Sheet Pan Loaded Nacho Chicken with Jalapenos Step-by-step instructions

Before you start

Before you start, heat the oven to 400°F (200°C) and line a large sheet pan with parchment paper. Cut the chicken breasts into 1-inch chunks, dice the potatoes into similar-sized pieces, and slice the red peppers into strips.

Measure out the chili butter and melt it if it is not already liquid. Have the shredded cheese, jalapeno rings, and olives ready to go. This recipe comes together quickly once everything is prepped.

Instructions

Prep and Spread

1. 1Prep the Sheet Pan
   Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large bowl, combine the chicken chunks, diced potatoes, and red pepper strips. Pour the melted chili butter over the mixture and toss to coat everything evenly.
   Look for All the pieces are evenly coated and glistening with the chili butter.
   Tip Cut the chicken and potatoes into similar-sized pieces so they cook evenly.
2. 2Spread on Pan
   Spread the chicken, potatoes, and peppers in a single layer on the prepared sheet pan. Make sure the pieces are not overlapping too much so they brown and cook evenly.
   Look for The pan is filled edge to edge with a single layer of the mixture.
   Tip Leave a little space between pieces for better browning.

At the end of this phase, the chicken, potatoes, and peppers are coated in chili butter and spread in a single layer on the sheet pan.

The pieces are evenly sized and glistening with butter. The pan is full but not overcrowded. The toppings are ready to go.

Top and Bake

3. 3Add Toppings
   Scatter the shredded cheddar cheese evenly over the chicken and potatoes. Then sprinkle the jalapeno rings and sliced black olives over the top.
   Look for The cheese covers the surface with green and dark accents from the jalapenos and olives.
   Tip Distribute the toppings evenly so every bite has some.

The cheese is scattered evenly over the chicken and potatoes, with jalapenos and olives sprinkled on top. The pan is ready for the oven. The cheese is still in shreds, and the jalapenos and olives are visible. The oven is preheated to 400°F (200°C).

Bake and Serve

4. 4Bake
   Bake the sheet pan in the preheated oven for 25 to 30 minutes, until the chicken is cooked through and reaches 165°F (74°C), the potatoes are tender and golden at the edges, and the cheese is melted and bubbly.
   Look for The cheese is fully melted into a smooth golden layer, and the chicken is no longer pink.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the cheese starts to brown too quickly, tent loosely with foil.
5. 5Serve
   Remove the pan from the oven and let it stand for a couple of minutes. Use a spatula to lift portions onto plates, making sure to get some of the cheesy topping with each serving.
   Look for The cheese is still warm and stretchy, and the chicken is juicy.
   Tip Serve directly from the pan for a casual dinner.

The cheese is melted into a smooth golden layer, and the chicken is cooked through with no pink. The potatoes are tender and golden. The jalapenos and olives are on top. The dish is bubbling and fragrant. Let it stand briefly before serving.

Common mistakes

Avoid overcrowding the pan, as this will cause the chicken and potatoes to steam instead of brown. Make sure the chicken is cut into even chunks so it cooks at the same rate as the potatoes.

Do not skip the parchment paper, as the cheese can stick to the pan. Also, be careful not to overcook the chicken, as it can dry out. Check the temperature early to avoid overcooking.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The potatoes should be fork-tender and golden at the edges.

The cheese should be fully melted and bubbly, with no loose shreds remaining. The jalapenos and olives will be slightly roasted on top. Let the pan stand for a few minutes before serving.

• Poultry: 165°F (74°C) in the thickest part