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Save this recipe for easy baked boneless skinless chicken thighs for when you need a quick weeknight dinner! They’re incredibly juicy, packed with flavor, and require almost no prep. All you need is a quick dry rub, a hot oven, and less than 35 minutes of cooking time.
Chicken thighs are affordable, full of flavor, foolproof, and always end up juicy! And this recipe is so versatile, it can be served with just about anything!
Ingredients for Baked Chicken Thighs
- Chicken Thighs: A naturally juicy, tender cut of chicken that stays flavorful even when baked. They’re the star protein and hold seasoning beautifully.
- Olive Oil: Helps the seasoning stick, promotes browning, and keeps the chicken moist while baking.
- Kosher Salt: Enhances all the flavors and helps tenderize the chicken as it cooks.
- Smoked Paprika: Adds warm, smoky depth and helps create a beautiful golden color on the thighs.
- Ground Mustard: Gives subtle tang and brightness, balancing the richness of the chicken.
- Garlic Powder: Adds savory, aromatic flavor that deepens as the chicken bakes.
- Onion Powder: Brings mild sweetness and umami, rounding out the overall seasoning blend.
- Ground Cumin: Adds a hint of earthiness and warmth for a fuller, more complex flavor profile.
- Italian Seasoning: Provides herbiness and freshness from a blend of oregano, basil, thyme, and rosemary.
- Red Onion: Cooks down into sweet, caramelized pieces that flavor the pan drippings and pair perfectly with the seasoned chicken.
How to Make Baked Chicken Thighs in the Oven
- Prep: Preheat the oven 475 degrees F and rub the chicken on all sides with olive oil. Drizzle a teaspoon of oil in an 8×8″ baking dish. Sprinkle half of the onions into the baking pan.
- Make Dry Rub: In a small bowl, mix the seasonings together and then rub all over the chicken.
- Bake: Place in the chicken in a single layer in the pan and top with the remaining onions. Roast for 5 minutes then turn down to 350℉ and bake for 20-25 minutes.
- Broil: Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
- Rest: Remove from the oven and tent with aluminum foil for at least 5 minutes on longer. Serve with onions and juices.
Baked Chicken Thighs FAQs
Some people prefer the taste of dark meat over white meat and consider it to be more tender and flavorful. They are considered to be a good source of lean protein.
Yes, you can use either chicken breast or thighs for this recipe. We love the flavor of chicken thighs, but chicken breasts can be used if you want a little less fat and calories in your chicken. Keep your eye on the baking time. Chicken breasts usually need a little less baking time and can dry out quickly. You’ll be looking for an internal temperature of 165 degrees F.
Baking and roasting are both dry heat cooking methods. This just means that heat is not transferred through a liquid medium during the cooking process. The difference between roasting and baking is the temperature you are cooking the food.
Roasting uses higher temperatures (400-450 degrees) while baking uses lower temperatures (usually 375 degrees and below). So in this recipe, we do a quick roast just to sear the thighs and then they are baked until done.
Yes! That will take 1.5 times as long as it would take if you were cooking them fresh. However, I don’t recommend it for this recipe because the dry rub doesn’t stick well to frozen chicken.
How Long Should Chicken Thighs Bake?
Baking time for chicken thighs is going to depend on the size of the chicken thighs. It can range anywhere from 25-50 minutes. The key is to keep your eye on the internal temperature of the chicken. Chicken thighs are safe to eat when they reach an internal temperature of 165 degrees F. I think to pull them out of the oven around 160 degrees and then they finish cooking while they rest. I’ll link to our favorite meat thermometer below.
What to Serve with Boneless Skinless Chicken Thighs
Generally I like to serve these chicken thighs with some sort of carb side dish (baked potatoes, mashed potatoes, roasted sweet potatoes, mac and cheese, potato rolls, etc.) and a vegetable (grilled asparagus, spinach salad, slow cooker carrots, corn on the cob, etc.). Those are just a few ideas. The side dish in these photos is our ranch green beans. This chicken recipe can seriously go with just about anything so here’s a link to all our side dishes! It also goes great on top of a salad or tossed with some pasta.
Storing and Reheating
Leftovers should be stored in the refrigerator in an airtight container. It will keep for 4-5 days.
This chicken also freezes really well. Once the chicken has cooled completely, place it in an airtight container. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator overnight and reheat according the instructions below.
Reheating chicken can be a little tricky. It tends to dry out, especially if you use a microwave. I prefer to reheat it in a covered skillet over medium heat on the stovetop or in the oven in a baking dish covered with foil (350 degrees F for 10-15 minutes). Add 1/4 cup or so of water or chicken broth before reheating. The steam will keep the chicken from drying out.
Everyone should have a tried and true recipe for baking boneless skinless chicken thighs. This is that recipe! It’s quick and easy and puts a smile on everyone’s face! This is the kind of reliable recipe you’ll come back to again and again. Pair it with your favorite sides, use it for meal prep, or add it to salads, bowls, and pasta — it works with everything and always turns out delicious.
More Juicy Chicken Thigh Recipes:
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Heat oven to 475 degrees F.
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Rub the chicken with a little olive oil, front and back.
2 Tablespoons Olive Oil, 4-6 Chicken Thighs
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Drizzle a teaspoon of oil in an 8×8″ baking dish. Sprinkle half of the onions into the baking pan.
1 Red Onion
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In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.
1 teaspoon Kosher Salt, 1 teaspoon Smoked Paprika, ¼ teaspoon Ground Mustard, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ½ teaspoon Ground Cumin, ½ teaspoon Italian Seasoning
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Add a tiny drizzle of oil and slide the pan into the oven.
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Heat for 5 minutes then turn down to 350℉ for 20-25 minutes.
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Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
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Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.
Baked chicken will keep for 3-4 days in the refrigerator
Serving: 1thigh, Calories: 328kcal, Carbohydrates: 4g, Protein: 19g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 671mg, Potassium: 306mg, Fiber: 1g, Sugar: 1g, Vitamin A: 342IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.