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Protein-rich chicken sauté with potatoes
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Chicken sauté with potatoes (250 g) has 370 calories. That works out to 148 calories per 100 g. It contains 22.8 g of carbs, 31 g of protein, 15 g of fat and 3.3 g of fiber. Its 12 mg of B3 covers 75% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Chicken sauté with potatoes is a homestyle Turkish dish of bite-sized chicken and chunky potatoes cooked together in a pan. Many versions start with onion and include pepper and tomato or tomato paste, giving the juices a glossy, gently savoury flavour. The chicken stays tender while the potatoes soften and may brown at the edges.
Serve it hot for lunch or dinner, often with rice or bread and a crisp salad; plain yogurt is another easy pairing. It is a filling combination of protein-rich chicken and starchy potatoes, with 12.4 g of protein per 100 g. For a lighter plate, use the cooking oil sparingly and add extra vegetables or salad alongside.
Selected: 100 g
148
KCAL / 100G
Carbs
9.1g
· 3% DV
Protein
12.4g
· 25% DV
Fat
6g
· 8% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 35% · Fat 39%
Vitamins
B3
4.8mg · 30% DV
B6
0.29mg · 17% DV
B5
0.72mg · 14% DV
Biotin
4µg · 13% DV
Minerals
Selenium
11µg · 20% DV
Phosphorus
132mg · 19% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Medium
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 148 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
2.3g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 35:1
Above the ideal 4:1 (35:1).
Chicken sauté with potatoes is made by browning chicken, then simmering it with potato chunks, aromatics and a little liquid until tender. Add the potatoes after the chicken starts to brown, and stir gently so they hold their shape.
Boneless chicken thighs work especially well in chicken sauté with potatoes because they stay juicy during simmering. Breast meat also works, but cooks faster, so add it later or cut it into larger pieces to help prevent dryness.
To keep chicken sauté with potatoes from drying out, avoid cooking the chicken breast for too long and use a covered pan once the liquid is added. Thigh meat is more forgiving, while small, evenly cut pieces cook more quickly.
Yes, browning the chicken first gives chicken sauté with potatoes a deeper, roasted flavor. Use a hot pan and leave space between the pieces; overcrowding traps steam and keeps the chicken from developing a golden surface.
No, you do not need to fry the potatoes first for chicken sauté with potatoes. Add raw potato chunks to the pan and cook them with the chicken; pre-frying is optional and makes the finished dish richer and oilier.
Waxy or all-purpose potatoes are a good choice for chicken sauté with potatoes because they tend to keep their shape as they cook. Cut them into similar-sized chunks so they soften evenly, and avoid stirring the pan roughly.
Black pepper, paprika, thyme and garlic all complement chicken sauté with potatoes. For a tomato-based version, add the seasonings with the tomato or pepper so their flavors blend into the cooking juices rather than sitting on the surface.
No, chicken sauté with potatoes is usually cooked with less liquid than a chicken stew, so the ingredients are coated in a glossy sauce rather than submerged. The exact texture varies by recipe, but it is generally served as a pan-cooked main dish.
Serve chicken sauté with potatoes with a crisp green salad, yogurt or steamed vegetables. Since the dish already contains potatoes, a lighter side can balance the meal; bread or rice is optional if you want something to soak up the sauce.
Yes, chicken sauté with potatoes can be frozen in airtight portions, though the potatoes may turn softer or crumbly after thawing. Cool the dish promptly, thaw it in the refrigerator and reheat it thoroughly before serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.