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Protein-rich, sauced chicken dish
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Chicken Sautéed with Sauce (180 g) has 252 calories. That works out to 140 calories per 100 g. It contains 8.1 g of carbs, 29.7 g of protein, 10.8 g of fat and 1.3 g of fiber. Its 14 mg of B3 covers 88% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Chicken sautéed with sauce is made by cooking bite-sized pieces of chicken in a pan and coating them in a savoury sauce. It is a familiar home-style dish in Turkey; recipes may include onion, peppers, tomato or spices, while the sauce can vary from light and pan-made to glossy and rich.
The chicken is tender with lightly browned edges, and the sauce keeps each bite moist. It is usually served as a main course with rice, bulgur or bread, often alongside a simple salad. This is a protein-rich choice, with 16.5g of protein per 100g. For a lighter plate, use a modest amount of sauce and add extra vegetables.
Selected: 100 g
140
KCAL / 100G
Carbs
4.5g
· 2% DV
Protein
16.5g
· 33% DV
Fat
6g
· 8% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 13% · Protein 48% · Fat 39%
Vitamins
B3
7.8mg · 49% DV
B6
0.45mg · 26% DV
B5
0.85mg · 17% DV
B2
0.13mg · 10% DV
Minerals
Phosphorus
155mg · 22% DV
Selenium
11µg · 20% DV
Sodium
340mg · 15% DV
Zinc
1mg · 9% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 100 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.
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.
No known major 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
1.5g
MONOUNSATURATED
2g
POLYUNSATURATED
1g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
Chicken sautéed with sauce is made by browning bite-sized chicken pieces in a hot pan, then cooking them with aromatics and sauce until tender. Brown the chicken in batches so it sears rather than steams, and simmer gently once the sauce is added.
A tomato-based sauce with onion, garlic, and herbs is a classic choice for chicken sautéed with sauce. For a richer version, add cream; for a brighter, lighter finish, use lemon and chicken stock instead.
Boneless chicken thighs stay juicy and are forgiving in chicken sautéed with sauce, while breast cooks faster and has a leaner texture. Cut the pieces evenly so they finish cooking at the same time.
Keep chicken sautéed with sauce tender by searing the chicken in batches and avoiding a long simmer after it is cooked through. Crowding the pan releases moisture and steams the meat, while overcooking breast makes it dry.
Rice, pasta, mashed potatoes, or crusty bread all work well with chicken sautéed with sauce because they soak up the sauce. Add a green salad or steamed vegetables for freshness and contrast.
To thicken the sauce for chicken sautéed with sauce, simmer it uncovered until some liquid evaporates. You can also stir in a small amount of tomato paste; mix it in thoroughly so the sauce stays smooth.
Yes, chicken sautéed with sauce can be made ahead and refrigerated in a covered container once it has cooled promptly. Reheat it gently in a pan, stirring until hot throughout; add a splash of water if the sauce has thickened.
Yes, chicken sautéed with sauce freezes well in an airtight container once cooled. Thaw it in the refrigerator before reheating. Cream-based sauces may separate after freezing, but stirring gently as the dish warms can improve the texture.
Chicken sautéed with sauce leftovers keep for a few days in a covered container in the refrigerator if chilled promptly. Reheat only the portion you plan to eat, and discard leftovers that have been left at room temperature for too long.
Chicken sautéed with sauce can fit a weight-loss meal because chicken provides filling protein, but creamy sauces and large servings of rice or bread add energy quickly. Choose a tomato-based sauce and serve it with vegetables for a lighter plate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.