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Sauteed chicken breast Calories
High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Sauteed chicken breast Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Sauteed chicken breast Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
B5
1mg · 20% DV
Biotin
4µg · 13% DV
Minerals
Selenium
27.6µg · 50% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Sauteed chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sauteed 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 Sauteed chicken breast Contain Allergens?
No known major allergens
Which Diets Is Sauteed 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
Sauteed chicken breast 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 Sauteed chicken breast
Sauteed chicken breast — Frequently Asked Questions
Why does sautéed chicken breast sometimes turn out dry and tough?
Chicken breast is naturally lean, so it loses moisture quickly when cooked too long or over very high heat. Cut it evenly, avoid crowding the pan, and cook only until it is done for a juicier result.
Do I need to marinate chicken breast before sautéing it?
No, but a brief marinade can add flavor and improve tenderness. Yogurt, olive oil, herbs, and spices work well; highly acidic ingredients such as lemon juice or vinegar can make the surface mushy if used for too long.
Which vegetables go well with sautéed chicken breast?
Peppers, zucchini, mushrooms, onions, broccoli, and spinach are all good choices. They add volume, fiber, and a broader range of nutrients; add watery vegetables after the chicken has browned to avoid steaming it.
Is sautéed chicken breast a good post-workout meal?
Yes, its protein makes it a practical choice for muscle repair after exercise. After long or intense training, pairing it with a carbohydrate food such as rice, potatoes, bread, or grains can also support glycogen replenishment.
Can I eat sautéed chicken breast at night?
Yes, it can fit into an evening meal. People prone to reflux or indigestion may feel better with a moderate portion and less oil, spicy seasoning, or rich sauce close to bedtime.
What is the difference between sautéed chicken breast and grilled chicken breast?
The main difference is the cooking method: sautéing uses a hot pan and usually small pieces, while grilling cooks the chicken over direct heat. The final dish can differ substantially depending on added oil, marinades, sauces, and the cut of chicken used.
Why does chicken breast release water in the pan?
A pan that is not hot enough, overcrowding, or chicken that was not fully thawed can all cause excess liquid. Pat the chicken dry and cook it in batches over medium-high heat to encourage browning.
How long does cooked sautéed chicken breast keep in the fridge?
If cooled and refrigerated within two hours of cooking, it should generally be eaten within 3 to 4 days. Reheat it until fully hot, and avoid repeatedly cooling and reheating the same leftovers.
Can sautéed chicken breast be frozen?
Yes. Cool it fully, divide it into portions, and freeze it in airtight containers or freezer bags. Thaw it in the refrigerator, then reheat gently; a small splash of water or sauce can help limit dryness.
Does washing raw chicken remove bacteria?
No. Washing raw chicken does not reliably remove bacteria and can spread contaminated droplets around the sink and kitchen surfaces. Keep raw chicken separate, clean utensils and surfaces thoroughly, and cook the chicken completely instead.
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Nutrition data compiled from USDA FoodData Central and scientific sources.