Chicken, broilers or fryers, breast, meat and skin, cooked, stewed

Chicken breast, especially from broilers or fryers, is one of the most widely consumed poultry products worldwide. Broilers are chickens specifically bred for meat production, typically reaching processing weight within 6–8 weeks. This rapid growth and high-yield production system has shaped modern poultry farming, making chicken breasts widely accessible and affordable. Chicken as a food has deep historical roots dating back thousands of years; early domestication occurred in Southeast Asia and South Asia, where chickens were valued not only for meat but also for eggs. As poultry farming spread globally, adaptations in breeds and cooking styles emerged. The breast cut is the leanest section of the chicken, located along the pectoral muscles, and when cooked with skin, delivers both flavor and fat-soluble nutrients. The flesh consists primarily of white meat muscle fibers, low in myoglobin compared to darker cuts such as thighs or drumsticks. Stewing is a classic cooking method that involves simmering meat with water or broth and sometimes vegetables for extended periods. This gentle, moist-heat approach tenderizes muscle fibers and retains moisture, making the meat palatable even at longer cooking durations. Stewed chicken breast with skin combines the lean meat and rendered fat from the skin, contributing to both texture and a rich mouthfeel. Unlike high-heat methods like grilling or roasting, stewing can preserve more water-soluble vitamins and minimize oxidation of fats if done without excessive browning. Cultural variations of chicken stew span continents – from Asian herbal stews to American comfort-food chicken and dumplings. In many cuisines, stewing is paired with grains or starchy vegetables, making it a complete meal component. The term "broilers or fryers" refers to young chickens under 10 weeks old typically weighing 1.8–3 kg at processing time. The breast meat in these birds tends to be tender with fine-textured muscle fibers. When sold with skin, this cut provides additional flavor and some fat content, which can be beneficial for nutrient absorption of fat-soluble vitamins. The USDA categorizes this food under Poultry Products and assigns it a unique FoodData Central ID (171076) to precisely identify its nutrient profile in a standardized database. This stewed form of chicken breast with both meat and skin is frequently used in home-cooked dishes, soups, and traditional recipes due to its balanced nutrition and adaptability in various culinary applications. Due to its global prevalence and spectrum of preparations, this food remains a staple in diverse dietary patterns, from Western to Asian and African cuisines.

The nutrient composition of stewed chicken breast with skin reflects its role as a high-protein, low-carbohydrate meat choice. Per 100 g cooked, it delivers 27.39 g of protein, which accounts for a substantial portion of daily protein requirements for most adults. Protein is essential for tissue repair, immune function, and the synthesis of enzymes and hormones. The complete amino acid profile ensures that all nine essential amino acids are present, rendering it a “complete protein” source – critical for muscle maintenance and metabolic health. Total fat content is 7.42 g, with saturated fat at 2.08 g and monounsaturated and polyunsaturated fats making up the remainder. While saturated fats have historically been scrutinized for cardiovascular impact, current nutritional science emphasizes the context of saturated fat within an overall diet; here the combination of mainly lean meat with modest fat content is consistent with heart-healthy eating patterns when consumed without excessive added oils or high-sodium sauces. The meat contains cholesterol (75 mg per 100 g), a nutrient necessary for hormone synthesis but one to consider in diets where cardiovascular risk is being managed. Carbohydrates are negligible at 0 g, and dietary fiber is absent, as expected in animal tissues. Sodium content (62 mg) is modest for unprocessed chicken, making this cut suitable for lower-sodium meal planning if additional seasoning is minimized. Potassium (178 mg) contributes to fluid balance and nerve function. Essential micronutrients include selenium (21.8 µg), known for antioxidant enzyme co-factors; niacin (7.807 mg) and vitamin B6 (0.29 mg), both crucial for energy metabolism; and phosphorus (156 mg), which supports bone health and cellular signaling. Iron (0.92 mg) and zinc (0.97 mg) provide elements needed for oxygen transport and immune function, though their amounts are moderate compared to red meats. Vitamins such as vitamin A (25 µg RAE) and vitamin D (0.1 µg) are present in small quantities but contribute to overall nutritional diversity. Comparatively, the skin-on stewed chicken breast has more fat and calories than skinless preparations but provides additional flavor and fat-soluble nutrients. Nutrient density per calorie remains high, making it a beneficial choice in balanced diets. For athletes and active individuals, the amino acid density supports muscle protein synthesis and recovery. For the general population, including older adults, high-quality protein combats age-related muscle loss, known as sarcopenia. When comparing this form to red meats, chicken exhibits lower saturated fat and calories per gram of protein, fitting well into dietary patterns that emphasize lean proteins for cardiovascular and metabolic health.

Source: USDA FoodData Central (FDC ID: 171076)