Introduction

This recipe for Easy Baked Boneless Skinless Chicken Thighs delivers tender, juicy chicken with minimal effort. Perfect for a quick weeknight dinner, the flavorful spice mix enhances the natural taste without overpowering it.

Four pieces of cooked chicken thighs are placed on a white plate, each piece golden brown with a crispy texture and speckled with green herbs. Sprigs of fresh thyme are scattered around and on top of the chicken, adding a touch of green. The chicken skin shows a mix of light and darker brown spots from roasting, and the herbs appear finely chopped and evenly spread. The plate sits on a white marbled surface, enhancing the warm colors of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs (about 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder

Instructions

Step 1: Remove chicken from the refrigerator 20 minutes before cooking and pat completely dry with paper towels.
Step 2: Season both sides of the chicken thighs with kosher salt. Wait 2 minutes, then sprinkle the black pepper, garlic powder, smoked paprika, and onion powder evenly over both sides.
Step 3: Preheat your oven to 400°F and position a rack in the center of the oven.
Step 4: Lightly brush a baking sheet with 1 tablespoon of the olive oil. Arrange the chicken thighs on the baking sheet, spacing them apart, then drizzle the remaining tablespoon of oil over the top.
Step 5: Bake the chicken for 18 minutes. Flip each thigh over, then bake for an additional 14 minutes.
Step 6: Check that the internal temperature of the thickest part of the thighs has reached 175°F using a meat thermometer.
Step 7: Tent the chicken loosely with foil and let it rest for 3 minutes before serving.

Tips & Variations

For extra crispiness, place the chicken on a wire rack set over the baking sheet to allow air circulation around the thighs.
Try substituting smoked paprika with regular paprika or a pinch of cayenne for a spicier kick.
Marinate the chicken in olive oil and spices for 30 minutes before baking to deepen the flavor.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F for 10-15 minutes or until heated through, to preserve moisture and texture.

How to Serve

A white plate holds four pieces of roasted chicken thighs with golden brown, crispy skin covered in herbs. The chicken pieces are slightly shiny and have a mix of light and dark brown areas showing a well-cooked texture. Sprigs of fresh green thyme are placed around and under the chicken pieces, adding a touch of color and freshness. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead?

Yes, but increase the baking time by about 10-15 minutes and check for doneness carefully, as bone-in thighs usually take longer to cook through.

How can I tell if the chicken is fully cooked without a thermometer?

Cut into the thickest part of a thigh; the juices should run clear and the meat should no longer be pink inside.

Easy Baked Boneless Skinless Chicken Thighs Recipe

Print Recipe

★★★★★

5 from 71 reviews

This easy baked boneless skinless chicken thighs recipe delivers juicy, flavorful chicken with a simple spice blend and olive oil. Perfectly cooked in the oven, these chicken thighs are tender on the inside with a slight crisp on the outside, making them a fuss-free dinner option any night of the week.

Author: Stella
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken Thighs

2 pounds boneless skinless chicken thighs (about 8 pieces)

Seasonings

2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
2 tablespoons olive oil, divided

Instructions

Prepare the Chicken: Remove chicken from the refrigerator 20 minutes before cooking to bring it to room temperature. Pat each piece completely dry with paper towels to ensure a crispy exterior.
Season the Chicken: Sprinkle both sides of the chicken thighs with 2 teaspoons kosher salt. Wait 2 minutes to allow the salt to penetrate, then evenly add 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon onion powder on both sides.
Preheat the Oven: Set your oven to 400°F (205°C) and position the oven rack in the center for even heat distribution.
Prepare the Baking Sheet: Lightly brush a baking sheet with 1 tablespoon of olive oil to prevent sticking. Arrange the chicken thighs on the sheet with space between each piece to allow for proper air circulation. Drizzle the remaining 1 tablespoon of olive oil over the chicken.
Bake the Chicken: Bake the chicken thighs for 18 minutes in the preheated oven. After 18 minutes, flip each thigh over carefully to ensure even cooking. Bake for an additional 14 minutes.
Check for Doneness: Use a meat thermometer to ensure the internal temperature at the thickest part of the thighs reaches 175°F (79°C), indicating they are fully cooked and safe to eat.
Rest the Chicken: Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 3 minutes to allow juices to redistribute, ensuring moist and tender thighs before serving.

Notes

Bringing the chicken to room temperature before cooking helps it bake evenly.
Patting dry the chicken ensures a crispy crust instead of steaming.
Using a meat thermometer guarantees the chicken is safely cooked without drying out.
Resting the chicken before slicing retains moisture for better texture.
For added flavor, you can marinate the chicken thighs an hour prior with the spices and oil.

Keywords: baked chicken thighs, boneless skinless chicken, easy chicken dinner, oven baked chicken, simple chicken recipe