Low Sodium Chicken in Brown Sauce
Delight your taste buds with this low sodium chicken in brown sauce—a wholesome and flavorful dish that's perfect for health-conscious eaters. Tender, golden-browned chicken breasts are simmered in a rich, savory glaze made from low sodium chicken broth, balsamic vinegar, honey, and aromatic garlic, creating a mouthwatering balance of sweet and tangy flavors. A touch of fresh thyme and chopped parsley elevates the dish with an herby freshness, while a cornstarch slurry ensures a silky, satisfying sauce. Ready in just 45 minutes, this recipe is ideal for busy weeknights or an elegant yet mindful dinner. Serve it with steamed vegetables or quinoa for a complete, heart-healthy meal. Perfect for those seeking a low sodium dinner recipe that doesn't skimp on taste!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 cup low sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by patting the chicken breasts dry with paper towels and set aside.
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Sauté for about 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
Pour in the low sodium chicken broth, balsamic vinegar, and honey. Stir well, ensuring the honey dissolves completely.
Bring the sauce mixture to a gentle simmer. In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the sauce, stirring constantly to avoid lumps.
Let the sauce simmer for 4-5 minutes until it thickens. Add the fresh thyme leaves and black pepper to the sauce.
Return the chicken breasts to the skillet, turning them to coat in the sauce. Let them simmer in the sauce for another 5 minutes to absorb the flavors.
Garnish with chopped fresh parsley before serving.
Serve the chicken hot with the brown sauce drizzled over the top, accompanied by your choice of sides like steamed vegetables or quinoa.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1092 mg | 48% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 29.8 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2446 mg | 52% | |
*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.
