Low Fat Chicken with Creamy Mushroom Sauce
Indulge in the comforting flavors of this Low Fat Chicken with Creamy Mushroom Sauce—a deliciously healthy take on a classic favorite. Tender, golden-brown chicken breasts are paired with a rich and savory sauce made from sautéed button mushrooms, minced garlic, and a light, velvety blend of skim milk and low-fat chicken broth. This recipe uses simple ingredients and clever techniques, like thickening the sauce with cornstarch, to keep it low in fat without sacrificing flavor. Ready in just 40 minutes, this easy, one-pan dish is perfect for weeknight dinners or an elegant yet guilt-free meal. Garnished with fresh parsley for a burst of color and herbaceous aroma, it pairs beautifully with steamed veggies or a side of whole-grain rice. Perfect for anyone seeking a healthy, flavorful, and satisfying chicken recipe!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams button mushrooms
- 2 large garlic cloves
- 1 cup low-fat chicken broth
- 1 teaspoon cornstarch
- 0.5 cup skim milk
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken breasts with half a teaspoon of salt and 0.25 teaspoon of black pepper.
In a large non-stick skillet, heat the olive oil over medium-high heat.
Add the seasoned chicken breasts to the skillet and cook for about 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Thinly slice the button mushrooms and finely mince the garlic cloves.
In the same skillet, add the sliced mushrooms and remaining salt. Cook while stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5 minutes.
Add the minced garlic to the mushrooms and cook for 1 more minute until fragrant.
Pour in the low-fat chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
In a small bowl, whisk together the cornstarch and skim milk until smooth.
Pour the milk mixture into the skillet, stirring constantly, and cook for 2-3 minutes until the sauce begins to thicken.
Return the chicken to the skillet, spoon the creamy mushroom sauce over the top, and heat through for about 2 more minutes.
Garnish with chopped fresh parsley before serving.
Serve the chicken warm, accompanied by the creamy mushroom sauce.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2898 mg | 62% | |
*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.
