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Pan-braised chicken thigh Calories
High protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Pan-braised chicken thigh (130 g) has 302 calories. That works out to 232 calories per 100 g. It contains 0 g of carbs, 31.7 g of protein, 19 g of fat and 0 g of fiber. Its 31.2 µg of Selenium covers 57% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pan-braised chicken thigh Nutrition Facts
Selected: 1 piece (medium) · 130 g
302
KCAL / 130G
Carbs
0g
· 0% DV
Protein
31.7g
· 63% DV
Fat
19g
· 24% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 43% · Fat 57%
Pan-braised chicken thigh nutrition facts table · 1 piece (medium) (130 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 302 kcal | |
| Total fat | 19 g | 24% |
| Saturated fat | 5.33 g | 27% |
| Trans fat | 0.1 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 31.7 g | 63% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Pan-braised chicken thigh?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 130 g | 302 kcal |
| 1 ounce (small) | 28.4 g | 66 kcal |
| 1 piece (extra small) | 75 g | 174 kcal |
| 1 piece (small) | 90 g | 209 kcal |
| 100 g | 100 g | 232 kcal |
| 1 serving (medium) | 150 g | 348 kcal |
| 1 piece (large) | 180 g | 418 kcal |
| 1 piece (jumbo) | 250 g | 580 kcal |
| 1 serving (large) | 250 g | 580 kcal |
Calculated from 232 calories per 100 g.
Frequently Asked Questions About Pan-braised chicken thigh
How do you make pan-braised chicken thigh?
To make pan-braised chicken thigh, brown the chicken if you like, add a small amount of broth or water, then cover the pan and cook until the meat is done. Onion, garlic, and herbs add flavor; keep the heat moderate so the liquid does not evaporate too quickly.
Do you need to brown pan-braised chicken thigh before adding liquid?
No, browning pan-braised chicken thigh first is optional, but it adds a deeper roasted flavor and color. If you skip that step, put the chicken straight into the pan with the aromatics and a little liquid, then cover and cook.
How much liquid should you add to pan-braised chicken thigh?
Pan-braised chicken thigh needs only a shallow amount of liquid in the pan, not enough to submerge the meat. The chicken releases some of its own juices as it cooks; adding too much turns the method into stewing rather than braising.
Can you use boneless chicken for pan-braised chicken thigh?
Yes, boneless thighs work well for pan-braised chicken thigh and are easier to serve. They usually cook faster than bone-in pieces, so check them sooner to avoid drying them out; keep the lid on to hold in moisture.
Why is pan-braised chicken thigh still pink near the bone?
Pan-braised chicken thigh can look pink near the bone even when safely cooked, because bone marrow pigment can color nearby meat. Check the thickest part with a food thermometer; it should reach 165°F (74°C), rather than relying on color alone.
Can pan-braised chicken thigh get crispy skin?
Pan-braised chicken thigh will not usually have crisp skin after cooking covered, because trapped steam softens it. For crispness, brown the skin before adding liquid, or uncover the pan near the end and briefly crisp the skin in a hot pan.
What can you add to pan-braised chicken thigh for flavor?
Pan-braised chicken thigh pairs well with garlic, onion, thyme, paprika, or lemon, along with a little stock or wine for the braising liquid. Add quick-cooking vegetables such as spinach near the end so they do not become overcooked.
What should you serve with pan-braised chicken thigh?
Serve pan-braised chicken thigh with mashed potatoes, rice, crusty bread, or roasted vegetables. Spoon the pan juices over the side dish; they carry the chicken and seasoning flavors and help keep the meal moist.
How long does leftover pan-braised chicken thigh last in the fridge?
Leftover pan-braised chicken thigh keeps for three to four days in a covered container in the refrigerator. Refrigerate it within two hours of cooking, and reheat it until steaming hot throughout before serving.
Can you freeze cooked pan-braised chicken thigh?
Yes, cooked pan-braised chicken thigh freezes well. Cool it, pack it in an airtight freezer-safe container, and thaw it in the refrigerator before reheating; adding a spoonful of broth during reheating can help keep the meat moist.
Pan-braised chicken thigh Vitamins & Minerals
Vitamins
B3
8.84mg · 55% DV
B6
0.43mg · 25% DV
B5
1.04mg · 21% DV
B2
0.23mg · 18% DV
Minerals
Selenium
31µg · 56% DV
Phosphorus
273mg · 39% DV
Zinc
2.86mg · 26% DV
Copper
0.1mg · 11% DV
Potassium ⭐
299mg · 9% DV
Sodium
117mg · 5% DV
Pan-braised chicken thigh Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pan-braised chicken thigh
To burn the 302 calories in 1 piece (medium) (130 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pan-braised chicken thigh?
Pan-braised chicken thigh is made by cooking the thigh gently in a covered pan with a little liquid, often with onions, herbs or spices. It’s a straightforward home-cooking method found in many kitchens, keeping the meat tender while building flavour in the pan.
Serve it hot as a main, with vegetables, rice, potatoes or a crisp salad; the pan juices make a simple, savoury accompaniment. It is protein-rich, with 24.4 g of protein per 100 g. For a lighter plate, pair a moderate portion with plenty of vegetables and use only a little added oil.
How Nutritious Is Pan-braised chicken thigh?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pan-braised chicken thigh Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pan-braised chicken thigh Contain Allergens?
No known major allergens
Which Diets Is Pan-braised chicken thigh Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Pan-braised chicken thigh Fat Profile
SATURATED
5.33g
MONOUNSATURATED
8.06g
POLYUNSATURATED
4.03g
Omega 6:3 ratio 21.6:1
Above the ideal 4:1 (21.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.