Chicken is a versatile and popular ingredient used in many classic dishes around the world. From chicken noodle soup to chicken parmesan, it’s a meat that most home cooks keep on hand. However, there may be times when you want to use pork or another meat instead of chicken in a recipe. Substituting ingredients can allow you to cater to dietary needs, work with what’s on hand, or add variety to dishes. So can you use pork or other meats in place of chicken? Let’s take a look.
Reasons to Substitute Chicken with Pork or Other Meats
There are a few key reasons you may want to swap out chicken for pork or another protein source in recipes
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Dietary restrictions or preferences: You or someone you are cooking for may not eat chicken for religious, health, or personal reasons. Using pork or another meat allows you to still enjoy chicken-based recipes.
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Ingredient availability Maybe you planned a recipe but ran out of chicken Having pork, beef, or lamb on hand gives flexibility to still cook the dish
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Change things up: Chicken is ubiquitous in many home kitchens. Substituting pork, seafood, or vegetarian proteins like beans keeps meals exciting.
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Budget: Chicken can be affordable, but inexpensive pork cuts like shoulder may stretch dollars further. Expensive chicken dishes can also use cheaper proteins.
So whether it’s to accommodate an allergy, use up leftovers, or save money, there are lots of good reasons to swap out chicken for other ingredients.
Key Considerations When Substituting Chicken
While it’s often possible to substitute chicken, there are some important factors to keep in mind:
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Flavor: Chicken has a relatively mild flavor compared to beef, pork, and lamb. The swap may change a dish’s taste significantly.
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Texture: Chicken breast is lean and tender while thighs are fattier. Pork tenderloin mimics breast meat but pork shoulder matches thighs.
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Cooking method and time: Lean chicken cooks faster than fattier pork. Pieces like chops mimic cutlets or wings.
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Weight/proportions: 100g of chicken breast yields about 3 oz cooked meat versus 4-5 oz for red meats. Adjust proportions.
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Food safety: Cook pork and ground meats thoroughly to safe internal temperatures to avoid foodborne illness.
Considering these elements helps choose suitable substitutions and adjust recipes accordingly. Combining ingredients like beans or mushrooms with smaller amounts of meat also mimics volume.
Best Meat Substitutes for Chicken
Here are some of the most suitable options for swapping out chicken in recipes:
Pork
- Pork loin or tenderloin = chicken breast
- Pork chops = chicken cutlets or wings
- Pork shoulder = chicken thighs
- Ground pork = ground chicken
Pork is an exceptionally versatile chicken substitute. The tenderloin mimics breast meat while shoulder and chops match darker thigh and wing cuts. Cook times are similar, especially for chops and cutlets. Ground pork makes an ideal substitute in casseroles, pasta dishes, or soups.
Beef
- Flank, hanger, or skirt steak = chicken breast
- Ground beef = ground chicken
- Beef stew meat = chicken thighs
Steak cuts like flank or skirt have a similar leanness to chicken breast. Browning adds lots of flavor. Cook to no more than medium doneness. Ground beef can replace ground chicken at a 1:1 ratio. For stews and braises, beef chuck or stew meat works in place of chicken thighs.
Lamb
- Lamb loin or chops = chicken breast
- Lamb shoulder = chicken thighs
- Ground lamb = ground chicken
The milder loin or chops work for chicken breast while shoulder matches legs and thighs. Cook lamb just until medium or medium rare at most. Ground lamb makes a flavorful substitute for casseroles or meatballs.
Seafood
- White fish = chicken breast
- Salmon, tuna = chicken breast or thighs
- Shrimp, scallops = chicken tenders or wings
Lean white fish like tilapia or cod has a similar mildness to chicken breast. Fattier salmon or tuna work for darker meat. Quick-cooking shrimp or scallops can mimic tenders or wings. Adjust cook times as fish cooks faster.
Vegetarian
- Tofu = chicken breast
- Tempeh = chicken thighs
- Beans, lentils = ground chicken
- Mushrooms like maitake or oyster = chicken breast
Tofu has a protein content similar to poultry. Firm or extra-firm tofu holds up well in stir-fries, skewers, etc. Tempeh has a meatier bite. Pulsed beans or lentils can substitute in casseroles, chilis, etc. Sliced mushrooms can mimic texture in some dishes.
Turkey
Turkey, especially breast and thigh cuts, substitutes for chicken very closely in most recipes. The flavor is marginally different but pork often makes a better swap in terms of taste.
Tips for Cooking with Substitutes
Here are some handy tips to ensure success when using pork, beef, seafood, or other proteins in place of chicken:
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Adjust cook times and temperatures based on cut, leanness, and density of the new protein. Pork chops may cook faster than chicken thighs, for example.
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Use flavor boosters like broth, wine, spices, and aromatics to balance any differences in taste compared to mild chicken.
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Reduce swap-in protein 10-25% from original chicken amount to account for denser texture and cooking down. Supplement with mushrooms, veggies, beans, etc.
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For leaner proteins like pork or fish, add a touch of oil or sauce to prevent drying out, since they lack chicken skin’s fat.
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Use a meat thermometer and cook pork, ground meats, etc. to recommended safe final temperatures to prevent foodborne illness.
With these tips in mind, you can successfully use pork, beef, or other proteins in a wide variety of chicken dishes. Exploring substitutions opens up many possibilities for new recipe ideas!
Sample Recipe Substitutions
To give you an idea of how chicken can be swapped out, here are some recipe examples:
Chicken Noodle Soup
- Original ingredients: chicken breast, egg noodles, carrots, celery, onion, chicken broth
- Substitution: pork tenderloin or extra-firm tofu + vegetable broth
Sliced pork tenderloin or tofu with veggie broth makes a tasty substitution that caters to vegetarian or religious dietary needs. Cook the protein just until done to avoid toughness.
Chicken Parmesan
- Original ingredients: chicken breast cutlets, tomato sauce, mozzarella, Parmesan, breadcrumbs
- Substitution: pork chops or eggplant slices + olive oil
Thin pork chops maintain the crispy breaded texture of chicken parm. Eggplant makes a hardy vegetarian swap, brushed with olive oil instead of frying. Adjust bake time down since eggplant takes less time to cook through.
Chicken Soup with Dumplings
- Original ingredients: chicken thighs, carrots, celery, broth, dumpling dough
- Substitution: beef stew meat + red wine
Tough beef stew meat benefits from the long simmering time and pairs well with wine or tomato broth flavors. The heartiness stands up to the soft dumpling dough.
Chicken Tacos
- Original ingredients: shredded chicken, tortillas, salsa, avocado, lime
- Substitution: refried beans or jackfruit
Spiced and seasoned refried beans make a protein-packed swap for shredded chicken in tacos. Shredded jackfruit mimics the same texture and soaks up flavors. Top as usual with salsa, avocado, etc.
Chicken Marsala
- Original ingredients: chicken breast, mushrooms, marsala wine, butter, parsley
- Substitution: shrimp, scallops or beef tenderloin
Shrimp or scallops cook much faster but absorb the wine sauce beautifully. Flank steak contributes hearty beef flavor to the classic Italian dish. Cook steak no more than medium rare.
Hopefully these examples provide inspiration for experimenting with substitutions in your own chicken-based recipes!
Frequently Asked Questions About Chicken Substitutes
Here are answers to some common questions about swapping chicken for other proteins:
Is pork a good substitute for chicken?
Yes, pork stands in very well for chicken in most recipes. Similar flavor and texture when using tenderloin, chops, or shoulder makes it an ideal 1:1 swap.
Can I use beef instead of chicken?
You can use certain beef cuts in place of chicken. Flank or skirt steak mimic breast meat. Ground beef can be used for boneless thighs or wings in casseroles. Stew meat works for braised chicken dishes.
What seafood can I substitute for chicken?
White fish like tilapia or cod works for chicken breast. Fattier salmon or tuna substitutes for dark meat. Shrimp or scallops can replace chicken tenders or wings. Adjust cook times down