Easy Sheet Pan Everything Bagel Chicken

This is the weeknight chicken that tastes like your favorite bagel order met a roast dinner and decided to be easy about it. It’s juicy, garlicky, speckled with crunchy sesame and poppy seeds, and it all happens on one sheet pan. The chicken gets slathered in a little mayo (or Greek yogurt) so it stays super tender, roasted next to potatoes and green things, then you swipe a quick cream-cheese drizzle over the top like the cozy little show-off it is. If you love everything bagel seasoning on, well, everything—this is your thing.

My husband calls this “bagel chicken” and the kids call the potatoes “the crispy coins,” which is honestly marketing genius because they now eat them without negotiations. This recipe saves us on the nights where the day got away from me and everyone’s pretending not to be hangry. I toss it all on a pan, shove it in the oven, and by the time backpacks are exploded across the entryway, dinner is ready. Leftovers go into a breakfast situation the next morning: a toasted bagel, cold slices of the chicken, and a swipe of cream cheese with a tomato on top. We’re not fancy—just wildly satisfied.

How to Make It

Okay, here’s the vibe: set your oven to 425°F because hot-and-fast is how we get those crispy bits. Grab about 1.5 pounds of boneless, skinless chicken thighs (breasts work too—just keep an eye on time), a pound-ish of baby potatoes, and a handful of green beans or broccoli florets. On the sheet pan, toss the potatoes with olive oil and a pinch of salt. Let them start roasting while you mix up your “bagel glue”: a couple tablespoons of mayo or Greek yogurt, a teaspoon of Dijon, lemon zest, and 1–2 tablespoons of everything bagel seasoning.

Coat the chicken in that situation and let it hang for five minutes—just enough to get cozy. Pull the pan, scoot the potatoes to one side, add the chicken and your green veg, and hit all of it with more seasoning and oil. Back into the oven it goes until the chicken is 165°F and the potatoes are blushy-golden and crispy.

While it finishes, warm 3 ounces of cream cheese with a splash of milk, a tiny grated garlic clove, and some chopped chives or green onion. Stir until smooth and drizzle it over everything. Extra everything seasoning on top if you want to show off (you do).

✔Ingredient Notes

– Chicken thighs: Juicy insurance. They forgive you if you forget the timer by 3 minutes. Breasts cook faster—start checking at 18 minutes.
– Everything bagel seasoning: The star. Some blends are saltier; taste yours and adjust the added salt so you don’t end up with a salt lick.
– Mayo or Greek yogurt: This is the moisture-locking “glue.” Mayo gives a richer finish, yogurt is tangier. Both work, don’t skip.
– Baby potatoes: Slice them in half so they roast fast and get those browned bottoms. If using larger potatoes, cut into 3/4-inch chunks.
– Green beans/broccoli: Use what’s rolling around in the drawer. Frozen is fine—just don’t thaw; toss right onto the hot pan.
– Cream cheese: The drizzle that makes this “bagel.” Soften it or warm with a splash of milk to make it pourable.
– Lemon + Dijon: Tiny flavor boosters. Zest brightens, Dijon adds depth without screaming “mustard.”

✔Recipe Steps

1. Preheat oven to 425°F and line a large sheet pan with parchment for easy cleanup.
2. Toss 1 lb halved baby potatoes with 1 tbsp olive oil and a pinch of salt; spread on the pan and roast 10 minutes.
3. In a bowl, mix 2 tbsp mayo (or Greek yogurt), 1 tsp Dijon, zest of 1/2 lemon, and 1–2 tbsp everything bagel seasoning; coat 1.5 lb chicken thighs.
4. Pull the pan, push potatoes to one side, add chicken and 8–10 oz green beans or broccoli; drizzle with 1 tbsp olive oil and sprinkle 1 tsp more seasoning.
5. Roast 15–20 minutes more, until chicken hits 165°F and potatoes are deeply golden; optional: broil 1–2 minutes for extra crispy edges.
6. Warm 3 oz cream cheese with 1–2 tbsp milk, a tiny grated garlic clove, and chives; whisk smooth, drizzle over the pan, squeeze lemon, serve. Serves 4.

What to Serve It With

– A quick chopped salad with cucumbers, tomatoes, and red onion (bagel shop energy).
– Dill pickles or pickled onions for zing.
– A scoop of rice or quinoa if you want it heartier.
– Hot honey or a swirl of chili crisp if you like a little heat with your cream cheese.

✔Tips & Mistakes

– Don’t crowd the pan. If everything is piled up, you’ll steam not crisp—use two pans if needed.
– Watch the salt. Many everything blends are salty; season the chicken lightly at first.
– Frozen veg? Toss them on frozen so they roast instead of going mushy.
– Breasts cook faster than thighs; start checking them at 18 minutes so they don’t dry out.
– If the cream cheese is too thick to drizzle, add another splash of milk and whisk like you mean it.

✔Storage Tips

Fridge it in an airtight container for 3–4 days. Reheat in the oven or air fryer at 375°F until hot and edges re-crisp, or microwave if you’re in a true Tuesday mood. Cold leftovers are shockingly great—slice the chicken onto a toasted bagel with extra cream cheese and tomato for breakfast and call it balance.

✔Variations and Substitutions

– Swap thighs ↔ breasts; just adjust time.
– No cream cheese? Use a quick yogurt-lemon sauce or a swipe of Boursin.
– Low dairy? Skip the drizzle and finish with olive oil, lemon, and fresh dill.
– Veg swaps: Brussels sprouts, carrots (cut thin), cauliflower, or zucchini (add in the last 10 minutes).
– Seasoning: Make your own with sesame seeds, poppy seeds, dried garlic/onion, and flaky salt.
– Sweet heat: Drizzle with hot honey or mix 1 tsp honey into the cream cheese sauce.
– Sensitive to salt? Use a low-sodium everything blend and add salt at the end to taste.

Frequently Asked Questions

Easy Sheet Pan Everything Bagel Chicken

Juicy sheet pan chicken tossed with everything bagel seasoning, roasted alongside crispy potatoes and tender green beans. A full weeknight dinner ready in about 35 minutes with minimal cleanup.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless skinless chicken breasts about 4 small breasts
• ▢ 2 tablespoon everything bagel seasoning store-bought or homemade
• ▢ 3 tablespoon olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 1.5 pound baby potatoes halved
• ▢ 0.75 pound green beans trimmed
• ▢ 0.5 medium red onion sliced
• ▢ 1 medium lemon zest and wedges for serving
• ▢ 2 tablespoon scallions thinly sliced, for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large rimmed sheet pan with parchment or foil for easy cleanup.
• Toss the halved baby potatoes with 1 tablespoon olive oil, 0.25 teaspoon salt, and a pinch of pepper on the sheet pan. Spread in an even layer and roast for 10 minutes.
• While potatoes start, pat chicken dry. In a bowl, mix 1 tablespoon olive oil, everything bagel seasoning, garlic powder, smoked paprika, 0.5 teaspoon salt, and remaining pepper. Add chicken and coat evenly.
• Remove pan from oven. Add green beans and sliced red onion; drizzle with remaining 1 tablespoon olive oil and 0.25 teaspoon salt. Toss on the pan and push to the sides to make space.
• Place the seasoned chicken breasts in the center of the pan. Return to the oven and roast until chicken reaches 165°F and potatoes are tender, 15 to 18 minutes.
• Optional for extra crisp edges: broil for 2 minutes, watching closely.
• Zest the lemon over the chicken, sprinkle with scallions, and serve with lemon wedges. Adjust salt to taste.

Notes

For juicier results, use chicken thighs and increase cook time to 20 to 25 minutes. Add more everything bagel seasoning after roasting for a bolder finish. Swap green beans for broccoli or asparagus; cut thicker veggies smaller so everything cooks evenly.