Low Fat Braised Chicken
Indulge in the comforting flavors of our Low Fat Braised Chicken recipe, a guilt-free dish that’s packed with wholesome goodness and perfect for weekday dinners. Tender, skinless chicken thighs are browned to seal in flavor before being gently braised in a rich, aromatic mixture of low-sodium chicken broth and no-salt-added diced tomatoes. Enhanced with the natural sweetness of carrots, celery, and onions, and seasoned with fragrant thyme and a bay leaf, this recipe achieves a robust taste without excess fat or salt. Ready in under an hour, this heart-healthy recipe offers a lighter twist on classic braised chicken while still delivering on satisfaction. Garnished with fresh parsley for a burst of brightness, it’s a one-pot wonder that’s both nutritious and delicious. Perfect for those seeking low-fat recipes, healthy chicken dinners, or flavorful comfort food!
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Recipe Information
Ingredients
- 6 pieces skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 1 piece medium onion, thinly sliced
- 3 pieces cloves garlic, minced
- 2 cups chicken broth, low sodium
- 1 15-ounce can diced tomatoes, no salt added
- 2 pieces carrots, sliced
- 2 pieces celery stalks, sliced
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet or a Dutch oven over medium heat.
Add the chicken thighs and cook for 5 minutes on each side until browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
Stir in the sliced carrots and celery, cooking for another 4 minutes until slightly softened.
Pour in the low sodium chicken broth and the diced tomatoes with their juice. Stir well to combine.
Return the browned chicken thighs to the skillet, nestling them among the vegetables.
Add the bay leaf and dried thyme. Season with salt and black pepper to taste.
Bring the mixture to a gentle simmer, cover the skillet, and reduce the heat to low.
Let the chicken braise for about 30 minutes, or until it is cooked through and tender.
Discard the bay leaf before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.4 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3403 mg | 72% | |
*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.
