Savory low sodium recipe for baked chicken thighs smothered with savory lemon mushroom gravy. Note: this will make more than a cup of no-sodium savory gravy. You may want to serve the remainder over rice or save it for use as a base for a savory soup.
- 1 lb chicken thighs
- ¼ cup lemon juice
- 1 Tbsp Mrs Dash Chicken Grilling Seasoning blend
- 1 Tbsp dried oregano
- 1 Tbsp dried rosemary
- 1 Tbsp Mrs Dash Garlic Herb Seasoning blend
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 oz sliced fresh mushrooms OR no-salt-added canned mushroom slices, drained
- 1 Tbsp lemon juice
- 1/16 tsp garlic powder
- 1/16 tsp onion powder
- ½ tsp dried lemon peel
- 2 Tbsp corn starch
- 1 cup no-salt chicken stock
- Combine ¼ cup lemon juice, Mrs Dash Chicken Grilling Seasoning, oregano, rosemary, and Mrs Dash Garlic Herb Seasoning in a large bowl. Add chicken and stir in just enough water to cover the chicken. Cover the bowl. and refrigerate chicken 4 hours or up to overnight to allow it to marinate.
- Preheat oven to 400 degrees.
- Remove the marinating chicken from the refrigerator. Drain and discard the lemon juice marinade. Heat a skillet to medium. Melt butter and olive oil. Add mushrooms, remaining lemon juice, garlic powder, onion powder, and dried lemon peel to the skillet. Cook and stir 5- 7 minutes if you are using fresh mushrooms, or 3 minutes if you are using canned, drained mushrooms.
- Stir the cornstarch into the chicken stock and stir until the cornstarch is completely blended. Pour the chicken stock mixture into the skillet. Bring to a boil and simmer for 2 minutes so the gravy can thicken.
- Place the chicken into a casserole dish. Pour the mushroom gravy over the chicken. Cover and bake in preheated oven until completely cooked (no longer pink at the bone and the juices run clear, 40-50 minutes.)
- Serve the chicken with the gravy poured over it. Note: this will make more than a cup of gravy; you may want to serve the remainder over rice or save it for use as a base for a savory soup.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth) and one of our low-sodium balsamic vinaigrette dressing recipes.
Note that sodium percentages depend on which daily reference you use. The estimated 90 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
