low sodium chicken recipe
- The Best low sodium chicken recipe
- Easy Low-Sodium Baked Chicken with Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Low-Sodium Baked Chicken with Tomato Sauce Works
- ❓ Frequently Asked Questions About Low-Sodium Baked Chicken with Tomato Sauce
The Best low sodium chicken recipe
I love that it’s flexible too. You can swap in whatever veggies you have on hand—peppers, zucchini, or even just a simple green salad—and still keep the same great taste. And because it uses natural seasonings, it’s a great way to introduce kids to herbs and spices they might not have tried before. Plus, the health benefits are real: less sodium means better heart health, and the way it’s cooked keeps the chicken tender and juicy without needing extra fat. It’s a recipe that works for everyday eating, but it also feels special when you’re serving it up for a bigger occasion.
Easy Low-Sodium Baked Chicken with Tomato Sauce
A simple, flavorful baked chicken dish with a light tomato-based sauce, perfect for a quick weeknight meal with minimal added salt. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 cup low-sodium tomato sauce
- 1 tbsp honey or sugar
- 1 tsp lemon juice
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Pat chicken breasts dry and rub with olive oil. Sprinkle evenly with oregano, garlic powder, black pepper, and a pinch of salt (use less than usual). -
3
Place chicken on the baking sheet and bake for 20 minutes. -
4
Mix tomato sauce with honey, lemon juice, and red pepper flakes in a small bowl. Pour sauce over the chicken. -
5
Return chicken to the oven and bake for another 10–15 minutes, or until the edges pull away and the internal temperature reaches 165°F (74°C).
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
- Use low-sodium broth or broth-based sauces to further reduce sodium. For extra flavor, add fresh herbs like basil or parsley to the sauce.
- If chicken is fully cooked before the sauce thickens, let it sit for 2–3 minutes before serving.
Watch Video Of How Easy Low-Sodium Baked Chicken with Tomato Sauce Works
❓ Frequently Asked Questions About Low-Sodium Baked Chicken with Tomato Sauce
How can I reduce sodium further without sacrificing flavor?
You can boost natural taste by adding extra fresh herbs like parsley, thyme, or lemon zest. Using low-sodium broth instead of regular broth and swapping table salt for a mix of black pepper, garlic powder, and onion powder also helps. If you prefer a savory touch, a pinch of smoked paprika or a dash of soy sauce (check for low-sodium versions) can add depth.
What if I don’t have a pressure cooker for the slow-cooked version?
Skip the pressure cooker entirely—simmer the chicken and veggies in the broth on the stovetop over medium-low heat until tender, about 30–40 minutes. Stir occasionally to distribute flavors, and check the edges to ensure they’re soft.
Can I substitute chicken thighs for breasts in this recipe?
Yes! Chicken thighs add more flavor and stay juicier, especially when slow-cooked. Just adjust the cooking time slightly—thighs may take an extra 5–10 minutes to reach the same tenderness.
How should I store leftovers to keep them fresh?
Cool leftovers quickly in the fridge within two hours, then store in an airtight container for up to four days. Reheat gently in a pan or microwave until steaming hot—avoid overcooking to prevent drying out.
Is this recipe suitable for meal prep?
Absolutely! The slow-cooked version holds up well for meal prep. Portion the chicken and veggies into containers, and reheat separately to maintain texture. The baked version also freezes well for up to three months if you don’t use the fresh herbs.
