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. Place the chicken thighs in a large bowl.
- Add the olive oil and spices. Use your hands to coat the chicken.
- 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 until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.
- Serve immediately.
Notes
- 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. The small ones will still be juicy and delicious!
- 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.
- The smoked paprika is an important ingredient that adds great flavor. Please don't skip it.
- 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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Jeff says
Easy and tasty.
Subbed southwest spices and served with steamed veggies and rice in a light cheese sauce.
Vered DeLeeuw says
Sounds delicious, Jeff!
Janet Moldovan says
My 4th time making. So flavorful, delicious and tender.
Vered DeLeeuw says
How wonderful, Janet! I'm so glad you like this recipe.
Audrey says
Making these again tomorrow with toasted cabbage wedges! The spices are perfect together! Always juicy and hubby and son can’t wait for leftovers for work! They text me to say how much they love it when they are on their lunch breaks! Thank you for an easy, flavorful, healthy and simply delish recipe!!!!!
Vered DeLeeuw says
You're very welcome, Audrey! Thank you for this heartwarming feedback.
L. Gale says
Found this recipe today and I just wanted to say it was delicious, will definitely make this again! thanks!
Vered DeLeeuw says
You're welcome! Glad you liked it!
Rita says
I only have a rimmed baking tray. Will that be ok instead of the 9x13 dish?
Vered DeLeeuw says
Hi Rita,
Yes, it should be OK! If it's a metal baking tray, I would line it with foil (or parchment paper) and grease the foil.
Tina says
This was very good and simple to make.
Vered DeLeeuw says
Wonderful, Tina! Thank you for the comment.
Lee says
My family absolutely loved my chicken using this recipe! There was hardly any leftovers to take for lunch the next day. Thank you for sharing.
Vered DeLeeuw says
Wonderful, Lee! I'm so glad this was a success.
Cindy says
I've made this recipe several times and it turns out moist and delicious every time. Just the perfect amount spice. Thank you for sharing!
Vered DeLeeuw says
Thanks for the comment, Cindy! I'm glad you like this recipe.
Tammara says
In the oven right now! Can't wait to try
Vered DeLeeuw says
I hope you like it, Tammara!
Chette says
I LOVE this recipe! The seasoning and cook were on point. This is my new go to recipe for chicken thighs
Vered DeLeeuw says
How wonderful! I'm so glad this was a success.
Paula says
Solid recipe! Fast, simple, and tasty! Just what I needed for a late night dinner during another busy workweek. Ate with mashed potatoes on the side.
Vered DeLeeuw says
Glad you enjoyed it, Paula! It's one of my go-to dinners to make for my family.
Regina HB says
I made this recipe last night, according to directions and my husband loved it. I was concerned, as he normally does not deviate from the beaten path when it comes to food. However, I like to experiment with new and different recipes and food.
This recipe is user friendly and requires seasonings that are already in most kitchens
I was concerned about the cumin as the smell was distinctive, it was wasted emotions as he ate three pieces. I will definitely put this recipe in rotation!
Thank you for sharing
Vered DeLeeuw says
You're very welcome, Regina! I'm so glad this was a success. Cumin is potent, I agree. But when used in the correct amounts, it's a great addition to many recipes.
Amanda says
Best recipe for chicken thighs. My children love these so much I make them once a week. Easy to prepare and cook.
Vered DeLeeuw says
How wonderful, Amanda! Thank you for taking the time to write a comment.
Maria V Becallo says
can this recipe be used for boneless, skinless drumsticks?
Vered DeLeeuw says
Hi Maria,
Yes, but you'll need to check the chicken temperature to make sure it reaches 165°F.