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Chicken breast, pan-fried with light oil Calories
High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Chicken breast, pan-fried with light oil Nutrition Facts
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
30.9g
· 69%
Fat
6.2g
· 31%
Fiber
0g
Chicken breast, pan-fried with light oil Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1.05mg · 21% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.5µg · 50% DV
Phosphorus
235mg · 34% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Chicken breast, pan-fried with light oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken breast, pan-fried with light oil 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 Chicken breast, pan-fried with light oil Contain Allergens?
No known major allergens
Which Diets Is Chicken breast, pan-fried with light oil 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
Chicken breast, pan-fried with light oil Fat Profile
SATURATED
1.5g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.15g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
Foods Similar to Chicken breast, pan-fried with light oil
Chicken breast, pan-fried with light oil — Frequently Asked Questions
How can I pan-fry chicken breast without drying it out?
Pound it to an even thickness, cook it in a properly preheated pan over medium-high heat, and avoid overcooking. Letting it rest for a few minutes after cooking helps retain its juices.
Do I need to marinate chicken breast before pan-frying?
No, but a short marinade can improve flavor and tenderness. Yogurt, lemon, olive oil, and spices work well, although strongly acidic marinades can make the surface mushy if left too long.
How do I know pan-fried chicken breast is safely cooked?
The most reliable method is using a food thermometer in the thickest part; it should reach at least 74°C (165°F). Color alone is not always a dependable indicator of safety.
Is cooking chicken breast over very high heat unhealthy?
Charring the surface can increase undesirable compounds formed during high-heat cooking. Use a hot pan for browning, but lower the heat if the chicken or oil begins to smoke or burn.
Which seasonings go well with pan-fried chicken breast?
Black pepper, paprika, garlic, oregano, thyme, cumin, and lemon work especially well. Add delicate or easily burnt ingredients, such as fresh garlic, toward the end of cooking.
Why is chicken breast good with vegetables?
Chicken provides a protein-rich base, while vegetables add volume, texture, and a wider range of vitamins, minerals, and plant compounds. This combination can make a meal more satisfying without relying heavily on rich sauces.
Is pan-fried chicken breast a good post-workout food?
Yes, its protein makes it a practical post-workout meal option. After long or intense training, pairing it with a carbohydrate food such as rice, potatoes, or whole grains can help replenish energy stores.
What is the main difference between chicken breast and chicken thigh?
Chicken breast is typically leaner, milder in flavor, and easier to overcook. Chicken thigh is darker, richer, and usually stays juicier during cooking because it contains more fat and connective tissue.
How long does cooked chicken breast keep in the fridge?
Cooked chicken should be refrigerated within two hours and is generally best eaten within 3 to 4 days when stored in a sealed container. Discard it if it develops an unusual smell, color, or sticky texture.
Can cooked pan-fried chicken breast be frozen?
Yes, cool it promptly, divide it into portions, and freeze in airtight containers or bags. Thaw it in the refrigerator rather than on the counter, and avoid refreezing chicken that has already been thawed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.