Low Sodium Herb-Crusted Chicken
Elevate your weeknight dinners with this flavorful and heart-healthy Low Sodium Herb-Crusted Chicken recipe. Packed with fresh parsley, thyme, and rosemary, each bite offers a burst of aromatic goodness without the excess salt. Juicy, boneless chicken breasts are marinated in olive oil and fresh lemon juice for a tangy base, then coated in a crisp herb and breadcrumb crust enhanced by Parmesan cheese. A quick sear locks in moisture before baking in a bath of low-sodium chicken broth, ensuring tender, succulent results. Ideal for those watching their sodium intake, this dish pairs beautifully with steamed vegetables or a crisp salad for a wholesome, satisfying meal. Ready in just 40 minutes, it’s a perfect combination of health-conscious eating and gourmet flair!
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Recipe Information
Ingredients
- 4 pieces Chicken breast halves, boneless and skinless
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice, fresh
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 tablespoon Fresh rosemary, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon zest
- 1 cup Unsalted breadcrumbs
- 1 tablespoon Parmesan cheese, grated
- 1 cup Low sodium chicken broth
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, combine olive oil and lemon juice, and marinate the chicken breasts in this mixture for at least 15 minutes.
In another bowl, mix together parsley, thyme, rosemary, minced garlic, black pepper, lemon zest, and breadcrumbs.
Remove chicken from the marinade, letting excess oil drip off, and coat each piece with the herb and breadcrumb mixture, pressing firmly to adhere.
Sprinkle a small amount of grated Parmesan cheese onto each herb-crusted chicken piece.
Heat a non-stick skillet over medium-high heat and lightly sear the chicken breasts for about 2 minutes on each side, until golden brown.
Transfer the seared chicken breasts to a baking dish and pour the low sodium chicken broth around the filets to keep them moist during baking.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with your choice of side dishes such as steamed vegetables or a fresh green salad.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.1 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 417 mg | 32% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2399 mg | 51% | |
*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.
