Low Sodium Creamy Cheese and Herb Chicken Bake
Indulge in the comforting flavors of this Low Sodium Creamy Cheese and Herb Chicken Bake—a healthier twist on a classic favorite, perfect for heart-conscious cooking! This recipe features tender, golden-browned chicken breasts smothered in a rich, velvety sauce made with low-sodium chicken broth, fat-free half-and-half, and a blend of mozzarella and Parmesan cheeses. Fresh herbs like parsley and basil, along with a hint of lemon juice, elevate the dish with vibrant flavors, while a cornstarch slurry ensures the sauce is luxuriously thick. Baked to perfection, this creamy chicken bake is not only irresistibly delicious but also lower in sodium, making it an excellent option for those looking to enjoy comfort food without compromise. Serve it hot with a sprinkle of fresh parsley for a show-stopping dinner that’s ready in under an hour!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Low sodium chicken broth
- 1 cup Fat-free half-and-half
- 1 cup Low sodium shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped fresh basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat.
Season chicken breasts lightly with freshly ground black pepper.
Add chicken breasts to the skillet and cook until golden brown, about 3-4 minutes per side, then transfer them to a baking dish.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the low sodium chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
Add the half-and-half to the skillet and stir. Lower the heat to medium.
In a small bowl, mix the cornstarch with two tablespoons of water to create a slurry.
Slowly add the cornstarch slurry to the skillet while stirring constantly. Continue to cook and stir until the sauce thickens, about 2-3 minutes.
Remove the skillet from heat and stir in the mozzarella cheese, Parmesan cheese, parsley, basil, oregano, and lemon juice. Mix until the cheese is melted and well incorporated.
Pour the creamy herb and cheese sauce over the chicken breasts in the baking dish.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken bake from the oven and let it rest for a few minutes before serving.
Garnish with additional freshly chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 4.3 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 447 mg | 34% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 679 mg | 14% | |
*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.
