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Pioneer Woman Chicken Nachos

Pioneer Woman Chicken Nachos - recipe card
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A hearty, crowd-pleasing platter of crispy tortilla chips loaded with seasoned shredded chicken, a creamy queso-like cheese sauce, and fresh toppings. Perfect for game day or a fun weeknight dinner, these nachos balance crunchy, savory, and zesty flavors in every bite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp black pepper
  • 1/2 cup water
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 4 oz sharp cheddar cheese, shredded (about 1 cup)
  • 2 oz Monterey Jack cheese, shredded (about 1/2 cup)
  • 1/4 tsp cayenne pepper (optional)
  • 1 (13 oz) bag restaurant-style tortilla chips
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, thinly sliced (seeds removed for less heat, if desired)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream (for serving)
  • 1/4 cup pickled jalapeños (optional, for extra tang)

Instructions

  1. Preheat the oven to 375°F (190°C). Season the chicken breasts evenly with 1/2 tsp kosher salt, 1/2 tsp black pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Rub the seasoning into the meat with your hands.
  2. Heat olive oil in a medium oven-safe skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 4-5 minutes per side, until golden brown on the outside (internal temperature will reach about 150°F / 66°C). The goal is to develop a flavorful crust, not to fully cook through yet.
  3. Pour 1/2 cup water into the skillet and bring to a simmer. Cover the skillet with a lid or foil, transfer to the oven, and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
  4. Remove the chicken from the skillet and let rest on a cutting board for 5 minutes. Shred the chicken using two forks or a stand mixer with the paddle attachment. Set aside. Reserve any pan juices to drizzle over the chicken later if desired.
  5. While the chicken cooks, prepare the cheese sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture bubbles and turns light golden (this is a roux that thickens the sauce).
  6. Gradually pour in the milk, whisking continuously to avoid lumps. Cook over medium heat for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon. It should be smooth and slightly glossy.
  7. Reduce heat to low and add the shredded cheddar and Monterey Jack cheese by handfuls, whisking each addition until fully melted and smooth. Stir in the cayenne if using. Season with a pinch of salt to taste. Keep warm over lowest heat, stirring occasionally, while assembling the nachos.
  8. Line a large baking sheet (or use a cast-iron skillet) with aluminum foil. Spread the tortilla chips evenly in a single layer (some overlapping is fine).
  9. Scatter the shredded chicken evenly over the chips. Drizzle the warm cheese sauce generously over the top, ensuring most chips get coated. Use a spoon to spread it slightly, but don’t overmix—you want some chips to stay crispy.
  10. Bake the assembled nachos at 375°F (190°C) for 8-10 minutes, until the cheese sauce is bubbly and the edges of the chips begin to toast slightly. Keep an eye on them—overbaking will make chips soggy.
  11. Remove from the oven and immediately top with cherry tomatoes, red onion, fresh cilantro, and jalapeño slices. Add pickled jalapeños if using. Dollop with sour cream or serve it on the side.
  12. Serve hot, directly from the baking sheet, with napkins. Encourage everyone to dig in from the edges to the center so the chips stay crisp as long as possible.

Notes

Store leftover nachos (chips and toppings) in an airtight container in the fridge for up to 2 days. To reheat, place in a single layer on a baking sheet and warm in a 350°F (177°C) oven for 5-8 minutes until just heated through—microwaving will make them soggy. The shredded chicken can be made up to 2 days ahead and refrigerated; reheat gently before assembling. The cheese sauce can also be made ahead and stored in the fridge for up to 3 days—reheat slowly on the stovetop with a splash of milk to thin if needed.

Nutrition

Keywords: chicken nachos, loaded nachos, pioneer woman nachos, game day appetizer, crispy nachos, queso chicken nachos, sheet pan nachos, easy nacho recipe, baked nachos, shredded chicken nachos, party food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-nachos-recipe/