Low Sodium Classic Chicken Croquettes
Indulge in the savory perfection of Low Sodium Classic Chicken Croquettes—a healthier twist on a timeless comfort food favorite. This recipe features finely chopped cooked chicken breast blended with sautéed onions, a creamy base of low sodium chicken broth and milk, and a perfect balance of dried herbs like thyme and parsley for robust flavor without the extra salt. The croquettes are coated in unsalted breadcrumbs and pan-fried to golden, crispy perfection, delivering a satisfying crunch with every bite. Ready in under an hour, these croquettes are an ideal light dinner or appetizer, pairing beautifully with a fresh salad or dipping sauce. Perfect for those seeking heart-healthy recipes that don’t compromise on taste, this low sodium dish is sure to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast
- 2 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 0.75 cup low sodium chicken broth
- 0.25 cup whole milk
- 0.5 cup yellow onion, finely chopped
- 1 cup unsalted breadcrumbs
- 1 large egg
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.25 cup vegetable oil
Instructions
Finely chop the cooked chicken breast and set aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the chopped onion to the pan and sauté until translucent, about 3 minutes.
Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute until the flour is lightly golden.
Gradually whisk in the low sodium chicken broth and milk, cooking and stirring until the mixture is smooth and thickened, about 3-4 minutes.
Remove the saucepan from heat and stir in the chopped chicken, black pepper, dried thyme, and dried parsley.
Transfer the chicken mixture to a bowl, cover, and let it cool in the refrigerator for at least 1 hour.
Set up a breading station with 1 shallow dish for the beaten egg and another for the unsalted breadcrumbs.
Once the chicken mixture is chilled, shape it into 8 equal patties or ovals.
Dip each croquette first into the beaten egg, allowing the excess to drip off, then roll it in the breadcrumbs, pressing lightly to adhere.
Heat the vegetable oil in a large skillet over medium heat.
Cook the croquettes in batches, about 3-4 minutes per side, until golden brown and heated through.
Transfer the croquettes to a paper towel-lined plate to drain excess oil before serving.
Serve warm and enjoy your delicious, low sodium chicken croquettes!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 731 mg | 16% | |
*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.
