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
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
Instructions
- 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.
Did you make this?Let me know how it turned out in the comments below!
I think I am in love. I have not tried this as of yet, but I have never cooked with hummus because I thought it couldn’t be done. I spread that stuff on everything I can. I will be trying this very soon with my favorite roasted red pepper hummus or roasted garlic. But I’m sure either one will turn out great!!
I’m making this tonight! Only difference is I am going to cut the chicken open and stuff some hummus inside the chicken breast. Yum!
Sorry for an unexpected stupid question. Do you measure your temperature in °F or °K??
I used broccoli … no other veggies in the house. Yum!
I cooked the chicken over asparagus tonight and it was delicious! My family loved it and it was a huge hit! Such an easy recipe that you can change based on your family’s tastes–or whats in the fridge! Definitely will be making this again!
Can’t have lemon or hummus right now due to acid-reflux dietary restrictions, but as soon as I’m able to eat them again, this will be the first thing I make. Sounds fantastic!
My roommate made this for dinner after we saw the recipe on Pintrest last week. It was yummy and would be fun to try with different flavors of hummus.
This was so,so good!!! I used red pepper hummus because that is what I ad on hand and added some grape tomatoes I needed to use up. Very flavorful!
Yum Yum Yum! Made this last night for dinner- prep time was less then 15 min (I added mushrooms which were awesome) and then 25min bake time for an ABSOLUTELY delish dinner that is full of flavor!!Thank you for posting this recipe! This will now be added to my work night meal lists instead of eating out for dinner :)
This was DELISH!! I used 2 chicken breasts, cut in half with yellow squash and onions on the bottom. I did not use lemon juice.. it was so moist and yummy!! Thank you! :)