Low Sodium Chicken Patty with Herb Cream Sauce
Elevate your weeknight dinners with this flavorful and heart-healthy **Low Sodium Chicken Patty with Herb Cream Sauce** recipe. Made with tender ground chicken, aromatic garlic and onion powders, and a touch of oregano, these golden-brown patties are packed with savory goodness without the need for excess sodium. The silky herb cream sauce, crafted with low sodium chicken broth, heavy cream, and bright hints of fresh parsley, thyme, and lemon juice, turns this dish into a culinary masterpiece. Perfectly balanced and ready in under 45 minutes, this recipe caters to those craving comfort food with a wholesome twist. Serve alongside steamed vegetables or a crisp salad for a complete and satisfying meal that’s bound to impress.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 large Egg
- 0.5 cup Panko breadcrumbs, unsalted
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low sodium chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
Instructions
In a mixing bowl, combine ground chicken, garlic powder, onion powder, dried oregano, black pepper, egg, and panko breadcrumbs. Mix thoroughly until well combined.
Divide the mixture into 4 equal parts and shape each part into a round patty. Ensure they are tightly packed.
Heat olive oil in a large skillet over medium heat. Add chicken patties and cook for 6-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and set aside.
In the same skillet, add unsalted butter and melt over medium heat. Stir in flour and cook for 2 minutes to form a roux.
Gradually whisk in low sodium chicken broth and continue to stir until the sauce begins to thicken, about 3-4 minutes.
Reduce the heat to low and pour in heavy cream. Stir gently to combine, allowing the sauce to simmer and thicken for an additional 2-3 minutes.
Add lemon juice, fresh parsley, and thyme to the skillet, stirring them into the sauce. Adjust seasoning with black pepper to taste.
Return the chicken patties to the skillet, spooning the herb cream sauce over them. Allow them to warm through for about 2 minutes.
Serve the chicken patties hot, smothered in the herb cream sauce. Pair with your choice of side dish, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 253 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3284 mg | 70% | |
*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.
