The Story Behind This Everything Bagel Chicken

So, let me just say: if you love the flavor of an everything bagel—but secretly wish you could smother your dinner in cream cheese—this is basically your spirit animal. The first time I made Everything Bagel Chicken with Scallion Cream Cheese Sauce, I was having one of those Tuesday nights where I couldn't for the life of me remember why I planned four different side dishes (spoiler alert: I didn't actually make any of them). Anyway, what happened instead was this combination of crunchy, herby chicken and the kind of creamy sauce that reminds you why cream cheese is a food group, in my humble opinion. If only my high school cafeteria had known about this combo, I'd probably have loved Mondays.

Why You'll Love This Chick—Err, Dish

I make this when I want people to think I tried way harder than I actually did. My family goes crazy for the crunchy coating (seriously, my kid asked if we could have it for breakfast). And, obviously, it's a hit with anyone who's obsessed with everything bagels (which is, like, everyone). The best part? When you dump that scallion cream cheese sauce over the chicken and all those crispy bits get a little melty... cue happy dance. Although, I'll admit, once I tried to make it without toasting the bagel seasoning first and... let's just say I won't skip that again.

Here's What You'll Need (And What You Can Swap In)

2-3 boneless, skinless chicken breasts (I sometimes use thighs—so much juicier, but both work)
1 cup panko breadcrumbs (regular breadcrumbs in a pinch, or crushed up crackers if you're desperate)
2 heaping tablespoon everything bagel seasoning (King Arthur makes a nice one, but any brand works—Trader Joe's is great too, if you're in the States)
½ cup flour (plain, all-purpose—I've even used GF blend when I'm feeling virtuous)
2 eggs (beaten, or if you run out, a bit of mayo thinned with milk actually works... don't ask)
Salt and pepper (I don't really measure this... just a good pinch of each)
Oil for frying (I like olive oil, but any neutral one is fine)
For the sauce:

125g (about 4oz) cream cheese (the block kind melts less, but honestly, tub kind is fine)
1 handful fresh scallions, chopped (if you're out, a few chives work or even a bit of red onion—though the flavor's sharper)
¼ cup milk or cream (heck, I once used oat milk and lived to tell the tale)
Squeeze of lemon (optional, but brightens it up a bit)
Salt and pepper to taste

How To Make It (It’s Not Rocket Science)

First, give those chicken breasts a little love: pat them dry and pound out the thick bits so they’re more even (think chicken schnitzel, but gentler—you don’t want chicken paste). Cut them in half if they're massive.
Set up your dipping trays: flour (seasoned generously with salt and pepper), egg (beaten), and a panko mixed with everything bagel spice. I always toast the everything seasoning in a dry skillet for 2-3 minutes first; gives insane flavor (and, ya know, your house will smell like a bagel shop).
Coat the chicken in flour, then egg, then press real good into the panko-everything mix. They're gonna look like lost chicken nuggets, but don't judge yet.
Heat oil in a large skillet (medium-ish heat; you don’t want to burn the coating before the chicken’s cooked). Add chicken, cook 3-5 mins per side, depending on thickness. Flip when they’re golden and crisp. Sometimes I finish them in the oven if I get nervous about them being raw—just shove the pan into a 180°C/350°F oven for 6-8 mins (as long as your pan can handle it!)
While the chicken’s sizzling, whisk cream cheese, milk/cream, and a squeeze of lemon over low heat until smooth. Stir in the sliced scallions, season with salt and pepper. It'll look lumpy at first, that’s normal, keep stirring.
This is where I sneak a taste. Or three. Adjust the sauce’s consistency with more milk if you want it pourable.
To serve, layer the chicken on a platter and spoon over that sauce, or serve it on the side if you want maximum crunch factor.

Real Talk: Notes

I used to skip toasting the bagel seasoning. Big mistake. Toast it!
Tub cream cheese melts weirdly fast; block stuff’s more reliable, but if you only have spreadable, just stir a bit longer. Actually, it’s fine either way.
If the kids left the bread bag open and the panko’s stale, use crushed potato chips. Seriously, trust me.
I find this tastes better the next day (if there is any left), but that could just be my midnight-snack bias.

Variations (Some Worked, One Definitely Didn't)

Let’s get wild. I tried a spicy version by adding chili flakes to the panko mix—pretty good! One time I subbed the scallion with dill; made it very summery, and a bit like lox-and-bagels in chicken form. Oh, and once I swapped the chicken for tofu cubes, which was... texturally interesting, but maybe not my favorite. To each their own, right?

Equipment You’ll Need (Or Not)

Ideally: a skillet for frying, maybe an oven-safe pan if you finish it in the oven. A shallow bowl or two for the breading area. But if you don’t have a meat mallet for pounding the chicken? I’ve legit used a rolling pin in a plastic bag—works fine. The only real essential is something non-stickish for frying; trust me, it’s a mess on the wrong pan (ask me how I know).

Everything Bagel Chicken with Scallion Cream Cheese Sauce

How To Store It (Assuming There Are Leftovers... Ha!)

If, by some miracle, you’ve got leftovers: pop the chicken in a container in the fridge, separate from the sauce. They’ll last up to 2 days, but honestly, in my house it never lasts more than a day! Revive the chicken in a warm oven for crispiness. The sauce? Microwaves okay, just loosen with a splash of milk if it turns gluey.

How I Like To Serve (And What I'd Skip)

Our tradition? I usually serve this over a pile of lightly dressed greens with a ton of lemon juice (it cuts the richness—plus, color!). Or, if you ask my spouse, with roasted potatoes and maybe a soup starter. Once, tried with pasta. Too much of a good thing, maybe?

Lessons Learned: Pro Tips (If I Can Do It, You Can, Too)

I once tried rushing the chicken out of the pan too quickly... ended up with soggy bottoms. Wait 'til they’re really crisp before flipping!
Salt the chicken confidently—if you undersalt, the sauce can’t save it.
If your sauce splits (mine did once when I was distracted by a cat video), just whisk in a splash more milk over gentle heat.

FAQ (Because People Actually Ask...)

Can I bake the chicken instead of frying?
Yep, totally—try 220°C/425°F for 16-18 mins, flip halfway. Is it as crispy? Maybe just, say, 80 percent. Good enough for a Tuesday.
Is everything bagel seasoning really necessary?
Okay, technically no. You can mix sesame, poppyseed, dried garlic and onion, a pinch of salt—check out this DIY version at Serious Eats—but it’s faster to use the store stuff.
Can I make this gluten-free?
For sure! Use GF flour and breadcrumbs. Actually, I did this once, and nobody noticed the difference.
How spicy is this?
Not at all—unless you want it to be. Throw in chili if you're a fire-eater!

One Last Thing (Feel Free to Ignore)

You ever notice how everything bagel seasoning gets everywhere? I once found some in my sock drawer. Anyway, I hope you enjoy this dinner as much as we do—let me know how it turns out or what wild variation you dream up. Happy cooking!

Everything Bagel Chicken with Scallion Cream Cheese Sauce