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everything bagel chicken on a sheet pan

Sheet Pan Everything Bagel Chicken and Veggies

4.86 from 42 votes
Make your entire dinner on one sheet pan with these everything bagel chicken tenders roasted with crispy veggies. Dinners will never be easier or healthier! This is gluten free, dairy free and even whole30 approved.
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Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 5 servings
Author: Molly Thompson

INGREDIENTS

  • 1 lb petite potatoes washed and halved
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 3 cloves minced garlic
  • 1 lb broccoli florets chopped
  • 2 Tablespoons dijon mustard plus more for serving
  • 2 Tablespoons honey plus more for serving
  • 1 1/2 lbs chicken tenders fat trimmed and tendon removed
  • 1/4 cup everything bagel seasoning

INSTRUCTIONS

  • Preheat the oven to 425°F. Line a large baking sheet with foil. Add the potatoes to the sheet pan then drizzle with olive oil and sprinkle with salt and chopped garlic. Toss well to coat then roast in the preheated oven for 15-18 minutes, until the potatoes start to turn slightly golden brown.
  • While the potatoes are roasting, mix together the honey and mustard in a small bowl.
  • Remove the potatoes from the oven and add the broccoli florets. Toss well to combine then push the veggies to 2/3 of the pan, leaving enough room for the chicken tenders.
  • Place the chicken tenders in a row or two on the sheet pan (it's okay if they're touching).
  • Brush the honey mustard mixture on top of the chicken. Generously sprinkle the Everything bagel seasoning on top of each chicken breast to coat them fully.
  • Bake everything for 15-18 minutes or until the potatoes are crispy and the chicken reaches an internal temperature of 165°F.
  • Mix together more honey and mustard and drizzle over the veggies if desired. Serve right away or store in an air tight container for up to 4 days in the fridge.

Recipe Equipment

Large rimmed sheet pan

Notes

Store in the fridge: store in an air tight container for up to 4 days in the fridge.
How to freeze: store in an air tight container in the freezer for up to 3 months. Thaw overnight in the fridge.
Reheat: reheat in the microwave in 30 second increments or place back on the sheet pan and bake at 350°F until warmed through.
*Note: this recipe was updated on 10.2.23 to include honey and mustard in the chicken coating. For the original recipe, omit them and use olive oil.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 38.1g | Protein: 31.7g | Fat: 5.8g | Cholesterol: 65.9mg | Sodium: 1318mg | Fiber: 4.7g | Sugar: 9.5g | Vitamin A: 23.8IU | Vitamin C: 77.6mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!