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oven baked boneless chicken thighs

oven baked boneless chicken thighs

oven baked boneless chicken thighs

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oven baked boneless chicken thighs

There are a lot of Oven Baked Chicken Thighs recipes out there on the internet. I’ve added my recipe to the list because it is an easy, non-complicated, fuss-free meal bursting with flavor. And don’t even get me started on the crispy skin!

Chicken thighs are dark meat that is naturally more flavorful than other pieces such as the breast. When you add my simple spice blend before baking, these are off the charts delicious.

The skin is perfectly crisp, while the meat is juicy and tender. This recipe is versatile because it is a basic chicken recipe that goes well with just about any side dish. You can even increase the spice for this recipe by adding a pinch of chili powder and cayenne.

Recipe Ingredients

  • Boneless skinless chicken thighs – These are easy to find in the grocery, right with the other chicken. They are often less expensive, too.
  • Salt and cracked black pepper – Any kind of salt and pepper you have is just fine. Add a little and taste to be sure you don’t over salt.
  • Herbs de Provence or Italian seasoning blend – I use a name-brand Herbs de Provence, but you can use whatever you like, or sub an Italian seasoning blend too if you like.
  • Olive oil – Extra virgin olive oil is basically the only olive oil I cook with.
  • Butter – I tend to use unsalted butter then salt later to taste but you could also use salted butter.
  • Minced garlic – I use the minced garlic in a jar, but you can mince your own.
  • Chicken broth – Any chicken broth is fine. Use low sodium for the sauce in these chicken thighs in sauce if you like.
  • Dijon mustard – The mustard is key in this sauce for these baked boneless chicken thighs. Don’t skip it – you’ll love the flavor!
  • Heavy cream The heavy cream is great for giving this sauce it’s creaminess and richness.
oven baked boneless chicken thighs
oven baked boneless chicken thighs

Step By Step Directions

  1. First, turn the oven on to preheat to 375 degrees.
  2. Next, toss the chicken with a bit of olive oil, then season the chicken with salt, pepper, and Herbs de Provence (or Italian seasoning if that’s what you have on hand).
  3. Then, melt the butter in a large skillet over medium-high heat, then stir in honey. Add chicken to the skillet and brown it for 2-3 minutes on each side. When it’s browned, transfer it to a plate and set it aside.
  4. Now, add a little more butter to the pan. When the butter is meltedstir in the garlic for 1 minute, till fragrant.
  5. Whisk in the chicken broth, Dijon mustard, heavy cream, and salt and pepper into the pan, and bring the mixture to a boil.
  6. Return the chicken to the pan, spoon the sauce over the chicken, then transfer the skillet to a preheated oven. (Tip: if you don’t have an oven safe or cast iron skillet, you can transfer the chicken to a sheet pan before baking.)
  7. Bake the chicken thighs in the sauce in the oven for 15-18 minutes until it is cooked through. Enjoy!


No, baking frozen chicken thighs is not recommended, as they do not cook evenly. Some parts will be dry by the time everything cooks through. Thaw your chicken thighs before baking.


  • Store: Keep leftover crispy bone in chicken thighs in the refrigerator for 3-4 days.
  • Meal prep: Make compound butter a day or two in advance. You can also go ahead and place it underneath the skin and season the top if you like, then bake when ready to eat. Alternatively, you can cook the chicken thighs completely ahead and just reheat.
  • Reheat: Reheat chicken in a 350 degree F oven, until hot. If the skin still isn’t crispy enough, you can turn up the heat for a few minutes at the end.
  • Freeze: Freeze chicken in an airtight container for 2-3 months.
oven baked boneless chicken thighs
oven baked boneless chicken thighs

Oven-Baked Chicken Thighs

This Oven Baked Chicken Thighs recipe is ready to eat in just 35 minutes. When chicken thighs are roasted in the oven, they are so juicy with deliciously crispy skin.


  • 8 chicken thighs bone-in, and skin-on
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley


Preheat the oven to 400 degrees and prepare a 9×13-inch baking dish with a light coating of cooking spray.

Brush olive oil over the chicken thighs.
In a small bowl, combine the salt, pepper, paprika, garlic powder, and parsley.
Sprinkle the seasoning blend over both sides of the chicken thighs and place them in the prepared baking sheet.
Bake in the preheated oven, uncovered for 30-40 minutes or until the internal temperature reads 165 degrees.

What to serve with Baked Boneless Chicken Thighs

My go-to sides for Baked Boneless Chicken Thighs are steamed rice or Roasted Red Potatoes. The potatoes roast at the same temperature for about 10 minutes longer than the chicken, so I just put them in first on the top rack, then slide the chicken in on the bottom rack. The potatoes need to be flipped about halfway through, so at that point, I rotate the pans (not a necessity, but that’s what I do).

I love my air fryer because I can make Air Fryer Broccoli or Air Fryer Tater Tots while the chicken is roasting in the oven.

Other side dishes I often serve with this recipe include Cheesy Mashed Potatoes, Sauteed Mushrooms, Wedge Salad with Thousand Island Dressing, and Garlic Green Beans.

oven baked boneless chicken thighs
oven baked boneless chicken thighs

Baking boneless chicken thighs

With boneless chicken thighs, there’s a bit less preparation needed. Just coat the chicken in the spice rub, add to the baking sheet with the tops facing up as pictured below. Bake for 12 minutes, then flip and cook another 8 minutes. Let your thighs rest for 5 minutes then you are ready to go!

Because boneless, skinless thighs emit less fat and juices, you can cook your veggies on the same sheet pan as the chicken. I suggest a blend of broccoli, zucchini and sliced carrots. They can be stirred just once when you go to flip the chicken over.

Baking bone-in chicken thighs

Bone-in chicken thighs require slightly more work but not by much! You’ll want to pat the skin dry on the thighs then coat in the spice rub just like you do with boneless thighs. This time, you will place the thighs SKIN DOWN and bake uninterrupted for 25 minutes.

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.


  • 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
oven baked boneless chicken thighs
oven baked boneless chicken thighs


  • 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.


  • Pat the chicken thighs dry with a paper towel before seasoning. This will help the skin to get crispy.
  • Rub the seasoning on both sides of the chicken, both on top of the skin and under the skin. You want the tasty rub to be all over the chicken for the best flavor.
  • Bake the chicken at a high temperature (400° F). This seals in moisture, giving you juicier chicken.
  • Do not cover the chicken as it bakes. Baking uncovered helps the skin to get crispy.
  • To get the skin extra crispy, you can broil the chicken during the last few minutes of baking. Be sure to use a broiler-safe baking dish.
  • Bake chicken thighs skin side up and do not flip or move the chicken as it bakes.

How to Make Asian Boneless Baked Chicken Thighs:

Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined.

Place chicken thighs in a zip lock bag or a small container along with the marinade, seal it, and slosh it around until the chicken is coated in marinade. Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours).

When you’re ready to bake the chicken, preheat the oven to 425 degrees F. Transfer the chicken thighs, including the marinade to a large casserole dish.

Bake the chicken thighs on one of the rack that’s close to the heat element (I do 3rd rack from the top) for 20 minutes, or until it is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit.

The best way to make sure the chicken is fully cooked, and to avoid over cooking it, use a meat thermometer to test the internal temperature of the chicken.

If you’d like the chicken to have the glazed, caramelized effect, remove the chicken from the oven then baste it using the drippings in the pan with a spoon (or baster if you have one).

Place the chicken back in the oven and change it to the High Broil setting. Broil for 6 to 8 minutes, or until the chicken is deeply golden-brown. If you’re using bone-in thighs, the cooking time will be slightly longer in order to get crispy skin.

Serve the baked chicken thighs with your favorite side dishes, and enjoy!

Store any leftover chicken in an airtight container in the refrigerator for up to 5 days.


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