Easy Baked Boneless Skinless Chicken Thighs

Why You’ll Love This Recipe

I Love This Recipe For How Effortlessly It Comes Together. It Uses Common Pantry Spices And Doesn’t Require Any Marinating Time Or Fancy Steps. The High-Heat Oven Method Makes The Chicken Incredibly Juicy While Giving It A Nice, Golden Finish. And With Only One Pan To Clean, It’s A Practical Choice For Busy Days. It Also Works Perfectly For Meal Prep, Salads, Sandwiches, Or Wraps.

Ingredients

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

• 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

Directions

1. I Start By Pulling The Chicken Out Of The Fridge 20 Minutes Ahead Of Time So It Comes To Room Temperature—It Helps It Cook Evenly.

2. I Pat Each Piece Dry With Paper Towels To Help The Skinless Surface Get A Better Sear.

3. I Season Both Sides Generously With Kosher Salt First And Wait A Couple Of Minutes Before Adding The Rest Of The Seasoning Mix.

4. I Preheat My Oven To 400°F And Place The Rack In The Center Position.

5. Then, I Brush A Baking Sheet With A Tablespoon Of Olive Oil And Lay Out The Thighs, Leaving Space Between Each One So They Roast Instead Of Steam. I Drizzle The Rest Of The Oil Over The Top.

6. I Bake Them For 18 Minutes, Flip Them Over, And Let Them Bake For Another 14 Minutes.

7. I Make Sure The Internal Temperature Reaches 175°F At The Thickest Part Of The Meat.

8. Once They’re Done, I Tent Them With Foil And Let Them Rest For 3 Minutes Before Serving.

Servings And Timing

This Recipe Yields 4 Servings. It Takes A Total Of 57 Minutes From Start To Finish, Including Prep And Resting Time. The Actual Bake Time Is Just 32 Minutes, Which Makes This A Great Option For Weeknight Dinners.

Variations

When I Want A Twist On The Flavor, I Sometimes Swap Smoked Paprika For Regular Or Use Cayenne Pepper For A Kick. I Also Like Using Lemon Zest Or A Dash Of Italian Seasoning For A Herby Touch. If I’m Serving This With Rice Or Couscous, I’ll Make A Quick Sauce Using The Pan Drippings Mixed With A Splash Of Broth Or Lemon Juice.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Fridge For Up To 4 Days. To Reheat, I Usually Warm Them In A 350°F Oven For About 10–12 Minutes Or Until Heated Through. If I’m In A Hurry, I’ll Use The Microwave On Medium Heat, But I Always Cover Them With A Damp Paper Towel To Keep Them From Drying Out.

FAQs

How Do I Know When The Chicken Thighs Are Fully Cooked?

I Check The Internal Temperature With A Meat Thermometer—It Should Be At Least 175°F At The Thickest Part. That Gives The Best Texture And Ensures They’re Fully Cooked.

Can I Use Chicken Breasts Instead?

Yes, But I Adjust The Cooking Time Since Breasts Cook Faster And Can Dry Out Easily. I Usually Bake Them At 400°F For 20–25 Minutes, Depending On Thickness.

What Sides Go Well With These Chicken Thighs?

I Like Serving Them With Roasted Vegetables, Mashed Potatoes, Or A Fresh Green Salad. Rice, Quinoa, Or Couscous Also Make Great Pairings.

Can I Make This Recipe Ahead Of Time?

Definitely. I Often Cook The Thighs Ahead And Reheat Them Throughout The Week. They Hold Up Well And Stay Juicy When Stored Properly.

How Can I Make The Chicken Crispier?

Using A Metal Baking Sheet Helps. I Also Make Sure The Chicken Is Dry Before Seasoning And That The Pieces Aren’t Touching On The Pan.

Conclusion

These Easy Baked Boneless Skinless Chicken Thighs Are One Of My Favorite Quick Meals. They’re Flavorful, Juicy, And Incredibly Versatile, Whether I’m Feeding The Family Or Prepping Meals For The Week. With Just A Few Spices And A Hot Oven, I Can Have A No-Fuss Dinner On The Table In Under An Hour—And That’s A Win In My Book.