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A protein-rich dish made with chicken breast and melted cheese, high in calcium.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cheesy Chicken (150 g) has 278 calories. That works out to 185 calories per 100 g. It contains 3.3 g of carbs, 30.8 g of protein, 15.8 g of fat and 0 g of fiber. Its 10.6 mg of B3 covers 67% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
278
KCAL / 150G
Carbs
3.3g
· 1% DV
Protein
30.8g
· 62% DV
Fat
15.8g
· 20% 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 5% · Protein 44% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 278 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 6.3 g | 32% |
| Trans fat | 0.08 g | |
| Sodium | 630 mg | 27% |
| Total carbohydrate | 3.3 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 30.8 g | 62% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 278 kcal |
| 1 piece (extra small) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 piece (small) | 120 g | 222 kcal |
| 1 serving (medium) | 180 g | 333 kcal |
| 1 piece (large) | 200 g | 370 kcal |
| 1 serving (large) | 250 g | 463 kcal |
| 1 piece (extra large) | 250 g | 463 kcal |
| 2 piece (double) | 300 g | 555 kcal |
Calculated from 185 calories per 100 g.
Cheesy chicken is made by cooking seasoned chicken and topping it with cheese until melted. Cook the chicken in a pan or oven until done, then add the cheese near the end so it melts without overcooking the meat.
Mozzarella, cheddar, and Monterey Jack all work well in cheesy chicken. Mozzarella gives a stretchy melt, while cheddar brings a sharper flavor; combine cheeses if you want both a smooth texture and a more pronounced taste.
Avoid overcooking the chicken, which is the main reason cheesy chicken turns dry. Use pieces of similar thickness and add the cheese near the end of cooking, rather than leaving the chicken under heat while the topping melts.
Yes, cheesy chicken can be made in an air fryer. Cook the chicken until it is nearly done, add the cheese, then return it briefly so the topping melts; adding cheese too early can make it brown before the chicken cooks through.
Cheesy chicken pairs well with roasted vegetables, a green salad, or rice. Choose vegetables or salad to balance its rich topping, or serve it with rice when you want a more filling meal.
Yes, boneless chicken thighs can replace breast in cheesy chicken. Thighs tend to stay juicier and have a richer flavor, but make sure the pieces are cooked through before adding the cheese.
For a browned top, finish cheesy chicken briefly under a hot broiler after the chicken is cooked. Keep it in sight because cheese can go from melted to burnt quickly, especially near the heating element.
Yes, cheesy chicken does not need cream; melted cheese alone can provide a rich topping. Add a small splash of broth if the pan seems dry, then melt the cheese over the cooked chicken rather than making a cream sauce.
Store leftover cheesy chicken in a covered container in the refrigerator as soon as it has cooled. Reheat it until hot throughout, and discard it if it has been left at room temperature for an extended time.
Yes, cheesy chicken can be frozen in an airtight container, although the cheese may become grainier after thawing. For the best texture, thaw it in the refrigerator and reheat gently; freezing the cooked chicken before adding cheese works even better.
Vitamins
B3
10.65mg · 67% DV
B12
1.05µg · 44% DV
B6
0.68mg · 40% DV
B5
1.65mg · 33% DV
Minerals
Selenium
21µg · 38% DV
Phosphorus
255mg · 36% DV
Calcium
315mg · 32% DV
Sodium
630mg · 27% DV
Potassium ⭐
390mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 278 calories in 1 piece (medium) (150 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.
Cheesy Chicken is a simple dish of chicken, often breast meat, cooked with cheese until it melts. It has no single defining regional recipe: home cooks vary the cheese, seasoning and method, making it in the oven or in a pan.
The chicken stays tender while the melted cheese adds a savoury, creamy layer. It works as a weeknight main with a crisp salad or cooked vegetables; rice or potatoes make it a heartier meal. It is protein-rich and relatively low in carbohydrate when served on its own. For a lighter plate, use a modest amount of cheese and pair it with plenty of vegetables.
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.
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.
NOVA 3
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.
Contains these allergens:
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
SATURATED
6.3g
MONOUNSATURATED
5.7g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.