This flavorful baked chicken recipe features tender chicken breasts coated in creamy hummus, roasted alongside zucchini, squash, and onion for a wholesome, one-pan dinner. With a bright splash of lemon and a hint of smoky spice, this dish is simple, healthy, and packed with Mediterranean-inspired flavor.

Ingredients

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus (homemade or store-bought)
1 tablespoon olive oil
2 lemons
1 teaspoon smoked paprika or sumac

Instructions

Preheat the oven
Heat oven to 450°F (230°C). Lightly coat a large baking dish (or two smaller ones) with cooking spray.
Prepare the chicken and vegetables
Pat the chicken breasts dry and season with salt and pepper. In a large bowl, toss zucchini, squash, and onion with olive oil. Season with salt and pepper.
Assemble the dish
- If using one baking dish: Spread the vegetables in an even layer on the bottom. Arrange the chicken breasts on top. Spread each breast with a thick layer of hummus until fully covered. Squeeze the juice of one lemon over the chicken and vegetables, then sprinkle with smoked paprika or sumac. Thinly slice the remaining lemon and tuck slices around the chicken and vegetables if desired.
- If using two baking dishes: Place vegetables in one pan and chicken in the other, following the same seasoning and hummus coating steps.
Bake
Roast for 25–30 minutes, until the chicken is fully cooked (internal temperature 165°F / 74°C) and the vegetables are tender.
Serve
Serve immediately, garnished with extra lemon slices or fresh herbs if desired.

Why You’ll Love This Recipe

A healthy, protein-rich dinner made in one pan.
Creamy hummus keeps the chicken moist and adds flavor.
Fresh vegetables roast to perfection alongside the chicken.
Naturally gluten-free and easy to customize.
Ready in just about 30 minutes.

Tips

Patting the chicken dry ensures the hummus sticks well.
Slice vegetables evenly for consistent roasting.
Use a meat thermometer to avoid overcooking chicken.
For added caramelization, broil the dish for the final 2 minutes.

Variations and Substitutions

Vegetables: Swap in bell peppers, carrots, cherry tomatoes, or broccoli.
Hummus Flavors: Try roasted red pepper, garlic, or spicy hummus for variety.
Protein Options: Substitute boneless chicken thighs or even fish fillets.
Spices: Replace paprika with za’atar, cumin, or Italian seasoning.
Vegan Twist: Use thick slices of eggplant or cauliflower instead of chicken.

FAQs

Can I make this ahead of time?
Yes! Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready.

What type of hummus works best?
Any variety works — plain, garlic, roasted red pepper, or even spicy hummus.

Can I freeze leftovers?
Yes, store cooked chicken and vegetables in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

Pair with fluffy couscous, quinoa, or rice for a complete meal.
Add a side salad with cucumbers, tomatoes, and feta for freshness.
Serve with warm pita bread and tzatziki or baba ganoush.
Garnish with fresh parsley or cilantro for extra flavor.