These Chimichurri chicken nachos are perfect for the next time you're looking for a fun dinner or a game day appetizer to serve when you're hosting. Fresh and flavorful Chimichurri is tossed with shredded chicken, spread over crispy tortilla chips and topped with melty cheese in this delicious recipe.
The first time that I made these nachos for my Mom, she said they were the best nachos she had ever had.
If you're not familiar with Chimichurri sauce, then let me start by introducing you. I'm sure that once you've tried it, you will no longer want to live without it.
Chimichurri is a fresh sauce made from parsley, garlic, oil and vinegar among a few other ingredients that is popular throughout South America. I was first introduced to it on my homestay in Costa Rica a few years ago.
It is zesty, it is fresh and it is actually super easy to make. And it instantly elevates whatever you put it on.
Now, on top of using Chimichurri there are just a couple of other things you'll need to do to make high quality nachos.
First, make sure you take the time to layer them evenly so that all of the chips have toppings (Save the plain tortilla chips for dipping in Creamy Queso Dip, thankyou).
Second, make sure that you shred your own cheese from the block. Pre-shredded cheese is coated to prevent it from sticking together in the bag and this coating prevents it from melting as evenly.
And that's it. Now go make yourself a sheet pan of these nachos- you'll be so glad you did!
- Skinless, Boneless Chicken Thighs or Breasts- If you have some already cooked chicken or rotisserie chicken, you can use that instead.
- Chimichurri Sauce- This fresh parsley sauce adds so much flavor to these nachos. You can make a homemade batch with parsley and pantry staples in about 5 minutes or you can use store-bought. I like to make a big batch and then freeze it in portions so that I can use it to make these nachos on a whim.
- Corn Tortilla Chips- I prefer to use low-salt or no-salt chips for nachos so that they don't turn out too salty with the toppings. I find the cheese and toppings usually add enough salt flavor on their own.
- White Cheddar Cheese- Feel free to substitute another favorite such as regular cheddar, Pepper Jack or mozzarella. Shred it yourself for best melting.
- Fresh Parsley- Optional for garnish.
1. Prepare chicken. Place your boneless, skinless chicken in a large pot and fill with enough water to cover the chicken by 1 inch. Bring to a gentle boil over medium-high heat then reduce the heat to medium and let simmer until the chicken is cooked through to 165 F, about 12-14 minutes.
Use a slotted spoon or fork to remove the chicken and shred. TIP: Place it in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly. (Or, you can dice it into small pieces.)
Place the shredded chicken in a bowl and mix with the Chimichurri sauce until coated evenly. (Just like we do with BBQ sauce for Barbecue Chicken Nachos).
2. Assemble nachos. Spread the tortilla chips on a large baking sheet in a single layer, overlapping just slightly.
Spoon ¾ cup of the Chimichurri chicken mixture over top followed by half of any additional toppings (if using).
And then add half of the shredded cheese.
Top with a second layer of nacho chips and then the second amount of toppings and cheese.
3. Bake Sheet Pan Nachos. Bake the Chimichurri chicken nachos at 400 F for 15-20 minutes until the cheese is melted and lightly golden.
4. Serve! Garnish with tomato, parsley and any other favorite toppings.
Leftovers and Storage
Make Ahead: Cook the shredded chicken up to 2 days in advance and store in an airtight container in the refrigerator or freeze for up to 3 months.
To Store: Cool leftover Chimichurri nachos on a wire rack completely and store in an airtight container in the refrigerator for up to 2 days.
To Reheat: You can reheat leftover nachos by spreading them in a single layer on a sheet pan and placing them in the oven or toaster oven at 300 F for 15-20 minutes. See this post for microwave, air fryer and stove top reheating methods plus tips.
Smaller Batch: If you know that you won't eat a full tray of nachos, I recommend assembling a smaller portion and storing the leftover Chimichurri chicken mixture, cheese and any other toppings in separate containers in the refrigerator for up to 2 days. Then you can assemble extras fresh rather than reheating leftovers and possibly having soggy nachos. (Or use the leftovers to make a Chimichurri chicken sandwich instead).
Make it Your Own
Add more toppings! I've kept the recipe pretty simple with just the chicken, Chimichurri and cheese (it is honestly so flavorful that way!). But you could totally add more of your favorite nacho toppings such as:
- Diced Red Onions
- Sliced Jalapenos (remove the seeds and membranes if you're sensitive to spice)
- Black Beans
- Bell Peppers
- Caramelized Onions
Make a Bigger Batch- You can easily double the recipe and assemble it in three layers on a very large baking sheet (or two smaller sheets) if you're serving a big group.
Skillet Nachos- You can also assemble the Chimichurri chicken nachos in a 9 or 10 inch cast iron skillet. You'll want to divide the chips and toppings into 3 layers instead of 2, reduce the oven temperature to 375 F and increase the baking time by a couple of minutes to ensure even melting of all of the layers.
Load these sheet pan nachos up with all of your favorite toppings and sides such as:
- Chopped fresh cilantro and parsley
- Diced Tomatoes or my favorite Easy Salsa
- Sliced green onions
- Guacamole or diced avocado
- Sour cream or Greek yogurt
- Refried beans
Tips For the Best Nachos
- Shred Your Own Cheese- In order to make the best homemade nachos, shred your own cheese because pre-shredded cheese is usually coated to prevent it from caking together which prevents it from melting as well.
- Take the Time to Layer Properly- Taking the time to lay out the chips rather than dumping the bag ensures even toppings and cheese so take the extra couple of minutes to assemble them well.
- Make Clean Up Easy- You can line your baking sheet with a silicone liner or parchment paper to make clean up easier.
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And if you liked this recipe...
...you might also like:
- Ground Turkey Nachos
- Shredded Chicken Nachos (With the BEST Easy Taco Chicken)
- Easy Chicken Fajita Nachos
Chimichurri Chicken Nachos
- 10 oz boneless skinless chicken breast about 1 large, or 1 and ½ cups cooked shredded chicken
- ⅓ cup Chimichurri sauce
- 6 oz tortilla chips (a little over half of a 295 g/10 oz bag)
- 2 cups white cheddar cheese shredded
- ¼ cup parsley, cilantro and/or green onions chopped (optiona)
- Place the chicken in a large pot and fill with enough water to cover the chicken by 1 inch. Bring to a gentle boil over medium-high heat and then reduce the heat to medium and let simmer until the chicken is cooked through to 165 F, about 12-14 minutes.Use a fork or slotted spoon to remove the chicken and shred. TIP: Place it in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly. Or, you can dice it into small pieces.Place the shredded chicken in a bowl and mix with the Chimichurri sauce until coated evenly.
- Preheat the oven to 400 °F.
- On a large baking sheet, spread the half of the nacho chips in a single layer, overlapping slightly. Spoon ¾ cup of the chicken mixture over top followed by half of any additional toppings you'd like to include and then half of the shredded cheese.Top with a second layer of chips and the second amount of toppings and cheese.
- Bake for 15-20 minutes until the cheese is melted and lightly golden. Serve garnished with parsley and your favorite nacho sides.