Heart-Healthy Chicken with Cream Sauce
Indulge in a guilt-free, gourmet experience with our *Heart-Healthy Chicken with Cream Sauce*. This dish is a wholesome take on creamy classics, featuring tender, golden-browned chicken breasts nestled in a luscious, velvety sauce made from non-fat Greek yogurt, unsweetened almond milk, and a hint of fresh lemon zest. Packed with vibrant spinach and seasoned with garlic and thyme, this recipe delivers bold flavor while keeping it light and low in sodium. With just 45 minutes from prep to plate, this one-skillet wonder is perfect for weeknight dinners and is a breeze to clean up. Serve with your favorite whole grain or roasted vegetables for a heart-healthy, satisfying meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces Skinless, boneless chicken breasts
- 2 tablespoons Olive oil
- 1 cup Low-sodium chicken broth
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 2 cups Fresh spinach, roughly chopped
- 1 cup Unsweetened almond milk
- 2 tablespoons Cornstarch
- 1 cup Plain non-fat Greek yogurt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts lightly with salt and black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and fresh thyme, sautéing until fragrant, about 1 minute.
Pour in the low-sodium chicken broth and bring to a gentle simmer, scraping up any brown bits from the bottom of the skillet.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
In a small bowl, whisk the unsweetened almond milk and cornstarch until smooth, then add to the skillet.
Reduce heat to low and stir in the plain non-fat Greek yogurt until the sauce is smooth and slightly thickened.
Add the lemon zest and lemon juice to the sauce, stirring well.
Return the chicken breasts to the skillet, spooning the sauce over each piece.
Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let it rest for a few minutes before serving.
Serve each chicken breast with a generous portion of the cream sauce, ensuring a balanced serving of spinach with each plate.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.4 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 967 mg | 74% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2994 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
