Out of Chicken breast, one case

Can you substitute chicken thighs for chicken breast?

4 options, ranked, with the exact amount

Use thisBest of 4 options

Use Boneless skinless chicken thighs

Same amount by weight as the chicken breast

Yes. Use the same weight of boneless skinless thighs, about 2 thighs for each breast, and cook them about 5 minutes longer. Thighs are safe at 165°F and turn more tender closer to 175°F, and they stay juicy well past the point where breast dries out. Expect darker, richer meat and more fat in the pan. Going the other way, breast in place of thighs, also works, but take it off the heat at 165°F and shorten long braises.

Verdict —: Tweak it
The tweak —: Count about 2 thighs per breast, trim the visible fat, and add about 5 minutes. Cook to at least 165°F; 175°F gives a more tender result.
Best for —: slow cooker meals, braises and curries
Pantry —: Likely in your cupboard

One casethe full chicken breast card

Every option, one card

Ranked

Chicken breast substitutes compared
#	Substitute	Instead of chicken breast	Verdict
1	Boneless skinless chicken thighsslow cooker meals, braises and curries	Same amount by weightTweak it	Tweak it
2	Bone-in, skin-on chicken thighsroasting and sheet-pan dinners	1 ½ lb per 1 lbTweak it	Tweak it
3	Chicken tenderscutlets, strips and nuggets	3 tenders per breast halfWorks	Works
4	Turkey breast cutletsschnitzel, piccata and parmesan	Same amount by weightTweak it	Tweak it

What changesWhat changes, option by option4 options

Boneless skinless chicken thighs

richer and more savory, darker in color

Dark meat with more fat and connective tissue than breast. It takes a little longer to turn tender and is very hard to overcook.

Best for: slow cooker meals, braises and curries, stir-fries, fajitas and kebabs, sheet-pan dinners and grilling, soups and shredded chicken
Prep: Count about 2 thighs per breast, trim the visible fat, and add about 5 minutes. Cook to at least 165°F; 175°F gives a more tender result.
Where it fails: Thin, even cutlets for schnitzel, piccata or chicken parmesan: thighs are uneven and do not pound flat neatly. Stuffed chicken breast. Dishes where pale white meat is the look, such as a classic chicken salad.

Thighs release more fat. Spoon it off a pan sauce or a braise before serving.

Bone-in, skin-on chicken thighs

the richest of the options, with crisp skin if roasted

The same meat on the bone. Bone and skin make up roughly a third of the weight, so buy more, and the bone slows the cooking.

Best for: roasting and sheet-pan dinners, braises and stews, slow cooker recipes
Prep: Allow 15 to 20 minutes more than boneless thighs and check the temperature next to the bone.
Where it fails: Quick-cooking recipes such as stir-fries and skillet cutlets, unless you bone and skin them first. The skin turns flabby in a slow cooker or a covered braise; remove it or brown it first.

Chicken tenders

the same as breast

Tenders are the strip of white meat under the breast. Use them when the recipe needs white meat and thighs would change it.

Best for: cutlets, strips and nuggets, stir-fries and salads, quick skillet dinners
Where it fails: They are small and thin, so they overcook in a long braise or slow cooker. Check them several minutes before the recipe says.

Turkey breast cutlets

mild, slightly more savory than chicken

Lean white meat sold in thin slices. It behaves like a pounded chicken breast.

Best for: schnitzel, piccata and parmesan, quick pan sauces
Prep: Thin cutlets cook in 2 to 3 minutes a side.
Where it fails: It is leaner than chicken breast and dries out fast. Cook just to 165°F and do not use it in long-cooked dishes.

Tips for substituting chicken breast

5 tips

Match by weight, not by count: 1 lb of boneless thighs for 1 lb of boneless breast. Thighs are smaller, so that is about 2 thighs for each breast.
Use a thermometer. Thighs are safe at 165°F, and the texture improves up to about 175°F to 185°F as the connective tissue softens.
For a stir-fry or fajitas, cut thighs the same size as the breast pieces and give them 1 to 2 minutes more.
On a grill, trim the fat and keep a cooler zone ready. Dripping thigh fat causes flare-ups that breast does not.
In a slow cooker, thighs can go the full time without drying out. Skim the fat from the sauce at the end.

Questions

5 questions

Can I substitute chicken breast for thighs instead?

Yes, with care. Use the same weight of boneless breast, cut large breasts in half so the pieces are closer to thigh size, and stop cooking at 165°F. Breast has little fat and dries out quickly once it passes that point, so check it early and shorten any long simmer.

Can I use chicken breast in place of thighs in a slow cooker?

Yes, but breast does not benefit from long cooking the way thighs do. Keep the pieces whole, use the low setting, and start checking for 165°F well before the time written for thighs. Left for the full time, breast turns dry and stringy even in sauce.

Can I use boneless chicken breast in place of bone-in thighs?

Yes. Use about 1 lb of boneless breast for each 1 ½ lb of bone-in thighs, since bone and skin are part of that weight. Boneless breast cooks much faster: start checking 15 to 20 minutes before the time given for bone-in thighs, and take it out at 165°F.

How many chicken thighs equal one chicken breast?

About 2 boneless skinless thighs for one boneless breast. Sizes vary a lot, so go by weight when you can: a typical boneless breast weighs 6 to 8 ounces and a boneless thigh 3 to 4 ounces.

Do chicken thighs taste different from chicken breast?

Yes. Thigh is dark meat: richer, more savory and juicier, with a softer texture and a darker color when cooked. In a sauce, curry or soup most people prefer it. In a dish built around lean, mild white meat, the difference is clear.