Easy Baked Boneless Skinless Chicken Thighs

why make this recipe

This recipe is fast, simple, and reliable. It gives juicy, well-seasoned chicken thighs with little fuss. You can make it on a weeknight or for a meal prep batch. The oven does most of the work.

introduction

Easy Baked Boneless Skinless Chicken Thighs are a plain and tasty main dish. The thighs stay moist and have a light crust from the oven. You need just a few common spices and a short bake time.

how to make Easy Baked Boneless Skinless Chicken Thighs

1. Let the chicken sit at room temperature for 20 minutes so it cooks evenly.
2. Pat the thighs dry so the spice rub sticks and you get a little crust.
3. Season with salt and pepper first, then add the rest of the spices.
4. Arrange the thighs on a greased baking sheet with space between them.
5. Bake at 400°F, flip once, and finish when the thickest part reaches 175°F.
6. Rest the chicken for 3 minutes under foil before serving.

Ingredients :

• 2 pounds boneless skinless chicken thighs (about 8 pieces)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder

Directions :

1. Remove chicken from refrigerator 20 minutes before cooking. Pat completely dry with paper towels.
2. Season both sides with salt. Wait 2 minutes, then add remaining spices.
3. Preheat oven to 400°F with rack in center position.
4. Brush baking sheet with 1 tablespoon oil. Arrange thighs with space between pieces. Drizzle with remaining oil.
5. Bake 18 minutes. Flip thighs. Bake additional 14 minutes.
6. Check internal temperature reaches 175°F at thickest part.
7. Tent with foil and rest 3 minutes before serving.

how to serve Easy Baked Boneless Skinless Chicken Thighs

Serve hot with simple sides like rice, roasted vegetables, or a green salad. Slice the thighs and put them over pasta or grain bowls. Use leftovers in sandwiches or tacos.

how to store Easy Baked Boneless Skinless Chicken Thighs

Cool to room temperature for no more than 2 hours. Store in an airtight container in the fridge for up to 4 days. Freeze cooked thighs in a freezer bag for up to 3 months. Thaw in the fridge before reheating.

tips to make Easy Baked Boneless Skinless Chicken Thighs

• Pat the meat very dry for better browning.
• Let the chicken rest before baking to take the chill off.
• Use an instant-read thermometer to check 175°F at the thickest part.
• Give space between pieces so air can circulate and the edges crisp.
• If you like a bit more color, broil for 1–2 minutes at the end, watching closely.

variation (if any)

• Add 1 teaspoon brown sugar to the spice mix for a slightly sweet crust.
• Use smoked paprika or regular paprika to change the flavor.
• Add 1 teaspoon dried herbs (thyme or oregano) for an herby touch.
• For spicy thighs, add ¼–½ teaspoon cayenne pepper.

FAQs

Q: Can I use bone-in thighs instead?
A: Yes. Bone-in thighs need more time. Bake until the thickest part near the bone reaches 175°F.

Q: Do I have to oil the pan?
A: Yes. A little oil stops sticking and helps the skinless thighs brown.

Q: Can I skip the resting step after baking?
A: You can, but resting for 3 minutes helps juices settle so the meat stays moist.

Q: Can I marinate the thighs?
A: Yes. A short 30-minute marinade works. If you marinate with acid (lemon or vinegar), do not marinate too long or the meat can get mushy.

Q: How to reheat without drying the chicken?
A: Reheat in a 300°F oven covered with foil for 10–15 minutes, or slice and warm in a pan with a splash of water.

Conclusion

For a weeknight with a bit more spice, try this version that adds heat and flavor: Baked Boneless Chicken Thighs (Easy Weeknight Recipe) – Healthy …. If you want a clear, step-by-step guide with photos, this tutorial shows the method well: How To Bake Boneless Chicken Thighs (Quick & Easy Recipe) | The Kitchn. For another simple oven-baked version and serving ideas, see this clean and easy recipe: Baked Boneless Skinless Chicken Thighs In The Oven « Clean & Delicious.

Easy Baked Boneless Skinless Chicken Thighs

A quick and simple recipe for juicy, well-seasoned boneless skinless chicken thighs with a light crust, perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 32 minutes mins

Total Time 52 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 8 pieces

Calories 320 kcal

Ingredients

  

Main Ingredients

• 2 pounds boneless skinless chicken thighs About 8 pieces
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil 1 tablespoon for brushing pan, 1 tablespoon for drizzling
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder

Instructions

 

Preparation

• Remove chicken from refrigerator and let sit at room temperature for 20 minutes to cook evenly.
• Pat the thighs dry with paper towels to ensure the spice rub sticks.
• Season both sides with salt and wait 2 minutes before adding the remaining spices.
• Preheat oven to 400°F with the rack in the center position.
• Brush a baking sheet with 1 tablespoon of olive oil.
• Arrange chicken thighs on the baking sheet with space between each piece and drizzle with the remaining tablespoon of oil.

Cooking

• Bake chicken for 18 minutes, then flip the thighs.
• Continue baking for an additional 14 minutes.
• Check that the internal temperature reaches 175°F in the thickest part.
• Tent with foil and let rest for 3 minutes before serving.

Notes

For best results, pat the chicken really dry and give it space on the pan to allow air circulation. You can broil for 1-2 minutes at the end for additional color.

Keyword Baked Chicken Thighs, Easy Chicken Recipe, Meal Prep, Quick Recipes, Weeknight Dinner