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When you crave an epic chicken recipe that's guaranteed to be juicy and flavorful, this baked hummus chicken always delivers!
Baked Chicken with Hummus
This recipe combines two of my favorites: baked chicken and hummus. The creaminess of the hummus adds a comfort food feel to the entire dish without adding excess calories or fat. I call that a win!
You can make your own hummus for this recipe, but to save time, store-bought hummus is the way to go. If you have more than enough, try one of these recipes using hummus next!
Ingredients
I used roasted red pepper hummus for this recipe, but you can use classic hummus, roasted garlic, or another favorite flavor to spread over the chicken breasts. You’ll also need zucchini, yellow squash, and onion to layer onto the bottom of the dish and absorb all the flavors. Finally, basic staples for extra flavor: olive oil, salt, pepper, smoked paprika, and lemon.
How to Make Hummus Chicken
This epic chicken dinner comes together in under 30 minutes. Here's what you do:
- Season the veggies with salt, pepper, and olive oil. Spread them in an even layer in a greased baking dish and place lemon slices over them. Then, season the chicken and place it over the lemon and veggies.
- Spread some hummus over the top of the chicken breasts, covering them completely. For a bright flavor, squeeze fresh lemon juice over the chicken and vegetables.
- Bake at 450F for 25 to 30 minutes or until the chicken reaches an internal temperature of 165F and the tops are golden brown.
What to Serve with Hummus Chicken
While this quick and easy dinner is a meal by itself, you can bulk it up by serving it over pasta, couscous, cauliflower rice, or plain rice.
Easy Hummus Chicken
Watch how it’s made:
Ingredients
- 1 large zucchini, sliced into ½-inch thick rounds
- 1 large yellow squash, sliced ½-inch thick rounds
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, for seasoning
- 2 lemons, one sliced and the other halved
- 4 chicken breasts , boneless skinless
- 1 cup Roasted Red Pepper Hummus
- 1 teaspoon smoked paprika, use this if using traditional hummus or want extra smoky flavor
Instructions
Prep:
- Preheat the oven to 450F and lightly grease a 9 x 9-inch or 9 x 13-inch baking dish with olive oil or cooking spray.
- In a large bowl, season the zucchini, squash, and onion with salt and black pepper. Drizzle with olive oil and toss to combine.
Assemble:
- Transfer the veggies to the baking dish and spread them in an even layer. Top the veggies with lemon slices.
- Pat the chicken dry with paper towels and season both sides with salt and black pepper. Place the chicken over the vegetables.
- Using a spoon, spread the hummus over each chicken breast so that the entire fillet is covered.
- Squeeze the lemon halves over the chicken and vegetables. Dust the tops of the chicken with the smoked paprika.
Bake:
- Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165F and the tops are golden brown.
- Remove the baking dish from the oven and allow it to rest 5 minutes before serving.
Kay Kellogg says
Whenever I make this, the coating cracks and slides off the chicken. After 35 min at 450F, the hummus is still wet. I’ve tried two different ovens, a metal pan, and I make sure to dry the chicken first before coating it. I used Sabra Red Pepper hummus with just a drizzle of lemon juice and balsamic vinegar.
Laura Fuentes says
If you see my pan, the chicken barely fits and there’s little to no room on the sides for the hummus to slide off. This is what I’ve found works best. I hope this helps!
Sharesa says
I tried this the other day out of curiosity and we loved it! Defiantly making again!