Crispy Low Sodium Chicken Breasts Recipe (No Salt Added)
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Jump to Recipe Print Recipe Share Pin For Later EmailThese low sodium chicken breasts are crispy on the outside, juicy in the middle, and super flavorful with no salt added! A great dinner recipe anytime of year, and a real family favorite.
These chicken cutlets are ready in about 30 minutes, and are so versatile to enjoy. You can serve these cutlets on a low sodium bun as a tasty chicken sandwich, use them in low sodium chicken parmesan, or enjoy them by themselves with steamed vegetables and rice.
If you’re looking for the absolutely best low sodium chicken breast recipe, these cutlets will not disappoint. They are coated in low sodium breadcrumbs and spices, lightly fried in a skillet, and then baked to perfection until golden brown.
To make these extra flavorful, I squeeze lemon juice over the chicken while it’s hot, which gives each bite a wonderful tang. To quote my husband, these cutlets are “epic” and are a favorite dinner idea in our house!
This Crispy Low Sodium Chicken Breasts Recipe Is
- Bright
- Crisp
- Flavorful
- Tender
- Made without Salt
- A Great Low Sodium Dinner Idea!
Easy Low Sodium Chicken Recipes
I love finding new (& delicious!) ways to cook chicken. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it many different ways! When buying chicken, make sure to find a low salt or sodium variety, as some chicken brands add a salt solution to texture the meat.
I recommend buying chicken that has a nutrition label on it, so you know the exact amount of sodium in the meat. Or check out your local butcher and ask them for low sodium options.
Browse all our low sodium chicken recipes here to discover your next favorite!
What’s In These Low Salt Chicken Breast Cutlets?
- No-salt-added chicken – getting good meat without added preservatives is key for reducing the sodium in this recipe. Store-bought chicken can contain “hidden sodium” from being injected with a salt solution. Buying all natural chicken (preferably one with a nutrition label on it) is key!
- All Purpose Flour: I normally use this all purpose flour for all my recipes.
- Eggs
- Low sodium panko breadcrumbs – I found these recently at my Whole Foods and I am obsessed! It can be so hard to find low sodium breadcrumbs that aren’t seasoned, and for 40mg of sodium per half cup, these breadcrumbs are a great low so option!
- Garlic Powder: Adds a nice flavor to the breadcrumb coating.
- Onion Powder: also adds a delicious and savory flavor to the coating as well
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety like this one!
- Lemon
- Parsley, for garnish
How Do I Make These Unsalted, Breaded and Pan Fried Chicken Breasts?
- Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 6 chicken breast halves on a plate and set aside.
- Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the eggs and lightly beat them with a fork. On another place, add the breadcrumbs, garlic powder, onion powder, Italian seasonings, and mix well to combine.
- Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and spice mixture so it’s evenly coated on both sides. Repeat with each chicken breast half.
- Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.
- Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don’t crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each cutlet, and top with parsley for garnish. Enjoy!
Low Sodium Chicken Dinners The Family Will Love
This crispy chicken cutlets recipe is low in sodium and couldn’t be easier to make! Low Sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around salt free pantry staples and swapping a few ingredients you can make healthier meals for you and your family.
These salt-free dinners are healthier versions of classics that everyone will love. You can browse all our low sodium dinner recipes. Find your next family favorite!
More Easy Low Sodium Chicken Recipes You’ll Love
Low Sodium Chicken Marsala Recipe
Low Sodium BBQ Chicken Thighs Recipe
Creamy Low Sodium Chicken and Rice Casserole Recipe
Low Sodium Chicken Marinade Recipe
Low Sodium Chicken Soup with Lemon and Orzo Recipe
Share This Low Salt Chicken Breast Recipe
As always, if you make this low sodium chicken cutlets recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you. We love seeing all your photos of our recipes!
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there!
Crispy Low Sodium Chicken Breasts
Equipment
- Skillet
- Baking Sheet
Ingredients
- 2 tablespoons vegetable oil or other light oil
- 3 chicken breasts
- 1 cup flour
- 2 eggs
- 1 cup low sodium panko breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon no salt added Italian seasoning blend
- 1 lemon sliced
- Parsley for garnish
Instructions
- Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 6 chicken breast halves on a plate and set aside.
- Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the eggs and lightly beat them with a fork. On another place, add the breadcrumbs, garlic powder, onion powder, Italian seasonings, and mix well to combine.
- Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and spice mixture so it's evenly coated on both sides. Repeat with each chicken breast half.
- Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.
- Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don't crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Repeat with the remaining chicken. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each cutlet, and top with parsley for garnish. Enjoy!
Notes
Note on Sodium Content
While there is no added salt to this recipe, there is sodium in some of the ingredients. I used the chicken breasts I linked to above, which were 70mg of sodium for 4 ounces (1/2 of each chicken breast). Your sodium content will vary based on the chicken and other ingredients you use. Eggs naturally have 60mg of sodium each, and the panko breadcrumbs had 90 mg sodium as well for the 1 cup that I used. The nutritional information in this recipe is estimated based on the ingredients I used, so please use a nutrition calculator with the specifics you are using.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This was so delicious. It is difficult not to make more as a late night snack, or maybe as breakfast. It’s fantastic. Highly recommend.
This was excellent! A new favorite for us
Chicken is our go to dinner and this recipe is fantastic