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Homemade Sheet Pan Nacho Chicken. recipe photo
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Sheet Pan Nacho Chicken.

A simple, hands-off sheet-pan chicken with peppers, corn and fresh pico for easy nacho-style dinner.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

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 uncooked sweet corn cut from the cob (or use frozen)
  • 1 pint cherry tomatoes quartered
  • 1/2 sweet onion diced
  • 1/4 cup cilantro chopped
  • 1/2 lime juiced
  • pinch salt and pepper
  • cotija cheese for sprinkling
  • guacamole for serving
  • cilantro for serving
  • sliced jalapeno peppers for serving

Instructions

  • Preheat the oven to 425°F (220°C) and line a rimmed baking sheet or lightly oil it.
  • In a mixing bowl, combine the brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
  • Rub most of the spice mixture evenly over the chicken breasts, reserving a small amount to season the peppers and onions.
  • Place the seasoned chicken on the prepared sheet pan and arrange the thinly sliced bell peppers and thinly sliced red onion around the chicken. Sprinkle the reserved spice mix over the vegetables.
  • Scatter the corn over the sheet pan, then add the quartered cherry tomatoes and the diced half sweet onion around the chicken.
  • Roast in the preheated oven for 20 to 25 minutes, until the chicken reaches 165°F (74°C) internal temperature and the vegetables are tender; if vegetables look like they are burning, remove the pan briefly and toss them with a fork.
  • Remove the sheet pan and let the chicken rest for 5 to 10 minutes, then slice or shred the chicken.
  • While the chicken rests, toss the quartered cherry tomatoes, diced sweet onion, chopped cilantro (1/4 cup), and lime juice together in a bowl; season with a pinch of salt and pepper to make a quick pico.
  • Top the sliced or shredded chicken and roasted vegetables with the pico de gallo and sprinkle with cotija cheese. Serve with extra lime wedges, guacamole, sliced jalapeños and additional cilantro as desired.

Equipment

  • Rimmed Baking Sheet
  • Mixing Bowl
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Measuring cup
  • Tongs or fork

Notes

  • Use frozen corn if needed, but it may release extra liquid.
  • Check chicken doneness with an instant-read thermometer.
  • Let chicken rest 5–10 minutes before slicing.
  • Reserve some spice mix to season the vegetables.