Low Sodium Chicken with Creamy Mushroom Sauce
Indulge in the comforting flavors of this Low Sodium Chicken with Creamy Mushroom Sauce—an elegant yet easy-to-make dish that’s perfect for weeknight dinners or special occasions. Tender, juicy chicken breasts are seasoned with a fragrant blend of garlic and onion powder, then seared to golden perfection. They’re paired with a velvety mushroom sauce made from low-sodium chicken broth, heavy cream, and a touch of fresh thyme, all thickened to creamy bliss with cornstarch. This heart-healthy recipe is low in sodium but rich in taste, offering a wholesome and decadent option for those watching their salt intake. Serve it over mashed potatoes, steamed vegetables, or your favorite grain for a complete and satisfying meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 8 ounces mushrooms, sliced
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon fresh thyme leaves
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet to pound the chicken breasts to an even thickness of about 1/2 inch.
In a small bowl, mix together the black pepper, garlic powder, and onion powder. Season both sides of the chicken breasts evenly with the spice mixture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and unsalted butter. Once the butter is melted, add the sliced mushrooms. Sauté the mushrooms for about 5 minutes, or until they are soft and golden brown.
Pour in the low-sodium chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch and cold water until smooth. Slowly stir the cornstarch mixture into the pan, and continue to simmer until the sauce begins to thicken, about 2-3 minutes.
Reduce the heat to low, add the heavy cream, and stir until the sauce is smooth and creamy. Sprinkle in the fresh thyme leaves and simmer gently for another minute.
Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over them to coat. Allow them to heat through for about 2-3 minutes.
Serve the chicken with the mushroom sauce drizzled on top. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2560 mg | 54% | |
*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.
