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Hummus Crusted Chicken

Since we first were married, this crusted hummus chicken recipe has been on of my go-to weeknight meals. It’s satisfying, quick when you use a thin chicken breast, and feels like you actually took some effort to get dinner on the table. And I say this wanting you to know that most weeknights in our house is a protein and a vegetable sauteed in a pan together for dinner. So this always feels like, wow you made dinner!

This time, I topped 2 breasts with paprika and 2 with the Trader Joe’s Everything Bagel Seasoning. Because it literally tastes great on everything. I made roasted garlic hummus for this recipe, but you can use absolutely any flavor and you can use store bought!

To dress these up for weeknight dinner guests, I serve over a bed of greens with lemon, and a side of roasted broccoli and my go to couscous recipe (coming tomorrow!). It’s really all about the sides anyway, isn’t it?!

Definitely an upgrade from the usual protein + veg sautee! I’ve been trying to be more creative during weeknights, especially since we keep it pretty light and try to limit fat and carbs. This most definitely hits the spot when you want something a little more than plain chicken and broccoli and really packs a punch.

I’ve used lemon hummus, roasted red pepper, the one with 120931028 seasonings and jalapeno hummus. The jalapeno might just be my favorite – love some heat! Definitely try this with any flavor you love! It’s a great left over, too! We don’t have a microwave, so I’ll let it come to room temp, slice and serve over some veggies.

Hummus Crusted Chicken

This recipe is a perfect quick and easy weeknight meal customizable to your favorite hummus flavors. Whether you make your own or buy some at the store, this easy recipe is a solid one to have in your back pocket when you want something a little more exciting than grilled chicken and broccoli for dinner. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: chicken, hummus
Servings: 4 people

Ingredients

  • 4 thin chicken breasts, patted dry
  • salt & pepper to taste
  • 1/4-1/2 cup hummus, depending on the surface area of your chicken
  • cayenne, paprika, everything seasoning optional, for serving

Instructions

  • Preheat oven to 450. 
  • Line baking sheet with foil and lightly coat with cooking spray. 
  • Place chicken breasts on baking sheet and sprinkle with salt and pepper. 
  • Coat the chicken in a thin layer of hummus and sprinkle with seasoning, if using. 
  • Bake the chicken 25-30 minutes or until cooked through (165 internal temp and juices run clear). 
  • Serve hot!

Notes

Just remember not to cross contaminate your container of hummus with your spreader! I suggest using a bowl for your hummus unless you’re at the end of the container and will be using it up. 

2 Comments

  1. It’s in the oven now! Starting to sizzle and smell good. I used lemon hummus. And I also marinated the chicken in lemon, garlic, olive oil, red chili flake and a bit of whole grain mustard. (It was marinating for another purpose but this idea sounded so good that I just had to wing it!)

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