Low Sodium Chicken with Creamy Mushroom Sauce
Elevate your dinner menu with this flavorful and heart-healthy recipe for Low Sodium Chicken with Creamy Mushroom Sauce. Tender, pan-seared chicken breasts are seasoned with a simple blend of garlic and onion powders, then smothered in a luscious, thyme-infused mushroom sauce made with low-sodium chicken broth and a touch of cream. Perfect for those watching their sodium intake, this dish balances rich, savory flavors with a light and creamy texture, all while being incredibly easy to prepare in under 40 minutes. Pair it with steamed vegetables or a side of fluffy rice for a wholesome, satisfying meal that feels like a restaurant-quality indulgence yet is completely customizable to your dietary needs.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 8 ounces mushrooms, sliced
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon fresh thyme leaves
Directions
Step 1
Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a meat mallet to pound the chicken breasts to an even thickness of about 1/2 inch.
Step 2
In a small bowl, mix together the black pepper, garlic powder, and onion powder. Season both sides of the chicken breasts evenly with the spice mixture.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and unsalted butter. Once the butter is melted, add the sliced mushrooms. Sauté the mushrooms for about 5 minutes, or until they are soft and golden brown.
Step 5
Pour in the low-sodium chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Step 6
In a small bowl, mix the cornstarch and cold water until smooth. Slowly stir the cornstarch mixture into the pan, and continue to simmer until the sauce begins to thicken, about 2-3 minutes.
Step 7
Reduce the heat to low, add the heavy cream, and stir until the sauce is smooth and creamy. Sprinkle in the fresh thyme leaves and simmer gently for another minute.
Step 8
Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over them to coat. Allow them to heat through for about 2-3 minutes.
Step 9
Serve the chicken with the mushroom sauce drizzled on top. Garnish with additional thyme leaves if desired.
Nutrition Facts
| Serving size | (1368.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2014.6 |
| Total Fat 106.3g | 0% |
| Saturated Fat 42.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 742.6mg | 0% |
| Sodium 645.0mg | 0% |
| Total Carbohydrate 19.8g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 5.6g | |
| Protein 225.8g | 0% |
| Vitamin D 29.6IU | 0% |
| Calcium 105.2mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 2560.5mg | 0% |
Source of Calories