Low Sodium Artichoke Chicken
Elevate dinner time with the irresistible flavors of Low Sodium Artichoke Chicken—a heart-healthy recipe that doesn't skimp on taste! Tender, seared chicken breasts are infused with a garlic-lemon artichoke sauce that's rich, tangy, and utterly satisfying. Featuring wholesome ingredients like low-sodium chicken broth, fresh parsley, and zesty oregano, this dish strikes the perfect balance between bold flavors and mindful eating. Finished with a silky touch of unsalted butter, it’s the ideal choice for those seeking a low-salt yet indulgent meal. Ready in under 45 minutes, this oven-baked skillet recipe is perfect for busy weeknights or special occasions alike. Pair it with whole grain rice or roasted vegetables for a complete, nutritious feast!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can Artichoke hearts, quartered (canned or frozen, rinsed and drained)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 whole Lemon, juiced
- 1 cup Low sodium chicken broth
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Unsalted butter
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Begin by pounding the chicken breasts to an even thickness of about 1 inch to ensure even cooking.
In a shallow dish, mix the flour with black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear on each side for 3-4 minutes until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.
Pour in the low sodium chicken broth, stirring to scrape up any browned bits from the bottom of the skillet, then add the lemon juice.
Stir in the artichoke hearts and oregano, bringing the mixture to a simmer.
Return the chicken to the skillet, spooning some of the broth and artichokes over the top.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and stir in the unsalted butter until melted, creating a silky sauce.
Garnish with chopped parsley and serve the chicken with artichoke sauce over a bed of whole grain rice or your choice of side.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2180 mg | 46% | |
*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.
