Chicken, White Bean Hummus, and Spiced Cauliflower

Here is a simple pan-cooked chicken elevated with easy hummus and well-seasoned roasted cauliflower. This Chicken, White Bean Hummus, and Spiced Cauliflower dinner looks impressive and tastes fantastic! You can blend the white bean hummus ahead of time, making this gluten-free dish come together in about 20 minutes! It also makes a great weekly meal prep dish.

The quick chicken preparation was inspired by Julia's Child's Chicken Breasts Sautéed in Butter, which uses clarified butter that naturally darkens as it cooks. I add olive oil to the mix to help keep the butter from burning and make it easier if you don't have clarified butter.

Read on for all the loving details to make Chicken, White Bean Hummus, and Spiced Cauliflower

Jump to:

• Featured Ingredients
• Tools for the job
• How to make Chicken, White Bean Hummus, and Spiced Cauliflower
• Hot Tip!
• How to plate this dish
• Substitutions for Chicken, Hummus, and Cauliflower
• Leftover Chicken, Hummus, and Cauliflower
• Food safety
• Chicken dinners you may love
• Chicken, White Bean Hummus, and Spiced Cauliflower
• 💬 Comments

"The flesh of the perfectly cooked suprême [trimmed chicken breast] is white with the faintest pinky blush, its juices run clear yellow, and it is definitely juicy."

Julia Child, Mastering the art of french cooking

Tools for the job

• Cutting board and sharp knife
• Measuring cups and spoons
• Tongs and spatula
• Medium sized bowl
• Food processor
• Small sheet pan lined with parchment

How to make Chicken, White Bean Hummus, and Spiced Cauliflower

Make the hummus

• Set aside ½ cup white beans for garnish.
• Add the remaining hummus ingredients to a food processor and pulse 3-5 times or until the ingredients start to blend together.
• Drizzle ice water into the blender bowl as it runs. It is done when the hummus is smooth and moves easily in the bowl. This usually takes me ½ - ¾ cup of ice water.
• Taste for salt, adjust if needed, and set aside.

Prepare and cook the cauliflower

• Pre-heat the oven to 400°F.
• Trim the cauliflower into bite-sized pieces and add them to a medium sized bowl. Add ¼ cup olive oil, the seasonings, lemon juice, and minced garlic to a shaker jar and shake to combine. Pour over the cauliflower and toss to coat.
• Spread the seasoned cauliflower onto a lined sheet pan. Roast for 10 - 15 minutes or until the cauliflower starts to get carmelized and browned edges.
• When the cauliflower has fully cooked, put it back into the mixing bowl and add the sliced celery and minced parsley, tossing well to combine.

Prepare and cook the chicken

• While the cauliflower is roasting, warm a skillet over medium high heat with 2 tablespoons of unsalted butter and 2 tablespoons of olive oil.
• Season the chicken well with salt. (If the chicken breast is unevenly sized, pound the thicker end with a mallet to even it out.)
• As the skillet heats up, the butter will start to foam. When the foaming subsides and the butter becomes darker in color, add the chicken breast to the pan, smooth side down.
• Cook for 3 minutes and flip. Cook for 5-6 minutes more or until the chicken registers 160°F when temped with a thermometer. You can also check for doneness by pressing the tip of your finger onto the fattest part. If it springs back, it's done!

How to plate this dish

• Plate the meal by smoothing ⅓ cup hummus onto half the plate and then top with the roasted cauliflower.
• Add a chicken breast to the other half of the plate and garnish everything with beans, slivered celery, and parsley.
• For an added punch of flavor, drizzle some of the buttery juices from the skillet onto everything with a few squeezes of lemon.

Substitutions for Chicken, Hummus, and Cauliflower

• Beans - swap the white bean out for a more classic garbanzo bean hummus. Season with a pinch of cumin if you like!
• Chicken - Use the chicken thigh instead of the breast. Cook it closer to 175°F for the best texture.
• Cauliflower - Use broccoli instead of cauliflower or a combination of both. (I prefer cauliflower because it carmelizes and sweetens the dish, creating balance.)

Leftover Chicken, Hummus, and Cauliflower

• The hummus will stay good in the refrigerator for 5 or more days.
• You can refrigerate tightly wrapped chicken and cauliflower for up to 5 days or freeze for up to 4 months.

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Chicken dinners you may love

If you are interested in chicken recipes, try one of these!

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