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Chicken thigh, pan-cooked, low oil Calories
High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Chicken thigh, pan-cooked, low oil Nutrition Facts
Selected: 100 g
214
KCAL / 100G
Carbs
0g
· 0%
Protein
25.7g
· 49%
Fat
12.1g
· 51%
Fiber
0g
Chicken thigh, pan-cooked, low oil Vitamins & Minerals
Vitamins
B3
6.9mg · 43% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 8% DV
Chicken thigh, pan-cooked, low oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken thigh, pan-cooked, low 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 thigh, pan-cooked, low oil Contain Allergens?
No known major allergens
Which Diets Is Chicken thigh, pan-cooked, low 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 thigh, pan-cooked, low oil Fat Profile
SATURATED
3g
MONOUNSATURATED
4.5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 16.1:1
Above the ideal 4:1 (16.1:1).
Foods Similar to Chicken thigh, pan-cooked, low oil
Chicken thigh, pan-cooked, low oil — Frequently Asked Questions
How can I pan-cook chicken thigh without drying it out?
Let the meat sit out for 15–20 minutes before cooking and preheat the pan well. Cook over medium heat and avoid overcooking; a brief covered finish can help retain moisture.
How do I know pan-cooked chicken thigh is fully cooked?
The most reliable method is a food thermometer: the thickest part should reach at least 74°C (165°F). There should be no raw-looking pink flesh or bloody juices near the bone.
Should chicken thigh be washed before pan-cooking?
No. Washing raw chicken can spread bacteria around the sink and work surfaces; thorough cooking is what makes it safe.
How do I keep chicken thigh from sticking when using very little oil?
Preheat the pan, pat the chicken dry, and coat the pan lightly and evenly with oil. Once the chicken is in the pan, leave it undisturbed until it releases more easily and develops a crust.
Is chicken thigh juicier than chicken breast?
Chicken thigh is typically darker, more flavorful, and more forgiving than chicken breast because it contains more natural fat. Breast can be a good option too, but it tends to dry out more quickly when overcooked.
What should I serve with pan-cooked chicken thigh?
Pair it with a large salad, roasted vegetables, or steamed vegetables for contrast, fibre, and volume. Add rice, potatoes, bulgur, or another carbohydrate source when you want a more substantial meal or post-workout plate.
Is pan-cooked chicken thigh good after a workout?
Its protein makes it a useful option in a post-workout meal. After long or intense training, combining it with a carbohydrate food can also help replenish energy stores.
How long does cooked chicken thigh keep in the refrigerator?
Refrigerate it in a covered container within two hours of cooking. It is generally best eaten within 3 to 4 days, and should be reheated until steaming hot throughout.
Can pan-cooked chicken thigh be frozen?
Yes. Cool it promptly, then freeze it in an airtight container or freezer bag; thaw it in the refrigerator rather than on the counter.
Does chicken thigh contain antibiotics?
Chicken sold for food is subject to residue controls, and antibiotics are not intended for routine growth promotion. Choosing products from reputable suppliers and handling them safely are still important.
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Nutrition data compiled from USDA FoodData Central and scientific sources.