Low Sodium Parmesan Crusted Chicken
Transform your weeknight dinners with this irresistible Low Sodium Parmesan Crusted Chicken recipe! Perfect for those seeking a heart-healthy yet indulgent dish, this recipe features tender, juicy chicken breasts coated in a golden, crispy crust made of panko breadcrumbs, grated Parmesan cheese, and aromatic Italian herbs. Infused with rich flavor from garlic powder, onion powder, and a hint of paprika, this baked masterpiece skips the salt without sacrificing taste. A drizzle of lemon juice and olive oil adds tangy freshness while ensuring the coating achieves maximum crunch. Ready in just 40 minutes, this low-sodium recipe is easy to make and pairs beautifully with roasted vegetables or a light salad for a satisfying, guilt-free meal. Ideal for busy home cooks looking to balance flavor and wellness!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 0.75 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 0.25 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin.
In a shallow dish, melt the unsalted butter in the microwave in short intervals until fully melted.
Mix the garlic powder, onion powder, paprika, and ground black pepper into the melted butter.
In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
Dip each chicken breast into the melted butter mixture, ensuring it's completely coated.
Press the chicken breast into the breadcrumb mixture, coating evenly, and place onto the prepared baking sheet.
In a small bowl, mix the low sodium chicken broth and fresh lemon juice.
Drizzle the olive oil over the coated chicken breasts and lightly spray with nonstick cooking spray if desired.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden brown and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 249.3 g | 499% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 797 mg | 61% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1990 mg | 42% | |
*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.
