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- 1 lb boneless, skinless chicken breasts - Tortilla chips and cheese choices For this Loaded Chicken Nacho Skillet, I use one pound of boneless, skinless chicken breasts. Dicing the chicken helps it cook evenly. You can use tortilla chips as your base. Choose your favorite cheese, like cheddar or Monterey Jack, for that melty goodness. - Chili powder, cumin, garlic powder Seasonings bring flavor to the dish. I use one teaspoon each of chili powder, cumin, and garlic powder. These spices add warmth and depth. Feel free to adjust the amounts based on your taste. - Avocado, sour cream, jalapeños, cilantro The toppings make this dish special. I top it with diced avocado for creaminess. Sour cream adds a cool touch. If you like heat, jalapeños are a great choice. Finish with fresh cilantro for a burst of color and flavor. {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large skillet over medium heat. Add one pound of diced boneless, skinless chicken breasts to the pan. Sprinkle one teaspoon each of chili powder, cumin, and garlic powder over the chicken. Add salt and pepper to taste. Cook the chicken for about seven to ten minutes. Stir occasionally until it turns golden brown and is fully cooked. Once the chicken is cooked, reduce the heat. Add one cup of black beans, one cup of corn, and one cup of diced tomatoes to the skillet. Mix everything well and cook for an extra three to five minutes. This step heats everything through and blends the flavors nicely. Next, layer one cup of tortilla chips evenly over the chicken mixture in the skillet. Sprinkle one cup of shredded cheddar cheese on top, making sure it covers the chips and chicken mixture. Cover the skillet with a lid and let it cook on low heat for about five to seven minutes. The cheese should melt and become bubbly. After the cheese melts, carefully lift the lid. If you like heat, add sliced jalapeños on top. Remove the skillet from the heat. Finish by topping with diced avocado, dollops of sour cream, and a sprinkle of fresh cilantro. This adds color and flavor, making your dish even more appealing. Serve it warm, and enjoy the comfort of a delicious Loaded Chicken Nacho Skillet! To ensure the chicken is cooked perfectly, start with diced, boneless chicken. Heat olive oil in a large skillet on medium heat. Add the chicken and season it with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken for about 7-10 minutes, stirring often. Look for a golden color to know it's done. Use a meat thermometer to check for an internal temperature of 165°F. This step prevents any undercooked bites. To boost the flavor, consider adding toppings like sliced jalapeños, fresh lime juice, or a sprinkle of smoked paprika. You can also mix in some black olives or green onions for added texture. If you like it spicy, add more chili powder or crushed red pepper. For a fresh twist, try using pico de gallo or a zesty salsa. Each topping adds a new layer of taste. Present your Loaded Chicken Nacho Skillet directly in the skillet for a rustic feel. If you prefer, transfer the nachos to a large platter. This way, everyone can dig in easily. Garnish the dish with extra cilantro and lime wedges. This brightens the look and adds a pop of flavor. Serve while warm for the best experience. Pro Tips Marinate the Chicken: For deeper flavor, marinate the diced chicken in the spices and olive oil for at least 30 minutes before cooking. Layer Wisely: To prevent soggy chips, layer the tortilla chips on top of the chicken mixture just before serving. Cheese Choices: Experiment with different cheeses like Monterey Jack or Pepper Jack for a unique flavor twist. Garnish with Zest: Add a squeeze of lime juice over the top before serving for an extra burst of freshness. {{image_2}} You can change up proteins in your Loaded Chicken Nacho Skillet. Try using ground turkey or beef instead of chicken. If you want a meat-free option, use diced tofu or tempeh for a plant-based twist. For cheese, switch cheddar with Monterey Jack or pepper jack for a kick. Each swap brings a unique taste to the dish. To make this dish vegetarian, skip the chicken and double the beans or add some sautéed veggies. Bell peppers and zucchini work well. For a gluten-free option, choose corn tortilla chips made from 100% corn. This way, you can enjoy the nacho goodness without worry. If you like heat, add more jalapeños or use a spicy cheese blend. You can also sprinkle in red pepper flakes or a dash of hot sauce while cooking. For a smoky flavor, try adding chipotle powder. Adjust the spice level to fit your taste, and enjoy the bold flavors! To keep your Loaded Chicken Nacho Skillet fresh, place leftovers in an airtight container. Make sure to cool the skillet to room temperature first. Store it in the fridge for up to three days. Layer the ingredients well to prevent sogginess. When you want to enjoy your leftovers, reheat them on the stove. Use low heat and stir gently. This helps maintain the cheese's creamy texture. You can also microwave in short bursts. Just cover the dish to keep it moist. If you want to save some for later, freezing is a great option. Divide the skillet into portions and place in freezer-safe bags. Squeeze out any air before sealing. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. Yes, you can use frozen chicken. If you choose frozen chicken, thaw it first. The best way is to leave it in the fridge overnight. If you’re short on time, you can use the microwave. Just make sure to cook it right after thawing. Frozen chicken may need a few extra minutes on the stove. Always check the chicken is cooked through and no longer pink. I love using shredded cheddar cheese for this dish. It melts well and adds great flavor. You can also try Monterey Jack for a creamier texture. If you want something sharp, go for a sharp cheddar. For a fun twist, mix in some pepper jack for a little heat. You can even use a blend of cheeses for more depth. To prep this dish in advance, cook the chicken mixture first. After cooking, let it cool and store it in the fridge. You can also layer the chips and cheese in the skillet. When ready to serve, just heat the chicken mixture. Then add the chips and cheese on top. Cover and cook until the cheese melts. This way, you can enjoy a quick meal, even on busy nights. In this post, we covered a fun and tasty recipe using chicken, chips, and cheese. I shared tips on how to cook chicken, combine ingredients, and make the dish shine with toppings. Remember, you can switch up ingredients to fit your needs. Whether you're serving a crowd or enjoying a meal alone, this dish is easy and delicious. With the right care in cooking and storing, you can enjoy it multiple times. Get ready to gather your ingredients and get cooking!

Loaded Chicken Nacho Skillet

A delicious and hearty skillet dish loaded with chicken, beans, corn, and cheese, perfect for sharing.
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
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup tortilla chips
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup shredded cheddar cheese
  • 1 jalapeño, sliced (optional)
  • 1 avocado, diced
  • 1/4 cup sour cream
  • to taste fresh cilantro, chopped for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken to the skillet and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
  • Once the chicken is cooked, lower the heat and add the black beans, corn, and diced tomatoes to the skillet. Stir well to combine and cook for an additional 3-5 minutes, allowing the mixture to heat through.
  • Evenly distribute the tortilla chips over the chicken mixture in the skillet. Sprinkle the shredded cheddar cheese on top, ensuring it covers the chips and chicken mixture well.
  • Place a lid on the skillet and let it cook over low heat for about 5-7 minutes, or until the cheese has melted and is bubbly.
  • Once the cheese is melted, carefully remove the lid and add the sliced jalapeños on top (if using). Remove the skillet from heat.
  • Top with diced avocado, dollops of sour cream, and a sprinkle of fresh cilantro before serving.

Notes

Serve directly in the skillet for a rustic look, or transfer to a large serving platter. Garnish with extra cilantro and lime wedges for added freshness.
Keyword chicken, dinner, easy, nachos, skillet