Hummus chicken is an easy and fast way to take your typical boring baked chicken and turn it into a flavorful Mediterranean feast!
This is an old HH recipe from 2017 that I updated to include new photos and an easy chopped salad side dish! Enjoy friends!
I’ve been all about slathering hummus on any and everything recently. It’s weird, for most of my pregnancy, I was kind of “hummus adverse,” but all of a sudden, in the last few weeks, I’ve been OBSESSED. I joke that since my little hungry baby is 1/4 Chaldean, he is craving the food of his heritage.
Now, if only he would make his debut into the world (I’m 40 weeks and 2 days today, but who’s counting?), but like his brother, he seems to want to stay put. I guess I make too good of a home for these kiddos. I’m hoping not to have to evict this one at 41 weeks, but if that’s the case, so be it. I’ll do it, haha.
At over 40 weeks pregnant, I’ve barely been cooking lately. When I do cook, it’s either super easy Hungryroot meals or meals like this. SUPER EASY, less than 30 minutes, and minimal mess type meals. This is just a super simple baked chicken recipe, but the hummus locks in the flavor, providing a juicy, flavorful result with no required marinating or extra steps.
How to Make Hummus Crusted Chicken
Start by greasing a sheet pan or casserole dish. Next, sprinkle salt and pepper over both sides of your chicken.
I bake my chicken at 400F for 5 minutes before adding the hummus. I find this step helps the hummus stick better than if you put it on completely raw.
Then I bake it for another 15-25 minutes, or until the internal temperature reaches 165F. Let it sit for 10 minutes after removing it from the oven while you throw together a little cucumber tomato side salad! I provided the recipe below, but it’s basically the same as my make-ahead chop salad without the bell peppers.
What Hummus to Use for Hummus Chicken?
You can use any kind or flavor of hummus you want! And of course, you can make your own! When I’m feeling up to it (aka not pregnant), I skip the store-bought stuff in favor of my Greek Yogurt Hummus, Sriracha Hummus, or my Lemon Basil Pesto Hummus.
When I’m not feeling up to the extra step of making my own hummus (aka 40 + weeks pregnant), I grab a tub of hummus from the store (I like many brands like Sabra’s, Cedars, and Hope hummus) and spruce it up a bit. Sometimes, I mix the hummus with Greek yogurt for a tangy flavor. Or, lately, I’ve been mixing my store-bought hummus with some additional extra virgin olive oil to make it creamier.
I find that many store-bought hummus brands really work on keeping the calories down by skimping on the oil. Calories are not something I concern myself with because I know the healthy fat will help keep me fuller for longer. And I enjoy a creamier texture of hummus. It’s so much more satisfying! But, as I said, you can use whatever type of hummus fits your needs and preferences!
Easy Hummus Chicken & Chopped Salad
Easy Hummus Chicken
- 2 pounds chicken breast
- 1 cup hummus
- cooking spray or oil avocado oil spray
- salt and pepper
Easy Hummus Chicken
- Preheat oven to 400F.
- Grease the bottom of the casserole dish or foil-lined sheet pan with oil. Add chicken breast to the pan/dish and sprinkle both sides with salt and pepper. Bake chicken for 5 minutes, then remove from oven and top each chicken breast with 1/4 cup hummus. Return to oven and bake for an additional 15-25 minutes until the thickest part reaches an internal temperature of 165F. Time will vary depending on the thickness of the chicken breast.
Easy Chopped Salad
- Cut the English cucumbers into half-moons and cherry or grape tomatoes in half. Combine all salad ingredients, toss and serve!