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Pan-seared chicken breast Calories
High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Pan-seared chicken breast Nutrition Facts
Selected: 100 g
196
KCAL / 100G
Carbs
0g
· 0%
Protein
30.8g
· 64%
Fat
7.6g
· 36%
Fiber
0g
Pan-seared chicken breast Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.65mg · 38% DV
B5
1.1mg · 22% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
28µg · 51% DV
Phosphorus
225mg · 32% DV
Zinc
1mg · 9% DV
Potassium ⭐
285mg · 8% DV
Pan-seared chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pan-seared chicken breast 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-seared chicken breast Contain Allergens?
No known major allergens
Which Diets Is Pan-seared chicken breast 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-seared chicken breast Fat Profile
SATURATED
1.45g
MONOUNSATURATED
3.55g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
Foods Similar to Pan-seared chicken breast
Pan-seared chicken breast — Frequently Asked Questions
Why can pan-seared chicken breast burn on the outside but turn dry inside?
A very hot pan can brown the surface quickly while a thin breast overcooks soon after. Pounding it to an even thickness and resting it for a few minutes after cooking helps it stay juicier.
Should chicken breast be washed before pan-searing?
No. Washing raw chicken can spread bacteria through splashing water; pat it dry carefully with paper towels instead.
How can I tell when pan-seared chicken breast is safely cooked?
The most reliable method is a food thermometer in the thickest part: it should reach 74°C (165°F). Color alone is not a dependable safety test.
Does chicken breast need to be marinated before searing?
No, but a marinade can add flavor and tenderness. Avoid leaving it in strongly acidic ingredients such as lemon juice or vinegar for too long, as the exterior can become mushy.
How long does cooked pan-seared chicken breast 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 hot throughout before serving.
Can pan-seared chicken breast be frozen after cooking?
Yes. Freeze it in an airtight container or freezer bag, and thaw it in the refrigerator rather than on the counter.
What goes well with pan-seared chicken breast?
It pairs well with vegetables, salads, yogurt-based sauces, or whole-grain sides for a balanced meal. Lemon, garlic, black pepper, thyme, and cumin add flavor without overpowering the chicken.
Is pan-seared chicken breast better before or after a workout?
It can be a useful protein-containing meal after training to support muscle repair. If eating before exercise, keeping sauces and added fats light may be more comfortable for digestion.
How is pan-seared chicken breast different from breaded fried chicken?
Breaded fried chicken includes a flour or crumb coating and is often cooked with more oil, creating a different texture and ingredient profile. Simply pan-searing chicken makes it easier to control the added ingredients.
Should chicken breast be avoided because it contains antibiotics?
That claim is too broad. Poultry sold for food is subject to residue controls; safe handling, preventing cross-contamination, and thorough cooking are the key practical concerns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.