Ingredient substitution guide
Best substitutes for boneless chicken breasts
Best swap for boneless chicken breasts: Boneless chicken thighs, 1:1; juicier, more forgiving to overcooking.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Boneless Chicken Breasts?
The best swap for Boneless Chicken Breasts is Boneless Chicken Thighs, 1:1; juicier, more forgiving to overcooking. Another option is Turkey Breast Cutlets, 1:1; leaner, similar texture. A third option is Pork Tenderloin, slice to similar thickness; adjust cook time. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Boneless chicken thighs | 1:1; juicier, more forgiving to overcooking |
| Turkey breast cutlets | 1:1; leaner, similar texture |
| Pork tenderloin | slice to similar thickness; adjust cook time How to use it: Cook pork to 145°F and rest it 3 minutes; it needs less than chicken's 165°F. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- FoodSafety.gov, Safe Minimum Internal Temperatures (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.