Sheet Pan Loaded Nacho Chicken with Jalapenos Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the potatoes into small, even dice so they cook through quickly and get crispy edges. If you want extra heat, add more jalapenos or a sprinkle of red pepper flakes.

You can also swap the red peppers for other colors. Use a good-quality cheddar that melts well for the smoothest topping.

To make this dish even easier, prep the ingredients ahead of time and store them in the refrigerator. When you are ready to cook, just toss everything with the chili butter and bake.

This is also a great recipe for using up leftover vegetables. Feel free to add corn, black beans, or diced onions if you like.

Variations

• Spicy Chorizo Version: Swap the chicken for cooked chorizo sausage. Brown the chorizo in a skillet first, then spread it on the pan with the potatoes and peppers. Reduce the chicken cooking time and bake until the potatoes are tender and the cheese is melted.
• Vegetarian Option: Replace the chicken with extra firm tofu or a can of black beans. Toss the tofu or beans with the chili butter and bake as directed. The cooking time will be shorter, so check for doneness at 20 minutes.
• BBQ Chicken Twist: Instead of chili butter, toss the chicken and potatoes with your favorite barbecue sauce. Top with cheddar, jalapenos, and olives as usual. The barbecue sauce will caramelize and add a sweet, smoky flavor.
• Breakfast Sheet Pan: Use breakfast sausage instead of chicken and add diced bell peppers and onions. Top with cheddar and bake until the sausage is cooked through. Serve with eggs on the side for a hearty breakfast or brunch.

Storage and make-ahead

Fridge

Store leftover loaded nacho chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or until hot and bubbly. Avoid microwaving to keep the potatoes from becoming soggy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, until heated through.

The cheese will re-melt and the potatoes will crisp up again. Avoid microwaving, as it can make the potatoes soggy.

You can assemble the entire dish ahead of time, cover the pan with plastic wrap, and refrigerate for up to 24 hours.

When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes to the cooking time if the pan is cold. This makes it a great option for meal prep or entertaining.

Serving ideas

Serve this loaded nacho chicken straight from the sheet pan for a casual family dinner. It pairs well with a simple green salad or some tortilla chips on the side. You can also add a dollop of sour cream or a drizzle of hot sauce for extra flavor. The dish is hearty enough to stand on its own.

For a fun presentation, set the pan in the center of the table and let everyone serve themselves. The melted cheese and toppings make it a visually appealing dish. You can also garnish with fresh cilantro or chopped green onions if you like. This is the kind of meal that disappears quickly.

Frequently asked questions

Recipe card

Sheet Pan Loaded Nacho Chicken with Jalapenos

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 lb diced potatoes (about 3 cups)
• 2 red bell peppers, cut into strips
• 1/4 cup chili butter, melted
• 2 cups shredded orange cheddar cheese
• 1/2 cup pickled jalapeno rings
• 1/2 cup black olives, sliced

Instructions

1. 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.
2. 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.
3. Scatter the shredded cheddar cheese evenly over the chicken and potatoes. Then sprinkle the jalapeno rings and sliced black olives over the top.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

30 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.