Chicken, ground
Common food
Photo: Wikipedia
Ground chicken is finely minced poultry, typically from the breast or thigh, offering a lean, mild-flavored base that readily absorbs seasonings. Its texture is soft and adaptable, becoming tender and juicy when cooked properly, making it a blank canvas for global flavors. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
💚 Why it's loved
People love ground chicken for its incredible versatility and mild taste, which acts as a perfect vehicle for bold spices and sauces from any cuisine. It's a quick-cooking, budget-friendly protein that can be shaped into burgers, meatballs, or crumbled into stir-fries and sauces.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its tendency to become dry and bland if overcooked, as the lean meat lacks the marbling of higher-fat grounds. To counteract this, cook it quickly over medium-high heat, incorporate moisture-rich ingredients like onions or sauces, or choose ground thigh meat for more juiciness. It is also a common poultry allergen.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Very low in carbohydrates, making it suitable for low-carb and keto diets.
- Contains essential nutrients like niacin, vitamin B6, and selenium.
- A leaner alternative to ground beef or pork for reducing saturated fat intake.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Ground chicken is often used as a 'secret ingredient' in some traditional dumpling fillings to lighten the texture and add moisture without altering the primary flavor profile of the pork or beef.
Full nutrition (scales with serving)
| Water | 61.6 g |
| Energy | 201 kcal |
| Protein | 27.1 g |
| Total lipid (fat) | 10.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 252 mg |
| Potassium, K | 292 mg |
| Sodium, Na | 400 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 30.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.21 mg |
| Niacin | 8.7 mg |
| Vitamin B-6 | 0.63 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 77.5 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 24.0 ug |
| Retinol | 24.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.72 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.13 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 92.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between ground chicken and ground turkey?
They are very similar lean poultry products. Ground turkey can be made from dark or light meat, sometimes with skin, making it slightly higher in fat than typical ground chicken, which is often made from breast meat. Nutritionally, they are close substitutes.
How do I keep ground chicken from drying out?
Avoid overcooking—cook just until no longer pink. Mix in finely chopped vegetables (onion, zucchini) or a bit of broth/sauce for moisture. Using ground thigh meat instead of breast also helps, as it has more fat.
Is ground chicken safe to eat pink?
No. Unlike a whole chicken breast which can be slightly pink if cooked to a safe internal temperature, ground poultry must be cooked thoroughly to 165°F (74°C) to eliminate potential bacteria throughout the meat. The color should be uniformly opaque.