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Pan-cooked chicken breast (low oil) Calories
Pan-cooked chicken breast (low oil)
CALORIES
GI
POTASSIUM
FIBER
Pan-cooked chicken breast (low oil) Nutrition Facts
Selected: 100 g
130
KCAL / 100G
Carbs
0g
· 0%
Protein
25.5g
· 81%
Fat
2.7g
· 19%
Fiber
0g
Pan-cooked chicken breast (low oil) Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.7mg · 41% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% DV
Pan-cooked chicken breast (low oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pan-cooked chicken breast (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 Pan-cooked chicken breast (low oil) Contain Allergens?
No known major allergens
Which Diets Is Pan-cooked chicken breast (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
Pan-cooked chicken breast (low oil) Fat Profile
SATURATED
0.7g
MONOUNSATURATED
1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Foods Similar to Pan-cooked chicken breast (low oil)
Pan-cooked chicken breast (low oil) — Frequently Asked Questions
Why does pan-cooked chicken breast sometimes turn out dry, and how can I keep it juicy?
Chicken breast is naturally lean, so it dries out quickly if overcooked. Pounding it to an even thickness, avoiding prolonged high heat, and letting it rest after cooking help retain moisture.
Do I need to marinate low-oil pan-cooked chicken breast?
Not necessarily, but marinating can improve both flavor and texture. Yogurt, lemon juice, garlic, and spices work well, though very acidic marinades left too long can make the surface mushy.
How long does cooked chicken breast keep in the fridge?
If cooled promptly and stored in a sealed container, it 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 breast be frozen?
Yes, it freezes well when portioned and wrapped tightly to limit air exposure. For best quality, thaw it once and reheat only what you plan to eat rather than refreezing it repeatedly.
Is pan-cooked chicken breast a good post-workout food?
Yes, its high protein content makes it a common post-training choice. Pairing it with a carbohydrate source like rice, potatoes, or bread can make the meal more balanced for recovery.
Does eating chicken breast at night cause weight gain?
Weight gain depends more on your total intake and portion sizes than on the time of day alone. At night, chicken breast is often a lighter option if you keep sauces and sides reasonable.
Which is the better choice: chicken breast or chicken thigh?
Chicken breast is usually leaner and milder in flavor, while thigh is juicier and richer. Breast suits lighter meals well, whereas thigh may be preferable if taste and tenderness are your priority.
Should I wash chicken breast before cooking it?
No, washing raw chicken is not recommended because it can spread bacteria around the kitchen through splashing water. Safe handling and thorough cooking are more important than rinsing.
What foods pair well with low-oil pan-cooked chicken breast?
It goes well with vegetables, salads, whole grains, potatoes, yogurt-based sauces, and legumes. Pairing it with these foods makes the meal more balanced and filling than eating protein alone.
Who should be especially careful with pan-cooked chicken breast?
People with weakened immune systems, pregnant women, older adults, and young children should be especially careful to avoid undercooked chicken. Anyone limiting sodium should also watch packaged seasonings or ready-made sauces used in preparation.
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Nutrition data compiled from USDA FoodData Central and scientific sources.