Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 small boneless, skinless chicken breasts (about 8 oz / 225 g total)
- 2 1/2 tbsp olive oil, divided
- 3 cloves garlic, minced, divided
- 2 tsp fresh lemon juice, divided
- 1 tsp dried Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
- 1/4 tsp salt + extra to taste
- 1/8 tsp black pepper + extra to taste
- 4 oz (113 g) plain cream cheese, softened
- 2 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh parsley (optional)
- 1 tbsp finely grated Parmesan cheese
- 2 plain bagels, split
- 1/4 cup oil-packed sun-dried tomatoes, drained and sliced
- 1 cup baby spinach leaves
- Optional: 2 slices provolone or mozzarella, 1–2 tsp oil from the sun-dried tomato jar
Do This
- 1. In a bowl, mix 1 1/2 tbsp olive oil, 2 minced garlic cloves, 1 tsp lemon juice, Italian seasoning, 1/4 tsp salt, and 1/8 tsp pepper. Coat chicken and marinate 10–15 minutes.
- 2. In another bowl, mash together cream cheese, basil, parsley, Parmesan, remaining garlic and lemon juice, plus a pinch of salt and pepper until smooth.
- 3. Heat a grill pan or skillet over medium-high heat with 1 tbsp olive oil. Cook chicken 4–6 minutes per side until cooked through and 165°F / 74°C inside. Rest 5 minutes.
- 4. Toast bagel halves in a toaster or in a 375°F / 190°C oven for 4–6 minutes until golden.
- 5. Slice rested chicken thinly. If using cheese slices, place them on warm bagel bottoms so they soften slightly.
- 6. Spread both cut sides of each bagel generously with basil-herb cream cheese.
- 7. Layer bagel bottoms with baby spinach, sliced chicken, sun-dried tomatoes, and a drizzle of sun-dried tomato oil if using. Cap with bagel tops and serve warm.
Why You’ll Love This Recipe
- It turns simple pantry and fridge staples into a café-worthy bagel sandwich.
- Garlicky grilled chicken, tangy sun-dried tomatoes, and creamy basil-herb cheese give big flavor in every bite.
- Great for meal-prepped lunches, an easy dinner, or a special weekend brunch.
- Flexible and customizable: swap greens, cheeses, or even the protein to fit your taste.
Grocery List
- Produce: Garlic, lemon, fresh basil, fresh parsley (optional), baby spinach.
- Dairy: Plain cream cheese, Parmesan cheese, provolone or mozzarella slices (optional).
- Pantry: Plain bagels, oil-packed sun-dried tomatoes, olive oil, dried Italian seasoning (or dried basil and dried oregano), salt, black pepper.
Full Ingredients
For the Garlic-Herb Chicken
- 2 small boneless, skinless chicken breasts (about 4 oz / 115 g each, 8 oz / 225 g total)
- 1 1/2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh lemon juice
- 1 tsp dried Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 1 tbsp olive oil, for cooking
For the Basil-Herb Cream Cheese
- 4 oz (113 g) plain cream cheese, softened to room temperature
- 2 tbsp finely chopped fresh basil (lightly packed)
- 1 tbsp finely chopped fresh flat-leaf parsley (optional but recommended)
- 1 tbsp finely grated Parmesan cheese
- 1 small clove garlic, very finely minced or pressed
- 1 tsp fresh lemon juice (up to 2 tsp to taste)
- Pinch fine sea salt, to taste
- Pinch freshly ground black pepper, to taste
- Optional: 1–2 tsp milk or cream to loosen, if you prefer a fluffier spread
For Assembling the Bagels
- 2 plain bagels, split horizontally
- 1/4 cup oil-packed sun-dried tomatoes, drained and sliced (about 6–8 pieces)
- 1 cup lightly packed baby spinach leaves
- Optional: 2 slices provolone or mozzarella cheese
- Optional: 1–2 tsp oil from the sun-dried tomato jar, for drizzling
Step-by-Step Instructions
Step 1: Marinate the Garlic-Herb Chicken
Place the chicken breasts on a cutting board. If they are very thick, butterfly or slice them horizontally so they are about 1/2–3/4 inch (1.25–2 cm) thick. This helps them cook quickly and evenly.
In a medium bowl, whisk together 1 1/2 tbsp olive oil, 2 minced garlic cloves, 1 tsp lemon juice, dried Italian seasoning, 1/4 tsp salt, and 1/8 tsp black pepper. Add the chicken and turn to coat well, making sure the marinade covers all sides. Let the chicken marinate for at least 10–15 minutes at room temperature while you prepare the basil-herb cream cheese. For deeper flavor, you can cover and refrigerate for up to 2 hours, then bring back toward room temperature before cooking.
Step 2: Make the Basil-Herb Cream Cheese
In a small mixing bowl, add the softened cream cheese. Using a spoon or spatula, mash and stir it until smooth and creamy. Add the chopped fresh basil, chopped parsley (if using), grated Parmesan, finely minced garlic, and 1 tsp lemon juice. Season with a pinch of salt and pepper.
Stir everything together until the herbs and cheese are evenly distributed, scraping down the sides of the bowl. Taste and adjust: add more lemon juice for brightness, more salt for savoriness, or a bit more basil for a stronger herbal note. If you prefer a looser, fluffier spread, mix in 1–2 tsp milk or cream until it reaches your desired consistency. Set aside at room temperature so it stays spreadable.
Step 3: Grill or Pan-Sear the Chicken
Heat a grill pan, regular skillet, or outdoor grill over medium-high heat. When hot, add 1 tbsp olive oil to the pan (skip the oil if using a well-oiled outdoor grill gr grate). Shake excess marinade off the chicken and place the pieces in the hot pan.
Cook for 4–6 minutes on the first side without moving, until nicely browned and you see grill marks or golden edges. Flip and cook another 4–6 minutes on the second side. The chicken is done when the thickest part reaches 165°F / 74°C on an instant-read thermometer and the juices run clear. If your pieces are thicker, lower the heat to medium and cook a few extra minutes, flipping as needed.
Transfer the cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes. Resting keeps the meat juicy when you slice it.
Step 4: Toast the Bagels
While the chicken rests, toast the bagels. For a quick option, use a toaster or toaster oven and toast the split bagels until golden and crisp on the cut sides.
Alternatively, preheat your oven to 375°F / 190°C. Place the bagel halves cut-side up on a baking sheet and toast for 4–6 minutes, until lightly golden at the edges. Toasting deepens the flavor and gives a sturdy base for all the fillings.
Step 5: Slice the Chicken and Prepare the Layers
Once the chicken has rested, place it on a cutting board and slice it across the grain into thin strips, about 1/4 inch (0.5 cm) thick. Thinner slices make the sandwich easier to bite and let the garlic-herb flavor shine through.
Lay out your toasted bagel halves. If using provolone or mozzarella, place one slice on each warm bottom half so the cheese starts to soften and slightly melt from the residual heat. Give the basil-herb cream cheese a quick stir to fluff it back up if needed.
Step 6: Assemble and Serve the Bagels
Spread a generous layer of basil-herb cream cheese on the cut sides of all four bagel halves (tops and bottoms). You want an even coat so every bite has creamy, herby flavor.
On each bagel bottom, add a small handful of baby spinach, slightly pressing it into the cream cheese to help it stay in place. Top the spinach with sliced garlic-herb chicken, dividing it evenly between the two bagels. Scatter the sliced sun-dried tomatoes over the chicken. For extra flavor, drizzle 1–2 tsp of the oil from the sun-dried tomato jar over the fillings, if desired.
Finish by placing the bagel tops over the fillings. Press gently to help everything settle. Serve immediately while the bagels are still warm and the chicken is juicy. If you like, cut each sandwich in half with a sharp knife for easier eating and a beautiful cross-section of layers.
Pro Tips
- Thin, even chicken is key: If your chicken breasts are thick, slice them horizontally or gently pound them to an even thickness so they cook quickly without drying out.
- Do not skip the rest: Resting the chicken for at least 5 minutes after cooking keeps it juicy and prevents dry, stringy slices.
- Room-temperature cream cheese spreads best: Take the cream cheese out of the fridge 20–30 minutes before making the spread so it blends smoothly with the herbs.
- Toast to your taste: For a sturdier sandwich that can handle lots of filling, toast the bagels on the darker side so they stay pleasantly firm.
- Use that flavored oil: The oil from the sun-dried tomato jar is full of savory tomato and herb flavor. A light drizzle over the chicken adds a restaurant-style touch.
Variations
- Turkey or tofu swap: Replace the chicken with thin turkey cutlets or firm tofu slices. Marinate and cook them the same way for a lighter or vegetarian version.
- Spicy kick: Add a pinch of red pepper flakes to the chicken marinade or stir a little into the basil-herb cream cheese for gentle heat.
- Extra veggie: Layer in thin slices of fresh tomato, cucumber, or red onion along with the spinach for more crunch and freshness.
Storage & Make-Ahead
For best texture, assemble the bagels just before serving. However, you can prepare components ahead of time. The basil-herb cream cheese can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The garlic-herb chicken can be marinated up to 12 hours in advance, then cooked, cooled, and refrigerated for up to 3 days. Slice the chicken just before assembling for the best juiciness.
If you have leftover assembled sandwiches, wrap them tightly in foil or parchment and refrigerate for up to 1 day. Reheat gently in a 325°F / 165°C oven for about 10 minutes, or until warmed through, knowing the spinach will wilt slightly but the flavors will still be delicious. Avoid microwaving if possible, as it can make the bagel chewy.
Nutrition (per serving)
Approximate values per bagel sandwich (without optional cheese slices): about 700 calories; 34 g protein; 74 g carbohydrates; 28 g fat; 6 g saturated fat; 4 g fiber; 1,150 mg sodium. Adding provolone or mozzarella will increase the calories and saturated fat slightly. Exact values will vary depending on the specific brands and sizes of bagels and other ingredients used.
