This is my go-to recipe for boneless chicken thighs. It's incredibly easy, making it perfect for weeknight dinners. Simply apply olive oil and spices to the thighs and bake them for 30 minutes. It's as easy as can be and so delicious.
Chicken is easy and affordable, so I make it often for my family, and this recipe is one of my favorites. It has a winning combination of a truly easy recipe that's also delicious. The prep time is 10 minutes and the bake time is 30 minutes, so it's a quick recipe, too. Even the leftovers are good, although I prefer to enjoy them cold rather than risk drying the chicken when reheating it.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh chicken: I use boneless skinless chicken thighs. It's one of my favorite chicken parts because it's cheap, readily available, easy to cook and eat, and wonderfully juicy!
- Olive oil: You can use melted butter or ghee instead of olive oil. Melted butter is especially good. You can use salted or unsalted butter - I tried both, and both work equally well. The drawback to butter is that it can solidify on cold chicken pieces.
- Seasonings: I use quite a few spices and recommend using them all. They add wonderful flavor! I use kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.
Instructions
Oven-baking is my favorite way of preparing chicken thighs. It's easy, but you don't sacrifice any flavor. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the chicken thighs in a large bowl and add olive oil and spices. I use my hands to make sure they are well-coated.
Arrange the chicken in a rimmed baking dish. A 9x13-inch pan works well. Bake the chicken in a 400°F oven until cooked through, about 30 minutes. Serve immediately.
Italian Seasoning Variation
Sometimes, when I'm feeling lazy, I spray the thighs with olive oil and sprinkle them with a teaspoon of kosher salt and a tablespoon of Italian seasoning. While not as good as the original recipe, they are very flavorful, and it's a fun variation my family enjoys. Here's a photo that shows what this version looks like:
My family loved it! I made it again for a potluck, and it was a hit. So easy and quick. I'm so glad you mentioned not needing to trim the fat - that saves time and is my least favorite part of cooking thighs.
Heidi
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Recipe Tips
Bake Different Sizes Together
If you buy them in pre-packaged trays at the supermarket, boneless chicken thighs come in different sizes, as shown in the photo below. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!
Trimming the Fat
You can trim the fat, but I don't, as shown in the photo below. Most of it melts away during baking, and what remains is delicious - fat adds flavor to food. The fat also helps protect the chicken from drying out in the oven, keeping it juicy.
Using a Sheet Pan
I typically use a 9x13-inch ceramic baking sheet. I experimented with baking the thighs on a sheet pan, as shown in the photo below. The result was very good, and the thighs turned out nicely browned and flavorful, but I think a baking dish is better at keeping them juicy.
Serving Suggestions
Since I bake the chicken in a 400°F oven, I like to serve it with a side dish I can cook in the same oven. So, I often serve it with any of the following:
- Baked shiitake mushrooms
- Zucchini casserole
- Broccoli tots
- Jicama fries
- Roasted asparagus
- Roasted carrots
- Roasted cabbage
- Mini peppers
It also pairs well with easy stovetop side dishes like creamed spinach (shown in the photo below), zucchini noodles, and sautéed mushrooms.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I usually shred or slice them and add them cold to a salad, as shown in the photo below. They go well with arugula salad, spinach salad, and Cobb salad.
If you'd like to reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.
You can also freeze the cooled leftovers in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.
Recipe Card
Baked Boneless Chicken Thighs
Video
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika - not regular paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels and place them in a large bowl.2 pounds boneless skinless chicken thighs
- Add the olive oil and spices. Use your hands to coat the chicken.2 tablespoons olive oil, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper
- Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish. If there's some residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- Bake uncovered without turning until the thighs are cooked through, the juices run clear, and an instant-read thermometer inserted into the center of the largest thigh reaches at least 165°F. In my oven, this takes about 30 minutes, but if your chicken thighs are small or your oven runs hot, they might be ready faster. Please see the Notes section below for more timing tips.
- Turn briefly to coat in the pan juices, then serve.
Notes
- Dark chicken meat, including thighs, is safe to eat at 165°F, but it becomes more tender and flavorful when cooked to around 180°F. While 165°F ensures doneness, the extra heat helps break down connective tissue, resulting in a juicier texture. For best results, remove the thighs from the oven at about 170-175°F and let them rest on a plate, loosely covered with foil, for 5 minutes. Carryover heat will bring them to around 175-180°F.
- If you buy them in pre-packaged trays at the supermarket, boneless, skinless chicken thighs come in various sizes. It's OK to bake them all together until the biggest ones are cooked through.
- You can trim the fat, but I don't. Most of it melts away during baking, and what remains is delicious. The fat also helps protect the chicken from drying out in the oven.
- Seasonings, especially salt, are guidelines. Adjust to taste. However, the smoked paprika is an important ingredient that adds great flavor, and I highly recommend using it.
- A few readers have mentioned over the years that although the chicken was delicious, it didn't brown the way mine does. A few things can affect how browned the chicken gets. Ovens vary, and sometimes the thighs release extra moisture and end up steaming instead of baking. If this happens to you, here's my advice for next time: Make sure to pat the chicken thighs very dry before seasoning, give them plenty of space on the pan, and - if the pan is broiler-safe - finish with a quick broil. Doubling the paprika also helps deepen color and flavor. Even with all that, if your chicken has been "enhanced" (injected with saline or broth), it will naturally release more liquid as it cooks. That extra moisture makes browning difficult, especially with skinless pieces. Even a hot oven can only do so much against that.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. I usually shred them and add them, cold, to a salad. If you'd like to reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.
- Once cool, the leftovers can be frozen in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Nikki says
It's awesome that I was looking for how long to cook the thighs because it's been so long since I've done them in the oven, and found this recipe! I do mine almost the same way, with the exception of cumin! So I'm adding that tonight and I can't wait! Thank you so much for a detailed recipe that I can send to my friends and be like, you want chicken that's better than mine? Try THIS! Hope you have a fantastic evening!
Vered DeLeeuw says
Hi Nikki,
Thank you so much for this sweet comment! I hope you like the cumin. ❤️
Lydia says
Thank you. Easy and delicious.
Vered DeLeeuw says
You're very welcome, Lydia! Glad you liked it.
Elizabeth says
I forgot to rate it when I left my previous comment!
Vered DeLeeuw says
Thank you, Elizabeth! I appreciate it. ❤️
Elizabeth says
Delicious. I will make this again.
Vered DeLeeuw says
I'm so glad you liked this recipe, Elizabeth! Thank you for leaving a comment.
Barbara Sardo says
Very easy and came out excellent! Normally we grill, but wanted to try something different!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Barbara! Thank you for leaving a comment.
Debbie Y says
Tried this recipe tonight with some organic skinless, boneless chicken thighs - soooo delicious! Paired it with 1/2 a baked sweet potato and a side salad. For health reasons, I'm trying to really cut back on recipes that are tomato based, so I am thrilled that this recipe worked out so well. There are only 2 of us, so I did have leftovers. Because of the depth of flavors this recipe has, I think I will make chicken tacos with the leftovers. Thanks for the great recipe.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Debbie! Chicken tacos sound wonderful!
Gisele Kasper says
Your recipe sounds easy & with many positive reviews. I don't have smoked paprika, is that a must, I only have plain paprika?
Vered DeLeeuw says
Hi Gisele,
Regular paprika is fine. I like the smoky flavor smoked paprika adds, but it's not a must.
lise says
Delicious and yummy, quick to make. Served with rice pilaf, corn on a cob, and coleslaw .
Vered DeLeeuw says
Glad you liked it, Lise! Your meal sounds lovely.
Cathy Bridgeman says
I've been trying to eat healthy. I came across your site today and am going to try the boneless chicken thigh recipe. It sounds wonderful.
Vered DeLeeuw says
I hope you enjoy it, Cathy!
Juliet says
I was searching for a new easy spice-rubbed baked chicken thigh recipe because I ALWAYS use the same, delicious one… and it’s this one. I make this recipe every single time - was thinking to change things up tonight, but came back to this one through the random dice roll of Google. We love it, and why fix it if it ain’t broke? Thanks for this perfect recipe! We serve it with Seeds of Change quinoa/brown rice which I mow with sautéed onions, garlic, mushrooms, grape tomatoes and spinach. Hummus and/or sliced avocado as a side if I have them.
Vered DeLeeuw says
I'm glad you've been enjoying this recipe, Juliet! Your side dishes sound lovely.
Brenda Blake says
This was a excellent dish that had a great flavor and we love it. Thank you for a wonderful recipe!
Vered DeLeeuw says
You're very welcome, Brenda! Glad you liked it!
Juliet Larson says
Meant to click five stars!
Vered DeLeeuw says
Awww! Thank you so much, Juliet. Much appreciated. ❤️
Susan K Reardon says
I've made this several times with good results. Is it OK to leave the spiced up thighs in the frig for a few hours before cooking?
Vered DeLeeuw says
Yes, that should be fine! Make sure they are covered. If marinating them in a glass or ceramic baking dish, remove them from the fridge 30 minutes before baking to avoid placing a cold baking dish into a hot oven.