Low Fat Chicken in Cream Sauce
Indulge in the comforting flavors of "Low Fat Chicken in Cream Sauce," a guilt-free twist on a classic dish that's both creamy and satisfying. Perfectly seared boneless chicken breasts are smothered in a velvety sauce crafted from low-fat Greek yogurt, sour cream, and low-sodium chicken broth, creating a dish that's rich in flavor but light on calories. Aromatic garlic, sautéed onion, a splash of zesty lemon juice, and fresh parsley infuse the sauce with irresistible brightness, while the quick 35-minute prep and cook time make it ideal for busy weeknights. Serve it alongside steamed vegetables or a crisp green salad for a wholesome, protein-packed meal the whole family will love. This healthy chicken recipe is perfect for anyone seeking delicious dairy-based dishes with fewer calories, without compromising on taste.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Low-sodium chicken broth
- 0.5 cup Low-fat Greek yogurt
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 0.5 cup Low-fat sour cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large non-stick skillet, heat olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and chopped onion. Sauté for about 3-4 minutes, until the onions become translucent and fragrant.
Pour in the chicken broth and bring it to a gentle simmer, scraping up any brown bits from the bottom of the skillet.
Reduce the heat to low and whisk in the low-fat Greek yogurt and low-fat sour cream until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, spooning the sauce over them, and continue to cook on low heat for 5 minutes to allow the flavors to meld.
Stir in lemon juice and half of the chopped parsley, reserving the remainder for garnish.
Remove from heat and transfer the chicken to serving plates. Spoon the creamy sauce over the chicken.
Garnish with the remaining parsley and serve immediately with your choice of side dish, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 23.2 g | ||
| Protein | 236.4 g | 473% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 441 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2525 mg | 54% | |
*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.
