Low Sodium Savory Herb Chicken in Creamy Garlic Sauce
Elevate your weeknight dinner routine with this indulgent Low Sodium Savory Herb Chicken in Creamy Garlic Sauce, a dish packed with flavor yet mindful of your dietary needs. Succulent chicken breasts are seasoned with a fragrant blend of thyme, rosemary, oregano, and garlic powder, then seared to golden perfection before being smothered in a rich, creamy garlic sauce made with unsalted chicken broth, heavy cream, and butter. This oven-baked masterpiece is not only heart-healthy but also irresistibly comforting, making it ideal for pairing with steamed vegetables or fluffy mashed potatoes. Ready in just 45 minutes, this recipe delivers restaurant-quality results while spotlighting easy techniques for creating bold flavor without excess sodium. Perfect for dinner parties or cozy family meals, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 cup unsalted chicken broth
- 4 cloves garlic cloves, minced
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the dried thyme, rosemary, oregano, garlic powder, and black pepper.
Rub the mixture evenly over the chicken breasts, ensuring all surfaces are covered.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for about 2-3 minutes on each side until they are golden brown. Remove them from the pan and set aside.
In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1-2 minutes until fragrant.
Add the unsalted chicken broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet.
Stir in the heavy cream and butter, mixing until the butter has melted and the sauce is creamy.
Return the chicken breasts to the skillet, spooning some of the sauce over them.
Place the skillet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with fresh parsley before serving. Serve hot with your choice of side.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2017 mg | 43% | |
*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.
