The weather has been cool and rainy here, but that can change quickly, and soon the hot summer weather will be upon us. I turn on my oven as little as possible during those hot months, so I turn more often to stove top meals like this one.
These skillet hummus crusted chicken breasts are easy, moist, and flavorful, and they won’t heat up the whole house. With only 3 ingredients, it’s a perfect gluten-free weeknight dinner.
I used plain hummus for this recipe, and it was delicious. But you could certainly use a flavored hummus such as this roasted red pepper hummus (half a recipe would be enough).
Skillet Hummus Crusted Chicken Breasts
Ingredients
- 1 cup plain hummus (or flavored if you like such as this roasted red pepper hummus)
- 4 boneless skinless chicken breast halves (about 2 pounds)
- 2 Tablespoons coconut oil or other high heat oil
Instructions
- Cut each chicken breast piece in half (unless they are already small pieces). Pound out the thicker parts so they are the same thickness as the thinner end. This will help it cook faster in the skillet.
- Heat 1 tablespoon of the oil in a non-stick skillet over medium heat. Spread hummus evenly on one side of half the chicken pieces. Place the chicken hummus side down in the skillet. Spread more hummus on the top sides (the back of a spoon works well.)
- Cook 7 - 8 minutes then gently turn each piece over using a spatula. Cook another 7 - 8 minutes or until chicken reaches 165° F in the center. Repeat with the remaining chicken.
Notes
While I love using cast iron, this recipe definitely works best in a non-stick skillet.
What a fun idea! I like how the hummus gets crusty.
Wow, that looks fantastic, Linda!! How did you come up with idea?
Shirley
Thanks, Shirley. I saw the idea somewhere. I’ve been hanging on to this recipe for a while, so I don’t remember exactly.
Funny how we bloggers hang on to so many ideas and recipes for so long before we share them. 😉
Is this good to make ahead? I’m wondering how the hummus crust will keep in the fridge for reheating left overs.
When reheated the coating is not crusty like it is when first cooked and some of the coating will come off in the transitions, but otherwise it’s like any other leftover chicken.
How did you guys get the hummus to STAY on the chicken? Mine just slothed off and burned in the coconut oil. ?
I made this tonight. I was skeptical, but it turned out GREAT! The only thing I did differently was add fresh diced red and green sweet peppers to the skillet. I think the secret to keeping the humus coating on is not to touch the chicken for 7 min. to allow the coating to get crispy. If using a non-stick skillet it shouldn’t stick.