Description
This Sheet Pan Everything Bagel Chicken with Potatoes and Broccoli is a flavorful, all-in-one meal perfect for busy weeknights. Juicy, tender chicken breasts are topped with a crunchy everything bagel seasoning crust and baked alongside seasoned Yukon gold potatoes and fresh broccoli florets. Finished with a creamy cream cheese sauce, this dish delivers a comforting and easy dinner option with minimal cleanup.
Ingredients
Scale
Chicken and Potatoes
- 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
- 2 tablespoons salted butter, melted
- 2 tablespoons everything bagel seasoning
- ½ cup panko breadcrumbs
Broccoli
- 1 large head broccoli, cut into florets
Cream Sauce
- 4 tablespoons cream cheese
- 2 tablespoons milk
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and vegetables.
- Prepare chicken: Cut the chicken breasts into five portions. Lightly tenderize each piece with a meat mallet, focusing on the thicker areas to ensure even cooking, but do not flatten the breasts.
- Prepare potatoes: Place the sliced potatoes in a large bowl. Drizzle with 2 tablespoons of olive oil and season with paprika, onion powder, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Toss to coat evenly. Spread the potatoes on the sheet pan in a single layer, leaving space between sections for the chicken.
- Add chicken to pan with potatoes: Pat chicken dry, drizzle with 1 tablespoon olive oil, and rub evenly over both sides. Season lightly with salt and pepper if desired. Nestle the chicken pieces between potato slices on the pan, ensuring direct contact with the pan surface.
- Make topping and bake initially: In a small bowl, mix melted butter, everything bagel seasoning, and panko breadcrumbs. Spoon 2-3 tablespoons of this mixture onto each chicken breast and press to adhere. Bake in the oven for 18 minutes.
- Season broccoli: While baking, toss broccoli florets in the same bowl used for potatoes. Drizzle with remaining 1 tablespoon olive oil and season with remaining ¾ teaspoon salt and ½ teaspoon black pepper. Toss well to coat.
- Add broccoli and finish baking: Remove the pan from the oven, scatter broccoli around chicken and potatoes mostly in a single layer. Return to oven and bake an additional 15-18 minutes, until chicken is cooked through, potatoes are tender and golden, and broccoli is bright green.
- Make cream sauce: Heat the cream cheese in a microwave-safe bowl for 30 seconds until very soft. Whisk in the milk until smooth and creamy.
- Add sauce and serve: Drizzle the cream cheese sauce over the chicken, potatoes, and broccoli just before serving for a rich, flavorful finish.
Notes
- Ensure the chicken is in direct contact with the pan for a crispier crust.
- Use Yukon gold potatoes as they hold their shape well and become nicely golden.
- You can substitute broccoli with other vegetables like asparagus or green beans if preferred.
- The cream cheese sauce can be warmed gently on the stovetop instead of microwave if desired.
- Check chicken internal temperature reaches 165°F (74°C) for safe consumption.
