This is my go-to recipe for boneless chicken thighs. It's so easy, making it perfect for weeknight dinners.
Simply apply olive oil and spices to the thighs and bake them for 30 minutes in the oven. It's as easy as can be and so delicious.
Chicken is easy and affordable, but it can get boring, especially when you make it often, as I do. That's why I'm always trying new ways to make it more interesting.
This recipe is amazing. It's full of flavor! I make it often because it has a winning combination of a truly easy recipe that's also delicious. Even the leftovers are good, although I prefer to enjoy them cold rather than risk drying the chicken out when reheating it.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh chicken: I use boneless, skinless chicken thighs in this recipe. It's one of my favorite chicken parts because it's cheap, readily available, easy to cook and eat, and wonderfully juicy!
- Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. But it won't be as flavorful as olive oil.
- To season: I use quite a few spices and recommend using them all. They add wonderful flavor! I use kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.
Variations
The best way to vary this recipe is to experiment with different spices. While the spice combination used here is pretty much perfect, a generous pinch of dried thyme or oregano is always a welcome addition. I tried both and enjoyed them.
You can also use melted butter or ghee instead of olive oil. Melted butter is especially good. You can use salted or unsalted butter - I tried both, and both work equally well.
Sometimes, when I'm feeling especially lazy, I spray the thighs with olive oil and sprinkle them with a teaspoon of kosher salt and a tablespoon of Italian seasoning. While not as good as the original recipe, they are very flavorful, and it's a fun variation my family enjoys. Here's a photo that shows what this version looks like:
Instructions
Oven-baking is my favorite way of preparing boneless chicken thighs. It's easy, but you don't sacrifice any flavor. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to place the chicken pieces in a large bowl and add olive oil and spices.
I use my hands to ensure the thighs are well-coated:
Arrange the chicken in a rimmed baking dish. A 9 X 13-inch pan works well.
Bake the chicken in a 400°F oven until cooked through. Depending on how hot your oven is, this should take about 30 minutes.
Expert Tip
If you buy them in pre-packaged trays at the supermarket, boneless chicken thighs come in various sizes, as shown in the photo below. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!
Recipe FAQs
I don't recommend it. Chicken breasts are drier than thighs. They're also typically larger and thicker. They require a different cooking temperature and a different cooking time. Here's a good recipe that was written specifically for baked chicken breast.
The good news is that chicken thighs are juicy and won't dry out easily. I do recommend leaving the visible fat on and not trying to trim it. It helps protect the chicken from drying out. I also recommend being generous when coating the chicken with oil or butter.
You can trim the fat, but I don't, as shown in the photo below. Most of it melts away during baking, and what remains is delicious. As explained above, the fat also helps protect the chicken from drying out in the oven.
Serving Suggestions
Since I bake the chicken in a 400°F oven, I like to serve it with a side dish I can cook in the same oven. So, I often serve it with any of the following:
- Baked shiitake mushrooms
- Zucchini casserole
- Broccoli tots
- Jicama fries
- Roasted asparagus
- Roasted carrots
- Roasted cabbage
- Mini peppers
It also pairs well with easy stovetop side dishes like creamed spinach (shown in the photo below), zucchini noodles, and sauteed mushrooms.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container (as shown in the photo below), for 3-4 days.
I usually shred them and add them, cold, to a salad such as this arugula salad.
If you'd like to reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.
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Recipe Card
Baked Boneless Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 400°F. Place the chicken thighs in a large bowl.
- Add the olive oil and spices. Use your hands to coat the chicken pieces.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish. If there's some residual oil and spice mixture in the bowl, brush it on the chicken pieces.
- Bake until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.
- Serve immediately.
Video
Notes
- If you buy them in pre-packaged trays at the supermarket, boneless skinless chicken thighs come in various sizes. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!
- You can trim the fat, but I don't. Most of it melts away during baking, and what remains is delicious. The fat also helps protect the chicken from drying out in the oven.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I usually shred them and add them, cold, to a salad. If you'd like to reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.
Nutrition per Serving
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Jane Sabet
Hi . I am making this now do u cook it covered ?
Vered DeLeeuw
Hi Jane,
I bake them uncovered.
Paula Euchner
This was delicious as well as easy. Will make often as chicken thighs are my favorite part of the chicken. Does it work well with breasts as well?
Vered DeLeeuw
Hi Paula,
I'm glad you enjoyed this recipe! Thank you for the review.
Here's a good recipe for baked chicken breasts.
Laura
Recipe is easy and so delicious!
Thank you for a great chicken recipe. My hubby and neighbor both very much enjoyed!
Laura
Vered DeLeeuw
Hi Laura,
Thank you for the review! I'm so glad this was a success!
Linda Fisher
I made this recipe for Sunday Dinner today and it was great! Delicious, quick and easy! Will be making it often! Thank you!
Vered DeLeeuw
You're very welcome, Linda! Thank you for the review.
Erica
So delicious!! I had everything but the cumin. I’ll have to try it with next time.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Erica! Thanks for taking the time to write a review.
Cheryl
I make this recipe at least twice a month. It is easy, tasty, and healthy. What more can you ask for. And the price is right!
Vered DeLeeuw
I'm so glad you like this recipe, Cheryl! Thank you for taking the time to write a review.
Julie Wesa
This recipe is fantastic and so easy! I have made it numerous times- having it tonight for dinner!
Vered DeLeeuw
I'm so glad you like this recipe, Julie! Thanks for reviewing it. Enjoy your dinner tonight! 🙂
Diane
This was delicious and easy peasy! I loved the little “kick” you get from the mixture of the spices. I happen to have all the ingredients which was great! For anyone who doesn’t think that 30 minutes is enough…It is! I sent the recipe to my daughter and told her to make it.
Vered DeLeeuw
Hi Diane,
I'm so glad you enjoyed this recipe! Thank you for taking the time to review it. I appreciate it.
Diane Finstrom
I just tried your recipe for boneless skinless chicken thighs, and it was delicious! Also, I was shocked and excited to actually have all of the spices in my kitchen that the recipe needed. The cumin and paprika were a wonderful addition, and I look forward to trying some of your other recipes. Thank you.
Vered DeLeeuw
You're very welcome, Diane! Thank you for trying this recipe and for taking the time to review it. I appreciate it.
Michele E Howell
Quite delicious! I'm making this for the second time. My husband loves the flavors, and I love the ease of it. Thank you for this recipe~
Vered DeLeeuw
Hi Michele,
I'm glad this recipe works for you guys! Thanks for taking the time to review it.