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.

A baking dish of fully cooked chicken thighs sitting in chicken broth, with a spatula lifting one up, topped with seasoning and fresh chives.

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

Individual ingredients for boneless skinless chicken thighs on a marble table.

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

Step by step photos for how to make 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

How long should you cook chicken thighs at 400°F?

Boneless chicken thighs should take about 30-40 minutes to cook completely at 400°F. If your chicken is taking longer than that, make sure your oven is cooking at the set temperature by double-checking with an oven thermometer. 

Unlike regular chicken thighs, these skinless thighs are not going to get really crispy. But you can count on the juicy and tender dark meat with a ton of flavor.

How do you get really tender and juicy chicken thighs?

The trick to really tender chicken thighs is to cook them longer than you think you need to. Technically, they are safe to eat once they reach an internal temperature of 165°F, but the meat will get more tender at a higher internal temperature between 175°F – 195°F on a meat thermometer. This is because the meat is tougher, and breaks down at a higher temperature.

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

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. 
A baking dish of fully cooked chicken thighs sitting in chicken broth, topped with seasoning and fresh chives.

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!

A baking dish of fully cooked chicken thighs sitting in chicken broth, with a spatula lifting one up, topped with seasoning and fresh chives.

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!
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American
Author: Jacqui
Yield: 6 servings

Ingredients
 
 

  • 2 lbs boneless skinless chicken thighs
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • 1 baking dish

Instructions
 

  • Preheat the oven to 400°F. Grease a large baking dish and set aside. In a small bowl, whisk together the olive oil and spices.
  • Place chicken in a large ziplock bag. Pour the spice mixture over the chicken. Seal the bag and move the chicken pieces around until completely coated.
  • 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.
  • Bake for 30-40 minutes, or until the chicken thighs reach an internal temperature of 175°F on a meat thermometer.

Notes

Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container. 
Freeze for 2-3 months in an airtight container.
Cooking Tips
  • Chicken thighs are safe to eat once they reach an internal temperature of 165°F, but the meat will get more tender at a higher internal temperature between 175°F – 195°F on a meat thermometer.
  • You can also cook this 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. 

Nutrition

Calories: 267kcal (13%)Carbohydrates: 1gProtein: 29g (58%)Fat: 16g (25%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 144mg (48%)Sodium: 329mg (14%)Potassium: 390mg (11%)Fiber: 0.3g (1%)Sugar: 0.1gVitamin A: 201IU (4%)Vitamin C: 0.1mgCalcium: 17mg (2%)Iron: 1mg (6%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.