Low Sodium Chicken with Mushrooms
Elevate your weeknight dinners with this delicious and heart-healthy Low Sodium Chicken with Mushrooms recipe, perfect for anyone looking to cut back on salt without sacrificing flavor. Juicy, golden-seared chicken breasts are smothered in a rich, savory sauce made from fresh mushrooms, garlic, and low sodium chicken broth, all enhanced with fragrant thyme and a splash of zesty lemon juice. Ready in just 40 minutes, this dish boasts a simple yet elegant preparation that makes it ideal for busy schedules or casual entertaining. Finished with a sprinkle of fresh parsley, it pairs beautifully with steamed vegetables or a crisp green salad, delivering a wholesome meal that's sure to please your palate—and your health goals.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 8 ounces Fresh mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Low sodium chicken broth
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 piece Lemon, juiced
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by patting the chicken breasts dry with paper towels. This helps achieve a good sear.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet. Cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
In the same skillet, add the remaining tablespoon of olive oil and lower the heat to medium. Add the sliced mushrooms and cook until they start to brown, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the low sodium chicken broth, scraping up any browned bits from the bottom of the skillet to enhance the flavor.
Season the mixture with black pepper and thyme, then bring to a simmer and cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Return the chicken to the skillet, spooning some of the mushroom sauce over the top to coat.
Squeeze the juice of half a lemon over the chicken and mushroom mixture.
Garnish with fresh chopped parsley before serving.
Serve the chicken hot, draped in the savory mushroom sauce, alongside your choice of vegetables or a light salad.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 151 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2852 mg | 61% | |
*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.
