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baked boneless skinless chicken thighs

baked boneless skinless chicken thighs

baked boneless skinless chicken thighs

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baked boneless skinless chicken thighs
baked boneless skinless chicken thighs
Chicken thighs are one of our favorite weeknight dinner staples—they’re budget-friendly, cook up quickly with juicy results and are high in protein. Plus, they lend themselves to batch cooking for feeding a crowd or meal prep for weekday lunches. But how long should you bake chicken thighs to achieve golden, juicy chicken thighs without drying them out? What’s the difference between baking boneless and bone-in chicken thighs? Here, we share our top techniques for baking chicken thighs and a few of our favorite baked chicken thigh recipes.

How to Bake Chicken Thighs

Read on for how to cook chicken thighs in the oven. For more info on all the different ways to cook chicken thighs, check out our story How to Cook Chicken Thighs Perfectly, According to a Chef Who Makes Them Every Day.

How to Bake Boneless Chicken Thighs

Once you learn to bake boneless chicken thighs, you’ll make it on repeat to have juicy-tender protein on hand to add to all manner of dishes, from grain bowls to wraps to salads. Follow these steps from our Meal Prep Roasted Chicken Thighs to get perfect results every time.

Meal Prep Roasted Chicken Thighs

The idea of cooking ahead of time to have dinner or lunch ready to go all week is grand and all if you don’t mind eating the same thing over and over again. There’s another way: Make these juicy thighs, stow them in the fridge, and then use them to serve up a Spanish Rice Bowl, Apricot Chicken Salad and more.

1. Prep the Chicken

Preheat the oven to 425 degrees F. Toss the chicken with olive oil, salt and pepper until evenly coated.

2. Bake the Chicken

Place the chicken on a rimmed baking sheet and roast until golden, about 25 minutes, until an instant-read thermometer inserted into the thickest part registers 165 degrees F.

3. Serve the Chicken

Serve the chicken in whole pieces or sliced crosswise into strips.

4. Store the Chicken

Let the chicken cool completely, then store in the refrigerator in a sealed container for up to 4 days.

How to Bake Bone-In Skin-On Chicken Thighs

When it comes to bang for your buck, bone-in, skin-on chicken thighs deliver a flavorful punch. Learn this fool-proof technique for golden-crisp chicken thighs, adapted here from our Orange Roasted Chicken Thighs recipe.

Orange Roasted Chicken Thighs

1. Preheat the Baking Sheet

Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F.

2. Arrange the Chicken

Remove the hot baking sheet from the oven and add the chicken skin-side up and season with salt and pepper.

3. Bake the Chicken

Return the baking sheet to the oven and roast until the chicken is golden and cooked through, about 30 minutes.

How Long to Bake Chicken Thighs

The size of the chicken thighs and the oven temperature at which you bake them will affect how long they take to cook. The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.
You’ll know the chicken thighs are done when they reach an internal temperature of 165 degrees F. For the most accurate temperature reading, insert an instant-read thermometer into the thickest part of the meat, taking care to avoid touching the bone for bone-in chicken thighs (this leads to an inaccurate reading). If you don’t own an instant-read thermometer, use visual cues to assess doneness. Use a small, sharp knife to cut a small incision in the thickest part of the thigh; the juices should run clear. Red or pink juices are an indicator that the meat hasn’t finished cooking. The exterior of the meat should be opaque (rather than translucent) and golden-brown in color. Gently pressing the meat with your fingertips should yield a responsive, tender touch; if the meat is too firm, it’s likely overdone.

Baked Chicken Thighs Recipes

Baked Orange Chicken and Brown Rice
This high-protein, whole grain dish proves that healthy and delicious are not mutually exclusive concepts. Boneless, skinless chicken thighs bake in a covered skillet on a bed of brown rice punched up with orange juice and zest until they’re tender and moist.
Rosemary Roasted Chicken Thighs with Butternut Baked Penne
This recipe is exactly the kind of elegant comfort food that chicken thighs are capable of. Flavorful skin-on, bone-in chicken thighs roast together on a sheet pan with butternut squash until cooked, then they’re layered in a casserole dish atop creamy pasta and baked until the cheese gets melty and the chicken skin turns golden-crisp.
Oven Fried Chicken
Turn bone-in, skinless chicken thighs into a juicy-crisp weeknight main the whole family will look forward to. Once the thighs are coated in a mayo-mustard mixture and seasoned dredge mix, they’re arranged on a rack atop a foil-lined baking sheet (easy cleanup!) and baked until golden-crisp.
Teriyaki Chicken Thighs
To keep boneless chicken thighs moist as they cook, Ellie Krieger first marinates them in a soy-garlic-ginger mixture, then cooks them under a hot broiler. She starts the thighs skin-side down, then flips ‘em over and cooks them till crispy and cooked through.

How Long To Bake Boneless Skinless Chicken Thighs?

The best part about baked boneless, skinless chicken thighs is that they cook quickly and are super forgiving! Even if you overcook them a bit, they will still be moist and juicy.

I like to cook them at 425ºF for twenty minutes or until they reach an internal temperature of 165ºF.

You can also make boneless, skinless chicken thighs on the stovetop in a pan. You can learn how by watching the video below or visiting my YouTube channel.

Tips for The Best Baked Chicken Thighs

  • Pull the chicken out of the fridge about 20 minutes before you begin cooking. This will take the chill off of the chicken and help it to cook more evenly.
  • Trim off any excess piece of fat. This just makes for a more enjoyable eating experience once the chicken is cooked up.
  • Pat the chicken dry before seasoning with the oil and spice rub. This will stop the chicken from steaming and help it to create a nice crispy edge (even without the skin!)
  • Use a rimmed baking sheet (lined with foil or parchment paper for easy cleanup!). This will prevent any of the chicken juices from running off the pan and getting all over the oven.


If you want to learn how to make chicken thighs on

More C&D Chicken Recipes:

  • Chicken Stirfry
  • Chicken Burrito Bowls
  • Lemon Garlic Baked Chicken Breast
  • Chicken with Potatoes and Onions
  • Whole Roasted Chicken

Baked Boneless Skinless Chicken Thighs

These easy chicken thighs make a great weeknight meal. Serve them alongside your favorite salad, roasted potaties or a tray of roasted veggies for a delicous family-friendly meal.
Course: dairy free, DINNER, gluten free, meat + chicken, recipes
Cuisine: American
Author: Dani Spies
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings:8 people


  • 2 pounds boneless, skinless chicken thigh 8
  • tablespoon avocado oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Italian seasoning
  • teaspoon cumin (or smoked paprika)
  • teaspoon Kosher salt
  • 1/2 teaspoon black pepper


    • Preheat oven to 425ºF and line a rimmed baking sheet with parchment paper.
    • Remove the chicken from the fridge at least twenty minutes before baking.
    • Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a papertowel.
    • In a small bowl combine garlic powder, onion powder, Italian seasoning, cumin, salt and pepper.
  • Place chicken thighs in a large bowl, drizzle with avocado oil and sprinkle with spice mixture.
  • Use your hands to mix the spices into the chciken and then transfer the chicken onto the prepared baking sheet.
  • Bake for 20 minutes or until the chicken has reached an internal temerature of 165ºF.
  • Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.


Random Posts

Change up the flavor of this chicken by swapping out the spices with three tablespoons of your favorite spice blend.


Serving: 1chicken thigh | Calories: 157kcal | Carbohydrates: 1g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 393mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Mustard chicken marinade ingredients
  • Boneless, skinless chicken thighs
  • Dijon mustard
  • Garlic
  • Shallots
  • Lemon juice
  • Tomato paste
  • Thyme: I love the flavor of fresh thyme, but you can substitute with fresh rosemary, dried thyme or herbs de Provence.
  • Salt and black pepper
  • Crushed red chili pepper
  • Olive oil
baked boneless skinless chicken thighs
baked boneless skinless chicken thighs
Mix the marinade with pantry ingredients.
Season the chicken thighs right in the baking dish.

The prep could not be easier: First, grab a medium-sized baking dish just large enough to snugly hold 6-8 chicken thighs. A 2-quart capacity dish or pan is ideal.

Your goal is for the chicken and shallots to roast in the oven while making a delicious pan sauce at the same time. If your pan is too large the juices will evaporate.

I use this all-purpose lightweight metal baking pan that goes from fridge to oven to table and it cleans up beautifully!

Bake the chicken right away or refrigerate hours in advance.

Put the chicken thighs in the pan, then mix up the marinade. Pour over the chicken and either bake immediately or cover and refrigerate up to 24 hours ahead.

How long to bake boneless chicken thighs

One of things that’s so great about boneless chicken thighs is that they don’t dry out if you want to bake, broil, grill or roast them.

Chicken thighs without the bone will cook through in about 25-30 minutes at 425 degrees. And while they’re in the oven you can make a quick salad or side dish to go with them.

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