Low Sodium Sauteed Chicken
Elevate your weeknight dinners with this flavorful and heart-healthy Low Sodium Sautéed Chicken recipe! Perfectly seasoned with a fragrant blend of black pepper, paprika, and thyme, these tender chicken breasts are sautéed to golden perfection in olive oil and a hint of garlic, then gently steamed with fresh lemon juice for a tangy finish. With no added salt, this dish relies on natural seasonings to create a satisfying, guilt-free meal that’s big on taste. Ready in just 30 minutes, it’s an ideal option for busy evenings. Garnished with fresh parsley for a pop of color and freshness, this low-sodium entrée pairs beautifully with roasted vegetables, quinoa, or a crisp side salad. Whether you're mindful of your sodium intake or just looking for a lighter meal, this recipe delivers on both nutrition and flavor.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 unit Lemon, juiced
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Water
Directions
Step 1
Begin by placing the chicken breasts on a cutting board. Use a meat mallet to gently pound each breast to an even thickness, about half an inch thick.
Step 2
In a small bowl, combine the black pepper, paprika, and dried thyme. Mix well and evenly sprinkle this spice mixture over both sides of each chicken breast.
Step 3
Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 4
Add the seasoned chicken breasts to the skillet. Cook for 5-7 minutes on one side until the bottoms are golden brown and the edges start to turn opaque.
Step 5
Flip the chicken breasts and add the lemon juice and water to the skillet. Cover with a lid to allow the chicken to steam and cook through. Let it cook for another 7-10 minutes, or until the internal temperature of each chicken breast reaches 165°F (75°C).
Step 6
If the liquid evaporates too quickly, add a spoonful of water to maintain some moisture in the pan.
Step 7
Once cooked, remove the chicken breasts from the skillet and let them rest for a few minutes on a cutting board. This helps the juices redistribute within the meat.
Step 8
Before serving, sprinkle freshly chopped parsley over the chicken for an added burst of color and flavor. Serve warm with your choice of side dishes.
Nutrition Facts
| Serving size | (852.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1440.2 |
| Total Fat 53.7g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 527.0mg | 0% |
| Total Carbohydrate 10.2g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 1.9g | |
| Protein 217.3g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 145.2mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2009.2mg | 0% |
Source of Calories