Low Sodium Chicken in Cream Sauce

Elevate your weeknight dinner game with this flavorful Low Sodium Chicken in Cream Sauce, a healthier take on a classic comfort food dish. Juicy, pan-seared chicken breasts are simmered in a velvety cream sauce made with low-sodium chicken broth, garlic, shallots, and fresh herbs, delivering a rich taste without the extra salt. A touch of cornstarch ensures the sauce thickens perfectly, while unsalted butter and heavy cream create an irresistibly smooth texture. This quick and easy recipe, ready in just 45 minutes, is ideal for those looking to enjoy gourmet-style cooking at home without compromising on health. Serve over rice, mashed potatoes, or steamed veggies for a well-rounded, satisfying meal that’s both heart-healthy and indulgent.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness, about 1/2 inch thick.

Step 2

Season the chicken breasts with freshly ground black pepper on both sides.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the chopped shallot and cook for 2-3 minutes until translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 6

Add the low-sodium chicken broth to the skillet, scraping up any browned bits from the bottom.

Step 7

Allow the broth to simmer for about 5 minutes to reduce slightly.

Step 8

Stir in the heavy cream and unsalted butter, mixing well until the butter is melted and the sauce is smooth.

Step 9

Add the thyme leaves and allow the sauce to simmer for another 2-3 minutes.

Step 10

In a small bowl, whisk together the cornstarch and cold water to make a slurry.

Step 11

Slowly pour the slurry into the sauce, stirring constantly, until the sauce thickens to your desired consistency.

Step 12

Return the chicken breasts to the skillet, turning to coat them in the sauce. Continue cooking for an additional 2-3 minutes, until the chicken is heated through.

Step 13

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1299.5g)

Amount per serving	% Daily Value*
Calories	2482.9

Total Fat 157.7g	0%
Saturated Fat 73.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 893.6mg	0%
Sodium 679.6mg	0%
Total Carbohydrate 16.1g	0%
Dietary Fiber 1.5g	0%
Total Sugars 2.3g
Protein 219.3g	0%

Vitamin D 7.0IU	0%
Calcium 132.1mg	0%
Iron 7.5mg	0%
Potassium 1993.2mg	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: 60.1%

Protein: 37.2%

Carbs: 2.7%