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Pan-sautéed chicken breast Calories
High protein, low carbohydrate
CALORIES
GI
POTASSIUM
FIBER
Pan-sautéed chicken breast Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Pan-sautéed chicken breast 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-sautéed chicken breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pan-sautéed 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-sautéed chicken breast Contain Allergens?
No known major allergens
Which Diets Is Pan-sautéed 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-sautéed 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 Pan-sautéed chicken breast
Pan-sautéed chicken breast — Frequently Asked Questions
Why does pan-sautéed chicken breast turn out dry?
Chicken breast is naturally lean, so it loses moisture quickly when cooked too long or over very high heat. Pound it to an even thickness, use a preheated pan, and let it rest for a few minutes after cooking.
Should chicken breast be washed before pan-sautéing?
No. Washing raw chicken can spread bacteria around the sink and kitchen through splashes; pat it dry with paper towel instead, then clean hands and surfaces thoroughly.
How can you tell when pan-sautéed chicken breast is safely cooked?
The most reliable method is checking the thickest part with a food thermometer: it should reach 74°C (165°F). Meat that merely looks white or has no visible pink is not always a dependable safety test.
Which seasonings work well with pan-sautéed chicken breast?
Black pepper, paprika, garlic, oregano, cumin, rosemary, and lemon zest all pair well with chicken. Add sugary sauces near the end of cooking so they do not burn.
Does marinating chicken breast actually make it tender?
A salted marinade can help chicken retain moisture, while yogurt or acidic marinades mainly affect the surface texture and flavor. Leaving chicken in a strongly acidic marinade for too long can make the exterior mushy.
Is pan-sautéed chicken breast better before or after a workout?
After training, it can be a useful meal component when paired with a carbohydrate food to support recovery. Before exercise, choose a portion and preparation that feel comfortable to digest, and go easy on rich sauces.
Is chicken breast alone a complete meal?
It is a protein food, but it does not provide the variety of vegetables, fiber, and other nutrients found in a balanced meal. Pair it with vegetables and, depending on your needs, foods such as potatoes, whole grains, or legumes.
How long does cooked pan-sautéed chicken breast keep in the refrigerator?
Refrigerate it within two hours of cooking in a shallow container and eat it within 3 to 4 days. Reheat until piping hot throughout, and avoid repeatedly cooling and reheating the same portion.
Can cooked pan-sautéed chicken breast be frozen?
Yes. Freeze it in airtight containers or bags, ideally in meal-sized portions for better quality and easier thawing. Defrost it in the refrigerator and do not refreeze chicken that has been thawed.
Is pan-sautéed chicken breast considered processed meat?
Plain chicken breast cooked in a pan is not processed meat; it is a minimally processed food. Pre-marinated products, deli-style chicken, and heavily salted bottled sauces can make the final dish more processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.