Chicken Nachos Recipe
Your choice of grilled or crispy buttermilk chicken, served with pico de gallo, slivered jalapeños, shredded lettuce, and sour cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Nachos
Toppings
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Add the boneless chicken breasts and ensure they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- 2
Cook the Chicken
Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Brush the chicken with olive oil and place it on the grill or skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Assembling the Nachos
- 3
Prepare the Nachos
Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips evenly. Sprinkle the shredded cheese generously over the chips.
- 4
Melt the Cheese
Place the baking sheet in the preheated oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.
- 5
Add Chicken and Toppings
Once the cheese is melted, remove the nachos from the oven. Top the nachos with sliced grilled chicken, pico de gallo, slivered jalapeños, and shredded lettuce. Drizzle sour cream on top.
