Low Sodium Chicken in Creamy Mushroom Sauce
Indulge in the comforting flavors of this Low Sodium Chicken in Creamy Mushroom Sauce, a heart-healthy twist on a classic favorite. Perfectly seared chicken breasts are simmered in a luscious, velvety sauce made from whole milk, unsalted chicken stock, and earthy cremini mushrooms, ensuring rich flavor without the extra salt. Infused with fresh thyme, a hint of garlic, and a bright splash of lemon juice, this dish offers a balance of savory and zesty notes. With a quick 15-minute prep time and just 30 minutes to cook, this recipe is ideal for busy weeknights or dinner parties where wholesome flavor is a must. Serve over a bed of rice, quinoa, or alongside roasted vegetables for a satisfying, low-sodium meal everyone will love.
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Ingredients
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1 cup unsalted chicken stock
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 1 medium onion
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 2 tablespoons cornstarch
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice
Directions
Step 1
Begin by pounding the chicken breasts to an even thickness of about half an inch to ensure they cook evenly.
Step 2
Season the chicken breasts with freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat.
Step 3
Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
Step 4
In the same skillet, reduce the heat to medium and add unsalted butter. Allow it to melt before adding diced onions and minced garlic. Sauté for about 2 minutes, or until the onions become translucent.
Step 5
Add the sliced cremini mushrooms to the skillet and sauté for 5-6 minutes until the mushrooms are soft and have released their juices.
Step 6
Pour the unsalted chicken stock into the skillet, scraping any browned bits from the bottom of the pan.
Step 7
In a small bowl, whisk together whole milk and cornstarch until smooth. Pour this mixture into the skillet and stir continuously for about 3-4 minutes, or until the sauce thickens.
Step 8
Add the fresh thyme and lemon juice to the sauce, stirring to combine.
Step 9
Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over the top. Allow them to simmer in the sauce for 5 minutes, ensuring they're heated through and well-coated with the sauce.
Step 10
Serve the low sodium chicken in creamy mushroom sauce hot, garnished with additional fresh thyme if desired.
Nutrition Facts
| Serving size | (1358.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1469.1 |
| Total Fat 75.7g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 420.0mg | 0% |
| Sodium 448.9mg | 0% |
| Total Carbohydrate 53.9g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 23.9g | |
| Protein 140.5g | 0% |
| Vitamin D 123.2IU | 0% |
| Calcium 451.6mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1755.6mg | 0% |
Source of Calories