded chicken nachos in reverse all on one sheet pan.
Here’s a quick video to show you how quick this easy family-friendly dinner idea comes together…
My family went crazy for this easy low carb Nacho Chicken recipe, and hope yours does too!
Hope you enjoy!
Nacho Chicken Recipe
Nacho Chicken, an easy homemade low carb baked chicken recipe just like loaded nachos but with chicken!
- 1 1/2 pounds boneless skinless chicken breasts (pounded thin, or thinly sliced)
- 2 tablespoons taco seasoning
- 2 cups shredded Mexican blend cheese
- 1 cup salsa
- Lettuce chopped
- Tomatoes chopped
- Onion chopped
- Sour cream
- Tortilla chips crushed
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray or brush lightly with oil.
- Place chicken in a single layer on baking sheet. Sprinkle taco seasoning over chicken. Sprinkle cheese over chicken then spoon salsa over chicken.
- Bake chicken at 400 degrees F for about 20-25 minutes or until cooked through. Top with your favorite toppings.
SNAPPY TIPS: Be sure your chicken is thinly sliced so that the chicken cooks through before the cheese burns.
SNAPPY SUBSTITUTIONS: Instead of Mexican blend cheese, use your favorite shredded cheese.