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These Mediterranean Hummus Chicken Pockets prove that hummus isn’t just for dipping anymore. Ground chicken ovals are filled with roasted garlic hummus, feta, and roasted red peppers, then folded over and baked with a crispy Parmesan and sesame panko topping. Every bite is packed with bold Mediterranean flavor.
It’s a genuinely different way to use a jar of hummus you probably already have in the fridge, and it brings a full Mediterranean flavor profile — garlic, feta, roasted peppers, sesame — into a simple, no-fuss dinner. No careful knife work, no whole chicken breasts to cut into. Just shape, fill, fold, and bake.
Why hummus works so well as a filling: Roasted garlic hummus is already thick, creamy, and deeply flavored, which means it does double duty as both the binder and the main flavor of the filling. Unlike a soft cheese filling, it holds its shape well during baking and brings a nutty, garlicky richness that pairs perfectly with feta and roasted peppers.
You’ll need
Choose a thick, well-seasoned roasted garlic hummus rather than a thin or watery one — it holds its shape better inside the pocket and won’t make the chicken soggy as it bakes. Pat the roasted red peppers dry with a paper towel before chopping, since jarred peppers can carry extra liquid that thins out the filling.
How to make Mediterranean Hummus Chicken Pockets
- Prepare the Chicken: Combine the ground chicken, Parmesan, garlic, oregano, salt, and pepper.
- Assemble the Chicken Pockets: Divide the chicken into 4 portions and flatten into ovals. Spread with the hummus, top with the feta, roasted red peppers, and parsley, then fold the sides over the filling.
- Add the Topping: Sprinkle with the panko, Parmesan, and sesame seed mixture. Lightly coat with cooking spray.
- Bake: Bake for 25–30 minutes, or until the chicken reaches 165°F. Broil for 1–2 minutes, if desired.
Helpful tips
- Use thick hummus – Thick, well-seasoned hummus holds its shape better than a thin or watery variety.
- Pat the peppers dry – Dry roasted red peppers well before chopping to keep the filling from becoming watery.
- Don’t overfill – Leave a border around the edges so the chicken folds easily over the filling.
- Use a thermometer – Cook until the chicken reaches an internal temperature of 165°F.
- Watch the broiler closely – The sesame seeds and panko can brown quickly.
- Let them rest – Rest for 5 minutes before serving to help the filling set.
What to serve alongside
- Tzatziki sauce
- Greek salad
- Lemon rice
- Roasted zucchini
- Pita bread
- Cucumber tomato salad
Variations
- Swap the hummus – Try roasted red pepper or classic hummus instead of roasted garlic.
- Add olives – Mix in 2 tablespoons of chopped Kalamata olives for a briny Mediterranean flavor.
- Use ground turkey – Substitute ground turkey for ground chicken in equal amounts.
- Add spinach – Mix in ½ cup of finely chopped baby spinach for extra color and nutrition.
Storage and reheating
- Refrigerator: Store in an airtight container for 3–4 days.
- Freeze baked and cooled chicken pockets for up to 2 months.
- To Reheat: Warm in a 375°F oven for 12–15 minutes, or until heated through.
Reheat in the oven rather than the microwave to keep the panko topping crisp instead of soft. These also freeze well fully baked — cool completely, store in an airtight container, and reheat from frozen with a few extra minutes, confirming the internal temperature reaches 165°F throughout.
Frequently asked questions
Yes — roasted red pepper hummus or classic plain hummus both work well as substitutes. Just make sure to choose a thick, well-seasoned variety rather than a thin or watery one, since the consistency affects how well the filling holds together inside the chicken pocket.
Yes — you can shape, fill, and fold the chicken pockets up to a day ahead. Store them covered in the refrigerator on the same parchment-lined tray, then add the topping and bake when ready to eat. They also freeze well fully baked for longer storage; reheat in the oven from frozen, adding extra time as needed.
Goat cheese is a great substitute with a similar tang and creamy texture. Cotija works as well if you want a slightly firmer, saltier alternative. Both hold up well inside the filling and complement the hummus and roasted red peppers nicely.
Made these Mediterranean hummus chicken pockets? Rate the recipe and tell us your favorite hummus flavor to use!
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Mediterranean Hummus Chicken Pockets
Ingredients
Chicken:
- 1 pound ground chicken
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Filling:
- 1 cup roasted garlic hummus
- ½ cup crumbled feta cheese
- 1 cup roasted red peppers, drained and sliced or chopped
- 2 tablespoons chopped fresh parsley
Topping:
- 2 tablespoons panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon sesame seeds
- Cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly brush the parchment with olive oil.
- Prepare the Chicken: In a large bowl, combine the ground chicken, Parmesan, garlic, oregano, salt, and black pepper until just combined.
- Assemble the Chicken Pockets: Divide the chicken mixture into 4 equal portions and place each portion on the prepared baking sheet. Gently flatten each into an oval.
- Spread the hummus over the center of each oval, leaving a small border around the edges. Divide the feta, roasted red peppers, and parsley evenly among the chicken ovals. Fold the sides of the chicken over the filling, leaving some of the filling visible in the center.
- Add the Topping: In a small bowl, combine the panko, Parmesan, and sesame seeds. Sprinkle evenly over the chicken pockets and lightly coat with cooking spray.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F. For a crispier topping, broil for 1–2 minutes at the end.
- Serve: Let the chicken pockets rest for 5 minutes before serving. Serve warm with tzatziki, if desired.
Notes
- Use thick hummus. A thicker roasted garlic hummus works best and helps keep the filling in place while baking.
- Drain the roasted red peppers well. Pat them dry with paper towels before chopping to prevent excess moisture.
- Brush the parchment with oil. This makes it easier to flatten and shape the ground chicken without sticking.
- Rest before serving. Let the chicken pockets rest for 5 minutes so the filling can set slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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