Low Sodium Buffalo Chicken
Satisfy your cravings for spicy, tangy buffalo chicken with a healthier twist in this mouthwatering Low Sodium Buffalo Chicken recipe. Crafted to deliver bold flavor without the excess salt, this dish features tender, pan-seared chicken breasts bathed in a homemade buffalo sauce made with unsalted butter, low sodium hot sauce, white vinegar, and fragrant spices like paprika, garlic powder, and onion powder. The chicken is finished in the oven to achieve juicy, perfectly cooked results every time. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or game-day gatherings. Serve it sliced with extra sauce or alongside a fresh salad for a guilt-free take on a classic favorite. Perfect for those watching their sodium intake, this dish proves that your meals can be heart-healthy and packed with flavor!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 4 tablespoons unsalted butter
- 0.5 cup low sodium hot sauce (e.g., Frank's RedHot Original)
- 2 tablespoons white vinegar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Begin by preheating your oven to 375°F (190°C).
In a medium saucepan over low heat, melt the unsalted butter.
Add the low sodium hot sauce, white vinegar, paprika, garlic powder, onion powder, and black pepper to the melted butter. Stir well to combine and heat for about 2-3 minutes until the sauce is smooth and uniform. Set aside.
Using a meat mallet, pound the chicken breasts to an even thickness for uniform cooking.
Brush the chicken breasts with olive oil on both sides.
Place a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear each side for about 3-4 minutes until a golden-brown crust forms.
Using a brush, generously coat each seared chicken breast with the buffalo sauce.
Transfer the skillet to the preheated oven. Bake the chicken for about 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for at least 5 minutes before serving.
Slice the chicken and serve with extra buffalo sauce on the side, if desired. Enjoy your flavorful, low-sodium buffalo chicken!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 115 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1931 mg | 41% | |
*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.
