Low Sodium Honey Butter Chicken
Indulge in the rich flavors of this Low Sodium Honey Butter Chicken—a healthier twist on a classic comfort food favorite! Perfectly seared boneless, skinless chicken breasts are simmered in a luscious sauce made from unsalted butter, golden honey, and a splash of low sodium chicken broth, creating a light yet creamy glaze that’s full of flavor without the extra salt. Aromatic garlic, a hint of paprika, and a squeeze of fresh lemon juice add layers of irresistible depth, while a garnish of chopped parsley gives a fresh finish. Ready in just 40 minutes, this easy, skillet-cooked dish is ideal for a weeknight dinner or special gathering. Serve it over steamed veggies or with a crisp side salad for a wholesome and satisfying meal that’s as heart-healthy as it is delicious. Perfect for those seeking low sodium recipes without sacrificing taste!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 tablespoons Honey
- 4 cloves Garlic, minced
- 1 cup Low sodium chicken broth
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Place the chicken breasts on a clean surface and pat them dry with paper towels. Sprinkle with freshly ground black pepper and paprika on both sides.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, until browned and nearly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the unsalted butter. Allow it to melt, then add the minced garlic, stirring until fragrant, about 1 minute.
Pour in the low sodium chicken broth and honey. Stir well to combine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Bring the mixture to a simmer, then return the chicken breasts to the skillet. Spoon the sauce over the chicken and let simmer for another 8-10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Add in the lemon juice and half of the chopped parsley, stirring to mix thoroughly.
Remove the skillet from heat and let it rest for a few minutes. Garnish with the remaining parsley before serving.
Serve the chicken with the honey butter sauce drizzled over the top. Enjoy with a side of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 53.0 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2245 mg | 48% | |
*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.
