Low Sodium Chicken Parmigiana
Elevate your comfort food game with this flavorful Low Sodium Chicken Parmigiana, a heart-healthy twist on a classic Italian favorite! Perfect for those managing their sodium intake, this recipe features tender, breaded chicken breasts lightly pan-seared in unsalted butter, then baked to golden perfection with a no-salt-added tomato sauce, shredded low-sodium mozzarella, and a sprinkle of Parmesan cheese. A fragrant blend of garlic powder, onion powder, and dried oregano infuses each bite with bold, savory flavors, while fresh basil adds a pop of aromatic freshness. Ready in under an hour, this dish is a satisfying way to enjoy the rich, indulgent taste of chicken parm while keeping dietary goals in check. Perfect for family dinners or casual gatherings, it pairs beautifully with whole-grain pasta or a crisp garden salad!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup unsalted breadcrumbs
- 2 tablespoons unsalted butter
- 0.5 cup all-purpose flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon freshly ground black pepper
- 1 cup no-salt-added tomato sauce
- 0.75 cup shredded low-sodium mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 5 leaves fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
In a shallow bowl, mix the flour, garlic powder, onion powder, oregano, and black pepper.
In another bowl, beat the egg.
Put the unsalted breadcrumbs on a separate plate.
Dredge each chicken breast in the flour mixture, shake off excess, then dip in the beaten egg, and finally coat with the breadcrumbs.
In a large skillet, heat the butter over medium heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the chicken to a baking dish. Pour the no-salt-added tomato sauce evenly over the chicken breasts.
Sprinkle the mozzarella and Parmesan cheese over the sauce.
Bake in the oven until the chicken is cooked through and the cheese is bubbly and starting to brown, about 15-20 minutes.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.7 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1165 mg | 90% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1800 mg | 38% | |
*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.
