Low Sodium Breaded Chicken
Elevate your weeknight dinner routine with this flavorful and heart-healthy Low Sodium Breaded Chicken recipe. Perfectly seasoned with garlic, onion powder, and fragrant dried herbs like oregano and thyme, this dish delivers big flavor with minimal salt. Whole wheat breadcrumbs create a crunchy, golden crust while a touch of melted unsalted butter ensures crisp perfection in the oven. By using low sodium chicken broth and smart seasoning, this recipe is ideal for those watching their sodium intake. With a simple prep process and just 50 minutes from start to finish, this baked breaded chicken pairs wonderfully with steamed vegetables or a refreshing salad for a balanced and satisfying meal. It’s hearty, wholesome, and designed to impress without compromising on health!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 240 ml Low sodium chicken broth
- 120 grams Whole wheat breadcrumbs
- 60 grams Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Freshly ground black pepper
- 1 large Egg
- 60 grams All-purpose flour
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with unsalted butter.
In a shallow dish, combine the whole wheat breadcrumbs, garlic powder, onion powder, dried oregano, dried thyme, and freshly ground black pepper.
In another shallow bowl, beat the egg and stir in the low sodium chicken broth until well combined.
Place the flour in a third shallow dish.
Dip each chicken breast into the flour, coating both sides lightly, then into the egg and broth mixture, and finally dredge in the breadcrumb mixture, pressing to adhere.
Arrange the coated chicken breasts onto the prepared baking sheet.
Melt the unsalted butter and drizzle it over the top of the chicken breasts to help them brown and crisp in the oven.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before serving to allow the juices to redistribute for a tender and juicy result.
Serve the low sodium breaded chicken with your choice of side dishes such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 4.8 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 267 mg | 21% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2551 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.
