Hi hello1234. I always cook skinless breasts. I usually heat to 425 and bake sometimes with a casserole lid.
A different but very tasty chicken dish which I learned from Weight Watchers Quick and Easy cook book - bake for 10-15 minutes chicken breasts in lemon juice at 425 (I dice the chicken to be sure the meat is well done). While chicken is baking dice 6 to 8 roma tomatoes. Have fresh basil to add near end of cooking so basil tetains its bright green color. When chicken is done (165 degrees as a reliable meat thermometer reads) use the baking lemon and chicken juice in a sautee pan. Add the diced tomatoes and sautee. This happens quickly. Sprinkle on the basil leaves for color and flavor. Because I dice the meat I serve the chicken, tomato and basil on a small bed of rice. NOTE: I hardly ever use salt and pepper which you can use on chicken before baking.
Enjoy. ajdo129

I can sympathize with you. Before my husband's liver issues and transplant I didn't cook that much. Trying to find something he will eat that is low in carbs (diabetes now), low in sodium (he would put cheese on his cereal if I let him), low in fat (no gallbladder), high in protein and none of the forbidden foods is a challenge.
With the number of people in the US who need to watch their sodium intake due to heart and kidney disease, why is it hard to find low sodium foods? When you do, they cost a lot more.
A company called Amsety use to make peanut butter and dark chocolate bars that were made to support liver health. You might want to look at their website. They also post recipes specific for liver health. Bob really liked the peanut bars but they only make the dark chocolate now.
We also found a small company that sells a salt substitute Bob actually likes. It has no salt and no potassium. It is sold by a company called Benson's Gourmet Seasonings. They are located in Las Vegas but have a website so you can order on-line or on Amazon. I call them when I need to place an order because they are a delight to talk with.
Hope this helps.
Val