Roasted Garlic Hummus Chicken & Veggies (Easy One Sheet Dinner)
This roasted garlic hummus chicken and veggies is one of those “how is this SO easy and SO good?” dinners I keep up my sleeve. One sheet pan, about 40 minutes, dinner on the table—and a kitchen that doesn’t look like a tornado blew through it. Everything roasts together: the veggies get caramelized and tender, the chicken stays juicy, and a generous swoosh of hummus melts over the top to create the most luscious, garlicky, cream sauce.
Time to pull a little dinner magic out of my hat. ✨
Here’s the magic: as the hummus bakes, it bastes the chicken, locking in moisture while adding instant richness and depth. My kids call me “Hummus Houdini” haha— because I love using hummus in unexpected ways to turn everyday ingredients into dishes with tons of flavor and very little effort. Keep a tub in your fridge (store-bought or homemade) and you’re always a step or two from a great snack AND a delicious dinner.
For this recipe, roasted garlic hummus is my favorite (roasted red pepper is a close second), but use whatever you love and have on hand. As for the veggies, I reach for broccoli or broccoli rabe, zucchini, red onion chunks, and briny artichoke hearts—but this dish is wonderfully flexible. Clean out the fridge, swap in your favorites, and make it your own.
This easy sheet pan hummus chicken is forgiving and weeknight-friendly—the very best kind of dinner!
More hummus hacks
Want to try a few more of my hummus hacks? I turn it into a creamy pasta sauce in Penne alla Hummus, and Spaghetti Squash with Creamy Hummus, and even whisk it into a Mediterranean-style salad dressing.
And if you love an easy sheet pan dinner, try my Sheet Pan Lemon Garlic Chicken next!
Roasted Garlic Hummus Chicken & Veggies (Easy One Sheet Dinner)
Ingredients
For the Veggies
- 1 (14-ounce) can halved or quartered artichoke hearts, drained, patted dry (or use frozen, thawed)
- 4 cups cups broccoli florets, or broccoli rabe
- 1 medium zucchini, sliced into half moons
- 1 small red onion, cut into chunks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil spray
For the Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and black pepper, to taste
- 4 to 6 tablespoons roasted garlic hummus, about 1½ tablespoons per chicken breast
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- Optional: lemon zest for finishing
Optional Garnishes
- Fresh parsley or basil, crumbled feta, extra lemon wedges
Instructions
- Prep the oven and pan: Preheat the oven to 425°F. Mist a large sheet pan with nonstick spray.
- Roast the veggies: Spread the artichokes, broccoli, zucchini, and red onion evenly across the sheet pan. Liberally mist with olive oil spray and sprinkle with the salt and pepper. Roast for 15 minutes.
- Add the chicken: Remove the pan from the oven and push the veggies toward the edges to create space for the chicken. Place the chicken breasts directly onto the hot pan. Season with salt and pepper.
- Top with hummus: Spread about 1½ tablespoons roasted garlic hummus over the top of each chicken breast. Sprinkle evenly with the smoked paprika, then drizzle the lemon juice over everything.
- Finish roasting: Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches 165°F at the thickest part and the veggies are tender and caramelized around the edges.
- Garnish and serve: Finish with optional fresh herbs, lemon zest, crumbled feta, or an extra squeeze of lemon if desired. Serve everything straight from the pan for the easiest dinner ever!
Notes
• Chicken tip: If your chicken breasts are very thick, pound them slightly for more even cooking. • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. • Meal prep idea: This is fantastic over quinoa, brown rice, or couscous for easy lunches. • Gluten-free: Naturally gluten-free—just double check your hummus label. • Dairy-free: The recipe is dairy-free as written; simply skip any optional feta garnish.
