Ingredient substitution guide
Best substitutes for boneless skin-on chicken breasts
Best swap for boneless skin-on chicken breasts: Boneless skin-on chicken thighs, 1:1; fattier, more forgiving to cook.
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 Skin-On Chicken Breasts?
The best swap for Boneless Skin-On Chicken Breasts is Boneless Skin-On Chicken Thighs, 1:1; fattier, more forgiving to cook. Another option is Boneless Skinless Chicken Breasts, 1:1; reduce cook time slightly, less crispy. The table below also lists Bone-In Skin-On Chicken Breasts, Bone-In Skin-On Chicken Thighs and Skin-On Chicken Leg Quarters, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Boneless skin-on chicken thighs | 1:1; fattier, more forgiving to cook |
| Boneless skinless chicken breasts | 1:1; reduce cook time slightly, less crispy |
| Bone-in skin-on chicken breasts | 1:1 by count; add about 10 to 15 minutes, or cut the bone out yourself and cook as written How to use it: Check for 165°F in the thickest part, keeping the thermometer off the bone. |
| Bone-in skin-on chicken thighs | two thighs per breast; darker and fattier, and much harder to overcook How to use it: Check for 165°F in the thickest part, keeping the thermometer off the bone. |
| Skin-on chicken leg quarters | one quarter per breast; needs longer in the oven, and the skin crisps just as well How to use it: Check for 165°F in the thickest part of the thigh, keeping the thermometer off the bone. |
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)
- USDA FSIS, Food Thermometers (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.