Low Sodium Creamy Cheese and Herb Chicken Bake

Indulge in a comforting yet heart-healthy dinner with this Low Sodium Creamy Cheese and Herb Chicken Bake, a flavorful twist on a classic favorite. Perfectly seared chicken breasts are nestled in a rich, velvety sauce made with fat-free half-and-half, low sodium chicken broth, and a luscious blend of mozzarella and Parmesan cheese. Infused with fresh parsley, basil, and a hint of zesty lemon, this dish offers a herbaceous burst of flavor without the added salt. Thickened with a cornstarch slurry for a creamy yet light texture, this easy baked chicken entree keeps sodium levels low while delivering maximum taste. Ready in under an hour, it's an ideal weeknight dinner that pairs beautifully with steamed vegetables, whole-grain rice, or a crisp side salad. A low sodium comfort food classic reimagined!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 cup Low sodium chicken broth
• 1 cup Fat-free half-and-half
• 1 cup Low sodium shredded mozzarella cheese
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Chopped fresh parsley
• 2 tablespoons Chopped fresh basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium-high heat.

Step 3

Season chicken breasts lightly with freshly ground black pepper.

Step 4

Add chicken breasts to the skillet and cook until golden brown, about 3-4 minutes per side, then transfer them to a baking dish.

Step 5

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Step 6

Pour in the low sodium chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.

Step 7

Add the half-and-half to the skillet and stir. Lower the heat to medium.

Step 8

In a small bowl, mix the cornstarch with two tablespoons of water to create a slurry.

Step 9

Slowly add the cornstarch slurry to the skillet while stirring constantly. Continue to cook and stir until the sauce thickens, about 2-3 minutes.

Step 10

Remove the skillet from heat and stir in the mozzarella cheese, Parmesan cheese, parsley, basil, oregano, and lemon juice. Mix until the cheese is melted and well incorporated.

Step 11

Pour the creamy herb and cheese sauce over the chicken breasts in the baking dish.

Step 12

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Step 13

Remove the chicken bake from the oven and let it rest for a few minutes before serving.

Step 14

Garnish with additional freshly chopped parsley if desired and serve hot.

Nutrition Facts

Serving size	(1443.2g)

Amount per serving	% Daily Value*
Calories	2117.3

Total Fat 89.4g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 691.6mg	0%
Sodium 2104.7mg	0%
Total Carbohydrate 42.8g	0%
Dietary Fiber 1.7g	0%
Total Sugars 17.2g
Protein 272.5g	0%

Vitamin D 7.0IU	0%
Calcium 1744.2mg	0%
Iron 10.1mg	0%
Potassium 2724.4mg	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: 38.9%

Protein: 52.8%

Carbs: 8.3%