Do you have those certain recipes that are your reliable “go-to” for busy weeknights? This hummus crusted chicken has been one of mine for years.
The very first time I made it, my husband fell head over heels and asked me to put it on the meal plan every single week and I didn’t mind one bit, because I love it just as much as he does. Even better, my girls happily eat the veggies roasted underneath, which is its own kind of weeknight miracle.
It’s everything I want in a dinner: juicy chicken under a savory, golden hummus “crust,” roasted right on top of tender zucchini and onions, with a bright squeeze of lemon tying it all together. Everything cooks together in one dish, which means big flavor and barely any cleanup.
Why You’ll Love This Recipe
- It’s a one-dish dinner. Chicken and veggies roast together for minimal cleanup.
- It’s full of flavor. The hummus keeps the chicken juicy and adds a savory, golden crust.
- It comes together fast. A little chopping, then the oven does the work.
- It’s easy to customize. Swap the veggies, the hummus flavor, or the seasoning to suit your family.
- It’s a sneaky veggie win. Even my kids happily eat the roasted vegetables underneath.
Ingredient Notes
Chicken breasts — Boneless, skinless breasts are the base. Pound them to an even thickness so they cook evenly. Boneless thighs work too.
Hummus — The star ingredient. Homemade or store-bought both work beautifully, and the flavor you choose shapes the whole dish. Plain, roasted red pepper, garlic, or lemon are all delicious.
Zucchini & onion — They roast underneath the chicken, soaking up all the flavor. Easy to swap or add to (see variations).
Lemon — Half gets squeezed over everything for brightness; the rest can be sliced and tucked in for extra citrus flavor.
Smoked paprika or sumac — A finishing sprinkle that adds warmth and a little Mediterranean flair.
Olive oil, salt & pepper — Simple seasoning to bring it all together.
How to Make Hummus Crusted Chicken
- Prep. Preheat the oven to 450°F and spray a large baking dish with cooking spray.
- Season the veggies. In a large bowl, toss the chopped zucchini and onion with olive oil until coated. Season with salt and pepper.
- Layer. Spread the vegetables in an even layer in the baking dish. Lay the chicken breasts on top.
- Season and crust. Season the chicken with salt and pepper, then spread hummus over each breast until it’s fully covered.
- Brighten. Squeeze the juice of half a lemon over the chicken and vegetables.
- Finish with spice. Sprinkle the whole dish with smoked paprika or sumac. Thinly slice the remaining lemon and tuck the slices between the chicken and veggies if you like.
- Bake. Roast 25–30 minutes, until the chicken is cooked through (165°F internally) and the vegetables are tender.
- Serve immediately and enjoy.
Tips for the Best Hummus Crusted Chicken
- Even thickness cooks evenly. Pound the chicken breasts so they cook through at the same rate and stay juicy.
- Use a thermometer. Chicken is done at 165°F internally which is the surest way to avoid dry chicken.
- Be generous with the hummus. A thick, even layer is what gives you that flavorful crust and keeps the chicken moist.
- Cut veggies evenly. Uniform pieces roast at the same rate.
- Don’t overcrowd. Give everything room in the dish so the veggies roast instead of steam.
Variations to Try
- Change the hummus: Roasted red pepper, garlic, lemon, or spicy hummus each give a different flavor.
- Switch the veggies: Bell peppers, cherry tomatoes, broccoli, mushrooms, cauliflower, asparagus, or red onion all work well.
- Add a grain: Serve over rice, quinoa, couscous, or orzo to make it heartier.
- Make it Mediterranean: Finish with crumbled feta, kalamata olives, and fresh parsley.
- Use chicken thighs: Boneless thighs stay extra juicy; just adjust cook time as needed.
What to Serve With It
This is a complete meal on its own, but it pairs nicely with:
- Warm pita or naan
- A simple Greek or green salad
- Rice, quinoa, couscous, or orzo
- Roasted potatoes
- A dollop of tzatziki on the side
For more easy dinners, browse my Dinner recipes.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. This makes a great next-day lunch.
Reheating: Warm gently in a 350°F oven or the microwave until heated through.
Make-ahead: You can chop the veggies and pound the chicken ahead of time to make assembly quick at dinnertime.
Freezing: I don’t recommend freezing once assembled. The zucchini and hummus topping change texture. It’s best enjoyed fresh.
Frequently Asked Questions
Can I use store-bought hummus? Absolutely! Store-bought is a great shortcut. Any flavor you love works.
What vegetables work best? Zucchini and onion are my go-to, but bell peppers, mushrooms, broccoli, cauliflower, and asparagus all roast beautifully here.
How do I know when the chicken is done? Chicken is fully cooked at an internal temperature of 165°F. A meat thermometer is the most reliable way to check.
Can I make it with chicken thighs? Yes, boneless thighs stay especially juicy. Adjust the cook time as needed to reach 165°F.
Is this gluten-free? The dish itself is naturally gluten-free; just check your hummus label and serve with gluten-free sides if needed.
Hummus Crusted Chicken
Juicy chicken under a savory hummus crust, roasted over tender zucchini and onions with a bright squeeze of lemon. An easy, flavorful one-dish dinner.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper
- 1 zucchini chopped
- 1 medium onion chopped
- 1 cup hummus homemade or store-bought
- 1 tbsp olive oil
- 1 lemon
- 1 tsp smoked paprika or sumac
Instructions
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Preheat oven to 450°F and spray a large baking dish.
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Toss zucchini and onion with olive oil, salt, and pepper. Spread in an even layer in the dish.
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Lay chicken breasts on top; season with salt and pepper.
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Spread hummus over each breast until fully covered.
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Squeeze the juice of half the lemon over everything. Sprinkle with smoked paprika or sumac. Tuck thin slices of the remaining lemon in if desired.
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Bake 25–30 minutes, until chicken reaches 165°F and veggies are tender. Serve immediately.
Recipe Notes
Pound chicken to an even thickness for even cooking. Any hummus flavor works. Adapted from a recipe originally shared on another blog that is no longer active; altered to suit my family and I always encourage you to do the same. Please give credit and link back if you share.
Looks amazing
Thank you. It really is amazing. :)