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Pan-cooked chicken breast fillet Calories
High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Pan-cooked chicken breast fillet Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Pan-cooked chicken breast fillet Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Pan-cooked chicken breast fillet Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pan-cooked chicken breast fillet 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 fillet Contain Allergens?
No known major allergens
Which Diets Is Pan-cooked chicken breast fillet 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 fillet Fat Profile
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Foods Similar to Pan-cooked chicken breast fillet
Pan-cooked chicken breast fillet — Frequently Asked Questions
How can I pan-cook chicken breast fillet without drying it out?
Let the chicken sit briefly out of the fridge, preheat the pan well, and cook it over medium-high heat rather than leaving it on the heat for too long. Resting it for a few minutes after cooking helps retain its juices.
Should chicken breast fillet be washed before pan-cooking?
No. Washing raw chicken can spread bacteria around the sink and nearby surfaces; thorough cooking is the safe way to deal with harmful bacteria.
How long does cooked chicken breast fillet keep in the fridge?
Refrigerate it in a covered container within two hours of cooking and use it within 3 to 4 days. Reheat it until it is hot throughout before eating.
Can pan-cooked chicken breast fillet be frozen?
Yes. Cool it promptly, freeze it in airtight meal-sized portions, and thaw it in the refrigerator when needed. Avoid refreezing chicken that has already been thawed.
Which seasonings work well with pan-cooked chicken breast fillet?
Black pepper, paprika, cumin, garlic, thyme, rosemary, lemon zest, and dried oregano all pair well with chicken. Adding delicate herbs or lemon juice near the end keeps their flavor fresher.
Why does chicken breast fillet become tough or rubbery in the pan?
Overcooking is the main cause, as chicken breast is naturally lean and can turn firm quickly. Pounding thicker areas to an even thickness and resting the meat after cooking can improve tenderness.
Is pan-cooked chicken breast better before or after a workout?
It is a convenient protein choice after training as part of a meal that supports muscle recovery. Before training, some people find chicken alone too filling, so pairing it with an easily digested carbohydrate may work better.
Why pair pan-cooked chicken breast with vegetables?
Chicken provides protein, while vegetables add fibre, volume, and a wider range of micronutrients. Together they make a more balanced and satisfying meal.
What is the main difference between pan-cooked chicken breast and breaded chicken?
Breaded chicken includes a flour or breadcrumb coating and often absorbs more cooking fat, changing its texture and overall composition. Plain pan-cooked chicken breast has no coating and keeps the focus on the meat itself.
Does pink chicken always mean it is undercooked?
Not always; meat pigments and cooking conditions can sometimes leave a pink tint. Do not rely on color alone—check that the thickest part has reached a safe internal temperature with a food thermometer.
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Nutrition data compiled from USDA FoodData Central and scientific sources.