Delish Hummus Crusted Chicken Recipes

This is my cheat-code chicken: we smear store-bought hummus all over some chicken, drag it through a little spice confetti, and bake until the edges go caramel-gold and the inside stays juicy. No egg wash, no breading mess, no sixteen bowls to wash. The hummus does the heavy lifting—seasoning, moisture, and that dreamy crust that tastes like you tried way harder than you did.

My husband calls this “the chicken that makes Tuesdays feel fixed,” which is dramatic but fair. The first time I made it, our kid dipped every bite back into more hummus like it was a chicken-and-hummus loop and none of us complained. It’s become the house “Oh shoot, it’s 5:30” recipe—reliable, unfussy, and somehow dinner-party cute if you add a handful of herbs and a lemon wedge situation.

Kitchen Talk

I learned the hard way that runny hummus just slides off and leaves you with naked chicken and regret. Pick a thicker one—or stir in a spoon of tahini to help it cling. Also, don’t pile it on like spackle; a generous but even coat is the sweet spot.

If your hummus is plain, toss in a pinch of something smoky or herby. Smoked paprika + cumin is our house blend, but if you’ve got za’atar, it goes from “yum” to “whoa, did you cater?”

I’ve done this with everything from thin cutlets to chonky thighs. The only time I didn’t love it was when I squished them onto a tiny pan and they steamed each other. Give them breathing room. Crowding is the enemy of crisp edges.

One time I brushed the top with a whisper of olive oil, and it browned like a dream. One time I forgot the salt because mom brain, and we all just ate it with extra lemon and called it a sauce. Still great.

Shopping Tips

– Protein: Boneless, skinless chicken breasts or thighs both work. Aim for even thickness so the crust colors up without drying the meat.
– Legumes: Grab a thick, creamy hummus. Plain, garlic, or roasted red pepper are safest bets. If the tub looks watery, keep walking.
– Spices: Smoked paprika, cumin, or a jar of za’atar are MVPs here. Pre-mixed shawarma or Mediterranean blends totally work too.
– Citrus: Pick lemons that feel heavy for their size—more juice, more zip. You’ll want zest and juice for finishing.
– Fresh Herbs: Parsley, dill, or cilantro bring freshness. Soft herbs should look perky, not sad and floppy.
– Fats & Oils: A light olive oil helps browning. Don’t use a super peppery, fancy one—save that for salads.

Prep Ahead Ideas

– Stir hummus with your spices and lemon zest the night before; it gets even tastier as it sits.
– Pat the chicken dry and stash it in a lidded container; in the morning, slather with the hummus mix and refrigerate.
– Line your sheet pan with parchment and park it in the cabinet so you can slide it out and go when you get home.
– Morning: coat chicken and chill. Evening: straight onto the pan, bake, squeeze lemon, sprinkle herbs. Dinner’s a blink away.

✔Time-Saving Tricks

– Use thin cutlets or gently butterfly the thicker ones so everything cooks fast and evenly.
– Buy a good hummus and don’t overthink it. The store-bought stuff is your best friend here.
– Sheet-pan the whole thing: scatter quick-cooking veg around the chicken for a one-pan meal.
– Flip on the broiler for a minute at the end if you want extra caramelized edges—watch closely.
– Preheat early. Hot oven = better crust.

✔Common Mistakes

– Skipping the pat-dry step. Surface moisture keeps the hummus from sticking—paper towel it first.
– Using watery hummus. If it’s loose, stir in a spoon of tahini or a sprinkle of breadcrumbs to thicken.
– Crowding the pan. When pieces touch, they steam and the crust sulks. Give them space.
– Baking low and slow. You want a hot oven so the hummus sets and browns before the chicken dries out.
– Over-salting. Hummus is already seasoned—taste your hummus, then salt the chicken accordingly.

What to Serve It With

– Simple arugula salad with lemon and olive oil.
– Cucumber-tomato salad with red onion and a pinch of sumac.
– Warm pita or naan with a swipe of tzatziki or extra hummus.
– Fluffy couscous, quinoa, or a lemony rice pilaf.

✔Tips & Mistakes

– Salt lightly at first; you can always finish with flaky salt and lemon.
– Use the middle rack so the crust browns without scorching.
– Love extra crunch? A sprinkle of panko mixed into the hummus works—just don’t overdo it.
– If the top looks pale, hit it with a brief broil. If it’s browning too fast, tent with foil.
– Let it rest a few minutes before slicing so the juices settle.

✔Storage Tips

Fridge it in an airtight container for up to 3 days. Reheat in the oven or air fryer so the edges perk back up, or honestly, eat it cold over greens—10/10, no notes. I’ve also sliced leftovers into breakfast scrambles and felt like a person who plans things.

✔Variations and Substitutions

– Hummus flavors: Garlic, roasted red pepper, lemon, or spicy harissa hummus all slap. Roasted red pepper is kid-favorite here.
– Herb route: Stir chopped parsley or dill into the hummus before spreading for fresh pops.
– Spice lane: Swap in shawarma spice, ras el hanout, or even taco seasoning for a fun left turn.
– Protein swap: Works with turkey cutlets or firm tofu (press it first). For fish, go lighter on the hummus and reduce the bake time.
– Dairy-ish vibe: A spoon of Greek yogurt whisked into the hummus adds tang and helps browning.
– Gluten-free: It already is—just skip any breadcrumb add-ins.

Frequently Asked Questions

Delish Hummus Crusted Chicken Recipes

Juicy baked chicken breasts topped with a savory hummus crust seasoned with paprika, garlic, and lemon. An easy weeknight dinner with big Mediterranean flavor.

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Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless skinless chicken breasts about 4 small breasts
• ▢ 1 cup hummus plain or roasted red pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon lemon juice fresh
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon ground cumin
• ▢ 0.75 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 1 tablespoon fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a rimmed baking sheet with foil and lightly oil it.
• Pat chicken dry with paper towels. If very thick, pound to an even 0.75 inch thickness for even cooking.
• In a bowl, stir together hummus, olive oil, lemon juice, smoked paprika, garlic powder, cumin, salt, and pepper until smooth.
• Place chicken on the prepared sheet. Spread a thick layer of the hummus mixture over the tops of the breasts to fully cover.
• Bake for 20 to 22 minutes, or until the chicken reaches 165°F at the thickest part. For deeper browning, broil for 2 minutes at the end.
• Rest 5 minutes. Garnish with parsley and serve.

Notes

For extra flavor, use roasted red pepper hummus. Add sliced vegetables (zucchini, bell peppers, or tomatoes) to the pan to roast alongside the chicken. Leftovers keep in an airtight container up to 3 days.