Oven baked boneless skinless chicken thighs served on a plate

30-Minute Oven Baked Boneless Skinless Chicken Thighs

BySavannah Brooks
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Why Make This Recipe

30-Minute Oven Baked Boneless Skinless Chicken Thighs are perfect for busy days. They are quick to prepare and cook, making dinner easy. The combination of spices adds great flavor without needing too much effort. Plus, chicken thighs are juicy and tender, making this dish a family favorite. You can serve it with various sides, making it versatile for any meal.

How to Make 30-Minute Oven Baked Boneless Skinless Chicken Thighs

Ingredients

  • 4 boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, garlic powder, paprika, onion powder, salt, and pepper.
  3. Add chicken thighs to the bowl and coat them with the spice mixture.
  4. Place the chicken thighs on a baking sheet.
  5. Bake for 20-30 minutes or until the internal temperature reaches 165°F (75°C).
  6. Let them rest for a few minutes before serving.

How to Serve 30-Minute Oven Baked Boneless Skinless Chicken Thighs

These chicken thighs are great on their own or served with sides. You can pair them with rice, roasted vegetables, or a fresh salad. Adding a squeeze of lemon juice on top can also brighten the flavors. For a complete meal, consider making mashed potatoes or a creamy pasta dish alongside.

How to Store 30-Minute Oven Baked Boneless Skinless Chicken Thighs

To store leftovers, let the chicken cool completely. Place them in an airtight container and store them in the refrigerator. They will last for up to 3 days. If you want to keep them longer, you can freeze them. Wrap the chicken tightly in foil or plastic wrap, and then place them in a freezer bag. They will stay good for about 2 months in the freezer.

Tips to Make 30-Minute Oven Baked Boneless Skinless Chicken Thighs

  1. For even cooking, try to make sure all chicken thighs are similar in size.
  2. You can marinate the chicken in the spice mixture for a few hours or overnight for more flavor.
  3. If you like it spicy, add some cayenne pepper or chili powder to the mix.

Variation

You can change the spices to fit your taste. For example, adding Italian herbs or using BBQ sauce can give a different flavor. You can also use chicken breasts instead of thighs, but they may cook faster, so keep an eye on them.

FAQs

1. Can I use frozen chicken thighs?
Yes, but make sure to thaw them before cooking. Cooking from frozen will require a longer baking time.

2. What can I serve with the chicken thighs?
You can serve them with a variety of sides, like vegetables, rice, or potatoes.

3. How do I know when the chicken is done?
Use a meat thermometer to check. The internal temperature should reach 165°F (75°C) for safe consumption.

4. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and spice mixture ahead of time. Just store it in the refrigerator until you are ready to bake.

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30-Minute Oven Baked Boneless Skinless Chicken Thighs

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Paleo
Print Recipe

Description

Quick and flavorful oven-baked boneless skinless chicken thighs, perfect for busy days.

Ingredients

  • 4 boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, garlic powder, paprika, onion powder, salt, and pepper.
  3. Add chicken thighs to the bowl and coat them with the spice mixture.
  4. Place the chicken thighs on a baking sheet.
  5. Bake for 20-30 minutes or until the internal temperature reaches 165°F (75°C).
  6. Let them rest for a few minutes before serving.

Notes

For even cooking, ensure all chicken thighs are similar in size. Marinate for more flavor if desired.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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