5 from 12 votes
Dump-and-Bake Bruschetta Chicken
This dish features chicken breasts coated in a tangy, sweet mix of maple syrup, Dijon mustard, and balsamic vinegar, baked with fresh rosemary and thyme. Topped with a fresh bruschetta mixture of chopped tomatoes, basil, garlic, oregano, balsamic vinegar, olive oil, and lemon juice, it balances savory, sweet, and acidic flavors. The chicken remains moist from baking in the sauce, and the topping adds a bright finish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
251 kcal
Course:
Dinner
Cuisine:
Italian
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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 251
% 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.