Low Sodium Chicken with Cream Sauce
Indulge in the comforting flavors of Low Sodium Chicken with Cream Sauce, a heart-healthy twist on a classic creamy dish. Tender, golden-brown chicken breasts are simmered in a rich yet delicate sauce made from unsalted chicken broth, heavy cream, fresh garlic, and a hint of lemon juice for brightness. Infused with aromatic thyme and garnished with fresh parsley, this recipe ensures bold flavor without excessive salt. Perfect for a balanced weeknight dinner, it pairs wonderfully with steamed veggies or fluffy mashed potatoes for a complete meal. Ready in under an hour, this dish is both easy to prepare and ideal for anyone focusing on reduced sodium intake.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 cup Unsalted chicken broth
- 1 cup Heavy cream
- 3 cloves Fresh garlic, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
Instructions
Start by patting the chicken breasts dry with paper towels and season both sides lightly with black pepper.
In a large skillet over medium-high heat, add olive oil and heat until shimmering.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and fully cooked to an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the unsalted butter.
Once the butter has melted, add the minced garlic and sauté for about 1 minute or until fragrant, ensuring not to burn the garlic.
Pour in the unsalted chicken broth, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes.
Stir in the heavy cream, fresh thyme, and lemon juice. Allow the sauce to simmer over low heat, reducing until it slightly thickens—this should take about 5-7 minutes.
Return the chicken breasts to the skillet, spooning some sauce over the top. Allow them to reheat gently in the sauce for 3-4 minutes.
Garnish the dish with fresh chopped parsley before serving.
Serve the chicken hot, drizzled with the creamy sauce, alongside your favorite low-sodium sides such as steamed vegetables or mashed potatoes.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 215.8 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 195 mg | 4% | |
*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.
