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 these 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 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Shari
Do I need to turn the chicken thighs halfway through?
Vered DeLeeuw
Hi Shari,
There's no need to turn them.
Jane Sabet
Hi . I am making this now do u cook it covered ?
Vered DeLeeuw
Hi Jane,
I bake them uncovered.
Andria Nowlin Beckham
My chicken was undercooked after 30 minutes at 400°F. Baked for another 20 minutes.
Vered DeLeeuw
Hi Andria,
Thanks for the feedback! Baking time can change depending on the thickness of the thighs and how hot or cool your oven runs. That's why it's so helpful to check with an instant-read thermometer to ensure the chicken is cooked through.
Donna
I'd like to use this recipe for chicken tenderloins. Can you suggest the change in cooking time?
Vered DeLeeuw
Hi Donna,
This recipe should work for chicken tenderloins. I would check their temperature after 20 minutes - an instant-read thermometer inserted into the middle of the largest one should read 165ºF.
Jenny
Thanks for sharing this recipe! I plan to try it this week. Wondering if the cayenne makes it spicy at all, or if I should leave it out for my 6 year old?
Vered DeLeeuw
Hi Jenny,
It's very little cayenne for two pounds of chicken, so the dish is not spicy. However, if you plan to serve it to a kid, I would skip the cayenne - the chicken is very flavorful without it.
Jenny
Thank you so much! I will try that 🙂
Jenny
Just came back to say I've made this 3 times now for friends and it's fantastic! The chicken is so flavorful and tender, and I always make extra for leftovers 🙂 Thank you!
Vered DeLeeuw
Hi Jenny,
Thank you for taking the time to write this feedback! I appreciate it. I'm so glad you and your friends have been enjoying this recipe.
Marion M.
Hi! If I make this into chicken soup the next day...will it get tougher? Does it still only last 3-4 days? Or should I freeze some of the soup right away?
Sounds great and easy! I'm not really a good cook, lol! (It's true, honest. Ask my hubby of 42 yrs!)
Vered DeLeeuw
Hi Marion,
You can shred the baked chicken thighs and add them to hot chicken broth, store-bought or homemade. I don't recommend cooking them in water to make soup. And yes, you should count the four days from the day you baked the chicken thighs.
Elizabeth
Delicious. I will make this again.
Vered DeLeeuw
I'm so glad you liked this recipe, Elizabeth! Thank you for leaving a comment.
Gisele Kasper
Your recipe sounds easy & with many positive reviews. I don't have smoked paprika, is that a must, I only have plain paprika?
Vered DeLeeuw
Hi Gisele,
Regular paprika is fine. I like the smoky flavor smoked paprika adds, but it's not a must.
Cathy Bridgeman
I've been trying to eat healthy. I came across your site today and am going to try the boneless chicken thigh recipe. It sounds wonderful.
Vered DeLeeuw
I hope you enjoy it, Cathy!
Juliet
I was searching for a new easy spice-rubbed baked chicken thigh recipe because I ALWAYS use the same, delicious one… and it’s this one. I make this recipe every single time - was thinking to change things up tonight, but came back to this one through the random dice roll of Google. We love it, and why fix it if it ain’t broke? Thanks for this perfect recipe! We serve it with Seeds of Change quinoa/brown rice which I mow with sautéed onions, garlic, mushrooms, grape tomatoes and spinach. Hummus and/or sliced avocado as a side if I have them.
Vered DeLeeuw
I'm glad you've been enjoying this recipe, Juliet! Your side dishes sound lovely.
Brenda Blake
This was a excellent dish that had a great flavor and we love it. Thank you for a wonderful recipe!
Vered DeLeeuw
You're very welcome, Brenda! Glad you liked it!
Juliet Larson
Meant to click five stars!
Vered DeLeeuw
Awww! Thank you so much, Juliet. Much appreciated. ❤️
Susan K Reardon
I've made this several times with good results. Is it OK to leave the spiced up thighs in the frig for a few hours before cooking?
Vered DeLeeuw
Yes, that should be fine! Make sure they are covered.