Hummus Crusted Chicken and Rice Bake

three cooked chicken breasts on rice in a casserole dish

4.43 from 7 votes

Perfectly baked chicken with the warm flavors of creamy hummus and topped with toasted breadcrumbs on a bed of fluffy seasoned rice. It's a super easy one-dish meal that is ideal for any busy weeknight.

Prep Time15

Cook Time35

Total Time50

Course: Weeknight Dinner

Cuisine: American

Keyword: easy recipe, chicken, One-Pot Recipe

Servings:

Calories: 602kcal

Ingredients

1 cup White Rice
2 TBSP Butter - cut into cubes
3 cups Water or Chicken Stock
1 TBSP Dry Thyme
2 cloves Garlic - minced
1 Shallot - thinly sliced
½ tsp Salt
1 cup Panko Breadcrumbs
½ cup Regular Breadcrumbs
1 TBSP Smoked Paprika
3-4 Thin Chicken Breasts or cutlets, see blog, about 1lb
8 oz Hummus

Instructions

Preheat the oven to 425F.
In a baking dish, add the rice, butter, liquid, dry thyme, garlic, shallot and salt. Using a spoon, stir to make sure the seasoning is incorporated throughout the dish.
1 cup White Rice, 2 TBSP Butter - cut into cubes, 3 cups Water or Chicken Stock, 1 TBSP Dry Thyme, 2 cloves Garlic - minced, 1 Shallot - thinly sliced, ½ tsp Salt
In a shallow bowl, add the Panko breadcrumbs, regular breadcrumbs and the smoked paprika. Stir until everything is evenly combined.
1 cup Panko Breadcrumbs, ½ cup Regular Breadcrumbs, 1 TBSP Smoked Paprika
Spread hummus on both sides of the chicken breasts.
8 oz Hummus, 3-4 Thin Chicken Breasts
Dredge the chicken in the breadcrumb mixture, making sure both sides are coated.
Slightly press down to make sure the breadcrumbs are secure.
Place the prepared chicken on top of the prepared rice mixture in the baking dish. Do not over crown the dish, and the chicken should not be touching. Sprinkle a little more breadcrumb mixture to the top of the chicken.
Tightly cover with foil and bake at 425F for 25 minutes.
After baking for 25 minutes, remove from the oven, it will still have some excess liquid, bake uncovered for 10 minutes. Fork fluff the rice.
If the rice is still crunchy and not fully cooked, add 1/4 cup of water and bake at 425F uncovered for 10 minutes until the liquid is gone and the rice is tender.

Nutrition