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Pan-cooked chicken breast and thigh Calories
High protein, moderate fat, source of iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Pan-cooked chicken breast and thigh Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
23.5g
· 59%
Fat
7.2g
· 41%
Fiber
0g
Pan-cooked chicken breast and thigh Vitamins & Minerals
Vitamins
B3
8.5mg · 53% DV
B6
0.6mg · 35% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
210mg · 30% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 8% DV
Pan-cooked chicken breast and thigh Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pan-cooked chicken breast and thigh 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 Pan-cooked chicken breast and thigh Contain Allergens?
No known major allergens
Which Diets Is Pan-cooked chicken breast and thigh 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
Pan-cooked chicken breast and thigh Fat Profile
SATURATED
2g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Foods Similar to Pan-cooked chicken breast and thigh
Pan-cooked chicken breast and thigh — Frequently Asked Questions
Why does pan-cooked chicken breast and thigh sometimes turn out dry?
Overcooking is the main reason, especially for breast meat, which dries out faster than thigh. Cooking just until done, avoiding prolonged high heat, and letting it rest briefly helps keep it juicier.
Does pan-cooking reduce the protein in chicken?
Cooking does not remove the protein; it mainly changes its structure. What usually changes more is texture and moisture, especially if the meat is cooked too long.
Which is more flavorful in a pan, chicken breast or thigh?
Chicken thigh is usually more flavorful and forgiving because it naturally contains more fat. Breast has a milder taste and can be excellent too, but it needs more careful cooking to stay tender.
Does marinating chicken before pan-cooking actually help?
Yes, marinating can improve flavor and sometimes tenderness, depending on the ingredients. Very acidic marinades left too long can make the surface texture mushy rather than better.
How long does pan-cooked chicken keep in the fridge?
If cooled promptly and stored in a sealed container, cooked chicken is generally best eaten within 3 to 4 days. Leaving it out at room temperature for too long increases food safety risk.
Can pan-cooked chicken be frozen?
Yes, it freezes well when portioned and wrapped or sealed tightly. For best quality, thaw it safely and reheat once rather than repeatedly freezing and thawing it.
What should I eat with pan-cooked chicken to make a balanced meal?
Pairing it with vegetables, salad, legumes, or whole grains makes the meal more balanced and filling. Lighter sauces and herbs can add flavor without making the dish overly heavy.
Is pan-cooked chicken better before or after a workout?
It is often more useful after training because its protein supports recovery. Before training, a moderate portion with a lighter side dish may feel easier to digest than a very fatty meal.
Is it a bad idea to eat pan-cooked chicken late at night?
Not necessarily; it depends more on portion size and what you eat with it. A simple chicken meal is usually easier to tolerate than a large, greasy, heavily sauced one.
Who should be extra careful with pan-cooked chicken?
Anyone should avoid undercooked chicken, but pregnant people, older adults, young children, and immunocompromised individuals need to be especially careful. People using salty bottled sauces often should also watch their overall sodium intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.