Quick Answer
Yes, you can absolutely use boneless, skinless chicken thighs as a substitute for chicken breasts in most recipes. Chicken thighs have a richer, deeper flavor compared to the milder taste of breasts. They also tend to stay juicier and more tender when cooked. With some simple tweaks to your cooking method and timing, chicken thighs can work very well in place of breasts.
Comparing Chicken Thighs and Breasts
Chicken thighs and breasts have some key differences that are important to keep in mind when substituting one for the other:
Flavor
Chicken thighs have a more intense flavor and aroma compared to the mild taste of breasts. This comes from the higher fat content in the thigh meat. The rich taste is perfect for dishes like stews, curries and skillet meals.
Texture
Thigh meat has a softer, looser texture. Breasts are leaner with a firmer, tighter grain to the meat. This means chicken thighs tend to stay juicier when cooked since the fat melts into the meat.
Cooking Time
Chicken thighs need to cook longer than chicken breasts to fully cook through the thicker, fattier cuts of meat. Breasts cook quicker and are prone to drying out.
Uniformity
Chicken breast pieces tend to be roughly the same size and thickness. Thigh size can vary quite a bit, so take care to choose similarly sized pieces when substituting.
Cost
Chicken thighs are often more economical to purchase than chicken breasts. The difference in price per pound can be significant.
Tips for Cooking with Chicken Thighs
Here are some useful tips for getting great results when cooking with boneless, skinless chicken thighs:
1. Increase cooking time
Since chicken thighs need longer cooking, increase the baking, simmering or grilling time by 5-15 minutes compared to what your recipe states for boneless chicken breasts. Thighs can take up to 30 minutes longer for recipes that call for cooking chicken through completely.
2. Use a meat thermometer
A food thermometer takes the guesswork out of determining doneness. Chicken thighs are safe to eat once they reach 165°F internally. Breasts only need to reach 160°F.
3. Cut in half
Cut larger thighs in half so they are closer in size to chicken breast pieces. This promotes even cooking.
4. Pound to even thickness
Place chicken thighs between two sheets of plastic wrap and use a mallet to gently pound them to an even 1/2-inch thickness. This helps them cook faster and more evenly.
5.Reduce temperature
Cook chicken thighs at a lower oven temperature, like 325°F vs 350°F for breasts. The lower heat prevents overcooking the fattier thighs.
6. Baste to prevent drying
Brushing chicken thighs with oil or melted butter during cooking helps keep them super moist. Basting is especially helpful for baking, broiling or grilling.
Recipe Modifications
Here are some specific tips for adapting recipes when substituting boneless, skinless chicken thighs for breasts:
For soup or stew
The juicy texture and flavor of thighs work perfectly in soups and stews. Simply use an equal quantity of thigh meat in place of breasts and allow the full simmering time in the recipe.
For baking or roasting
Reduce oven temperature by 25°F. Roast thighs for 20-25 minutes longer than chicken breasts, until 165°F. Baste periodically with pan juices.
For grilling or broiling
Move thighs to upper rack or cooler part of grill. Grill for 3-4 minutes longer per side. Baste with sauce frequently and check temperature.
For skillet cooking or sautéing
Lower heat slightly. Cook thighs for an extra 2-3 minutes per side. Take care not to overcook and dry out meat.
For stir fries
Stir fry on high as recipe states but add thighs first and breasts a couple minutes later since they cook faster. Or cook thighs longer before adding other ingredients.
For salads and sandwiches
Dice or shred thigh meat instead of slicing breasts. May need to salt thighs to reduce moisture released in salads.
Frequently Asked Questions
Why do chicken thighs taste better than breasts?
Chicken thighs contain more fat, connective tissue and collagen than white lean breast meat. These elements keep the meat tender and impart more flavor as they melt and break down during cooking.
Can I simply swap thighs for breasts?
You can substitute thighs for breasts in most recipes, but the cooking time and method often needs adjustment to prevent over or undercooking. Thighs will have a longer cook time.
What is the best cooking method for boneless, skinless chicken thighs?
Braising, simmering in liquid and slow roasting are great cooking methods that keep boneless thighs super moist and tender. Grilling and baking work well too with a few tweaks.
Is there a calorie difference between chicken thighs and breasts?
On average for a 3 ounce serving, boneless, skinless chicken thighs have around 22g more fat and 50 more calories compared to chicken breasts. Thighs have around 175 calories while breasts are roughly 120 calories.
Can I use chicken thighs in stir fry?
Yes, thighs work beautifully in stir fries. Their tender texture and deeper flavor pair nicely with bold Asian sauces. Just be sure to cook them fully and slice across the grain before stir frying.
The Takeaway
Boneless, skinless chicken thighs can be used to replace breasts in almost any recipe while delivering juicier, more flavorful results. Keep cooking times, temperature and thickness in mind. Basting and using a thermometer prevents overdrying. With a few simple adjustments, chicken thighs make an excellent substitute!
| Chicken Thighs | Chicken Breasts |
|---|---|
| More fat and connective tissue | Leaner with less fat |
| Richer, deeper flavor | Milder, more delicate flavor |
| Softer, more tender texture | Firmer, tighter texture |
| Cook more slowly at lower heat | Cook quickly at higher heat |
| Prone to drying out less | Can dry out faster |
| Need to reach 165°F internal temperature | Safe at 160°F internal temperature |