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5 from 6 votes

Dump-and-Bake Bruschetta Chicken

Your favorite tomato bruschetta tops tender and juicy balsamic chicken in this healthy Dump-and-Bake Bruschetta Chicken dinner! 
Course Dinner
Cuisine Italian
Keyword chicken breasts, healthy dinner, tomato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 - 6 servings
Calories 251kcal
Author Blair Lonergan


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 Bruschetta Topping:

  • 1 ½ lbs. fresh tomatoes (I used 4 medium vine-ripened tomatoes)
  • 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.


    Serving: 15 ounce chicken breast with tomato topping and 2 T sauce | Calories: 251kcal | Carbohydrates: 16.2g | Protein: 32.1g | Fat: 4.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.1g | Cholesterol: 79.2mg | Sodium: 504.2mg | Potassium: 612.6mg | Fiber: 1.2g | Sugar: 9.6g