Hummus-Crusted Chicken

This past week while standing around on a photo shoot, my coworkers and I noticed that our conversations somehow kept circling back to food (as often seems to happen!).  I was getting ready to go grocery shopping that night, so asked if anyone had any blog-worthy chicken recipes to recommend.  My friend, Jen, immediately lit up and told us about this hummus-crusted chicken recipe she had recently tried and loved.

Um, “hummus-crusted”???  Sign me up!

Somehow the idea of using hummus as a sauce in baking had never occurred to me.  But as soon as she mentioned it, the recipe moved to the top of my list.  So this weekend, I picked up some chicken and my favorite hummus (thought about going homemade, but I was in the mood for quick and easy).  And then in order to make it a one-pot meal, I also picked up a bunch of veggies to bake up alongside the chicken.  And then in less than 10 minutes of prep time, roughly chopped the veggies and added them and the chicken breasts to a big baking dish, slathered the chicken with hummus and some lemon juices, sprinkled on a little sumac (or you can use smoked paprika), and popped it in the oven.  About a half hour later, I learned what “hummus-crusted” is all about.

Pure deliciousness, people.

I took the dish to a friend’s house for dinner on Saturday night, and we couldn’t stop talking about how amazingly flavorful and yummy this dish was!  The hummus was the total rockstar of the dish — it indeed developed a light crust on the chicken, and then some of the extra oozed onto the veggies to give them a little extra sauce to go with the light lemony flavor.  You could easily add some extra herbs, or balsamic, or even a little white wine to go with this.  And of course, you could customize it by using your favorite flavors of hummus.  But honestly, I loved the simple version with classic chickpea hummus.  And holy moly — you can’t beat a one-pot meal with less than 10 minutes of prep time!

Highly recommend that you give this one a try.  Thanks, Jen!!

Hummus-Crusted Chicken

Hummus serves as the perfect sauce in this easy baked chicken dish!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 medium onion, chopped
  • 1 cup hummus, homemade or storebought
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika or sumac

Directions:

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

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  1. Barbara Vest — November 19, 2014 @ 6:45 pm (#)

    I made the hummus-crusted chicken with roasted garlic hummus. Yum Yum Yum!!! My husband loved it!

  2. Jemma - You Mean The World To Me — January 22, 2015 @ 1:19 am (#)

    Yum! I made your recipe last night and it went down a storm with my hubby! Who would have thought hummus would make such a tasty crust once it had been in the oven. Thank you for sharing this. 

  3. Janette — February 27, 2015 @ 11:53 pm (#)

    This sounds really good!  Always looking for something new when it comes to cooking chicken!  Would have never thought of doing this!  Thanks for sharing!

  4. jen b. — March 16, 2015 @ 11:15 pm (#)

    I linked to this recipe today because it was so darn good!!! I am not necessarily a HUGE hummus fan, but mixed with the lemon and baked, it is seriously a new favorite for me! Thanks for sharing!!

    http://growin-a-me.blogspot.com/2015/03/so-much-for-easier.html

    • Ali — March 17, 2015 @ 9:17 pm (#)

      Thanks Jen, I’m glad you enjoyed it!

  5. Alix — March 17, 2015 @ 9:36 pm (#)

    Question! I just made this and it’s very good! But just wondering the hummus isn’t very crusty. Any way that I can make it more crusty? 

    • Ali — March 21, 2015 @ 12:22 pm (#)

      You can always pop it under the broiler at the very end of cooking to crisp it up if it’s not crispy. :)

  6. David Hendricks — March 18, 2015 @ 9:57 pm (#)

    This sounds really good, but haven’t tried yet. I just want to make sure I read right – bake at 450F for 25 – 30 min? That seems really high… If it works, I’ll try it, but thought I would double-check. Thanks in advance:)

    • Ali — March 21, 2015 @ 12:36 pm (#)

      Yep, it’s pretty high and will depend on the thickness of your chicken breasts, but the high heat helps crisp up the hummus.

  7. Stephanie — March 20, 2015 @ 3:39 pm (#)

    Made this with horseradish hummus (I was worried at first) and it was a total hit with my fiancé (who complimented me by having seconds!). 10/10 for a quick, easy and delicious meal. Thanks for sharing!!

    • Ali — March 21, 2015 @ 10:56 am (#)

      Thanks Stephanie, I’m glad you gave it a try!

  8. jessica — March 28, 2015 @ 4:54 pm (#)

    Do you cover the chicken?

  9. Jenna — April 8, 2015 @ 4:42 am (#)

    hi! I’m from Australia and so I converted the 450degrees to 240 degrees and baked for 25mins but when I lifted up the chicken to serve, it wasn’t cooked. Did I do it wrong?

    • Ali — April 9, 2015 @ 1:52 pm (#)

      Hey Jenna, oh no, I’m so sorry! It sounds like you converted correctly, so I’m not sure what went wrong. :( It can take anywhere between 25 and 30 min, so maybe it just needed around 5 more minutes in the oven? How undercooked was it?

  10. Jennie — April 14, 2015 @ 12:27 pm (#)

    Made this for dinner last night – prepped all the veggies ahead so when I got home from work I tossed the veggies with a little garlic, EVOO, S&P & olive oil, added the chicken with hummus on top and cooked. It was ready by the time my some was home from soccer practice – we served it over rice. I was planning on leftovers for lunch today, but there was NOTHING leftover! It was a major hit in our house and will be adding to our regular rotation – thanks for the great idea!

    • Ali — April 14, 2015 @ 4:36 pm (#)

      Awesome!! So glad you all enjoyed it!

  11. Heather — April 16, 2015 @ 12:05 pm (#)

    This is a great recipe! 

  12. Patricia — April 16, 2015 @ 5:11 pm (#)

    Looks easy, quick and tasty. Do you think this would work with pork chops too?

    • Ali — April 16, 2015 @ 10:45 pm (#)

      Thanks Patricia! And yes, I bet it would, sounds yummy!

  13. Hannah — April 24, 2015 @ 9:41 am (#)

    Made this last night with a half cup of hummus instead of a whole cup and it was perfect! It really does make a light crust on the chicken. My boyfriend loved it so much he asked me to make it again tonight!

    • Ali — May 1, 2015 @ 12:44 pm (#)

      That’s great Hannah! : )

  14. Kacey — April 26, 2015 @ 7:57 am (#)

    I made this recipe for dinner tonight and it was really good and so easy. In my experience, it’s rare to find such a simple recipe that ACTUALLY tastes good. I added some crushed red pepper to the hummus and topped the chicken with chopped parsley after I took it out of the oven. Also, I used chicken thighs instead of breasts because that’s what I had. My husband literally scraped his plate and was licking his knife afterwards.

    • Ali — April 30, 2015 @ 8:31 pm (#)

      Thanks Kacey, I’m so happy you were pleased with it, and I love your take on it! Glad it was a hit with your husband too, that’s always a good thing. : D

  15. Danielle — May 11, 2015 @ 4:44 pm (#)

    I tried this recipe today and I lowered the oven temp to 400 degrees, and cooked for 25 minutes. Sadly it burned!! I am wondering if I was supposed to cover with foil? I am an experienced cook so not sure what went wrong. I really wanted to try this. 

    • Ali — May 13, 2015 @ 10:33 am (#)

      Oh no! So sorry about that. Different ovens sometimes perform differently, or it might have been closer to the heat with mine. Yes, if you try it again, I would recommend cooking it on the middle rack and covering it with aluminum foil if it’s getting too browned on top.

  16. Lina — May 17, 2015 @ 8:03 pm (#)

    I adjusted the cooking time to 20 minutes at 450 degrees since i was using thin chicken breasts. It was a little overcooked, so I think 15 minutes next time would be good. However, it was not enough time for the hummus to get crusty so it was still mushy… The zucchini was also extremelyy mushy, I’ll have to cook that separately next time, maybe pop it in for 10 minutes instead. 

    • Ali — May 18, 2015 @ 7:13 am (#)

      Thanks for sharing, Lina. I’m sorry things didn’t come out quite right. I do think thicker chicken breasts work better for this recipe, if you can get them next time. Not sure what happened with the zucchini though!

  17. Melissa - Green Palate Life — May 19, 2015 @ 8:10 am (#)

    I’m so in love with this recipe! So much so that I shared & linked you on my personal blog!

    http://www.greenpalatelife.com/recipe-box/baked-hummus-crusted-chicken-a-one-pan-meal/
    Thank you so much for sharing! Xo

    • Ali — May 19, 2015 @ 8:14 am (#)

      That’s awesome, Melissa! Thanks for sharing, yours looks like it turned out perfectly. So happy you like it! : )

  18. Zest to impress — May 19, 2015 @ 7:19 pm (#)

    This looks great! What a good idea. I’ll definitely pair it with my Greek hummus, which is simple and easy to throw together! http://zest-to-impress.blogspot.com/2014/01/greek-hummus-healthy.html

  19. Presley — May 21, 2015 @ 11:54 pm (#)

    My family LOVED this as a meal and I loved it even more because it was so easy! Was worried that either the chicken or vegetables would cook before the other, but all came out perfectly.Thank you for the recipe and I will definetly be checking back in for more!

    • Ali — May 22, 2015 @ 8:31 am (#)

      That’s great to hear, Presley! Glad you and your family enjoyed it! : )

  20. bob — May 22, 2015 @ 11:36 pm (#)

    Very nice pictures and and it looks like it taste really good

    • Ali — May 25, 2015 @ 8:37 am (#)

      Thank you!

  21. Crystal — June 18, 2015 @ 6:22 pm (#)

    Made this tonight! I love hummus and I love chicken so I knew I’d love this! Normally I don’t like squash so I was a little skeptical, but wow! I cooked it all in one big baking dish and the veggies soaked up the juice and hummus so nicely! My husband who also doesn’t like squash ate all of his too. Thanks for such a yummy recipe. 

    • Hayley @ Gimme Some Oven — June 18, 2015 @ 10:09 pm (#)

      We’re so happy to hear you and your husband enjoyed this, Crystal! : D

  22. Kavita — June 21, 2015 @ 8:14 pm (#)

    This sounds delicious!  I love hummus so love anything coated with it.  I don’t eat chicken though.  Do you think this would work well on fish?  Thanks for such a great recipe!

    http://lemonsandpetals.com/2015/06/20/zucchini-hummus-vegan-low-carb-high-protein-keto/

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:51 pm (#)

      Thank you, Kavita! Hmm, it probably depends on the fish. We can’t say for sure, since we haven’t tried it, but we say go for it! Let us know how it turns out!

  23. Bethany — June 24, 2015 @ 4:58 pm (#)

    Could you make this using pork?

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 8:36 pm (#)

      Hey, Bethany! We haven’t tried it with pork, but don’t see why it wouldn’t work just as well with a pork chop!

  24. Jane — June 26, 2015 @ 11:12 am (#)

    Made this last night, didn’t have any zucchini in the garden, so I used yellow squash, carrots and onion. I loved this dish, the chicken was very tender and moist the flavors were good and the prep time was minimal. only downside was that my husband thought the texture of the hummus was odd (yet we eat hummus a lot) and it didn’t really get crispy. I would recommend this dish and will make it again using zucchini as written.

    • Hayley @ Gimme Some Oven — June 28, 2015 @ 7:41 pm (#)

      Thank you, Jane! We’re glad you and your husband enjoyed the dish, and we’re sorry it didn’t get crispy like it’s supposed to! Hopefully second time’s a charm! : )

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