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.
Linda Reiter
These were absolutely fantastic. The flavor was wonderful. It is almost like grilled chicken without the grill. Thank you for sharing this outstanding, easy recipe.
Vered DeLeeuw
You're very welcome, Linda! Thank you for taking the time to write a review.
Alli
This is SO good. I’ve made it countless times and everyone raves about it. I usually make a big batch of chicken for meal prep so I double this recipe. Phenomenal depth of flavor.
Vered DeLeeuw
I'm so glad you've been enjoying this recipe, Alli! Thank you for the review.
Christy
I have bone-in, skin on thighs that I’m trying to use up. Could I still use them or would it alter the recipe too much?
Vered DeLeeuw
Hi Christy,
For bone-in, skin-on thighs, I recommend this recipe:
Crispy Baked chicken Thighs.
janet pierce-riter
is it okay to let the chicken marinade in the refrigerator?
Vered DeLeeuw
Hi Janet,
Yes. You can marinate in in the fridge, covered, for up to 24 hours.
Bambi
Made this tonight, absolutely delicious. Had some leftover marinated artichoke hearts and half a pint of grape tomatoes. Spread them under the chicken. Will definitely make the chicken again thank you for the recipe.
Vered DeLeeuw
You're very welcome! Thank you for the review and for sharing your tweaks - sounds yummy.
Karen D Pakula
How would these be served cold? I'm thinking of bringing them to a party but will be unable to heat them up.
Vered DeLeeuw
Hi Karen,
I'm not sure this is a good party recipe. You can eat the chicken cold straight out of the fridge, especially shredded (or cubed) and added to a salad, but I wouldn't feel comfortable letting it stand at room temperature for longer than 1-2 hours.
If you'd still like to make it, the best way is to add it to a salad, as mentioned above, or slice it and serve it with pickles and mustard (like cold cuts).
Shari
Do I need to turn the chicken thighs halfway through?
Vered DeLeeuw
Hi Shari,
There's no need to turn them.
Tracee
So easy and delish! Make sure to use a thermometer, it’s perfectly cooked at 165! Enjoy, we sure did!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Tracee! Thanks for the review.
Dina
The chicken tasted good and was juicy, but it didn't get much colour and did not look like your photos. I broiled it for the last 5 minutes and there was minimal browning. Any ideas how I can fix this?
Vered DeLeeuw
Hi Dina,
I wonder if the chicken you used had added ingredients (aka "chicken plumping").
At my local Kroger, these thighs have chicken broth, salt, and flavorings in the ingredients list, while these are just chicken.
If this is not the case, here are a few ideas to help promote browning:
1. Dry the chicken thighs with paper towels before placing them in the bowl and adding the oil and spices.
2. Use a larger pan (or even two pans) to avoid crowding the chicken in the pan.
3. Use melted butter instead of olive oil. Butter promotes browning.
4. Double the smoked paprika. It adds nice color.
5. Make sure you don't flip or otherwise move the chicken during baking - let it cook undisturbed.
I hope this helps!
Becky
So juicy with the perfect flavor! Mine took took closer to 35 minutes because they were on the large size.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Becky! Thank you for the review and feedback.
Angie
I added Herb du Provence and a little thyme. This is a keeper!
I am making it with bone-in thighs with skin tonight.
Vered DeLeeuw
Hi Angie,
Thanks for the review and for sharing your yummy additions!
Bone-in thighs will need more time in the oven - probably around 45 minutes.