Dump-and-Bake Bruschetta Chicken
User Reviews
5
Dump-and-Bake Bruschetta Chicken
Description
The recipe begins by whisking together maple syrup, Dijon mustard, balsamic vinegar, and salt for a flavorful marinade poured over boneless skinless chicken breasts in a greased baking dish. Fresh rosemary and thyme sprigs are added for herbal aroma. Baking at 425°F until the chicken reaches 165°F ensures juiciness and thorough cooking.
While the chicken bakes, a bruschetta topping is prepared by combining chopped, seedless tomatoes with fresh basil, garlic, oregano, balsamic vinegar, olive oil, and lemon juice. Once the chicken finishes baking, the topping is spooned over the meat, enhancing it with fresh, acidic brightness and herbaceous notes.
The dish can be adjusted depending on chicken breast size, with thicker breasts requiring longer baking or slicing to reduce cooking time. For smaller servings, ingredients may be halved while maintaining all preparation steps. The combination of sweet and tangy marinade with fresh bruschetta topping creates a layered flavor profile ideal for an easy yet flavorful dinner.
Ingredients
For the Chicken:
- 1 ½ lbs. chicken breast boneless, skinless
- ½ cup maple syrup
- ½ cup Dijon mustard
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 2 rosemary sprigs, fresh
- 2 thyme sprigs, fresh
- salt to taste
- black pepper to taste
For the Bruschetta Topping:
- 1 ½ lbs. tomato I used 4 medium vine-ripened tomatoes, fresh
- 1/3 cup basil chopped, fresh
- 1 Tablespoon garlic minced
- 1 Tablespoon oregano fresh, chopped
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 1 teaspoon lemon juice fresh
Optional, for serving: grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, whisk together maple syrup, mustard, balsamic vinegar, and salt.
- Place chicken in a baking dish that has been sprayed with cooking spray (I used an 11 x 7-inch dish, but any similar size that holds your chicken will work). Sprinkle chicken with a little bit of salt and pepper, to taste.
- Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place sprigs of fresh herbs in the dish (tucked alongside the chicken).
- Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Remove herbs from dish and spoon sauce over meat. Garnish with additional fresh herbs, if desired.
While the chicken is in the oven, prepare topping:
- In a small bowl, combine basil, garlic, oregano, balsamic vinegar, olive oil, and lemon juice. Set aside.
- Slice tomatoes into 4 sections, remove seeds, and chop coarsely. Combine tomatoes with the herb mixture and season with salt and pepper, to taste.
- Before serving, spoon pan sauce over the chicken. Top with tomato mixture and garnish with grated Parmesan cheese, if desired.
Notes
- Adjust baking time based on chicken breast size; thinner pieces cook faster.
- Fresh herbs tucked under chicken add aroma and can be removed before serving.
- Halve ingredients for smaller portions; cooking instructions remain unchanged.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 15 ounce chicken breast with tomato topping and 2 T sauce | |
| Calories | 251kcal | 13% |
| Carbohydrates | 16.2g | 5% |
| Protein | 32.1g | 64% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 79.2mg | 26% |
| Sodium | 504.2mg | 21% |
| Potassium | 612.6mg | 13% |
| Fiber | 1.2g | 5% |
| Sugar | 9.6g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
