Low Sodium Creamy Chicken with Spinach
Indulge in the comforting flavors of **Low Sodium Creamy Chicken with Spinach**, a wholesome yet decadent dish perfect for a heart-healthy dinner. This recipe features tender, pan-seared chicken breasts bathed in a rich, velvety sauce made with unsalted chicken broth, heavy cream, and freshly grated Parmesan cheese. Wilted spinach adds a vibrant, nutrient-packed touch, while the aromatic blend of garlic, onion, and fresh thyme delivers a burst of savory goodness with every bite. Ready in under an hour, this one-pan wonder simplifies cleanup and packs a flavorful punch without the extra sodium. Serve it warm straight from the oven for a restaurant-quality meal your family will adore. Ideal for healthy cooking enthusiasts, this low-sodium dish is as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 6 cups Fresh spinach
- 1 cup Heavy cream
- 1 cup Unsalted chicken broth
- 1 teaspoon Fresh thyme, finely chopped
- 1 teaspoon Black pepper
- 1 cup Parmesan cheese, grated
Instructions
Preheat the oven to 400°F (200°C).
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken breasts with half of the black pepper.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and chopped onion. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.
Pour in the unsalted chicken broth and heavy cream, stirring to combine. Allow the mixture to simmer for 4-5 minutes until it starts to thicken.
Stir in the fresh thyme, remaining black pepper, and half of the grated Parmesan cheese.
Return the chicken breasts to the skillet, nestling them into the creamy spinach mixture. Spoon some of the sauce over the chicken.
Sprinkle the rest of the Parmesan cheese over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove from the oven and let rest for a few minutes before serving. Serve warm, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.8 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1193 mg | 92% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2070 mg | 44% | |
*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.
