Your favorite tomato bruschetta tops tender and juicy balsamic chicken in this healthy Dump-and-Bake Bruschetta Chicken dinner! Full of simple ingredients and plenty of fresh flavors, it’s a great way to enjoy summer’s ripe tomatoes — in a nutritious and family-friendly meal.
Y’all are constantly requesting easy dinner ideas that are also healthy and kid-friendly.
This Bruschetta Chicken satisfies all of the important criteria — and it only requires a few minutes of prep!
If you’re familiar with traditional bruschetta, then you know that it’s typically a combination of fresh tomatoes, garlic, olive oil, basil, salt and pepper served on top of toasted bread.
It’s an Italian antipasto which is a perfect companion for a glass of wine on the patio this season.
But to be honest, a bruschetta appetizer is more of a “special occasion” kind of thing around here. I don’t often think to prepare it for a regular weeknight dinner…until now!
The chicken breasts take the place of bread, which makes this dish feel more like a meal than just an appetizer.
The Bruschetta Chicken is practical, and it doesn’t require a party or a special excuse to indulge.
Instead, it’s just a really simple, really flavorful, and really family-friendly dinner recipe for busy summer nights!
TIPS FOR PREPARING BRUSCHETTA CHICKEN:
- You can whisk together the balsamic sauce for the chicken in advance and just keep it in your refrigerator (for up to 1 week).
- When it’s time to serve dinner, you will just need to pour the sauce over the chicken breasts in your pan. How easy is that?!
- I suggest using rosemary and thyme to flavor the chicken as it bakes, but you can substitute with any herbs that your family prefers. Get creative!
- To keep prep time short, chop your tomatoes and stir together the bruschetta topping while the chicken is in the oven. Then, when the chicken has cooked through, you will just spoon that delicious pan sauce over the meat and finish with the fresh tomato topping.
What should I serve with my Bruschetta Chicken?
Well, if you want a really simple meal, just serve the chicken and tomatoes on their own! If you’re like me, however, and you have a family of ravenous boys to feed, then you’ll probably want to offer something more on the side. Here are a few suggestions:
- A loaf of crusty French bread (like you would serve with traditional bruschetta), which can be used to soak up the extra pan sauce or to scoop up any stray tomato topping.
- A green salad to keep it light and to add more veggies to your meal.
- Sautéed spinach or other greens.
- Rice or cauliflower rice to serve beneath the chicken.
- Pasta that’s tossed with olive oil and Parmesan cheese.
Check out this quick video to see exactly how this dish is made:
If you’ve tried this Dump-and-Bake Bruschetta Chicken or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Dump-and-Bake Bruschetta Chicken
Your favorite tomato bruschetta tops tender and juicy balsamic chicken in this healthy Dump-and-Bake Bruschetta Chicken dinner!
For the Chicken:
- 1 ½ lbs. boneless skinless chicken breasts*
- ½ cup maple syrup
- ½ cup Dijon mustard
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
For the Topping:
- 1 ½ lbs. fresh tomatoes (I used 4 medium vine-ripened tomatoes)
- 1/3 cup chopped fresh basil
- 1 Tablespoon minced garlic
- 1 Tablespoon chopped fresh oregano
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 1 teaspoon fresh lemon juice
Optional, for serving: grated Parmesan cheese
- 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.
*I used 5 small chicken breasts that totaled 24 ounces. These small chicken breasts only require about 25-30 minutes in the oven. If you’re using larger, thicker chicken breasts, you may need to increase the baking time to 45 minutes. Alternatively, you can slice large chicken breasts in half to make them thinner, which will decrease the baking time.
Cooking Just for Two? Cut the ingredients in half (cooking just 2-3 small chicken breasts) and bake in a small dish. The rest of the cooking instructions remain the same.