Dump-and-Bake Maple Balsamic Chicken


  • 1 ½ – 2 lbs. boneless, skinless chicken breasts*
  • ½ cup maple syrup
  • ½ cup Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and pepper


  1. Preheat oven to 425 degrees F.
  2. In a bowl, whisk together maple syrup, mustard, balsamic vinegar, and ¼ teaspoon salt.
  3. Place chicken in a medium baking dish (about 11-inch by 7-inch, or any size that comfortably holds your chicken) that has been sprayed with cooking spray.
  4. Sprinkle chicken with a little bit of salt and pepper, to taste.
  5. Pour sauce over chicken and toss to make sure that each piece of chicken is well coated.
  6. Tuck sprigs of fresh herbs into the dish (placed alongside the chicken).
  7. Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!


*I used 5 very small chicken breasts that totaled 1 ½ lbs. If you use much thicker, larger chicken breasts, you might have to increase the cooking time to about 45-50 minutes.

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