Low Fat Chicken with Creamy Sauce
Indulge in a healthier comfort food favorite with this Low Fat Chicken with Creamy Sauce recipe, a perfect balance of succulent, pan-seared chicken and a rich, tangy sauce that's guilt-free. Featuring tender chicken breast seasoned to perfection and a luscious sauce made from non-fat Greek yogurt, Dijon mustard, fresh thyme, and a hint of lemon juice, this dish proves that creamy doesn't have to mean heavy. The cornstarch slurry ensures a velvety texture, while the low-sodium chicken broth keeps it light and flavorful. Ready in under an hour, this crowd-pleaser pairs beautifully with steamed vegetables, mashed potatoes, or a bed of whole-grain rice. With its low-fat ingredients and easy skillet preparation, this recipe is ideal for weeknight dinners or impressing guests while maintaining health-conscious appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 boneless, skinless chicken breast halves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 0.5 cup non-fat Greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side or until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
In a small bowl, whisk together the Greek yogurt, dijon mustard, lemon juice, and thyme. Stir the mixture into the skillet.
In another small bowl, mix the cornstarch with water to create a slurry. Add this to the skillet to thicken the sauce, stirring continuously.
Return the chicken to the skillet and spoon the sauce over the chicken.
Simmer for an additional 5 minutes until the chicken is heated through and the sauce is creamy and thickened.
Serve the chicken with creamy sauce immediately, garnished with additional thyme if desired.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.2 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1407 mg | 30% | |
*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.
