Low Sodium Creamy Chicken with Vegetables

Enjoy a guilt-free twist on classic comfort food with this Low Sodium Creamy Chicken with Vegetables recipe—perfect for those seeking a heart-healthy meal packed with flavor. Tender, bite-sized chicken breast pieces are seared to golden perfection, then simmered with a medley of vibrant vegetables including carrots, zucchini, red bell peppers, and earthy mushrooms. The rich, velvety cream sauce—made from unsalted chicken stock, low-fat milk, and a light roux—delivers indulgence without the sodium overload. Seasoned with aromatic thyme and finished with a sprinkle of fresh parsley, this wholesome dish is an excellent low-salt option for weeknight dinners. Ready in just under an hour and serving four, it pairs beautifully with whole-grain rice, quinoa, or crusty bread for a satisfying, healthy meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup unsalted chicken stock
• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup low-fat milk
• 1 tsp dried thyme
• 0.5 tsp ground black pepper
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Cut the chicken breasts into bite-sized pieces.

Step 2

Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken pieces, cooking until they are browned on all sides, approximately 5-7 minutes. Remove from skillet and set aside.

Step 3

In the same skillet, add the onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.

Step 4

Add the carrots, zucchini, bell pepper, and mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

In a small saucepan, melt the unsalted butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute.

Step 6

Gradually whisk in the chicken stock and milk, creating a smooth sauce. Continue to cook, stirring frequently, until the sauce thickens, about 3-4 minutes.

Step 7

Return the chicken to the skillet with the vegetables. Sprinkle with dried thyme and black pepper.

Step 8

Pour the creamy sauce over the chicken and vegetables, gently stirring to combine.

Step 9

Allow the mixture to simmer for another 5-7 minutes, or until the chicken is fully cooked and the sauce has thickened further.

Step 10

Sprinkle with fresh parsley before serving.

Nutrition Facts

Serving size	(1563.0g)

Amount per serving	% Daily Value*
Calories	1350.2

Total Fat 49.5g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 435.8mg	0%
Sodium 613.1mg	0%
Total Carbohydrate 62.3g	0%
Dietary Fiber 11.6g	0%
Total Sugars 30.1g
Protein 161.1g	0%

Vitamin D 119.3IU	0%
Calcium 495.5mg	0%
Iron 8.4mg	0%
Potassium 2834.5mg	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: 33.3%

Protein: 48.1%

Carbs: 18.6%