Easy baked boneless skinless chicken thighs on a plate

Easy Baked Boneless Skinless Chicken Thighs

BySavannah Brooks
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Why Make This Recipe

Easy Baked Boneless Skinless Chicken Thighs is a simple and delicious choice for dinner. Chicken thighs are juicy and packed with flavor, making them a great option for any meal. This recipe is quick and requires only a few ingredients, making it perfect for busy weeknights. Plus, baking instead of frying keeps the chicken healthier while still being incredibly tasty.

How to Make Easy Baked Boneless Skinless Chicken Thighs

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

Directions:

  1. Remove chicken from the refrigerator 20 minutes before cooking. Pat the chicken dry with paper towels.
  2. Season both sides of the chicken with kosher salt. Wait 2 minutes, then add the remaining spices.
  3. Preheat the oven to 400°F with the rack in the center position.
  4. Brush a baking sheet with 1 tablespoon of olive oil. Arrange the chicken thighs on the sheet with space between each piece. Drizzle the remaining oil over the thighs.
  5. Bake for 18 minutes. Flip the thighs and bake for an additional 14 minutes.
  6. Check the internal temperature of the chicken; it should reach 175°F at the thickest part.
  7. Tent the chicken with foil and let it rest for 3 minutes before serving.

How to Serve Easy Baked Boneless Skinless Chicken Thighs

You can serve the chicken thighs with a side of steamed vegetables, rice, or a fresh salad. The juicy chicken paired with your favorite sides makes a balanced and satisfying meal. Drizzling a bit of lemon juice over the top can add a fresh touch.

How to Store Easy Baked Boneless Skinless Chicken Thighs

Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 4 days. If you want to store them longer, you can freeze the cooked thighs for up to 3 months. Be sure to let them cool completely before putting them in the freezer.

Tips to Make Easy Baked Boneless Skinless Chicken Thighs

  • To enhance the flavor, try marinating the chicken thighs in olive oil, garlic, and spices for a few hours before baking.
  • If you want a crispy texture, broil the chicken for the last 2-3 minutes of baking.
  • Always check the internal temperature to ensure the chicken is fully cooked.

Variation

You can change up the spices to suit your taste. Try using Italian seasoning, lemon pepper, or even a sprinkle of chili powder for a kick. You could also add some lemon slices on top while cooking for a citrusy flavor.

FAQs

1. Can I use bone-in chicken thighs?
Yes, you can use bone-in chicken thighs. Just make sure to adjust the cooking time to ensure they reach the correct internal temperature.

2. Can I cook this recipe on a grill?
Absolutely! You can grill the chicken thighs on medium heat for about 5-7 minutes on each side or until they reach an internal temperature of 175°F.

3. What if I don’t have smoked paprika?
If you don’t have smoked paprika, you can use regular paprika or omit it altogether. The dish will still taste great without it!

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Easy Baked Boneless Skinless Chicken Thighs

  • Author: admin
  • Total Time: 52 minutes
  • Yield: 4 servings
  • Diet: Paleo
Print Recipe

Description

A simple and delicious dinner option, these baked chicken thighs are juicy, packed with flavor, and easy to prepare.

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

  1. Remove chicken from the refrigerator 20 minutes before cooking. Pat the chicken dry with paper towels.
  2. Season both sides of the chicken with kosher salt. Wait 2 minutes, then add the remaining spices.
  3. Preheat the oven to 400°F (200°C) with the rack in the center position.
  4. Brush a baking sheet with 1 tablespoon of olive oil. Arrange the chicken thighs on the sheet with space between each piece. Drizzle the remaining oil over the thighs.
  5. Bake for 18 minutes. Flip the thighs and bake for an additional 14 minutes.
  6. Check the internal temperature of the chicken; it should reach 175°F (80°C) at the thickest part.
  7. Tent the chicken with foil and let it rest for 3 minutes before serving.

Notes

For extra flavor, marinate the chicken in olive oil, garlic, and spices for a few hours before baking. For a crispier texture, broil the chicken for the last 2-3 minutes of baking.

  • Prep Time: 20 minutes
  • Cook Time: 32 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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