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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Viki says
This recipe exceeded my expectations because it was so easy and made use of everyday pantry spices. The 1/2 t of cumin is the perfect amount.
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Viki! Thank you for taking the time to review it.
Karen says
Made these chicken thighs last night. Me & my husband loved them! Thank you for this quick & easy dinner!
Vered DeLeeuw says
I'm glad you and your husband enjoyed this recipe, Karen! Thanks for the review.
Felipe C Sierra says
Loved the combo of spices. I added baby Dutch yellow potatoes cut in half.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe and its flavors, Felipe! Thank you for the review.
Andria Nowlin Beckham says
My chicken was undercooked after 30 minutes at 400°F. Baked for another 20 minutes.
Vered DeLeeuw says
Hi Andria,
Thanks for the feedback! Baking time can change depending on the thickness of the thighs and how hot or cool your oven runs. That's why it's so helpful to check with an instant-read thermometer to ensure the chicken is cooked through.
Donna says
I'd like to use this recipe for chicken tenderloins. Can you suggest the change in cooking time?
Vered DeLeeuw says
Hi Donna,
This recipe should work for chicken tenderloins. I would check their temperature after 20 minutes - an instant-read thermometer inserted into the middle of the largest one should read 165ºF.
Michele says
This recipe was great. I cut it in half to cook for two and otherwise followed it as written. My husband and I loved it--it was so easy and so tasty! I'm not a great cook, so this helped me build some confidence. It will be added to the dinner rotation. Thank you!!
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this recipe, Michele! Thank you for taking the time to leave a comment.
Jenny says
Thanks for sharing this recipe! I plan to try it this week. Wondering if the cayenne makes it spicy at all, or if I should leave it out for my 6 year old?
Vered DeLeeuw says
Hi Jenny,
It's very little cayenne for two pounds of chicken, so the dish is not spicy. However, if you plan to serve it to a kid, I would skip the cayenne - the chicken is very flavorful without it.
Jenny says
Thank you so much! I will try that 🙂
Jenny says
Just came back to say I've made this 3 times now for friends and it's fantastic! The chicken is so flavorful and tender, and I always make extra for leftovers 🙂 Thank you!
Vered DeLeeuw says
Hi Jenny,
Thank you for taking the time to write this feedback! I appreciate it. I'm so glad you and your friends have been enjoying this recipe.
Nina Sorentino-Messina says
Delicious and full of flavor. My family loves this chicken dish. Thank you for sharing.
Vered DeLeeuw says
You're very welcome, Nina! So glad your family likes it.
Heidi says
5-star rating is for several reasons: SO EASY, tasty, my son said, "that chicken was REALLY good"! thank you for the recipe!
Vered DeLeeuw says
You're very welcome, Heid! Thanks for the comment!
Mav says
Great recipe!
I have a question, my chicken didnt turn out as nicely browned as the one you made. Any tips for that, without overcooking the meat?
Vered DeLeeuw says
Hi Mav,
Try increasing the oven to 425°F. Start checking for doneness after 25 minutes.
Heidi says
I took my chicken out a little early (temp at 157) and then broiled them for 1-2 minutes to get that color! just be very careful you need to keep an eye on them because they can burn quickly under the broiler! great recipe!