Low Sodium Chicken in Tomato Sauce
Savor the bold and wholesome flavors of this Low Sodium Chicken in Tomato Sauce, a heart-healthy and delicious recipe perfect for any mealtime. Featuring tender, golden-browned chicken breasts simmered in a rich tomato sauce made with unsalted tomato purée, no-salt-added diced tomatoes, and aromatic herbs like basil and oregano, this dish delivers amazing taste without compromising on sodium. Finely chopped onions, minced garlic, and a hint of optional red pepper flakes add depth and warmth to the sauce, while fresh basil leaves provide a vibrant finishing touch. Ready in just 45 minutes, this easy low-sodium chicken recipe pairs beautifully with whole-grain rice or steamed vegetables for a complete, nutritious meal. Healthy, flavorful, and simple to prepare, it's the perfect recipe for those seeking a savory favorite with reduced sodium!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Unsalted tomato purée
- 1 14.5-ounce can No salt added diced tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 8 leaves Fresh basil leaves, for garnish
Instructions
Start by preparing the chicken breasts. Trim any excess fat and pat them dry using paper towels.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet. Cook them for about 5-6 minutes on each side, or until they are browned. Remove the chicken breasts from the skillet and set them aside.
In the same skillet, add the chopped onion and sauté for about 3-4 minutes until they become translucent.
Add the minced garlic to the skillet, stirring continuously for about 30 seconds until fragrant.
Stir in the unsalted tomato purée and the can of no salt added diced tomatoes. Mix well.
Season the tomato mixture with dried basil, dried oregano, black pepper, and optional red pepper flakes if desired.
Reduce the heat to low and return the chicken breasts to the skillet, nestling them into the tomato sauce.
Cover the skillet and let it simmer for about 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Occasionally, spoon some of the sauce over the chicken to keep it moist as it cooks.
Once fully cooked, remove the skillet from heat.
Garnish with fresh basil leaves before serving.
Serve the low sodium chicken in tomato sauce with a side of your choice, such as steamed vegetables or whole grain rice.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 26.5 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4165 mg | 89% | |
*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.
