Low Sodium Chicken with Mushroom Sauce
Elevate dinner with this flavorful and heart-healthy Low Sodium Chicken with Mushroom Sauce recipe—perfect for anyone looking to reduce their salt intake without sacrificing taste. Tender boneless chicken breasts are pan-seared to golden perfection, then smothered in a savory sauce made from fresh mushrooms, garlic, unsalted chicken broth, and a hint of low sodium soy sauce. With fragrant thyme and a touch of black pepper, this dish balances robust flavors with wholesome simplicity. The cornstarch thickens the sauce beautifully, ensuring a rich texture that complements the juicy chicken. Ready in just 45 minutes and served with a garnish of fresh parsley, this protein-packed recipe is ideal for a cozy yet guilt-free meal. Delight your taste buds with this easy, low-sodium chicken dinner that pairs well with steamed vegetables or whole-grain sides.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup unsalted chicken broth
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon low sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with black pepper and add them to the skillet. Cook for 5-6 minutes on each side until they are browned and cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil. Add sliced mushrooms and minced garlic. Sauté for about 5 minutes or until the mushrooms release their juices and turn golden brown.
Add the unsalted chicken broth to the skillet, stirring to deglaze the pan.
Stir in the thyme leaves and low sodium soy sauce. Let the mixture simmer for 2-3 minutes.
In a small bowl, mix together the cornstarch and water until smooth. Pour the mixture into the skillet and stir well to thicken the sauce.
Return the chicken breasts to the skillet; spoon the mushroom sauce over the chicken. Let it simmer for an additional 5 minutes to heat through.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2696 mg | 57% | |
*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.
