Baked Boneless Skinless Chicken Thighs

Name: Baked Boneless Skinless Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lb. boneless skinless chicken thighs; 2 tablespoons olive oil; 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt); 1/4 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper

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This is my go-to recipe for boneless skinless chicken thighs! It's so easy, making it perfect for weeknight dinners.

Simply apply a simple rub of olive oil and spices to the chicken pieces, then bake them for 30 minutes in the oven. It's as easy as can be and so delicious.

Boneless skinless chicken thighs served in a white baking dish.

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 to come up with new ways to make it more interesting for my family and for myself.

This chicken recipe is amazing. It's so full of flavor! I make it often because it has this 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
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

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 so wonderfully juicy!

Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Just keep in mind it won't be as flavorful as olive oil.

Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.

Spices: I use quite a few of them, and I do recommend using all of them. They add such wonderful flavor! I use garlic and onion powders, smoked paprika, cumin, and cayenne pepper.

Instructions

Oven baking is my favorite way of prepring boneless skinless chicken thighs. it's just so very easy, but you don't sacrifice any flavor. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Season the chicken. Your first step is to place the chicken pieces in a large bowl and coat them in a tasty mixture of olive oil and spices.

Arrange the chicken in a baking dish. Now, arrange the chicken in a rimmed baking dish. A 9 X 13-inch pan works well.

Bake. The last step is to bake the chicken in a 400F oven until cooked through. Depending on how hot your oven is, this should take about 30 minutes.

As you can see, this is a truly easy recipe, making it ideal for weeknight dinners.

A six-photo collage showing the steps for baking boneless chicken thighs.

Expert tip

If you buy them in pre-packaged trays at the supermarket, boneless skinless chicken thighs do tend to 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!

Frequently asked questions

Can I use chicken breasts in this recipe?

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.

How do you cook boneless chicken without drying it out?

It's best to choose thighs over other parts. They're very juicy and won't dry out easily.

I also recommend leaving the visible fat on and not trying to trim it. Lastly, coat the chicken with oil or butter and be generous about it.

What if I don't like spicy food?

That's an easy fix! Simply omit the cayenne pepper - that's the sole ingredient responsible for the level of heat in this recipe. The dish will still be excellent without it - it just won't be spicy.

Variations

The best way to vary this recipe is to experiment with different spices. While the spice combination used here is pretty much perfect in my opinion, a pinch of dried thyme or oregano is always a welcome addition.

You can also use melted butter or ghee instead of olive oil.

Serving suggestions

Anything goes with this dish, really. It's very versatile. But since I bake the chicken in a 400°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with any of the following sides:

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. I usually shred them and add them, cold, to a salad (such as this arugula salad) for my lunch.

If you'd like to reheat them, it's best to do so very gently, in the microwave (covered) on 50% power. If you reheat the leftovers too aggressively, especially in the microwave, the chicken will dry out.

Baked boneless skinless chicken thighs in a baking dish.

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