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- 1 lb boneless, skinless chicken breasts - 1 cup tortilla chips - 1 cup black beans - 1 cup corn kernels - 1 cup diced tomatoes - 1 cup shredded sharp cheddar cheese - Chili powder, cumin, garlic powder - Kosher salt and freshly cracked black pepper - Optional: jalapeño pepper, avocado, sour cream, cilantro To make a great Loaded Chicken Nacho Skillet, start with the right ingredients. You need fresh, high-quality items for the best taste. First, choose 1 lb of boneless, skinless chicken breasts. These cook fast and stay juicy. Dice them into bite-sized pieces for even cooking. Next, grab 1 cup of thick tortilla chips. They will hold the toppings well. For extra protein, add 1 cup of black beans. They also give a nice texture. Add 1 cup of corn kernels for sweetness. You can use canned or frozen corn. Then, include 1 cup of diced tomatoes. Fresh ones work best, but canned is fine if drained. Finally, the star of the dish is 1 cup of shredded sharp cheddar cheese. It melts perfectly and adds a rich flavor. For seasoning, you’ll need chili powder, cumin, and garlic powder. Use kosher salt and freshly cracked black pepper to taste. You can spice it up with optional ingredients. Consider adding sliced jalapeño pepper for heat. A ripe avocado adds creaminess, and sour cream gives a tangy finish. Top it off with fresh cilantro for color and flavor. Gather these ingredients, and you’re ready for a delicious meal! {{ingredient_image_2}} First, heat one tablespoon of olive oil in a large skillet over medium heat. When the oil shimmers, add one pound of diced chicken. Season the chicken with one teaspoon each of chili powder, ground cumin, and garlic powder. Add salt and pepper to taste. Cook the chicken for about seven to ten minutes. Stir it often until the chicken turns golden brown and is fully cooked. Once the chicken is done, lower the heat. Now, add one cup of black beans, one cup of corn, and one cup of diced tomatoes to the skillet. Stir gently so that all the ingredients mix well. Heat everything for three to five minutes until it is warm. Next, take one cup of tortilla chips and layer them over the chicken mixture. Sprinkle one cup of shredded sharp cheddar cheese on top of the chips. Cover the skillet with a lid. Cook over low heat for five to seven minutes. This step helps the cheese melt perfectly. After the cheese melts, remove the lid. If you like spice, add sliced jalapeños on top. Finally, finish your dish by adding diced avocado, sour cream, and chopped cilantro. These ingredients add fresh flavors and color to your Loaded Chicken Nacho Skillet. - To ensure even cooking, cut the chicken into similar-sized pieces. This way, they cook at the same rate. Stir often while cooking to avoid hot spots. Use a meat thermometer if you want to be sure. Chicken should reach 165°F. - To avoid soggy nachos, layer the tortilla chips on top of the chicken mixture. This helps keep them crispy. Also, serve right after adding the cheese. If they sit too long, they absorb moisture. - For a charming presentation, serve the nachos straight in the skillet. It looks rustic and inviting. You can also use a large platter. Spread the nacho mix evenly and add extra toppings for color. - Accompaniments that pair well include fresh lime wedges and extra cilantro. You can also serve with a side of salsa or guacamole. These add freshness and flavor. Pro Tips Choose the Right Chips: Opt for thick and sturdy tortilla chips to prevent them from becoming soggy under the weight of the toppings. This ensures a satisfying crunch with every bite. Seasoning the Chicken: Don't skip the seasoning step for the chicken. The spices not only enhance the flavor but also add depth to the overall dish. Adjust the spices according to your taste preference. Layering is Key: Ensure even distribution of toppings by layering the ingredients. This helps every chip get a taste of the delicious toppings and flavors throughout the dish. Serve Immediately: For the best experience, serve the nacho skillet right after preparation while the cheese is still melty. This guarantees a warm, gooey texture that is irresistible! {{image_4}} You can switch proteins in this dish easily. Ground turkey or beef works well. For a lighter option, try shredded rotisserie chicken. You can even use shrimp for a seafood twist. Cheese is key in this recipe. If you want a different flavor, go for Monterey Jack. Pepper Jack adds a spicy kick. For a creamier texture, use queso blanco. To make this dish vegetarian, skip the chicken. Use extra black beans or add mushrooms instead. Tofu or tempeh can also work well. For vegan options, simply remove the cheese and sour cream. Use vegan cheese and cashew cream for a rich taste. If you need gluten-free options, use gluten-free tortilla chips. Ensure all canned goods are labeled gluten-free too. Enjoy your loaded nacho skillet without worry! To keep your loaded chicken nacho skillet fresh, store it in the fridge. Use an airtight container. This helps keep the flavors locked in. Your leftovers will stay good for about 3 to 4 days. If you want to save it for longer, freezing is a great option. Just make sure to cool it down first. You can freeze it in a sturdy container. It will last up to 2 months in the freezer. When it's time to enjoy your leftovers, reheating is key. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the nacho skillet in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. This way, the cheese stays melted, and the nachos keep their crunch. You can also reheat in the microwave. Just use a microwave-safe dish and cover it loosely. Heat in short bursts of 30 seconds. Stir in between to keep it even. You can serve many tasty sides and drinks with this dish. Here are some ideas: - Fresh guacamole: Creamy and smooth, it pairs well with nachos. - Pico de gallo: This fresh salsa adds a nice crunch and zest. - Mexican rice: A side of rice balances the flavors and fills you up. - Black bean salad: A cool, refreshing salad works well with the skillet. - Cold drinks: Try serving with ice-cold soda, lemonade, or Mexican beer. To bring more heat to your Loaded Chicken Nacho Skillet, consider these tips: - Add jalapeños: Use more slices or leave the seeds for extra kick. - Hot sauce: Drizzle your favorite hot sauce on top before serving. - Spicy cheese: Look for pepper jack cheese instead of cheddar. - Chili flakes: Sprinkle some red pepper flakes into the chicken while cooking. Yes, you can prep parts of this dish ahead of time. Here’s how: - Cook the chicken: You can cook the chicken and store it in the fridge for up to 3 days. - Prep veggies: Chop your tomatoes, jalapeños, and avocado in advance. - Layer before baking: You can layer the chips, chicken, and cheese in the skillet. Just cover and chill until you’re ready to cook. - Reheat: When ready, heat it on low until warm and the cheese melts. In this blog post, we explored how to make a Loaded Chicken Nacho Skillet. We covered the main ingredients, including chicken, beans, and cheese, and how to cook them step-by-step. I shared tips to ensure perfect nachos and outlined variations for different diets. Don't forget, leftovers can be stored and reheated easily. Enjoy this dish for game day or any night. With a few tweaks, you can make it your own. Dive into this fun recipe and enjoy each bite!

Savory Loaded Chicken Nacho Skillet

A delicious and hearty skillet dish loaded with chicken, beans, corn, tomatoes, and topped with cheese and fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste Kosher salt and freshly cracked black pepper
  • 1 cup tortilla chips, ideally thick and sturdy
  • 1 cup black beans, drained and rinsed thoroughly
  • 1 cup corn kernels (use canned or frozen, thawed)
  • 1 cup diced tomatoes (use fresh or canned, drained if canned)
  • 1 cup shredded sharp cheddar cheese
  • 1 jalapeño pepper thinly sliced (optional, adjust based on spice preference)
  • 1 ripe avocado diced
  • 1/4 cup sour cream
  • to taste Fresh cilantro, chopped, for garnish

Instructions
 

  • Begin by heating the extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced chicken. Season the chicken with chili powder, cumin, garlic powder, salt, and pepper. Cook for approximately 7-10 minutes, stirring occasionally, until the chicken is fully cooked through and exhibits a golden brown color on the outside.
  • After the chicken has reached an ideal doneness, reduce the heat to low. Incorporate the black beans, corn, and diced tomatoes into the skillet. Gently stir the mixture to ensure an even distribution of ingredients. Allow it to cook for an additional 3-5 minutes, until everything is warmed through.
  • Next, create a delightful layer by evenly distributing the tortilla chips over the flavorful chicken mixture in the skillet. Generously sprinkle the shredded cheddar cheese over the tortilla chips, ensuring that it thoroughly coats the chips and chicken mixture.
  • Cover the skillet with a lid, allowing it to cook over low heat for about 5-7 minutes. This will give the cheese time to melt beautifully and become bubbly.
  • Once the cheese has achieved the perfect melt, carefully lift the lid and add the sliced jalapeños on top (if you're using them). Remove the skillet from heat, letting the aromas settle.
  • To finish, top the dish with diced avocado, dollops of creamy sour cream, and a generous sprinkle of fresh cilantro.

Notes

For a charming presentation, serve directly in the skillet or on a large platter with lime wedges.
Keyword chicken, easy, loaded, nachos, skillet