Home » Main Dishes » Entrees » Low Sodium Saucy Mushroom Garlic Chicken

As an Amazon Associate, I may earn commissions from qualifying purchases. Details »

Low Sodium Saucy Mushroom Garlic Chicken

Photo of author
By: Bill

Jump to Recipe

Low Sodium Mushroom Garlic Chicken in the most delicious saucy mushroom garlic sauce and is even tastier than it looks!  I kept getting bigger spoons to do my taste tests. Don’t even bother looking at the standard high sodium canned cream of mushroom soup to make this. And don’t worry, it is a super supper, easy to do!

I eat lots of chicken now after my stroke and I hate having a bland, plain hunk of chicken. This is an excellent saucy mushroom garlic sauce choice for lean chicken breast meat, adding richness and savory succulence!

Typical sodium amount per serving500 – 900mg
Sodium per serving for this recipe191mg
Calories per serving250
6 servings

Besides the spiced golden brown chicken, the sauce is the real throw down for your taste buds. Add more garlic or mushrooms if you like, or double up on the sauce and pour over veggies, pasta, or rice by itself.

I could barely refrain from taking spoonfuls of this sauce to taste test, it was so good on my tongue. It was really tempting to ladle some in a mug and just sip on it. Next time, I am going to double up on the sauce and probably develop a soup recipe in the future.

Sodium in this recipe

Sodium levels in most recipes appear to be between 500 – 900mg of sodium per serving. My low sodium saucy mushroom garlic chicken comes in safely under my target goal of 250mg with it having just 191mg per serving.

This recipe makes 6 servings each which includes a half chicken breast that would be a little over 4oz for a regular meal. Also, a generous slathering of sauce and mushrooms with the chicken and sides. See the next section to further reduce sodium.

Low sodium creamy mushroom garlic chicken paired with steamed broccoli
  • Save
Low sodium creamy mushroom garlic chicken paired with steamed broccoli

Parmesan cheese adds the most sodium to this dish.

While this recipe is below my personal sodium threshold per meal, the parmesan cheese accounts for a little over half the sodium per serving.

If you want to further reduce the sodium you can cut the parmesan in half to cut out approximately 50mg of sodium. To help keep a cheesy taste in this dish, you can always add nutritional yeast to your dish to taste. It has a similar parmesan taste, umami flavor, and effect.

You will have to add and stir in a tablespoon at a time to your taste. I have not used it in this recipe so I don’t have an amount to start from. Nutritional yeast has 0mg of sodium per tablespoon while the Parmesan has 80mg per 2 teaspoons.

The Mushrooms make it

I have never been a huge whole or sliced mushroom fan. However, I do like the mushroom taste as in mushroom soup but, in this sauce, they are so good!  (Not a fan of the texture of large mushroom pieces, just taste.) But, the mushrooms add an awesome flavor to this dish that easily makes me get over my dislike.

Sauteing mushrooms in cast iron skillet
  • Save
Sauteing mushrooms in cast iron skillet

I used the pre-sliced Baby Bella mushrooms and it couldn’t be easier. But a portabella mushroom would be good too. I plan on trying that next time.

Low Sodium Creamy mushroom & garlic chicken Pin
  • Save
Low Sodium Creamy mushroom & garlic chicken Pin

Want more sauce?

The flavors of this saucy mushroom garlic sauce are simply mouthwatering.

If you would like more sauce, then go ahead and double up the sauce portion and you’ll be especially pleased. I kept taste testing it while I was doing the final cook and I just couldn’t stop. Plus, with more sauce, you can pour it over your side dish or sop it up with a piece of bread.

Even if the chicken is eaten up, you can continue to use the sauce up on other side dishes or even a hamburger, Yum! I am going to look into making this into a soup or basic side sauce out of this soon, hopefully.

If you want a slightly thicker sauce, you can dust in and stir some cornstarch before adding in the chicken. Slowly add a teaspoon at a time to thicken.

How to cook your chicken breasts

First cut the chicken breast in half as if you were butterflying them (same concept). Use the flat side of a meat mallet to pound the chicken to an even flatness for even cooking. It also provides more surface area to turn into a flavorful golden brown outside coating!

I cover (top) the chicken with a plastic grocery bag when smacking with the mallet. 

Sear breasts in batches of three or four. I am able to fit four of the six pieces at a time in my large 12” cast iron skillet. I will probably do three and three at a time next time.

Space chicken apart when searing
  • Save
Space chicken apart when searing so they don’t steam

Depending on the size of your pan you need to avoid over-crowding in the pan. Otherwise, they won’t brown nearly as nice and you end up with steamed, rubbery bland chicken.

Instead, each breast half needs plenty of space between them which will sear your chicken to a beautiful golden brown outside color. Doing so will help lock in moisture and result in an evenly cooked, juicy, flavor-packed chicken bite you want!

Once the chicken is in the pan, don’t move the chicken for a full five minutes, don’t peek, poke or try to flip the chicken. If the chicken doesn’t easily flip with tongs, it’s not ready for flipping yet — and it won’t be golden-brown.

Flip the chicken breast half one time only and don’t touch again, looking the goal of a crusty golden-brown color on each side.

Be sure to use a meat thermometer so as not to overcook your chicken. Remove chicken from pan at (160°F) for juicy chicken when finished with the dish. It will continue cooking a bit when removed and also added back into the sauce.

Seared golden brown chicken breast fillets
  • Save
Seared golden brown chicken breast fillets

After removing the chicken and it has cooled enough to handle, I cut each breast half into thirds. I do this while the sauce is cooking up.

Side items ideas

This saucy mushroom garlic chicken recipe is easy and can be paired with lots of possibilities when it comes to choosing a side dish.

Some of the best options for this chicken recipe are almost any steamed or roasted veggies such as….

  • zucchini
  • cauliflower 
  • asparagus
  • broccoli
  • Or just about anything else that is good with sauce drizzled on it like…..
  • Mashed potatoes
  • White or brown rice
  • Pasta!
Creamy delicious mushroom & garlic goodness
  • Save
Creamy delicious mushroom & garlic goodness

Storing and reheating leftovers?

This saucy mushroom garlic chicken recipe will last up to 3 days in the refrigerator. Store the leftovers in an airtight container. You can also freeze this dish in an airtight container for up to 1 month.  

Reheat covered in the microwave with a tablespoon of water to the sauce to add a little moisture. Sauce may tend to separate after being cooled so give it a quick stir after reheating.

Recommended Equipment & Ingredients For This Recipe.
This section contains affiliate links to products I use and recommend.

Large Cast Iron Skillet
Digital Thermometer

Make extra sauce for veggies next time
  • Save
Make extra sauce for veggies next time

Please let me know how this Low Sodium Saucy Mushroom Garlic Chicken turns out for you in the comments and a rating! I’m always eager for your feedback and hope my recipes turn out amazing for you. You can also follow me on Facebook and Pinterest to hear about new recipes.

Low Sodium Saucy Mushroom Garlic Chicken

Written by: Bill
April 30, 2021
Tender and juicy Low Sodium Saucy Mushroom Garlic Chicken pan-seared golden brown breasts in a creamy mushroom garlic sauce simple, easy to make…
4.70 from 10 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Chicken, Main Course
Cuisine American
Servings 6 1/2 breast & sauce
Calories 250 kcal


  • 3 boneless skinless chicken breasts (cut in half lengthwise, pounded flat to even thickness, and patted dry)
  • 1 1/2 teaspoon Mrs. Dash Original Table Blend seasoning no salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 Tablespoon Olive oil
  • 1 Tablespoon unsalted butter
  • 1 (8oz package) mushrooms, sliced ( I use Baby Bella)
  • 1/2 cup heavy whipping cream
  • 1 cup chicken broth unsalted
  • 1 medium yellow onion, large diced
  • 4 oz. Mascarpone cream cheese
  • 1/2 cup Shredded Parmesan cheese (Private Selection Shredded Parmesan Cheese 40mg per Tbsp)
  • 2 Tablespoon pre-minced garlic (jarred or more to taste)
  • parsley to top (optional)


  • Season breasts with garlic powder, paprika, Mrs. Dash, black pepper and onion powder. Rub seasonings into and over the breast.
  • Heat 1 tbs olive oil (get pan how over medium high heat). Sear breasts till nicely browned about 5 mins each side or no more than 160°F.
  • Reduce heat to medium and remove breasts. Add butter to melt, then add in onions. When onions become translucent, add in mushrooms to cook just slightly. Add pre-minced garlic and stir 30 seconds.
  • Add heavy cream, un-salted broth, Parmesan cheese, Mascarpone cheese and scrape pan bottom to loosen any seared bits. Let cook for about 5 minutes stirring occasionally. Season with other seasonings to taste as needed. While sauce is cooking slice chicken into thirds.
  • Place chicken back in and spoon sauce over top with large basting spoon. Continue to heat on medium low for about 5 minutes. Plate and top with parsley if desired. Enjoy!

I use, own and recommend these products and ingredients used in this recipe.

Amazon Links (Details>>)


Serving: 6.Calories: 250kcal (13%)Carbohydrates: 4.1g (1%)Protein: 29.1g (58%)Fat: 12.6g (19%)Saturated Fat: 4.5g (28%)Cholesterol: 91mg (30%)Sodium: 191mg (8%)Potassium: 509mg (15%)Fiber: 0.6g (3%)Sugar: 1.1g (1%)Calcium: 140mg (14%)Iron: 1mg (6%)

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.

Details »
Did you enjoy this recipe?Leave a comment and rating to let me know how it was!

© 2024 Tasty Healthy Heart Recipes

  • Save

Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

Finally dinner time low sodium creamy mushroom garlic chicken
  • Save
Finally dinner time, low sodium creamy mushroom garlic chicken
My Profile Pic Bill

Hello, I'm Bill

Welcome!  After my stroke, I began to prepare low-sodium and reduced-fat meals. Tasty, easily prepared meals that can help you change to a low-sodium diet for a healthier life.  Read more

13 thoughts on “Low Sodium Saucy Mushroom Garlic Chicken”

  1. 5 stars
    This recipe is outstanding. If I could give it more stars I would. I make this once a week. Best ever

  2. This recipe was delish. My husband has been put on a low sodium diet and it has been a challenge finding tasty salt free meals. This one hit the mark. Will definitely make it again.

  3. 5 stars
    This was delicious. By any chance do you have Bel Gioiso Parmesan available near you? Our Safeway and Grocery Outlet both carry it and it is only 45 mg sodium per TBSP. I think Costco might also have it.

  4. 5 stars
    This recipe tastes like it came from a 5 star restaurant. I LOVED it! I still can’t believe I made this myself, and how easy it was to make. Bill, I just want to say thank you for all the low-sodium recipes you have shared. I have tried many, and been pleased every time. It has been a life changer since I have had to reduce my sodium intake to 300 mg or less a meal. I have been sharing your recipes with many, but this one will go to everyone I know.
    Thank you again, Sir! I look forward to trying the rest of your recipes.

  5. 5 stars
    This recipe was very, very good….I halved the chicken amount, but as you suggested kept the same amounts for the sauce. That worked out great. I did however need to change a couple of things since I realized after I had started the recipe, I didn’t have cream and my grocery store was out of mascarpone. I added about 1/4 cup of white wine instead of the cream and simmered for a longer time and it thickened up nicely and then melted a half slice of Boars’ Head low sodium provolone on top of each chicken breast. It was divine and felt like a dinner out type of dish! Will certainly do again and also do it when I have all the right ingredients! I have tried several of your recipes and all have turned out splendidly. Thanks for sharing them all and I look forward to a pizza dough recipe once you have it perfected! 🙂

    • Hi Cheryl, Sounds like it turned out great! Thanks for your comment. Pizza dough is coming I promise, Haha. Bill

  6. Hey Bill….I’m confused about the nutrition values. The nutrition counts in the context of the recipe differ from those that are underneath under Nutrition Facts……which one has the correct values?…it is very important to me since my husband is a heart bypass patient with congestive heart failure, so sodium and cholesterol and sat. fat values are critical to follow. I want to try this recipe but not sure if I should depending on the nutrition facts. Also I will need to half the recipe. Thanks for your input!

    • Hi Cheryl, Somehow I must have inserted the wrong nutrition label. I have updated (2/12/22) with the correct one from my notes. The numbers in the context of the recipe match my notes.
      For halving the recipe I would be tempted to just cut the chicken in half and keep the sauce the same amount. When I made this, I put sauce on veggies, rice etc. It was really, really good. I was thinking before, I might turn it into some type of soup recipe.
      Thanks, Bill

  7. 5 stars
    Bill – this was my first attempt at your recipes and this one was a BIG HIT! My husband loved it with unfortunately the addition of salt for him but it was just right for me. I have high blood pressure and after 3 X with over 200 / 99 readings have drastically reduced my salt and lost 14#. I love your Italian dressing too but have to say that I have the worst time printing out your recipes. Each one cut out ingredients when printed so is the only way to have more success to download the access online forms? I found you on Pinterest.
    Thank you –

    • Hi Nancy, I am so happy you enjoyed this! Great job job on losing the 14! Eating low sodium has definitely helped my B.P. levels after plateauing on the meds, (I hate taking pills) so keep at it. It gets easier and easier, I hardly even think about it anymore except for writing for this website.
      I will look into the printing problem, thank you for alerting me.
      Thank you so much for the comment and rating!


Leave a Comment

Recipe Rating