Low Sodium Creamy Chicken and Mushroom
Indulge in the rich and comforting flavors of Low Sodium Creamy Chicken and Mushroom, a healthier twist on a classic dish. This savory recipe features tender, golden-browned chicken slices simmered in a velvety sauce made with heavy cream, unsalted chicken broth, and low sodium butter, perfectly complemented by the earthy richness of baby Bella mushrooms and aromatic garlic. Seasoned with a balanced blend of dried thyme, onion powder, and just the right hint of crushed red pepper flakes, this dish offers full-bodied flavor without compromising on health-conscious ingredients. Ready in just 40 minutes, it’s the ideal choice for a wholesome yet decadent meal. Garnished with fresh parsley for a burst of color and freshness, this dish pairs beautifully with roasted vegetables or whole-grain pasta, making it a must-try for weeknight dinners or casual entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1.5 cups unsalted chicken broth
- 2 tablespoons low sodium butter
- 8 ounces baby Bella mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon onion powder
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breasts into thin slices. Set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken slices and cook until golden brown on each side, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until they are soft and starting to brown.
Add the minced garlic to the mushrooms and continue to sauté for another 1 minute until fragrant.
Add the low sodium butter to the mushroom mixture and allow it to melt. Sprinkle the flour over the melted butter and stir until well combined, cooking for an additional 1 minute.
Slowly pour in the unsalted chicken broth while stirring to prevent lumps, followed by the heavy cream. Stir until the mixture starts to thicken.
Season the sauce with dried thyme, ground black pepper, onion powder, and crushed red pepper flakes. Adjust the seasoning as needed.
Return the cooked chicken to the skillet. Simmer the chicken in the sauce for another 5-7 minutes or until the chicken is cooked through and the sauce has thickened to your liking.
Garnish with freshly chopped parsley before serving.
Serve immediately, pairing it with a side of low sodium vegetables or whole grain pasta if desired.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2116 mg | 45% | |
*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.
