Making the Cut: Using Thighs in Place of Typical Chicken Breast

Image © 2009 Liv Gluten-Free

Image © 2009 Liv Gluten-Free

Chicken is one of the most versatile proteins and makes its way on to most dinner tables pretty regularly. One of the most commonly used cuts is boneless, skinless chicken breast. To me, chicken breast is like beef tenderloin. It is lean, simple to prepare, and beautiful. But it is more expensive than other cuts and not the most tasty choice either.

I love to use boneless, skinless chicken thighs in place of chicken breast in many of my recipes. They are flavorful, tender, and cost about $1.50 less per pound than boneless, skinless breasts. As far as calories go, the thighs only contain about 5 more calories per ounce than chicken breast. Dark meat does take a bit longer to cook, but the results are succulent and moist. Use chicken thighs on the grill, in casseroles, and in braises and stews like my Chicken with White Wine and Mushrooms.


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