Baked Boneless Skinless Chicken Thighs

Baked Boneless Skinless Chicken Thighs are perfect for a busy weeknight, made with chicken thighs marinated in olive oil and spices, then baked until they’re tender and juicy, ready in under 45 minutes!

This is a really quick and easy recipe for a weeknight or a meal prep day. For more ideas, try these Sheet Pan Chicken Thighs, or Italian Dressing Chicken.

This chicken recipe is a staple weeknight meal in this household. They’re really quick and easy to throw together with almost no prep time. These baked chicken thighs will be your new favorite chicken weeknight dinner recipe!

I like to pair this with Instant Pot Steamed Broccoli, or Baked Potato Slices. You can also throw some potatoes or rice directly into the baking dish for a one-dish meal, similar to these Lemon Garlic Chicken Thighs with Yellow Rice. 

Ingredients You’ll Need

Chicken Thighs. Obviously, we’re going with boneless and skinless chicken thighs for this recipe. You can also use other cuts of chicken, like drumsticks, chicken breast, or chicken wings. You may need to adjust the cooking time depending on the thickness of the meat. 

Olive Oil. Use extra virgin olive oil as the base of the spice mixture. This helps add some fat for flavor, and also makes sure the spices are evenly coating the chicken. 

Spices. We’re using a really basic paprika, onion powder, garlic powder, kosher salt, and black pepper for this recipe. 

How to Make Baked Boneless Skinless Chicken Thighs

1. Preheat the oven to 400°F. Grease a large baking dish and set aside. In a small bowl, whisk together the olive oil and the spices. 
2. Place the chicken thighs in a large ziplock bag, and pour the spice mixture over the chicken. Seal the bag and move the chicken pieces around until completely coated in the spices (if you don’t have bags, just stir everything together in a medium bowl). From here, you can either refrigerate the chicken for a few hours to marinate it. Or, you can cook it right away. 
3. Place the chicken in the baking dish, trying to leave a small amount of room between each one. Pour whatever spice mixture is left in the bag on top of the chicken. 
4. Bake for 30-40 minutes, or until the chicken reaches an internal temperature of 175°F on a meat thermometer. 

Frequently Asked Questions

Storage

Refrigerate skinless chicken thighs for 3-4 days in an air-tight container. 

Freeze boneless chicken thighs for 2-3 months in an airtight container.

More Chicken Recipes

• Marinated Chicken Drumsticks
• Baked Chicken Tenders
• Air Fryer Chicken Drumsticks
• Instant Pot Chicken and Potatoes
• Broccoli and Cheese Stuffed Chicken

Recipe Variations

• Give these seasoned chicken thighs a spicy flavor with some cayenne pepper, chili powder, red pepper flakes, or a dash of hot sauce. 
• Pour BBQ sauce over the thighs when they are just done, and turn the broiler on for 2-3 minutes. Watch closely, because the broiler can burn food quickly, too. If you’re going to do a BBQ chicken version, add a tablespoon of brown sugar to the seasoning blend. 
• Use Italian seasoning and a few cloves garlic, then bake the chicken. Top with parmesan cheese after it’s done cooking for garlic parmesan chicken thighs.
• Add some quartered red or gold potatoes at the bottom of the dish. The potatoes will cook in the chicken broth and soak it up, giving them a deeper flavor.
• Pour a jar of mango salsa on top before baking for a really quick mango chicken version. Serve over white rice, brown rice, jasmine rice, or basmati rice. For a lower carb version, use cauliflower rice. You can also serve this with corn tortillas and some fresh vegetables. 
• If you want to change it around, try marinating the chicken in this Greek Salad Dressing. You can also try mixing some dry seasoning blends with the olive oil, like Homemade Ranch Seasoning, or Fajita Seasoning Mix. Or just use Italian seasoning to keep it simple, and throw in a few garlic cloves for roasted garlic.
• You can also try fresh herbs, like parsley or dill. Or try aromatic herbs, such as thyme, or try resting a sprig of rosemary next to the chicken thighs while they bake.

Cooking Tips

• You can also cook these on the grill. Just try to let any excess oil drip off before cooking, to prevent flare-ups. And discard any leftover oil that touched raw meat. 
• Don’t let the chicken dry out! Let the chicken rest for about 5 minutes before cutting into it, to help it maintain the chicken juices inside.
• You can also make this skinless chicken thighs recipe on a rimmed baking sheet instead of in a baking dish. 
• If you make this from frozen chicken, you’ll have to increase the cooking time by a few minutes. Just pour the spice mixture on top of the chicken, but it won’t stick as well as it would with fresh chicken. 

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

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