Low Sodium Chicken in Creamy Mushroom Sauce
Indulge in the rich flavors of Low Sodium Chicken in Creamy Mushroom Sauce, a heart-healthy twist on a classic comfort food dish. This recipe features tender, golden chicken breasts simmered in a luxuriously creamy sauce made with unsalted chicken stock, whole milk, and fresh cremini mushrooms. Savory onion, garlic, and fresh thyme lend an aromatic depth, while a splash of lemon juice brightens every bite. Perfect for those watching their sodium intake, this 45-minute meal combines wholesome ingredients and easy preparation to create a dish that’s as nourishing as it is satisfying. Serve over rice, pasta, or alongside steamed veggies for a balanced dinner the whole family will adore.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1 cup unsalted chicken stock
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 1 medium onion
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 2 tablespoons cornstarch
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice
Instructions
Begin by pounding the chicken breasts to an even thickness of about half an inch to ensure they cook evenly.
Season the chicken breasts with freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add unsalted butter. Allow it to melt before adding diced onions and minced garlic. Sauté for about 2 minutes, or until the onions become translucent.
Add the sliced cremini mushrooms to the skillet and sauté for 5-6 minutes until the mushrooms are soft and have released their juices.
Pour the unsalted chicken stock into the skillet, scraping any browned bits from the bottom of the pan.
In a small bowl, whisk together whole milk and cornstarch until smooth. Pour this mixture into the skillet and stir continuously for about 3-4 minutes, or until the sauce thickens.
Add the fresh thyme and lemon juice to the sauce, stirring to combine.
Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over the top. Allow them to simmer in the sauce for 5 minutes, ensuring they're heated through and well-coated with the sauce.
Serve the low sodium chicken in creamy mushroom sauce hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 23.9 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 452 mg | 35% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1756 mg | 37% | |
*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.
