Low Fat Savory Chicken Chops
Elevate your dinner routine with this delightful recipe for Low Fat Savory Chicken Chops, a healthy and flavor-packed dish that’s perfect for busy weeknights or entertaining guests. Featuring tender, boneless chicken breasts marinated in a vibrant blend of garlic, fresh rosemary, thyme, Dijon mustard, and zesty lemon juice, these chops come to life with a luscious low-sodium chicken broth sauce enhanced by caramelized onions. The dish is low in fat but rich in taste, making it a guilt-free option that doesn’t compromise on flavor. Ready in just 40 minutes, this skillet-cooked masterpiece is a must-try for those seeking a wholesome, herby main course. Serve these savory chicken chops with a side of steamed vegetables or brown rice for a balanced, aromatic meal that everyone will love! Keywords: low fat chicken recipe, savory chicken dinner, healthy chicken chops, quick chicken skillet meal, herb-marinated chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breast
- 1 cup low-sodium chicken broth
- 3 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 medium onion, finely chopped
Instructions
Begin by placing the boneless, skinless chicken breasts on a cutting board. Use a sharp knife to trim any excess fat, maintaining a healthy low-fat meal.
In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon juice, olive oil, salt, and black pepper. This will be your marinade.
Place the chicken breasts in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage it gently to ensure the chicken is well coated. Let it marinate in the fridge for at least 30 minutes.
After marinating, heat a large non-stick skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they are translucent.
Remove the chicken from the marinade, reserving the marinade, and place the chicken in the skillet. Cook the chicken for about 5-6 minutes on each side, until it's golden brown and fully cooked through.
Pour the reserved marinade and chicken broth into the skillet. Bring the mixture to a simmer, then reduce the heat to low and let it cook for another 5 minutes, thickening the sauce and allowing the flavors to meld.
Once the chicken is cooked and the sauce has slightly reduced, remove from heat.
Serve the chicken chops hot, drizzled with the savory sauce and garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2028 mg | 43% | |
*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.
