1 piece (medium) of Chicken (Sauteed) (120 g) has 198 calories. That works out to 165 calories per 100 g. It contains 0 g of carbs, 32.4 g of protein, 4.8 g of fat and 0 g of fiber. Its 16.4 mg of B3 covers 103% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Chicken (Sauteed)?

Although the listing calls it chicken (sauteed), this entry refers to chicken cooked by frying: bite-sized pieces browned in a pan or cooked in hot oil. The result is usually golden on the outside and tender inside, with the exact texture depending on the cut and cooking method.

It works as a quick main dish with rice, potatoes, vegetables or a salad, and can also be added to wraps or grain bowls. It is high in protein and contains no carbohydrates; a 100 g portion provides 27 g of protein. For a lighter meal, use just enough oil to brown the chicken and serve it with plenty of vegetables.

Chicken (Sauteed) Nutrition Facts

Selected: 100 g

165

KCAL / 100G

Carbs

· 0% DV

Protein

27g

· 54% DV

Fat

· 5% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 0% · Protein 75% · Fat 25%

Chicken (Sauteed) Vitamins & Minerals

Vitamins

13.7mg · 86% DV

0.6mg · 35% DV

1mg · 20% DV

B12

0.3µg · 13% DV

Minerals

Phosphorus

210mg · 30% DV

Selenium

14µg · 25% DV

Zinc

1mg · 9% DV

Potassium ⭐

256mg · 8% DV

How Nutritious Is Chicken (Sauteed)?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

54/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Chicken (Sauteed) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Chicken (Sauteed)

To burn the 165 calories in 100 g:

🚶

41min

Walking (5 km/h)

🏃

17min

Running (8 km/h)

🚴

22min

Cycling

🏊

19min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Chicken (Sauteed) 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 Chicken (Sauteed) Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Chicken (Sauteed) 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

Chicken (Sauteed) Fat Profile

SATURATED

1.1g

MONOUNSATURATED

1.2g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 8:1

Above the ideal 4:1 (8:1).

Compare Chicken (Sauteed)

🍗vs🥩

Chicken (Sauteed) vs Ground Beef85 kcal fewer per 100 g

→🍗vs🍢

Chicken (Sauteed) vs Chicken Skewer25 kcal more per 100 g

→🍗vs🥩

Chicken (Sauteed) vs Sauteed Lamb65 kcal fewer per 100 g

→🍗vs🍗

Chicken (Sauteed) vs Smoked Turkey55 kcal more per 100 g

→

Foods Similar to Chicken (Sauteed)

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🥙

Beef Doner

210 kcal

Frequently Asked Questions About Chicken (Sauteed)

How do you keep sautéed chicken from drying out?

To keep sautéed chicken moist, cut it into evenly sized pieces, heat the pan before adding the chicken, and cook in a single layer. Remove the pieces as soon as they are safely cooked; leaving them in the hot pan makes them dry.

How long should you sauté chicken pieces?

Small, evenly cut pieces of sautéed chicken usually cook in several minutes, but thickness and pan heat affect the timing. Check the thickest piece with a food thermometer; chicken is safely cooked when its center reaches 165°F (74°C).

Should you cover the pan when cooking sautéed chicken?

Usually, sautéed chicken is cooked uncovered so moisture can escape and the surface can brown. Cover the pan briefly if the pieces are thick and need more time in the center, then uncover it again to prevent them from steaming instead of browning.

Why does sautéed chicken stick to the pan?

Sautéed chicken often sticks when the pan is not hot enough, the pieces are moved too soon, or the pan is overcrowded. Preheat the pan, add a thin film of oil, and let the chicken brown before turning it; it should release more easily.

What is the best cut for sautéed chicken?

Boneless chicken thighs are forgiving and tend to stay juicy, while chicken breast cooks quickly and has a leaner texture. Whichever cut you choose for sautéed chicken, cut it into similar-sized pieces so they finish cooking at the same time.

Can you sauté chicken from frozen?

It is better to thaw chicken in the refrigerator before sautéing it. Frozen pieces release water and cook unevenly in a skillet, making browning difficult; thawed chicken also lets you check doneness more reliably.

How long does sautéed chicken last in the fridge?

Sautéed chicken keeps for 3–4 days in the refrigerator when refrigerated within two hours of cooking and stored in a covered container. Discard it if it sat out longer than that, even if it still smells normal.

How do you reheat sautéed chicken without making it rubbery?

Reheat sautéed chicken gently in a covered skillet with a splash of water or broth, stirring until hot throughout. Avoid prolonged high heat, which tightens the meat; refrigerated leftovers should reach 165°F (74°C) when reheated.

What can you serve with sautéed chicken?

Sautéed chicken pairs well with rice, roasted vegetables, potatoes, pasta, or a crisp salad. Add a pan sauce with lemon, garlic, or broth if you want a moist accompaniment without coating the chicken in a heavy breading.

Can you use the same pan for sauce after sautéing chicken?

Yes. After transferring the cooked sautéed chicken to a plate, add broth, lemon juice, or another liquid to the pan and scrape up the browned bits. Bring the sauce to a full simmer before serving it with the chicken.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026