Low Sodium Chicken in Cream Sauce
Indulge in the comforting flavors of this Low Sodium Chicken in Cream Sauce, where tender, golden-brown chicken breasts are nestled in a velvety, herb-infused cream sauce. Perfect for those watching their sodium intake, this recipe relies on aromatic shallots, fresh garlic, and a touch of fresh thyme to deliver rich, savory flavor without the extra salt. A quick cornstarch slurry ensures the sauce is beautifully thickened, ready to coat each bite of chicken. Ready in just 45 minutes, this elegant yet easy dinner is perfect for weeknights or entertaining guests. Serve with steamed vegetables or a side of mashed potatoes for a wholesome, satisfying meal that doesn't compromise on taste.
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness, about 1/2 inch thick.
Season the chicken breasts with freshly ground black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the chopped shallot and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the low-sodium chicken broth to the skillet, scraping up any browned bits from the bottom.
Allow the broth to simmer for about 5 minutes to reduce slightly.
Stir in the heavy cream and unsalted butter, mixing well until the butter is melted and the sauce is smooth.
Add the thyme leaves and allow the sauce to simmer for another 2-3 minutes.
In a small bowl, whisk together the cornstarch and cold water to make a slurry.
Slowly pour the slurry into the sauce, stirring constantly, until the sauce thickens to your desired consistency.
Return the chicken breasts to the skillet, turning to coat them in the sauce. Continue cooking for an additional 2-3 minutes, until the chicken is heated through.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1993 mg | 42% | |
*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.
