Easy BBQ Chicken Nachos (With Chicken Breast)

Ingredients

• 15 ml (1 tablespoon)olive oil
• 680 g (1 1/2 pounds)boneless, skinless chicken breasts, finely diced
• 10 ml (2 teaspoons)chilli powder
• 10 ml (2 teaspoons)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 120 ml (1/2 cup)BBQ sauce
• 8 stripsbacon, cooked and crumbled
• 340–454 g (12–16 oz; 1 bag)tortilla chips
• 200 g (2 cups)shredded cheese
• 75 g (1/2 cup)red onion, very thinly sliced
• 150 g (1 cup)cherry tomatoes, quartered
• 15 g (1/2 cup)coriander, finely chopped
• 120 ml (1/2 cup)sour cream
• 1avocado, diced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Cook the bacon

   Cook the bacon until crisp, then crumble it and set it aside. Fully cooked microwaveable bacon can also be used.

3. 3

   Brown the chicken

   Warm the olive oil in a large frying pan over medium-high heat for 1 minute. Add the diced chicken in an even layer and leave it undisturbed for 2–3 minutes, until golden brown.

4. 4

   Season the chicken

   Turn the chicken over, sprinkle on the chilli powder, garlic powder, onion powder, salt and black pepper, then stir to coat evenly.

5. 5

   Simmer with sauce

   Add the BBQ sauce and simmer for about 5 minutes, until it has reduced by half. Take the pan off the heat.

6. 6

   Layer the nachos

   On a large, rimmed baking tray, arrange half the tortilla chips, half the chicken, 1 cup of cheese, half the bacon, 1/4 cup of red onion, 1/2 cup of tomatoes and a spoonful of coriander.

7. 7

   Repeat the layers

   Repeat the layers with the remaining ingredients, reserving a little coriander to sprinkle on after baking.

8. 8

   Bake until bubbling

   Bake for 20–25 minutes, until golden and bubbling.

9. 9

   Add fresh toppings

   Drizzle with the sour cream and top with the diced avocado and reserved coriander. Serve immediately.

What are BBQ chicken nachos?

Nachos are a Mexican-American sharing dish built around tortilla chips with toppings, often baked until the cheese melts. This version takes an American BBQ-style route, adding saucy chicken and bacon alongside cheese and fresh toppings.

The chicken is cooked separately before it goes on the tray, so it can be browned and coated with the spices and BBQ sauce. Layering the toppings across two batches helps spread them through the chips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4074 calories, 231g protein, 339g carbs, 206g fat.

The tortilla chips, BBQ sauce and vegetables provide most of the carbohydrates; the oil, bacon, cheese, sour cream and avocado contribute much of the fat. Chicken breast supplies a substantial share of the protein, with additional protein from the cheese and bacon. Balance a portion with a green salad or other fresh vegetables.

Build flavour in the chicken

Chicken breast: Dicing it finely helps it cook quickly and makes the pieces easier to distribute over the chips. Leave it alone briefly in the hot pan so the first side can brown.

Seasoning and sauce: The spice blend coats the chicken before the BBQ sauce goes in. Simmer until the sauce has reduced by half, as directed, so the topping is not overly loose.

Layer for an even bite

First layer: Spread half the chips over the tray, then add half the chicken and the specified portions of cheese, bacon, onion, tomatoes and coriander. This puts toppings below as well as above the final layer.

Second layer: Repeat with what remains, keeping a little coriander back for serving. Use a large rimmed tray to hold the layers and make serving easier.

Watch the bake

Cheese cue: Bake at 175°C (350°F) for 20–25 minutes, until the top is golden and bubbling. Check towards the end of the stated time, as ovens and trays can differ.

Serve promptly: Add the sour cream, avocado and reserved coriander after baking. The chips are at their best before the toppings soften them.

Choose the right toppings

Bacon and cheese: Cook the bacon until crisp and crumble it before layering; crisp pieces add contrast to the tender chicken. Shredded cheese melts over the chips and helps bind the toppings.

Fresh finish: Thinly sliced red onion, quartered cherry tomatoes and chopped coriander add freshness, while diced avocado and sour cream go on after baking.

Serve as a sharing meal

Bring the tray to the table while the cheese is still warm and bubbling, and serve straight away. A simple green salad or crunchy vegetable sticks make useful sides alongside the rich, savoury toppings.

For easier sharing, set out plates and forks as well as napkins. The layers are generous, so serve from the edges towards the centre to keep the toppings distributed.

Recipe notes & tips

• Dice the chicken into similarly sized pieces so it cooks at a similar rate.
• Let the chicken brown undisturbed for the full 2–3 minutes before turning it.
• Reserve a little coriander before layering so you have some for the finish.
• Use a large rimmed baking tray to keep the toppings contained.
• Add the avocado and sour cream only after the tray comes out of the oven.

Variations

• Change the cheese: Use another good-melting shredded cheese in place of the listed cheese.
• Add heat: Include sliced fresh chilli with the toppings for a spicier finish.
• Try a different sauce: Swap the BBQ sauce for another sauce you enjoy with chicken.
• Make it meat-free: Leave out the chicken and bacon and add extra vegetables and beans.
• Add beans: Scatter drained beans between the layers for another hearty topping.

Common mistakes to avoid

• Crowding the chicken: It may not brown well; cook it in an even layer as directed.
• Turning too soon: The chicken needs 2–3 minutes undisturbed to brown on the first side.
• Skipping the reduction: Simmer the BBQ sauce until it has reduced by half so the chicken topping is less loose.
• Uneven layering: Divide the toppings between two layers so they are spread across the chips.
• Adding fresh toppings before baking: Keep the avocado and sour cream for after the bake to preserve their fresh finish.

How to store

These nachos are best served immediately, as the chips soften once they sit beneath the toppings. Refrigerate leftovers in a covered container for up to 2 days and reheat in the oven until hot; the chips may not stay crisp.

Frequently asked questions