Easy BBQ Chicken Nachos (With Chicken Breast)

12 servings

Cook up some chicken breasts in spices and BBQ sauce for these EASY BBQ chicken nachos.

They'll disappear quickly at any game day, party or family dinner!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Preheat the oven to 350F.
Cook the bacon until crisp. (I like to use microwaveable fully cooked bacon to keep things simple!) Crumble and set aside.
In a large skillet over medium-high heat, add the olive oil. Heat for 1 minute then add the diced chicken breast in an even layer. Let cook undisturbed for 2-3 minutes until golden brown.
Flip the chicken and sprinkle over the chili powder, garlic powder, onion powder, salt and black pepper. Stir to evenly coat.
Add the BBQ sauce and simmer until the sauce has reduced by half, about 5 minutes. Remove from the heat.
On a large rimmed baking sheet, layer the ingredients in this order:
½ of the chips
½ of the chicken
1 cup of cheese
½ of the bacon
¼ cup red onion
½ cup tomatoes
A spoonful of cilantro
REPEAT with the remaining ingredients. Save a little cilantro for sprinkling after cooking.
Bake for 20-25 minutes until golden and bubbly.
Drizzle with the sour cream and top with the diced avocado and remaining cilantro. Serve immediately and enjoy!

RECIPE NOTES

I don’t recommend making these BBQ nachos in advance or storing them after baking. They’re best eaten right out of the oven!
Feel free to customize these nachos with your favorite toppings. You could add jalapenos, guacamole, hot sauce, or other types of meat, like leftover pulled pork, slow cooker pork butt, steak, or ground beef.
For gluten-free nachos: Be sure to use gluten-free BBQ sauce to make these nachos gluten-free. Sweet Baby Rays or Stubbs are our favorites. Or you can make my homemade gluten-free BBQ sauce.
For dairy-free nachos: Use dairy-free shredded cheese and dairy-free sour cream.

To Store: BBQ nachos are best if eaten right after preparation. However, you can store leftover nachos in an airtight container in the fridge for up to five days. I recommend removing the avocado, cilantro, etc. if you want to save leftovers. Then reheat in the BBQ nachos in the oven for a crisp texture and evenly melted cheese.
To Make Ahead: These nachos taste best when assembled and baked just before eating, but the BBQ chicken can made up to three days in advance. Store cooked chicken in an airtight container in the fridge. Then sprinkle cheese, chicken, and other toppings over nachos before baking.
To Freeze: These nachos do not freeze well, but you can freeze the cooked and cooled BBQ chicken on its own. Let it thaw in the fridge before assembling and baking the nachos.