Low Sodium Classic Crumbed Chicken
Transform your favorite comfort food into a guilt-free pleasure with this *Low Sodium Classic Crumbed Chicken* recipe—a healthier twist on the beloved classic! Juicy, tender chicken breasts are marinated in creamy buttermilk for maximum tenderness before being coated in a flavorful, low-sodium breadcrumb mixture laced with garlic powder, onion powder, oregano, and a hint of zesty lemon. Pan-seared to golden perfection in a buttery olive oil blend and finished in the oven to ensure a crisp crust while keeping the interior moist, this dish is a heart-smart option that doesn’t skimp on taste. Perfect for busy weeknights, this wholesome main course is ready in just 40 minutes and pairs beautifully with a fresh side salad or roasted veggies. Sprinkled with vibrant parsley as a finishing touch, this recipe is proof that healthy eating can be satisfying and delicious!
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Recipe Information
Ingredients
- 4 large boneless, skinless chicken breasts
- 240 ml buttermilk
- 240 g plain unsalted breadcrumbs
- 120 g all-purpose flour
- 1 teaspoon garlic powder (unsalted)
- 1 teaspoon onion powder (unsalted)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon lemon zest
- 60 g unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, finely chopped
Instructions
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to gently pound each piece to an even thickness, about 1/2 inch.
In a shallow dish, pour the buttermilk. Add the chicken breasts to the buttermilk, ensuring they are completely covered. Cover and refrigerate for 30 minutes to tenderize.
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
In another shallow dish, combine the breadcrumbs, all-purpose flour, garlic powder, onion powder, oregano, ground black pepper, and lemon zest.
Remove the chicken from the buttermilk, allowing the excess to drip off.
Dredge each chicken breast in the breadcrumb mixture, pressing gently to adhere.
In a large skillet, melt butter with olive oil over medium heat. Once hot, carefully place the chicken breasts in the skillet. Cook for 2-3 minutes on each side until golden and crispy.
Transfer the chicken breasts to the prepared baking sheet. Bake in the preheated oven for 10 minutes, until cooked through and juices run clear.
Remove from the oven, let rest for a few minutes, then sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 29.1 g | ||
| Protein | 301.9 g | 604% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 609 mg | 47% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3000 mg | 64% | |
*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.
