Sheet Pan Recipes

Cheesy Chicken Sheet Pan Nachos

Gooey, melted Cheddar and monterey jack cheeses, taco-seasoned chicken with a spritz of fresh lime juice and fun, tasty toppings — this might just be the perfect party food.

Cheesy Chicken Sheet Pan Nachos


  • 4 (4 ounce) boneless skinless chicken breast halves
  • 1 packet taco seasoning
  • 1 tablespoon olive oil
  • 2 medium limes, halved
  • 1 (13 ounce) bag tortilla chips
  • 4 ounces (1 cup) Kindred Creamery Cheddar cheese
  • 4 ounces (1 cup) Blaser's Monterey Jack cheese
  • Optional toppings: diced avocado, minced fresh cilantro, sliced jalapenos, lime wedges, pico de gallo and sour cream


  1. Flatten chicken to 1/4 inch thick; pat dry with paper towels. Coat both sides of chicken with taco seasoning.
  2. Warm olive oil in a large skillet over medium heat. Add chicken; cook for 3 to 5 minutes per side or until a thermometer inserted in chicken reads 165 degrees F. Transfer to a cutting board.
  3. When cool enough to handle, thinly slice chicken. Squeeze lime juice over chicken.
  4. Heat oven to broil. Line a 15 x 10 inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with Cheddar and monterey jack. Top with chicken. Broil 6 inches from the heat for 4-6 minutes or until cheeses are melted.
  5. Garnish with toppings as desired.
  6. Serve immediately.


Any brand of Wisconsin Cheddar or Monterey Jack cheeses can be used.

The chicken may be cooked and sliced up to a day in advance. When preparing nachos, toss cold chicken with lime juice just before topping chips.

It’s fun to experiment with bolder flavors; try this recipe with sharp Cheddar cheese, too! The Cheddar flavor becomes more complex with age.


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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