Let Me Tell You About My Everything Bagel Chicken Obsession
Alright, so you know how some recipes just kinda happen because you’re standing in the kitchen, debating what to do with yet another pack of chicken breasts? That’s basically how this Everything Bagel Chicken with Scallion Cream Cheese Sauce was born. It all started one weekend when my fridge was a graveyard of leftovers (and, okay, maybe three open cream cheese tubs). I didn’t want to make another boring dinner, so I thought, ‘Why not just slap my favorite bagel topping on some chicken?’ The result was sort of a culinary high-five. My husband said, ‘I’d eat this for breakfast, lunch, and dinner,’ which is…a lot, but I’ll take it. Oh, and there was that one time I dropped half the seasoning on the cat. Don’t worry, he’s fine and now smells faintly of garlic.
Why You’ll Love This Chicken (I Promise)
I make this whenever I’m craving something that’s both comforting and accidentally impressive. My family goes crazy for it because, honestly, who can resist that crunchy, garlicky, onion-y crust? (And yes, I have tried to sneak in the healthy version with Greek yogurt—jury’s still out.) Sometimes, when I’m short on time, I skip the scallion sauce, but then I regret it because that sauce is what makes it sing. Oh, and if you’re a fan of bagels but trying to keep things a smidge lighter, this is basically your new best friend. It’s also dependable—never had a dry chicken disaster here (well, except that one time I forgot to set a timer…still edible though!).
What You’ll Need (With My Usual Swaps)
- 4 boneless, skinless chicken breasts (or thighs if you like them juicier—I sometimes just use whatever’s lurking in the freezer)
- 3 tbsp everything bagel seasoning (Trader Joe’s is classic, but any brand, or even a homemade version, works—my grandma swears by her own blend, but honestly, I can’t always be bothered)
- ½ cup panko breadcrumbs (or crushed crackers if you’re out—once used pretzels, was weirdly good!)
- 1 egg, beaten (or skip and use a splash of milk if you’re egg-less, which has happened more times than I admit)
- 1 tbsp olive oil (or just a knob of butter if you’re feeling fancy)
- For the scallion cream cheese sauce:
- 4 oz cream cheese (full-fat, low-fat, whipped, whatever—I’m not judging)
- 2-3 scallions, sliced thin (green onions, spring onions, whatever you call them; I’ve even tossed in chives)
- 2 tbsp milk (or a splash of water, or even Greek yogurt in a pinch)
- Pinch of salt and pepper
How I Actually Make This (Plus a Few Tangents)
- Preheat your oven to 400°F (200°C). If your oven takes forever like mine, start this before you do anything else. (If you forget, just blame it on the oven—it won’t mind.)
- Pat the chicken dry with some paper towels. This helps the coating stick, plus, less splatter. I always forget this step, but when I remember, it actually helps.
- In a shallow bowl, stir together the everything bagel seasoning and panko. This is where I usually sneak a little taste (for science, obviously!).
- Crack your egg in another bowl and give it a quick whisk. (Or just use a fork. Who has time for a whisk sometimes?)
- Dip each chicken breast in the egg, then coat generously in the seasoning mix. Press it on so it sticks. Don’t worry if it looks a little patchy—after baking, it all evens out.
- Heat the olive oil in a large oven-safe skillet over medium-high. Once hot, add the chicken. Sear for about 2 minutes per side, just till golden. If you don’t have an oven-safe skillet, any pan works—just transfer to a baking dish after searing.
- Pop the whole thing in the oven (or transfer like I said above) and bake for 12-15 minutes, or until the chicken is cooked through (juices run clear, or use a thermometer if you’re fancy—165°F is the magic number). I usually check around the 12-minute mark because my oven runs hot, but I tend to overthink it.
- While the chicken’s baking, make that sauce: Mix cream cheese, scallions, milk, and a pinch each of salt and pepper in a small bowl. Zap it in the microwave for about 20 seconds to soften, then stir. If it’s too thick, a splash more milk fixes it. Sometimes it looks a bit lumpy at this stage. Don’t panic—it always smooths out once it warms up.
- Serve the chicken hot with a generous dollop of scallion cream cheese sauce. (Or, honestly, just slather the sauce on everything. I’ve even put it on toast the next morning.)
Little Notes I Wish I’d Known Earlier
- If you forget to pat the chicken dry, don’t freak out—it’ll still taste good, just maybe not as crispy.
- The everything bagel seasoning can burn if your pan’s too hot—so medium-high, not full blast. (Ask me how I know…)
- I actually think this tastes better the next day, especially cold, but maybe that’s just me?
What Else Can You Do With This? (Some Good, Some…Not So Much)
- Try using salmon fillets instead of chicken—worked surprisingly well, though the sauce was a bit thick. Maybe thin it with a splash of lemon juice?
- Made it once with tofu—don’t recommend, unless you’re really in the mood for a kitchen experiment that’s more for bragging rights than flavor
- Sliced up leftovers on a salad is pretty epic, or stuff them into a wrap with extra scallion sauce
Do You Need Fancy Equipment?
Honestly, I’ve made this with just a frying pan and a baking sheet. Cast iron is nice for a crisp crust, but don’t sweat it. Did one batch in a toaster oven at my cousin’s place—took a bit longer, but still worked. If you don’t have a microwave for the sauce, just let the cream cheese come to room temp first.
How Long Does This Stuff Last (Not Long in My House)
If you happen to have leftovers, keep them in an airtight container in the fridge—should be good for 2 to 3 days. But honestly, I can’t remember the last time they survived overnight. The sauce thickens in the fridge, which I kinda like, but you can thin it out with a splash of milk or water if you want.
How I Like to Serve It
Weird family tradition: we always serve this with a big pile of roasted broccoli (it’s the only green veggie my kids don’t protest). Also great with roasted potatoes or stuffed in a soft roll for a fake-out bagel sandwich. Oh, and a cold beer goes down a treat—just saying.
Pro Tips I Had to Learn the Hard Way
- Don’t try to rush the searing step—otherwise your coating falls off, and it’s a sad, sad day.
- If the sauce looks split, just keep stirring or add a tiny bit more milk. Patience, young grasshopper.
- Actually, I find letting the chicken rest 5 minutes before slicing keeps all the juices in—worth the wait, even if you’re starving.
FAQ From Real People (Like, Actually Asked Me)
- Can I use chicken thighs instead of breasts?
- Oh for sure! I’ve done both—thighs are juicier, just might need an extra couple of minutes in the oven. But honestly, go with what you like.
- Is there a dairy-free version of the sauce?
- I haven’t nailed one yet, but I’ve heard people use vegan cream cheese. Or just skip the sauce and use a little hummus—it’s not the same, but still tasty. I’ll update if I ever find a better swap!
- Where can I buy everything bagel seasoning?
- Most grocery stores carry it now (Trader Joe’s, Aldi, Target, even Amazon). If you want to DIY, I love this homemade blend from Smitten Kitchen. Or try this Serious Eats version—super simple.
- Can I freeze leftovers?
- Technically, yes, but the creamy sauce gets a little weird after thawing. The chicken is fine though. Maybe keep the sauce separate if you’re planning to freeze?
Random sidebar: One time I made this for a picnic and forgot utensils, so we ate it with potato chips as makeshift scoops. Highly recommend in a pinch. Anyway, hope you give this a try—let me know if you discover an even better way to sauce it up!
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons everything bagel seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces cream cheese, softened
- 1/4 cup milk
- 4 scallions, thinly sliced
- 1 teaspoon lemon juice
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Pat the chicken breasts dry and brush both sides with olive oil. Season with salt and black pepper.
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3Sprinkle everything bagel seasoning evenly over both sides of the chicken breasts, pressing gently to adhere.
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4Place the chicken on the prepared baking sheet and bake for 22-25 minutes, or until the chicken is cooked through and juices run clear.
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5While the chicken bakes, combine cream cheese, milk, scallions, and lemon juice in a small saucepan over medium-low heat. Stir until smooth and warmed through.
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6Serve the baked chicken topped with the scallion cream cheese sauce. Garnish with extra scallions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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