Ingredient substitution guide
Best substitutes for boneless skinless chicken breasts
Best swap for boneless skinless chicken breasts: Boneless skinless chicken thighs, 1:1 by weight; juicier and more forgiving, adjust cook time slightly.
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 Skinless Chicken Breasts?
The best swap for Boneless Skinless Chicken Breasts is Boneless Skinless Chicken Thighs, 1:1 by weight; juicier and more forgiving, adjust cook time slightly. Another option is Chicken Cutlets, breasts sliced or pounded thin - same ingredient, different prep. The table below also lists Turkey Breast Cutlets and Pork Tenderloin, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Boneless skinless chicken thighs | 1:1 by weight; juicier and more forgiving, adjust cook time slightly |
| Chicken cutlets | breasts sliced or pounded thin - same ingredient, different prep How to use it: Use 1:1 by weight; cutlets cook in minutes, so check for 165°F by probing from the side. |
| Turkey breast cutlets | 1:1; very similar lean protein, mild flavor |
| Pork tenderloin | 1:1 by weight; lean, mild, similar cook time when sliced 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)
- USDA FSIS, Food Thermometers (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.