Save this recipe for easy baked boneless skinless chicken thighs for a quick chicken dinner recipe ready in just 30 minutes!
This easy chicken thighs recipe is for those busy evenings when dinner would just be far too much work and the whole family is pacing the kitchen for food.
Chicken thighs are affordable, full of flavor, foolproof, and always end up juicy! And this recipe is so versatile, it can be served with just about anything! We will give you some suggestions down below.
I remember as a kid my mom would occasionally bust out a very easy dinner, which looking back now I know that meant she was probably exhausted from being our mom, but back then I thought she was just being awesome. Easy dinners would range from sausage links and Grandma’s Czech fried potatoes (you MUST make them), or baked bbq chicken to things as easy as hot dogs and mac n cheese in that big silver pot, chicken nuggets or even fruit and toast. Yes, this easy baked chicken thighs post is actually going to be all about the fruit and toast thing.
You see, fruit and toast was actually a favorite Saturday night dinner at our house growing up. Our family had 5 kids, 2 bunnies, a cat, and later a dog. Which is hilarious if you know me now. 😉 Anyway, Mom would be so busy and by the time Saturday hit dinner was the last thing she wanted to worry about.
All summer she had worked hard to bottle (can) fruit for us and we loved busting out a can of raspberries and some hot, buttered toast. Now that I’m the mom I’ve tried to do the same, but Cade will not have it. “Fruit and a piece of toast is not dinner. I’ll be starving!” has been heard coming from Cade’s mouth. He would much rather go out to eat, but I grew up in a home where we NEVER went out to eat. Or at least rarely. So I would rather stay in.
I’ve given up on fruit and toast but I still keep things simple like baking a few chicken thighs and serving them with a side of fruit or fresh cut veggies, which Cade does because heaven knows that’s just far too much work for a Saturday. Am I right?
Ingredients for Baked Chicken Thighs
- Chicken Thighs: boneless, skinless
- Olive Oil: helps stick the dry rub to the chicken and keeps the chicken from sticking to the pan
- Dry Rub: Kosher Salt, Smoked Paprika, Ground Mustard, Garlic Powder, Onion Powder, Ground Cumin, Italian Seasoning
- Red Onion: adds a little pop of flavor and texture
The measurements for all the ingredients can be found in the recipe card at the end of this post.
Are Chicken Thighs Considered Lean Meat?
Some people prefer the taste of dark meat over white meat and consider it to be more tender and flavorful. They are considered to be a good source of lean protein.
Can I Use Chicken Breasts Instead?
Yes, you can use either chicken breast or thighs for this recipe. We love the flavor of chicken thighs, but chicken breasts can be used if you want a little less fat and calories in your chicken. Keep your eye on the baking time. Chicken breasts usually need a little less baking time and can dry out quickly. You’ll be looking for an internal temperature of 165 degrees F.
What is the Difference Between Roasting and Baking?
Baking vs. Roasting.
Baking and roasting are both dry heat cooking methods. This just means that heat is not transferred through a liquid medium during the cooking process. The difference between roasting and baking is the temperature you are cooking the food.
Roasting uses higher temperatures (400-450 degrees) while baking uses lower temperatures (usually 375 degrees and below). So in this recipe, we do a quick roast just to sear the thighs and then they are baked until done.
How Long Should Chicken Thighs Bake?
Baking time for chicken thighs is going to depend on the size of the chicken thighs. It can range anywhere from 25-50 minutes. The key is to keep your eye on the internal temperature of the chicken. Chicken thighs are safe to eat when they reach an internal temp of 165 degrees F. I think to pull them out of the oven around 160 degrees and then they finish cooking while they rest. I’ll link to our favorite meat thermometer below.
What to Serve with Boneless Skinless Chicken Thighs
Generally I like to serve these chicken thighs with some sort of carb side dish (baked potatoes, mashed potatoes, roasted sweet potatoes, mac and cheese, potato rolls, etc.) and a vegetable (grilled asparagus, spinach salad, slow cooker carrots, corn on the cob, etc.). Those are just a few ideas. This chicken recipe can seriously go with just about anything so here’s a link to all our side dishes! It also goes great on top of a salad or tossed with some pasta.
Can Boneless Skinless Chicken Thighs be Cooked from Frozen?
Yes! That will take 1.5 times as long as it would take if you were cooking them fresh. However, I don’t recommend it for this recipe because the dry rub doesn’t stick well to frozen chicken.
Storing and Reheating
Baked chicken should be stored in the refrigerator in an airtight container. It will keep for 4-5 days.
This chicken also freezes really well. Once the chicken has cooled completely, place it in an airtight container. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator overnight and reheat according the instructions below.
Reheating chicken can be a little tricky. It tends to dry out, especially if you use a microwave. I prefer to reheat it in a covered skillet over medium heat on the stovetop or in the oven in a baking dish covered with foil (350 degrees for 10-15 minutes). Add 1/4 cup or so of water or chicken broth before reheating. The steam will keep the chicken from drying out.
Everyone should have a tried and true recipe for baking boneless skinless chicken thighs. This is that recipe! It’s quick and easy and puts a smile on everyone’s face!
More Juicy Chicken Thigh Recipes:
- Smoked Chicken Thighs
- Jerusalem Herb Chicken Thighs
- Maple Mustard Grilled Chicken Thighs
- Slow Cooker Garlic Chicken Thighs
- Bourbon Chicken
Easy Baked Boneless Skinless Chicken Thighs
- 4-6 Chicken Thighs, boneless, skinless
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Ground Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Italian Seasoning
- 1 Red Onion, small, sliced thin
- Heat oven to 475 degrees.
- Rub the chicken with a little olive oil, front and back.2 Tablespoons Olive Oil, 4-6 Chicken Thighs
- Drizzle a teaspoon of oil in an 8×8" baking dish. Sprinkle half of the onions into the baking pan.1 Red Onion
- In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.1 teaspoon Kosher Salt, 1 teaspoon Smoked Paprika, 1/4 teaspoon Ground Mustard, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1/2 teaspoon Ground Cumin, 1/2 teaspoon Italian Seasoning
- Add a tiny drizzle of oil and slide the pan into the oven.
- Heat for 5 minutes then turn down to 350 for 20-25 minutes. Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
- Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.