Yes, you can absolutely cook with chicken thighs instead of chicken breasts. Chicken thighs are an excellent alternative to chicken breasts and can be used in most recipes calling for chicken breasts. There are a few differences to keep in mind when substituting thighs for breasts:
Differences between chicken breasts and thighs
| Chicken Breasts | Chicken Thighs |
|---|---|
| Leaner cut of meat | Higher fat content |
| Milder flavor | Rich, flavorful taste |
| Tend to cook faster | Require longer cook time |
| Can dry out if overcooked | More forgiving if slightly overcooked |
As you can see, the main differences come down to fat content, flavor, and cook time. Chicken thighs have a higher fat content than breasts, resulting in a richer, more pronounced flavor. The extra fat also makes them less prone to drying out when cooked. Chicken breasts are leaner and quicker cooking but can become dry if overcooked.
Benefits of cooking with chicken thighs
There are several advantages to using chicken thighs over breasts:
– More cost effective – Chicken thighs are often cheaper per pound than chicken breasts. Using thighs can help save money on recipes.
– Added moisture – The higher fat content in thighs keeps them juicier and more tender during cooking. Dishes like chicken soup or stew especially benefit from the added moisture in thighs.
– Richer flavor – Chicken thighs have a deeper, more savory taste compared to the milder flavor of breasts. Dishes gain more complex flavor from the use of thighs.
– Harder to overcook – Chicken thighs are more forgiving in terms of cook time. They can withstand longer cook times without drying out.
– Easy to reheat – Leftover chicken thighs reheat beautifully in the oven, on the stovetop, or in the microwave. The extra fat helps prevent drying out.
How to substitute chicken thighs for breasts
When replacing chicken breasts with thighs in a recipe, there are a couple easy adjustments to keep in mind:
– Use bone-in, skin-on thighs for maximum moisture and flavor. If the recipe calls for boneless, skinless breasts, remove the skin and bones from the thighs before cooking.
– Increase cooking time by 5-15 minutes. Chicken thighs often take longer than breasts to cook through.
– Monitor temperature using a meat thermometer. Chicken thighs are fully cooked at 165°F compared to 160°F for breasts.
– Use thighs equal in weight to the breasts called for. So if the recipe requires 1 pound of boneless, skinless chicken breasts, use 1 pound of boneless, skinless thighs.
– Follow remainder of recipe directions as written. No other major adjustments are usually necessary. The thighs can be sauteed, baked, grilled, etc the same as chicken breasts.
Recipes using chicken thighs
Chicken thighs can be used in all sorts of savory recipes. Here are some recipe ideas that work great with boneless, skinless chicken thighs instead of chicken breasts:
Chicken Salad
Ingredients:
– 1 1⁄2 lbs boneless, skinless chicken thighs, cooked and shredded
– 1⁄2 cup mayonnaise
– 1⁄4 cup chopped celery
– 2 Tbsp lemon juice
– 1 Tbsp Dijon mustard
– 1⁄4 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine shredded chicken, mayonnaise, celery, lemon juice, mustard, and seasonings.
2. Mix until well combined.
3. Refrigerate for 30 minutes before serving to allow flavors to blend.
4. Serve chicken salad on bread, lettuce wraps, or crackers.
Chicken Fajitas
Ingredients:
– 1 1⁄2 lbs boneless, skinless chicken thighs, cut into strips
– 2 bell peppers, sliced
– 1 onion, sliced
– 2 Tbsp fajita seasoning
– 2 Tbsp olive oil
– Tortillas, fixings like lettuce, tomato, cheese, etc.
Instructions:
1. Coat chicken strips with fajita seasoning.
2. In large skillet over medium-high heat, heat olive oil. Add chicken and cook 5-6 minutes until browned.
3. Add peppers and onion. Cook 3-4 minutes until tender.
4. Serve chicken and veggie mixture in tortillas with desired toppings.
Chicken Piccata
Ingredients:
– 1 1⁄2 lbs boneless, skinless chicken thighs
– 1⁄4 cup flour
– 3 Tbsp butter
– 1⁄4 cup lemon juice
– 1⁄4 chicken broth
– 2 Tbsp capers
– Salt and pepper to taste
Instructions:
1. Flatten chicken thighs to 1⁄4 inch thickness. Coat with flour.
2. Melt 2 Tbsp butter in skillet over medium heat. Cook chicken 8 minutes per side until browned. Remove from skillet.
3. Add remaining butter to skillet. Stir in lemon juice, broth, and capers.
4. Return chicken to skillet and simmer for 5 minutes until sauce thickens.
5. Season with salt and pepper. Serve chicken topped with sauce.
Chicken Teriyaki Stir Fry
Ingredients:
– 1 1⁄2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
– 1 cup teriyaki sauce
– 1 Tbsp sesame oil
– 1 lb stir fry veggies (like peppers, broccoli, carrots)
– 2 cloves garlic, minced
– 2 green onions, sliced
– Rice for serving
Instructions:
1. In large skillet or wok over medium-high heat, heat oil. Add chicken and cook 4-5 minutes until browned.
2. Stir in teriyaki sauce and garlic. Cook 2 minutes.
3. Add vegetables and green onions. Cook 3-4 minutes until tender but still crisp.
4. Serve chicken and veggie stir fry over rice.
Chicken Cacciatore
Ingredients:
– 1 1⁄2 lbs boneless, skinless chicken thighs
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 1⁄2 cup white wine or chicken broth
– 2 Tbsp tomato paste
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Cooked pasta for serving
Instructions:
1. In large skillet over medium heat, cook chicken thighs until browned, about 5 minutes per side. Remove from skillet.
2. Add onion, garlic, and bell pepper. Cook 5 minutes until softened.
3. Stir in diced tomatoes, wine/broth, tomato paste, and seasonings.
4. Nestle chicken thighs into sauce mixture. Simmer 20 minutes until chicken is cooked through.
5. Serve chicken cacciatore over cooked pasta.
Common questions
Are chicken thighs equally as healthy as chicken breasts?
Chicken thighs and breasts are both healthy options that are high in protein and low in fat when the skin is removed. Chicken thighs do contain slightly more fat than chicken breasts due to dark meat naturally having a higher fat content. However, the difference in fat and calories between skinless, boneless chicken thighs and chicken breasts is small. Both can be part of a healthy, balanced diet.
What temperature should chicken thighs be cooked to?
Chicken thighs should reach an internal temperature of 165°F to be fully cooked and safe to eat. Chicken breasts reach their safe internal temperature at 160°F, so thighs need 5 more degrees. Use a meat thermometer to check temperature and ensure thighs are thoroughly cooked.
How long does it take to bake chicken thighs?
Bone-in, skin-on chicken thighs take 45-55 minutes to bake at 375°F. Boneless, skinless thighs bake slightly quicker at 35-45 minutes at 375°F. Always check temperature to confirm doneness. Let thighs rest 5 minutes before serving.
Can I use chicken thighs in soup recipes instead of breasts?
Absolutely! Chicken thighs are perfect for soups and stews. Their rich flavor infuses the broth for delicious, homemade soup. The skin and bones add body, texture, and extra chicken flavor. Use bone-in thighs and discard bones before serving for easy chicken soups and stews.
What’s the best way to dice or shred cooked chicken thighs?
The easiest method is to first remove any bones or skin from cooked chicken thighs. Next, use two forks to shred and pull the cooked meat into bite-sized pieces. Or for diced chicken, a sharp knife can be used to carefully cut the cooked thighs into small cubes. Chicken thighs shred and dice nicely for salads, pastas, casseroles and more.
Conclusion
Chicken thighs can easily be substituted for chicken breasts in almost any recipe. Their rich taste, moist texture, and forgiving cook time makes thighs an excellent option. Adjust cook times as needed and cook to 165°F internal temperature when swapping thighs for breasts. With a few simple modifications, chicken thighs can be used to make delicious, budget-friendly chicken dishes.