30-Min Oven Baked Boneless Skinless Chicken Thighs

Why You’ll Love This Recipe

I Love How Effortless And Reliable This Recipe Is. The Chicken Cooks In Just 30 Minutes, So It’s Perfect When I Don’t Have A Lot Of Time. The High Oven Temperature Ensures That The Thighs Stay Juicy On The Inside While Getting A Beautiful, Lightly Crisped Exterior. Plus, I Only Need One Pan And A Few Ingredients I Always Have On Hand.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 4–6 Boneless Skinless Chicken Thighs

• 2 Tablespoons Olive Oil

• 1 Teaspoon Garlic Powder

• 1 Teaspoon Smoked Paprika

• ½ Teaspoon Onion Powder

• 1 Teaspoon Salt

• ½ Teaspoon Black Pepper

Directions

1. I Preheat My Oven To 425 Degrees Fahrenheit To Ensure A Hot, Even Bake.

2. While The Oven Heats, I Pat The Chicken Thighs Dry With Paper Towels To Help Them Brown Properly.

3. In A Small Bowl, I Mix Together The Olive Oil, Garlic Powder, Smoked Paprika, Onion Powder, Salt, And Black Pepper.

4. I Rub The Mixture All Over The Chicken Thighs, Making Sure They’re Evenly Coated.

5. I Place The Thighs On A Baking Sheet Lined With Parchment Paper Or Lightly Greased, Leaving Space Between Each Piece.

6. I Bake For 25–30 Minutes, Flipping Once Halfway Through. The Chicken Is Done When It Reaches An Internal Temperature Of 175 Degrees Fahrenheit.

7. I Let The Chicken Rest For 3–5 Minutes Before Serving To Lock In The Juices.

Servings And Timing

This Recipe Serves 4 And Takes Just 30 Minutes From Start To Finish. It’s Great For Busy Weeknights Or A Quick Lunch When I Need Something Warm And Filling In A Hurry.

Variations

Sometimes I Add A Squeeze Of Fresh Lemon Juice Or A Sprinkle Of Fresh Herbs Like Parsley Or Thyme Right Before Serving For A Burst Of Freshness. I’ve Also Swapped Paprika For Chili Powder When I Want A Little Heat. If I’m Cooking For Kids, I Keep It Mild And Pair It With Sweet Potato Fries Or Mac And Cheese.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Fridge For Up To 4 Days. To Reheat, I Place The Thighs In A 350°F Oven For About 10 Minutes Or Until Warmed Through. The Microwave Works Too—around 60–90 Seconds Per Piece On Medium Power—though I Prefer The Oven For Best Texture.

FAQs

Can I Use Frozen Chicken Thighs?

Yes, But I Always Thaw Them First. Baking From Frozen Can Lead To Uneven Cooking. I Thaw Overnight In The Fridge Or Use The Defrost Setting On My Microwave.

Should I Cover The Chicken While Baking?

No, I Bake Them Uncovered To Let The Edges Crisp Up A Bit. Covering Would Steam The Chicken And Soften The Texture.

How Do I Know When The Chicken Is Fully Cooked?

I Use A Meat Thermometer. The Internal Temperature Should Be At Least 175°F At The Thickest Point For Boneless Skinless Chicken Thighs.

What Can I Serve With These Chicken Thighs?

I Usually Go With Roasted Veggies, Rice, Quinoa, Or A Crisp Salad. They’re Also Great In Wraps Or Sandwiches.

Can I Make This Recipe In Advance?

Yes. I Often Bake A Batch And Store It For Quick Meals. The Chicken Stays Tender When Properly Stored And Reheats Nicely Without Drying Out.

Conclusion

These 30-Min Oven Baked Boneless Skinless Chicken Thighs Are A Lifesaver When I Need A Fast, Flavorful Dinner With Minimal Cleanup. They’re Juicy, Well-Seasoned, And Versatile Enough To Pair With Any Side Dish. Once I Tried This Method, It Became A Regular In My Weekly Routine.