A new weeknight dinner favorite!
I found myself staring at a sheet pan dinner that was on the verge of turning out pretty bland. In a last-ditch attempt to save it, I spotted a jar of Everything Bagel seasoning still sitting out on the counter from all the Salmon Cream Puffs testing I did over the holidays.
I mixed it with a little melted butter and panko breadcrumbs (which, turns out, makes the BEST crunchy topping), added a few more seasonings to the potatoes, threw some broccoli on the pan, and crossed my fingers.
What came out of the oven was WAY better than I expected. Crispy chicken, tender potatoes, perfectly roasted broccoli, and SO much flavor from that simple bagel seasoning.
The thing that really takes it over the top, though, is the simple two-ingredient cream sauce. (Gotta give Justin credit for this one!) It pulls in the flavors of a cream cheese bagel and brings everything together in the best way.
Why This Recipe’s a Winner
- Less than 20 minutes of hands-on prep.
- Everything cooks up perfectly – thanks to a staggered cooking approach.
- Thinly sliced potatoes mean faster cooking and better texture.
- Big flavor from the everything bagel seasoning in every bite.
- Picky-eater and adult-approved, which is always a win around here!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken: Boneless, skinless chicken breasts or thighs both work. If using breasts, lightly tenderize them so they cook up juicy and tender. Thighs are great too, just plan on a slightly longer cook time before adding the broccoli.
- Potatoes: Yukon gold potatoes are ideal here since they cook up tender with crisp edges. Red potatoes work well, too. Try to avoid russets if you can, as they’re more likely to fall apart. Slice the potatoes thin, about 1/8-inch thick and no more than 1/4-inch, so they cook evenly with the chicken.
- Broccoli: A large head cut into florets. Adding it partway through keeps it perfectly roasted instead of mushy.
- Everything bagel seasoning: The real star of the show. I tested this recipe with a few different brands, including Trader Joe’s and our local HEB version, and both turned out great. Some blends are saltier than others, so you may want to adjust the seasoning slightly depending on what you’re using.
- Panko breadcrumbs: These give you the best crunchy topping. Regular breadcrumbs will work, but panko gives you that extra crisp factor.
- Cream cheese: The base of the simple sauce that pulls everything together. Let it soften, so it mixes smoothly.
- Milk: Just enough to thin the cream cheese into a drizzle-able sauce. Whole milk or 2% both work well.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the chicken and potatoes.
Tenderize the chicken and toss the sliced potatoes with seasonings. Spread the potatoes on a sheet pan, then nestle the chicken directly onto the pan between the potatoes.
Pro Tip: The potatoes start releasing a lot of water after being mixed with the seasonings, so try to move quickly here!
Add the everything bagel topping and bake.
Mix the butter, everything bagel seasoning, and panko, then press it onto the chicken. Bake at 375°F for 18 minutes.
Pro Tip: Gently pressing the topping helps it stick and get perfectly crunchy.
Add the broccoli and finish roasting.
Scatter the broccoli around the pan and return everything to the oven to finish cooking until tender and golden.
Pro Tip: Adding the broccoli later keeps it roasted, not mushy.
Finish with the cream sauce.
Soften the cream cheese (in the microwave or in a small pot), whisk with milk until smooth, and drizzle over everything just before serving.
Pro Tip: The sauce is optional and can be left off if you’re avoiding dairy!
FAQs
Yes. Thighs work great here and stay extra juicy. Just plan to give the chicken and potatoes about 5 extra minutes in the oven before adding the broccoli so everything cooks evenly.
You can prep most of the components ahead, but hold off on slicing the potatoes. Potatoes release a lot of liquid the longer they sit, which can affect how they roast. For best results, slice the potatoes right before cooking. The chicken can be prepped and the topping mixed a few hours in advance and stored separately in the fridge.
Red potatoes are the best substitute. Just be sure to slice them thin so they cook through in the same time as the chicken.
You can if you need to, but it really pulls the whole dish together. It adds that “cream cheese bagel” vibe that takes this from good to really special.
Yes. The everything bagel seasoning adds a lot of flavor without being spicy, and this one has been approved by both picky eaters and adults around here.
OOPS! What Did I Do Wrong?!
My potatoes aren’t cooked through.
They were likely sliced too thick. Aim for about 1/8-inch thick, and no more than 1/4-inch, so they roast properly at the same rate as the chicken.
The topping fell off the chicken.
Make sure you gently press the panko mixture onto the chicken before baking. This helps it stick and crisp up instead of sliding off.
Everything feels a little soggy instead of roasted.
The pan may have been overcrowded. Keeping the potatoes and broccoli mostly in a single layer helps everything roast instead of steam.
My broccoli is too soft.
It probably went in too early. Adding the broccoli partway through keeps it tender with lightly crisp edges.
The cream sauce is too thick.
Just whisk in a splash more milk until it reaches a drizzle-able consistency.
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Sheet Pan Everything Bagel Chicken, Potatoes and Broccoli
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ pounds Yukon gold potatoes sliced 1/8–¼ inch thick
- 4 tablespoons olive oil divided
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- 2 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 large broccoli head cut into florets
- 2 tablespoons salted butter melted
- 2 tablespoons everything bagel seasoning
- ½ cup panko breadcrumbs
- 4 tablespoons cream cheese
- 2 tablespoons milk
Instructions
- Preheat the oven to 375°F.
- Cut the chicken into 5 portions, then lightly tenderize each piece with a meat mallet, focusing on the thicker areas without flattening the breasts.1 ½ pounds boneless skinless chicken breasts
- Add the potato slices to a large bowl. Drizzle with 2 tablespoons of the oil and season with the paprika, onion powder, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Toss until evenly coated. Spread the potatoes onto the prepared sheet pan in a single layer. Use your hands to create spaces between sections of potatoes for the chicken.½ teaspoon paprika, ¼ teaspoon onion powder, 1 ½ pounds Yukon gold potatoes
- Pat the chicken dry, drizzle 1 tablespoon of the oil evenly over all of the breasts, and rub it all over both sides. Season lightly with a pinch of salt and pepper, if desired. Nestle the chicken between the potato slices, ensuring the chicken is in direct contact with the pan and not fully covering any single area of potatoes.
- In a small bowl, stir together the melted butter, everything bagel seasoning, and panko breadcrumbs until evenly combined. Spoon 2-3 tablespoons of the mixture onto each chicken breast, then gently press it in so it adheres well. Bake for 18 minutes.2 tablespoons salted butter, 2 tablespoons everything bagel seasoning, ½ cup panko breadcrumbs
- Meanwhile, add the broccoli to the same bowl used for the potatoes. Drizzle with the remaining 1 tablespoon oil and season with the remaining ¾ teaspoon salt and ½ teaspoon black pepper. Toss until well coated.1 large broccoli head
- Remove the pan from the oven and scatter the broccoli around the chicken and potatoes, keeping the florets mostly in a single layer. Return the pan to the oven and continue baking for 15-18 minutes, or until the chicken is cooked through, the potatoes are fork-tender with golden edges, and the broccoli is bright green.
- In a small microwave-safe bowl, heat the cream cheese for 30 seconds, or until very soft. Add the milk and whisk until smooth.4 tablespoons cream cheese, 2 tablespoons milk
- Just before serving, drizzle the cream cheese sauce over the chicken, potatoes, and broccoli.
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Notes
- Potato slices: Slice the potatoes between ⅛- and ¼-inch thick for even cooking at 375°F. Thicker slices may remain undercooked, while thinner slices cook through more reliably.
- Panko breadcrumbs: Panko breadcrumbs give you the crispiest crunch. Regular breadcrumbs can be used, but they won’t have the same crisp texture.
- Oil application: Rubbing the oil directly onto the chicken promotes even browning and better overall texture than brushing.
- Pan spacing: Keep the potatoes and broccoli mostly in a single layer. Overcrowding the pan can trap moisture and prevent proper browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sheet Pan Recipes
Sheet pan dinners are such a quick and easy way to get a meal on the table! Here are some of our family’s go-to recipes.
