Crispy Low Sodium Chicken Breasts Recipe (No Salt Added)

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These 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 low sodium roasted asparagus 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! We love making sweet & tangy low sodium apricot chicken, low sodium cashew chicken with rice, and low sodium chicken fajitas!

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. 

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

• 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
• 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.
• Lemon
• Parsley, for garnish

How To Make This Recipe

1. 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.
2. 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.
3. 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.
4. Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.
5. 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.
6. Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each cutlet, and top with parsley for garnish.  Enjoy!

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

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!

Crispy Low Sodium Chicken Breasts

AuthorAuthor Kelly Jensen

These low sodium chicken breast cutlets 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.

5 from 8 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine American

Servings 6 pieces

Calories 314 kcal

Equipment

• Skillet
• Baking Sheet

Ingredients

  

1x2x3x

• ▢ 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

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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

Calories: 314kcalCarbohydrates: 27gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 113mgSodium: 122mgPotassium: 527mgFiber: 2gSugar: 1gVitamin A: 97IUVitamin C: 11mgCalcium: 43mgIron: 2mg

*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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