This Cream Cheese Stuffed Everything Bagel Chicken recipe is gluten-free, low carb, full of flavour, kind of fancy... but ALSO easy to make!
Spreading way out from Everything Bagels, it’s now a fun way to dress up all kinds of food.
I even make Everything Honey Glazed Cashews for my husband from time to time... sadly, it’s not low carb.
Today’s recipe is all about taking that bagel shop favourite, and making one of the BEST chicken recipes - Everything Bagel Chicken Breasts.
This has been probably our favourite way to serve a baked chicken dinner ... as a low-carb meal that the whole family will love.
Tender chicken is stuffed with rich cream cheese, then coated with Everything Bagel Seasoning, rather than bread crumbs. It’s an absolute delight for the taste buds!
They reheat well the next day, also - a minute or so in the microwave to warm it up a bit, then finishing in the air fryer for that fresh-from-the-oven taste and texture.
This delicious take on stuffed chicken breast is sure to become a favourite for YOUR entire family, too!
Anyway, let’s get to that recipe!
PS: Not feeling up for stuffing the chicken breast? You can make everything bagel chicken fingers! Just coat strips of raw chicken, bake them, and bam: everything bagel chicken tenders!
This easy dinner recipe uses really simple ingredients that can be found in pretty much any grocery store. You’re likely to have a lot of this on hand, so it probably won’t even add much to your grocery list!
A few notes for you:
I use boneless skinless chicken breasts for this recipe, but I don’t really size/weigh them - I just use whatever is on hand.
Larger chicken breasts are easier to cut open and stuff. Smaller ones can be more finicky, and will take less cream cheese.
Beyond that, use whatever size you like!
I generally use a full fat cream cheese when making this, as it’s the lowest in carbs. Feel free to substitute whatever cream cheese you prefer, though.
Of course, no one says you HAVE to use a plain cream cheese in this.
Herb cream cheese, garden veggie cream cheese, scallion cream cheese, garlic cream cheese - whatever you like to spread on an everything bagel will go well in this!
I’ll usually make my own green onion cream cheese my bringing a brick of cream cheese up to room temperature, then stirring in chopped green onions and a little salt and pepper, to taste.
“Everything Bagel” Seasoning Blend
I can’t bring myself to pay Trader Joe prices, so I’ve been making my own everything seasoning for years. In addition to bagels, I use versions of it for my Everything Savory Muffins and Everything Honey Glazed Cashews.
In this recipe, the seasoning takes the place of the all purpose flour / bread crumbs typically used to coat chicken breasts.
Anyway, all you need to make your own bagel seasoning mix is:
No need to use Toasted Sesame Seeds, they’ll toast up in the fry pan and in the oven!
Of course, you could use 5 tablespoon of a premade Everything Bagel Seasoning, if you prefer.
On the other hand, you could make a double or triple batch of the homemade stuff, and keep it in a Mason jar until the next time you need it!
There are only 2 other ingredients you’ll need - Mayonnaise and Olive oil.
The mayo takes the place of an egg wash. It flavours and moistens the chicken, while gluing the seasoning to it.
If you’d like a bit more flavour, mix a bit of Dijon mustard into your mayo before brushing it on the chicken.
As far as the olive oil, it’s just for browning the chicken before baking. Feel free to use avocado oil or vegetable oil, if you prefer.
How to Make Cream Cheese Stuffed Everything Bagel Chicken
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
Preheat oven to 400 F. Line a sheet pan with parchment paper, set aside.
In a shallow dish, mix together the poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt. Set aside.
I like to carefully cut almost all the way though each piece of chicken - at about halfway through the thickness - to form a cavity.
Cut the cream cheese in half. Use your fingers to gently flatten and form each piece to be a bit closer to the size of the cavity you just cut.
Put one piece of cream cheese in each of the chicken breasts, transfer to the prepared baking sheet.
Press the seasoning down a bit, then gently flip each breast and repeat.
Cook for 1-2 minutes on each side, until the coating is seared on and golden brown.
Bake for 30 minutes, or until the baked chicken is golden brown and the internal temperature is 165F, when measured at the thickest part of the chicken with an instant read meat thermometer.
Note: the baking time will vary based on the size of the chicken breasts
Leftover Chicken Breast
Once cooled, leftovers can be wrapped in plastic - or transferred to an airtight container in the fridge - for up to 3 days.
To reheat, we like to place them in a microwave safe baking dish, heat until warm, then finish off with a few minutes in the air fryer. This re-crisps the coating nicely!
More Keto Dinner Recipes
Looking for more keto recipes for the whole family? Here are a few more suggestions!
Keto Fried Chicken
Low Carb Italian Wedding Soup
Keto Chicken Parmesan
Steak and Kidney Stew
Low Carb Stromboli Meatloaf
Keto Spaghetti & Meatballs
Low Carb Swedish Meatballs
Portobello Mushroom Pizzas
Keto Orange Chicken
Low Carb Cabbage Rolls
Keto Bacon Cheeseburger Soup
Low Carb Shepherd's Pie
Tuna Poke Bowl
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Cream Cheese Stuffed Everything Bagel Chicken [Gluten Free & Low Carb]
- 1 ½ tablespoon Poppy seeds
- 1 ½ tablespoon Sesame Seeds
- 1 tablespoon Dried garlic
- 1 tablespoon Dried onion flakes
- 1 teaspoon Coarse sea salt
- 2 Large boneless skinless chicken breasts
- 2 oz Cream cheese
- 2 tablespoon Mayonnaise
- 1 tablespoon Olive oil
- Preheat oven to 400 F. Line a baking sheet with parchment paper, set aside.
- In a shallow bowl, mix together the poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt. Set aside.
- Using a sharp knife, cut a pocket in each of the chicken breasts. I like to carefully cut almost all the way though - at about halfway through the thickness - to form a cavity.
- Cut the cream cheese in half. Use your fingers to gently flatten and form each piece to be a bit closer to the size of the cavity you just cut. Put one piece of cream cheese in each of the chicken breasts, transfer to the prepared baking sheet.
- Use a pastry brush to brush one side of each chicken breast with mayonnaise, then divide about half of the seasoning mixture over the two chicken breasts.
- Press the seasoning down a bit, then gently flip each breast and repeat.
- Heat oil in a nonstick pan, over medium high heat. Once hot, carefully transfer the prepared chicken breasts to the pan.
- Cook for 1-2 minutes on each side, until the coating is seared on and golden brown. Transfer back to the prepared baking sheet, and into the oven.
- Bake for 30 minutes, or until the internal temperature is 165F, when measured at the thickest part with an instant read meat thermometer.
- Serve hot!