buffalo chicken nachos recipe

Buffalo Chicken Nachos

Last Updated on July 6, 2021

Chili dogs. Taco pizza. Bacon pancakes. There are many contenders for the title of “Greatest Food Combination.” But to our mind, buffalo chicken nachos are the champion of this competitive category. Bringing together two fan favorites that always seem to be featured on menus when sports are on the TV or when comfort food is called for is a no-brainer.

This easy-to-follow recipe uses chicken breasts (or chicken tenders) and layers of nacho chips and cheese. Pick and choose what to add to this buffalo chicken nacho recipe to give it your own signature flavor. Some ideas: Sour cream, guacamole or avocado, scallions, blue cheese, and of course, extra Buffalo sauce.

buffalo chicken nachos

Buffalo Chicken Nachos

5 from 2 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free
Course: Appetizer
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people


  • 2 pounds ButcherBox chicken breast alternative cuts: chicken tenders
  • 2 tablespoons cooking oil
  • 1 tablespoon BB Seasoned Salt alternative: any seasoned salt will work
  • ½ cup Buffalo sauce We recommend Primal Kitchen Buffalo Sauce

The Nachos

  • tortilla chips
  • mozzarella cheese grated
  • scallions sliced
  • black olives sliced
  • bleu cheese crumbles optional


  • Buffalo sauce
  • sour cream
  • guacamole


  • Preheat oven to 350°F.
  • Thoroughly dry chicken before seasoning with oil and salt. Place on a parchment-lined baking sheet. Bake for 25 minutes, or until the thickest part is 165°F
  • Shred chicken once it has cooled to room temperature and toss in buffalo sauce.

Building The Nachos

  • Place a layer of tortilla chips on the bottom of an oven-safe baking dish.
  • Next add some buffalo chicken, cheese, scallions, and black olives.
  • Repeat layers, place in oven to melt cheese approximately 5 - 8 minutes.
  • Serve with a drizzle of buffalo sauce and a side of sour cream and guacamole.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.