Low Sodium Hunter's Chicken
Discover a healthier twist on a classic with Low Sodium Hunter's Chicken, a hearty, flavor-packed dish perfect for anyone seeking a reduced-salt option without compromising taste. Succulent, golden-browned chicken breasts are nestled in a rich sauce made from no-salt-added crushed tomatoes, earthy mushrooms, and fresh veggies like carrots and onions. Infused with aromatic dried thyme and rosemary, and brightened with a splash of balsamic vinegar, this comforting recipe is oven-baked for tender perfection. With just 15 minutes of prep and easy-to-follow steps, this wholesome meal is ideal for busy weeknights or casual gatherings. Garnished with fresh parsley, it pairs beautifully with mashed potatoes or steamed green beans—proving that low sodium can be utterly delicious. Perfect for anyone exploring heart-healthy recipes or mindful eating!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 large Onion, finely chopped
- 2 medium Carrots, diced
- 8 ounces Mushrooms, sliced
- 1 cup Low-sodium chicken broth
- 14 ounces No-salt-added crushed tomatoes
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large ovenproof skillet, heat olive oil over medium heat.
Season the chicken breasts with black pepper on both sides.
Add the chicken breasts to the skillet and brown on each side for about 3-4 minutes, then remove from the skillet and set aside.
In the same skillet, add minced garlic and chopped onions, sautéing for about 2 minutes until fragrant.
Add diced carrots and sliced mushrooms to the skillet, and sauté for another 5 minutes until they begin to soften.
Pour in the low-sodium chicken broth, no-salt-added crushed tomatoes, balsamic vinegar, dried thyme, and dried rosemary.
Stir the mixture well, scraping any browned bits from the bottom of the pan.
Return the browned chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Once cooked, remove from the oven and let rest for a few minutes.
Sprinkle freshly chopped parsley over the chicken before serving.
Serve hot with your choice of a side, such as mashed potatoes or steamed green beans.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 32.6 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4158 mg | 88% | |
*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.
