Low Sodium Chicken a la King
Transform your classic comfort food cravings into a heart-healthy delight with this Low Sodium Chicken a la King recipe. Featuring tender chicken breast cubes simmered in a creamy, flavorful sauce made with unsalted chicken stock, low-sodium milk, and fresh vegetables like bell peppers, mushrooms, and peas, this dish proves that you don’t need extra sodium for unforgettable taste. A light dusting of garlic powder, dried thyme, and black pepper enhances the natural richness of the ingredients, while the quick yet satisfying cooking process makes this an ideal weeknight dinner. Whether served over fluffy rice, al dente pasta, or crisp toasted bread, this wholesome meal is a must-try for anyone seeking to prioritize delicious low-sodium eating without sacrificing indulgence.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups unsalted chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium milk
- 1 tablespoon olive oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 cup frozen peas
- 1 small onion, finely chopped
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
Instructions
Begin by washing the chicken breasts under cold water and patting them dry with paper towels. Cut them into 1-inch cubes and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the unsalted butter and let it melt over medium heat. Once melted, add the chopped onion and both the green and red bell peppers. Sauté for about 3 minutes or until the onions are translucent.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms are tender.
Sprinkle the flour over the vegetables in the skillet, stir to coat, and cook for 1 minute to get rid of the raw flour taste.
Gradually pour in the unsalted chicken stock while stirring continuously to avoid lumps. Continue to stir until the mixture thickens.
Stir in the low-sodium milk, black pepper, garlic powder, and dried thyme. Let it cook, stirring occasionally, until the mixture becomes creamy and smooth.
Return the cooked chicken to the skillet and add the frozen peas. Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld together and the peas to heat through.
Adjust seasoning to taste with only pepper if needed, avoiding added salts.
Serve the Low Sodium Chicken a la King over rice, pasta, or toasted bread slices for a delicious and heart-healthy meal.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 36.3 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 476 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3391 mg | 72% | |
*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.
