This easy baked boneless chicken thighs recipe cooks up in just 20 minutes and results in juicy, tender chicken every time! It’s perfect for meal prep or quick weeknight dinners served with your favorite sides.
There’s something so satisfying about a simple, foolproof recipe that delivers juicy, flavorful chicken every time, and these baked boneless chicken thighs do just that! Whether you’re looking for a quick weeknight dinner or a versatile protein to meal prep for the week, this recipe is here to save the day. With a handful of pantry staples and just 20 minutes in the oven, you’ll have tender, perfectly seasoned chicken thighs that pair beautifully with just about anything.
If you’re into easy chicken recipes, don’t miss my easy grilled chicken breast or air fryer chicken wings for more delicious ideas!
Why You’ll Love This Recipe
- Quick and easy – These chicken thighs come together in under 30 minutes, making them perfect for busy nights.
- Juicy and flavorful – Boneless skinless chicken thighs stay tender and moist while soaking up all the smoky, garlicky spice goodness.
- Simple ingredients – Made with pantry staples you likely already have on hand.
- Versatile – This chicken is a blank canvas! Pair it with your favorite sides for a wholesome meal or shred it for salads, sandwiches, or tacos.
- Great for meal prep – Cook up a batch and use it throughout the week in different dishes.
Ingredients Needed
- boneless, skinless chicken thighs – the star of this recipe! Chicken thighs are naturally juicy and tender, making them perfect for baking.
- olive oil – helps the spice rub stick and adds a touch of healthy fat.
- salt and black pepper – classic seasoning combo to enhance the chicken’s natural flavor.
- garlic powder – adds a savory, garlicky kick.
- smoked paprika – gives the chicken a subtle smoky flavor and a beautiful golden color.
- brown sugar (optional) – a touch of sweetness that complements the spices perfectly.
- onion powder – adds a mild, savory depth to the seasoning blend.
Variations
This baked boneless chicken thigh recipe is already a winner, but here are some ways to make it your own. Get creative and have fun with the flavors!
- Spicy kick: Love a little heat? Add cayenne pepper or smoked chipotle powder to the spice mix. You can even drizzle on some hot honey or buffalo sauce after baking for an extra fiery kick!
- Herby goodness: Try adding dried rosemary, thyme, or Italian seasoning to the spice mix. It’s an easy way to elevate the flavor and make the chicken feel extra fancy.
- BBQ style: Skip the paprika and brown sugar, and instead brush the thighs with your favorite BBQ sauce during the last 5 minutes of baking. Broil for 2-3 minutes to caramelize the sauce.
- Sweet & savory: Add a hint of sweetness with a touch of honey or maple syrup in the spice rub. It pairs beautifully with roasted sweet potatoes or a fall-inspired side dish.
How to Make Baked Boneless Chicken Thighs
Step 1: Preheat your oven to 425°F and pat the chicken thighs dry.
Step 2: Mix spices in a small bowl, rub chicken with olive oil, and coat with the spice mixture.
Step 3: Place chicken on a wire rack over a lined baking sheet, being sure they don’t touch.
Step 4: Bake for 18-20 minutes until the internal temp reaches 165°F. Broil for 2-3 minutes for extra crispiness, then let rest for 5 minutes before serving.
Brittany’s Tips
- Pat them dry: This step is key! Drying the chicken thighs with a paper towel helps the seasoning stick better and gives you that golden, slightly crisp exterior we all love.
- Check the temp: A meat thermometer is your best friend here. Chicken thighs are perfectly cooked at 165°F, and this takes the guesswork out of knowing when they’re done.
- Meal prep like a pro: Double the recipe so you have leftovers! These chicken thighs are amazing for salads, wraps, grain bowls, or as a quick protein option during the week.
How to Serve
These baked chicken thighs are super versatile and pair well with just about anything. Here are some of my favorite ways to serve them:
Storing Leftovers
Refrigerator: Let the chicken cool completely, then store in an airtight container in the fridge for up to 4 days. They’re great for quick lunches or dinners throughout the week!
Freezer: If you’re planning to keep them longer, store the cooled thighs in a freezer-safe container or bag. They’ll last up to 3 months. For best results, freeze them individually or with parchment paper between each piece to prevent sticking.
Reheating: To reheat, pop the chicken thighs in a 350°F oven for about 10-15 minutes or until warmed through. If you’re in a hurry, the microwave works too—just be careful not to overheat, or the chicken may dry out.
Frequently Asked Questions
The most reliable way to check is with a meat thermometer. Insert it into the thickest part of the thigh, and make sure the internal temperature reads 165°F. If you don’t have a thermometer, the juices should run clear when pierced with a fork, and the meat should no longer be pink.
Absolutely! Bone-in chicken thighs will work, but they may take a bit longer to cook—about 25-30 minutes. Just make sure to check the internal temperature!
More Chicken Recipes
Be sure to check out the full collection of dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat your oven to 425°F.
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Pat the chicken thighs dry with paper towels.
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In a small bowl, mix the spices and herbs.
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Rub olive oil on chicken and then the spice mixture all over the chicken thighs.
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Line a baking sheet with aluminum foil or parchment paper for easier cleanup. Place a wire rack on top of the baking sheet if you have one — this will allow air to circulate around the chicken, helping it to crisp up on all sides.
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Place the chicken thighs on the wire rack. Make sure the thighs aren’t touching each other.
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Bake the chicken in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F. To get the thighs a bit crispy, you can broil them for an additional 2-3 minutes, watching closely to avoid burning.
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Let the chicken rest for 5 minutes before serving.
- Storage: Let the chicken cool completely before storing it in an airtight container—keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes or use the microwave for a quicker option, but avoid overcooking to keep it juicy.
Serving: 1/4 recipe | Calories: 286kcal | Carbohydrates: 2g | Protein: 29g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 135mg | Sodium: 695mg | Potassium: 480mg | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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