Easy Baked Boneless Skinless Chicken Thighs Recipe

Introduction

These easy baked boneless skinless chicken thighs are juicy, flavorful, and perfect for a weeknight dinner. With a simple spice mix and quick prep, you’ll have tender chicken ready in under 40 minutes.

Ingredients

• 2 pounds boneless skinless chicken thighs (about 8 pieces)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder

Instructions

1. Step 1: Remove chicken from the refrigerator 20 minutes before cooking. Pat completely dry with paper towels to ensure crispy edges.
2. Step 2: Season both sides of the chicken thighs with kosher salt. Wait 2 minutes, then sprinkle the black pepper, garlic powder, smoked paprika, and onion powder evenly over both sides.
3. Step 3: Preheat your oven to 400°F (200°C), placing the rack in the center position.
4. Step 4: Lightly brush a baking sheet with 1 tablespoon of olive oil. Arrange the chicken thighs on the sheet with space between each piece, then drizzle the remaining tablespoon of olive oil over the thighs.
5. Step 5: Bake the chicken for 18 minutes. Carefully flip each piece, then bake for an additional 14 minutes.
6. Step 6: Check the internal temperature of the thickest thigh using a meat thermometer; it should read 175°F (79°C).
7. Step 7: Remove the chicken from the oven, tent with foil, and let it rest for 3 minutes before serving to allow the juices to redistribute.

Tips & Variations

• For extra crispiness, pat the chicken extra dry and avoid overcrowding the pan.
• Add a pinch of cayenne pepper to the spice mix for a spicy kick.
• Use bone-in thighs if preferred, but adjust baking time to about 25 minutes per side.
• Marinate the chicken in olive oil and spices for up to 2 hours to deepen the flavors.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but keep in mind chicken breasts cook faster and can dry out more easily. Reduce baking time accordingly and watch the internal temperature carefully, aiming for 165°F (74°C).

Is it necessary to rest the chicken after baking?

Resting allows the juices to redistribute throughout the meat, making the chicken more tender and juicy. We recommend resting for at least 3 minutes before serving.

Easy Baked Boneless Skinless Chicken Thighs Recipe

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★★★★★

4.8 from 85 reviews

This recipe for Easy Baked Boneless Skinless Chicken Thighs delivers juicy, flavorful chicken with a simple spice blend, baked to perfection in the oven. Perfect for a quick weeknight dinner, these thighs are seasoned with garlic, smoked paprika, and onion powder, offering a savory and aromatic flavor profile while remaining tender and moist.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 32 minutes
• Total Time: 57 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken & Seasonings

• 2 pounds boneless skinless chicken thighs (about 8 pieces)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder

Oils

• 2 tablespoons olive oil (divided)

Instructions

1. Prepare Chicken: Remove the chicken thighs from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels to ensure crisp skin and even seasoning.
2. Season: Season both sides of the chicken thighs evenly with kosher salt. Allow the salt to sit on the chicken for 2 minutes, then sprinkle the black pepper, garlic powder, smoked paprika, and onion powder on both sides for full flavor penetration.
3. Preheat Oven: Set your oven to 400°F (204°C) and position the rack in the center to ensure even cooking and browning.
4. Prepare Baking Sheet: Lightly brush a baking sheet with 1 tablespoon of olive oil to prevent sticking. Arrange the chicken thighs spaced evenly apart on the sheet, then drizzle the remaining 1 tablespoon of olive oil over the top of the thighs for additional moisture and browning.
5. Bake Chicken: Place the baking sheet in the oven and bake the chicken thighs for 18 minutes. Then flip each thigh over carefully to ensure even cooking and browning on both sides.
6. Continue Baking: Bake the flipped thighs for an additional 14 minutes. Check that the internal temperature of the thickest part of the chicken reaches 175°F (79°C) to confirm they are fully cooked and safe to eat.
7. Rest Before Serving: Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 3 minutes to allow the juices to redistribute, making the chicken tender and juicy before serving.

Notes

• Bringing the chicken to room temperature before cooking promotes even cooking throughout.
• Patting the chicken dry helps achieve a better texture and browning.
• Internal temperature should reach 175°F for safety and optimal tenderness.
• Resting the chicken after baking enhances juiciness.
• Smoked paprika adds a subtle smoky flavor but can be substituted with regular paprika if unavailable.
• Adjust seasonings to taste or add your favorite herbs for variety.

Keywords: baked chicken thighs, easy chicken recipe, boneless skinless chicken, oven baked chicken, weeknight dinner, smoked paprika chicken