Low Sodium Artichoke Chicken

Discover a heart-healthy twist on comfort food with this Low Sodium Artichoke Chicken recipe, a flavorful and wholesome dish perfect for busy weeknights or elegant dinners. Tender, pan-seared chicken breasts are paired with tangy artichoke hearts and a bright, zesty lemon-garlic sauce, creating a light yet satisfying meal. This recipe keeps things low in sodium by using unsalted butter and low sodium chicken broth, while freshly chopped parsley and oregano add a burst of vibrant herbal flavor. With just 15 minutes of prep time and a one-skillet cooking method, this dish is as effortless as it is delicious. Ideal for pairing with whole grain rice or roasted vegetables, this savory entrée is a must-try for those seeking healthy, full-bodied flavors without compromising on nutrition.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 can Artichoke hearts, quartered (canned or frozen, rinsed and drained)
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 whole Lemon, juiced
• 1 cup Low sodium chicken broth
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Unsalted butter
• 2 tablespoons All-purpose flour

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Begin by pounding the chicken breasts to an even thickness of about 1 inch to ensure even cooking.

Step 3

In a shallow dish, mix the flour with black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

Step 4

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear on each side for 3-4 minutes until golden brown. Remove the chicken from the skillet and set aside.

Step 5

Lower the heat to medium and add the minced garlic to the skillet, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.

Step 6

Pour in the low sodium chicken broth, stirring to scrape up any browned bits from the bottom of the skillet, then add the lemon juice.

Step 7

Stir in the artichoke hearts and oregano, bringing the mixture to a simmer.

Step 8

Return the chicken to the skillet, spooning some of the broth and artichokes over the top.

Step 9

Place the skillet in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 10

Carefully remove the skillet from the oven and stir in the unsalted butter until melted, creating a silky sauce.

Step 11

Garnish with chopped parsley and serve the chicken with artichoke sauce over a bed of whole grain rice or your choice of side.

Nutrition Facts

Serving size	(1059.5g)

Amount per serving	% Daily Value*
Calories	1607.1

Total Fat 65.6g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 622.6mg	0%
Sodium 1079.7mg	0%
Total Carbohydrate 21.1g	0%
Dietary Fiber 1.6g	0%
Total Sugars 2.2g
Protein 221.9g	0%

Vitamin D 7.0IU	0%
Calcium 164.8mg	0%
Iron 9.1mg	0%
Potassium 2179.9mg	0%

*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.

Source of Calories

Fat: 37.8%

Protein: 56.8%

Carbs: 5.4%