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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Nancy says
I made this recipe this evening with 1-1/2 lbs of chicken instead of 2, seasoning it with Celtic sea salt, fresh ground black pepper, extra virgin olive oil, and organic Chinese Five Spice. This was DELICIOUS and I'm so glad I gave this recipe a try! I pre-heated the oven for 15 minutes instead of 10, and the chicken was tender and baked through (not over cooked at all) in 30 minutes, just as the recipe stated.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Nancy! Thank you for sharing your delicious tweaks.
shaun says
Made this today, very good. The oil and spices wasnt enough for 2lbs. of chicken, I made more. I also put the chicken under the broiler with honey brushed on. Everyone liked this dish. I would make it again.
Vered DeLeeuw says
Thanks for the comment, Shaun, and for sharing your tweaks! I'm glad you enjoyed this recipe.
Whitney says
I made this last week, and I’m already making another batch it was so good! I accidentally got heavy handed on the cayenne the first batch (which I loved, but my 7 yr old had to top with some honey to cut it lol). I added a tiny bit of brown sugar to the seasoning mix and lightly broiled it at the end and oh my gosh it was so good. Thank you for my new go to chicken recipe!
Vered DeLeeuw says
Yay! I'm so glad this was a success, Whitney! Thanks for the detailed comment.
owens says
(Novice cook here)
Chicken definitely came out juicy, I just cooked in an additional 5-7 because my oven is a little off.
I will say the skin did not crisp though, do you have any suggestions for next time?
Vered DeLeeuw says
Hi Owens,
I'm glad you enjoyed this recipe! I'm a bit confused about the skin not crisping, as this is a recipe for boneless, skinless chicken thighs. Here's an excellent recipe for crispy, skin-on chicken thighs.
Hettie says
Very nice! Easy and delicious. A perfect weeknight supper main.
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Hettie! Thank you for the comment.
Rosemary Aborn says
I made this tonight. Absolutely delicious. Will definitely make it again. My husband thought this would be good cut up for chicken tacos.
Vered DeLeeuw says
I'm really glad you and your husband enjoyed this recipe, Rosemary! I agree - this would be great in tacos - cut up or shredded.
Cynthia Lewis says
We were getting tired of my roster of chicken recipes, so I tried this recipe tonight. Excellent flavor with a little crunchy on the outsides. Delicious flavor from the condiments and the thigh meat itself. Very quick to prepare and cook.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Cynthia! Thank you for taking the time to write a comment.
Laura says
This is so delicious! I have made half a dozen times now. The simplicity, ease, and health aspects of this recipe make it one that I will return to forever more.
Vered DeLeeuw says
I'm so glad you've been enjoying this recipe, Laura! Thank you for taking the time to write a comment.
Karen says
Super moist and full of flavor. So easy to make and with a side of veggies, even the kids ate it all. It’s a must try.
Vered DeLeeuw says
Yay! I'm so glad this was a success, Karen.
Rick says
Tasted great!
Vered DeLeeuw says
Glad you enjoyed it, Rick! Thanks for the comment.