Chicken Substitutes: What to Use Instead of Chicken in Any Recipe
You have a recipe that calls for chicken, and for one reason or another chicken is not happening tonight. Perhaps the pack in the fridge has turned, a guest has just announced they are vegetarian, or the price at the supermarket made you wince. Most chicken dishes are far more forgiving than they look, because chicken is a mild canvas for the sauce, spices and cooking method around it.
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The best chicken substitute depends on what you are replacing and why you are replacing it. For another meat, turkey and pork are the closest matches. For a meat-free dish, firm tofu, tempeh, mushrooms and chickpeas cover almost every recipe, and the table below shows which to reach for first.
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Which Chicken Substitute Should You Choose?
Start with the reason for the swap, because it decides almost everything else. The table matches the most common situations to the substitute that suits them best, and the sections after it explain each swap in detail.
| If you need | Best swap | How to swap it |
|---|---|---|
| Another meat with a similar texture | Turkey breast or thigh | Use the same weight and cook until steaming hot with no pink inside |
| A richer or cheaper meat | Pork loin or tenderloin | Slice thinly, keep the same weight, and watch the pan so it does not dry out |
| A very quick swap | Prawns (shrimp) or firm white fish | Add in the last few minutes of cooking, using the same weight or a little less |
| Meat-free with some chew | Firm tofu, tempeh or seitan | Press or steam, marinate, then brown well |
| Meat-free and shredded | Young green jackfruit or mushrooms | Drain, shred and season boldly |
| Meat-free on a budget | Chickpeas or white beans | A drained 400g tin replaces roughly 250g of chicken |
| Ready-cooked chicken, such as rotisserie | Leftover turkey, pulled pork or shredded jackfruit | Stir in at the end so it only needs to heat through |
Substitutes for Each Cut of Chicken
The cut of chicken shapes the swap more than the dish does. A breast is lean and quick to cook, a thigh is rich and forgiving, and mince behaves like a sauce ingredient. Matching the cut is the fastest way to a swap that works first time.
Chicken Breast Substitutes
Chicken breast is lean and mild, so the best swaps are other lean, mild foods. Turkey breast steaks and thin pork loin cutlets are the nearest matches, and both brown in a pan in much the same way. A recipe built on thin cutlets, such as these easy skillet cheesy chicken cutlets, should take either with only a small change to the timing.
For a meat-free breast, cut firm or extra-firm tofu into thick slabs and marinate it for at least 30 minutes, because tofu has very little flavour of its own. A tofu press makes this much easier, since drier tofu soaks up marinade and browns instead of steaming. Seitan cutlets give a chewier, more meat-like bite if you do not mind the gluten.
Chicken Thigh Substitutes
Thighs are richer and juicier than breasts, which is why they forgive a long cook. Turkey thigh and sliced boneless pork shoulder steaks are the closest meat swaps, and both stay tender in braises and traybakes. Because they carry more fat than breast meat, they also suit recipes that simmer in a sauce.
Tempeh and large portobello mushrooms are the best meat-free choices for thigh recipes. Steam tempeh for about ten minutes before marinating it, which softens the texture and takes the edge off its natural bitterness. Portobellos bring a savoury, almost meaty depth, so brush them with oil and roast them whole or in thick slices.
Ground (Minced) Chicken Substitutes
Turkey mince and pork mince swap for ground chicken weight for weight. Both brown the same way, though pork releases more fat, so you may want to spoon a little off before adding the sauce.
For meat-free mince, crumble firm tofu, chop mushrooms very finely, or use cooked brown or green lentils. Green and brown lentils hold their shape, which makes them good for bolognese, chilli and burgers. Red lentils collapse into a purée, so keep them for thick sauces and soups.
Shredded and Rotisserie Chicken Substitutes
Rotisserie chicken is already cooked, so the replacement needs to be something you can shred or heat through quickly. Leftover roast turkey is the obvious match, and pulled pork or shredded ham work well in sandwiches, pasta and quesadillas.
Tinned young green jackfruit is the best meat-free option, as long as it comes in brine or water and not syrup. Drain it, squeeze it dry, shred it with two forks and fry it until the edges crisp. Mashed chickpeas are the better choice for cold dishes, since they bind with mayonnaise or yoghurt much as shredded chicken does.
Wings, Tenders and Nuggets
With crispy coated chicken the coating does most of the work, so you have more freedom with what goes inside. Cauliflower florets, thick slices of firm tofu and pieces of seitan all take the same flour, egg or plant milk, and crumb coating. Bake them at a high heat on a preheated tray for the crispest finish.
A recipe like our baked potato crusted chicken tenders should suit cauliflower or tofu just as well, provided you press the tofu first and give the pieces room on the tray.
Best Swaps for Common Chicken Recipes
Sometimes you are working from a recipe rather than a cut. In that case, think about what the chicken is doing in the dish, whether that is adding protein, adding bulk or carrying the sauce, and pick the swap that does the same job.
Soups and Stews
In soup, chicken mostly adds protein and a savoury background note, so beans, lentils and mushrooms step in easily. White beans turn creamy as they simmer, and chickpeas hold their shape through a long cook. Our spicy white bean and cabbage soup shows how well beans can carry a soup on their own.
If you are working around a particular diet, our chicken soup substitute guide covers the options in more detail. Swap the stock as well if you are cooking meat-free, which the stock section further down explains.
Stir-Fries and Curries
Anything that cooks quickly in a sauce is a good candidate for a swap. Prawns and firm white fish go in at the very end, and pressed tofu browns well in a hot pan before the sauce goes in. A dish like our cashew chicken and red cabbage stir fry takes tofu or prawns without needing any other changes.
In curries, chickpeas, potatoes and paneer all hold up to simmering in a spiced sauce. Add chickpeas early so they absorb the flavour, and add fish or prawns only for the last few minutes.
Salads, Wraps and Sandwiches
Chicken salad relies on a creamy binder and some crunch, and mashed chickpeas deliver both. Roughly mash the chickpeas with a fork, then stir in mayonnaise or yoghurt, a little mustard, lemon juice and chopped celery. The same approach works in recipes like our chunky chicken salad lettuce wraps.
Shredded jackfruit and flaked tuna are also worth trying in sandwiches, especially with a punchy dressing.
Grills and Skewers
For skewers and grilled dishes, you need something that stays firm over high heat. Pork tenderloin, turkey and thick mushroom caps all do well, and so do tempeh and extra-firm tofu. Freezing tofu and thawing it before pressing gives it a chewier, more meat-like texture that grips a marinade well.
Tofu or tempeh skewers take a peanut sauce beautifully, so our spicy chicken satay with peanut dipping sauce is an easy place to start.
When You Still Want Meat or Fish
Turkey
Turkey is the closest cousin to chicken, with a similar flavour and texture. Swap breast for breast and mince for mince, weight for weight. It can dry out faster than chicken, so avoid overcooking it and keep a sauce or a little stock nearby.
Pork
Pork is slightly richer than chicken and works best in thin cuts that cook quickly. Slice loin or tenderloin into cutlets and cook them like chicken escalopes. Our pork scallopini with mushroom gravy shows how well thin pork takes a sauce.
Fish and Prawns
Firm white fish such as cod or haddock flakes into a sauce within minutes, which suits curries, chowders and pasta. Prawns (shrimp) are even quicker and work in stir-fries, rice dishes and salads. Both go in at the end of cooking, never at the start, or they turn rubbery.
Meat-Free Chicken Substitutes at a Glance
Plant-based swaps differ a great deal in protein, texture and flavour, so it helps to know what each one does best. Our guide to plant-based chicken alternatives goes deeper on each, and this section gives you the short version.
Tofu, Tempeh and Seitan
These three are the highest-protein plant options here, and the ones that behave most like meat in a pan. Tofu needs pressing and marinating, tempeh needs steaming and seasoning, and seitan is ready to use but is made from wheat gluten, so it is not gluten-free and is unsuitable for anyone with coeliac disease or anyone avoiding gluten.
Jackfruit and Mushrooms
Young green jackfruit shreds like pulled chicken and soaks up any sauce you give it, but it is low in protein. Mushrooms add savoury depth and a meaty bite, especially king oyster, oyster and portobello varieties. If you want more ideas for using them, see our 8 things to do with mushrooms.
Chickpeas, Beans and Lentils
Pulses are the budget choice. The British Heart Foundation describes them as an inexpensive protein choice that is high in fibre, and they add bulk to a dish too. A 400g tin of chickpeas holds roughly 240g once drained, which is a fair match for a single chicken breast in most recipes. Dried beans and lentils cost even less per portion if you have time to cook them.
Ready-Made Meat-Free Pieces
Shop-bought chicken-style pieces, including mycoprotein products such as Quorn, are the easiest swap if you want something that behaves like chicken straight from the packet. Check the cooking instructions, since many are designed to go straight into a sauce or pan from frozen.
Chicken Stock, Broth and Cream of Chicken Soup Substitutes
Two chicken-flavoured ingredients cause the most trouble when you are swapping, and each has its own full guide on the way.
For chicken stock or broth, vegetable stock swaps one for one in almost any recipe. Mushroom stock adds more depth, and a spoonful of miso paste stirred into hot water gives a savoury, slightly salty base. If you are short of celery for the stockpot, our guide to substitutes for celery covers soups and stocks.
For cream of chicken soup, a simple white sauce does the same job in casseroles and bakes. Melt about 25g of butter, whisk in 25g of plain flour and cook for a minute, then gradually whisk in 250ml of milk and stock mixed until thick, and season well. This makes roughly the same amount as one standard 295g (10.5 oz) tin.
Adjusting Cooking Time and Flavour
Cooking Times and Doneness
Chicken usually takes longer to cook than most of its substitutes. Prawns and fish cook in minutes, tofu and tempeh only need to brown, and pulses are already cooked if they come from a tin. Turkey and pork need to be cooked all the way through, so an instant-read thermometer is worth having to check meat swaps. Food Standards Scotland advises cooking poultry, pork and minced meat thoroughly, with a thermometer reading of 75°C or above in the thickest part, or steaming hot meat with clear juices and no pink inside.
Building Flavour
Most substitutes need more seasoning than chicken, which picks up flavour from its skin and fat. Marinate in oil, an acid such as lemon juice or vinegar, soy sauce, garlic and smoked paprika, and give the marinade time. A spoonful of miso paste or a splash of Worcestershire sauce adds savoury depth, though standard Worcestershire sauce contains anchovies, so check our Worcestershire sauce substitutes if you are cooking for vegetarians.
Chicken Substitute FAQs
What can I use instead of chicken in a recipe?
It depends on the reason for the swap. For another meat, use turkey or pork. For a meat-free dish, firm tofu, tempeh, mushrooms, chickpeas or jackfruit all work, depending on whether the recipe needs chew, shreds or bulk.
What is the best substitute for chicken breast?
Turkey breast is the closest match, followed by thin pork loin cutlets. For a meat-free option, slabs of extra-firm tofu or seitan cutlets give the most similar bite.
What can I eat instead of chicken for protein?
Other lean meats and fish are the obvious choices, and eggs, tofu, tempeh, seitan, lentils, chickpeas and beans all supply protein too. The British Heart Foundation has a useful guide to getting protein without meat, with portion figures for tofu, lentils and chickpeas. Tofu, tempeh and seitan are the richest plant sources of the group, while jackfruit and mushrooms contain far less.
Can I use tofu instead of chicken in any recipe?
Not every recipe, but a great many. Tofu works well in stir-fries, curries, grills and bakes once it has been pressed and marinated. It is less suited to recipes where chicken is shredded or simmered for a long time, where jackfruit or beans are the better choice.
What is a cheap substitute for chicken?
Tinned or dried chickpeas, beans and lentils are the cheapest swaps, and eggs are another budget option. Pork is often cheaper than chicken breast, and it works in the same recipes when sliced thinly.
Can I swap chicken for turkey one for one?
Yes, you can use the same weight of turkey in nearly any chicken recipe. Turkey can dry out more easily, so keep an eye on the cooking time and cook it until steaming hot all the way through.
Choosing the Right Chicken Substitute
The right swap comes down to the reason you are changing the recipe. Turkey and pork replace chicken most directly, tofu, tempeh and mushrooms suit meat-free cooking, and chickpeas and beans are the budget choice. Match the cut or the cooking method first, then season generously, and most chicken recipes will work without any other changes.
Continue Reading
If you are building a repertoire of swaps, these guides pair well with this one:
- Turkey substitutes: what to use when turkey is off the menu
- Bacon substitutes: swaps for every type of bacon
- Mexican black bean and corn salad: a bean-based dish that needs no meat at all
- Black bean and sweet potato soup: a hearty soup built on pulses
What is your go-to swap when chicken is off the menu? Tell us in the comments, and let us know if there is a substitute you would like us to cover next.
