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Baked Boneless Chicken Thighs are the perfect go-to recipe for any night of the week. With this easy method, your chicken thighs bake up tender and juicy every time with hardly any prep. A simple all-purpose seasoning and high oven heat give you flavorful, golden chicken in about 30 minutes.
If you love oven-baked chicken, also try my Crispy Baked Chicken Thighs, Baked Chicken Breasts, or browse my Boneless Chicken Thigh Recipes collection.
Before You Get Started
A few things that make a real difference with this recipe:
- Pat the chicken dry before seasoning. Skip the rinse. Just use paper towels to remove excess moisture so the seasoning sticks and the chicken browns nicely.
- Don’t skip the olive oil. Since boneless skinless thighs don’t have skin to protect them, the oil helps keep the exterior from drying out and adds a little extra juiciness.
- Use a rimmed baking sheet or baking dish. Chicken thighs release juices as they cook, and you’ll want something to catch them. Lining with foil makes cleanup easy.
RECIPE WALK-THROUGH
How To Bake Boneless Chicken Thighs
See the recipe card below for full, detailed instructions
Step 1: Make the All-Purpose Seasoning
Combine equal amounts of garlic powder, onion powder, paprika (or smoked paprika), salt, and pepper in a small bowl.
This makes a super simple blend that I keep on hand in bulk.
This is the same seasoning I use for my Oven Baked Chicken Breasts, Crispy Baked Chicken Wings, and even Brown Sugar Baked Pork Chops. Feel free to swap in lemon pepper or taco seasoning for a fun twist, or rub a little brown sugar over the chicken for a hint of caramelization.
Step 2: Prep the Chicken
Pat the thighs dry with a paper towel (do not rinse), then place them in a bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt and the all-purpose seasoning and rub it in a little so everything is evenly coated.
We’re using skinless, boneless chicken thighs for this recipe. Depending on how you buy them, they might be uniform in size or you might have a few smaller pieces mixed in. That’s fine. They’ll still cook up great.
- Bone-In Works Too: You can also use bone-in chicken thighs here. Just add about 15 to 20 minutes to the cook time.
Step 3: Bake Until Golden and Juicy
Preheat your oven to 425°F and line a large, rimmed baking sheet or 13×9-inch baking dish with foil. Arrange the seasoned chicken thighs in a single layer. It’s okay if they’re touching slightly; they’ll shrink as they cook.
Bake uncovered for 25 to 30 minutes. Leaving the chicken uncovered allows the outside to brown and get a little color. Covering would steam the chicken instead.
- How to check for doneness: The chicken is done when it reaches 165°F on an instant-read thermometer. You can pull it at 160°F and let it rest for 5 to 10 minutes; the temperature will continue to rise as it sits. Dark meat like thighs can actually go up to 170°F to 175°F without drying out, so don’t stress if you go a little over.
- For extra browning on top, broil for 2 to 3 minutes at the end. Just keep an eye on them so they don’t burn. Only broil if using a baking sheet; casserole dishes aren’t usually broiler-safe.
- Quick Note: Towards the end of cooking, you might hear a lot of sizzling. This is normal but can catch you off guard the first time. Using a deeper pan helps contain it.
Why High Heat Works Best
I always recommend high heat for oven-baked chicken thighs. Here’s why it matters and how to adjust if needed:
At 425°F (recommended): The chicken browns beautifully on the outside while staying tender and juicy inside, all in under 30 minutes. This is my go-to temperature for the best results.
At 400°F: Plan on a slightly longer cook time, around 30 to 35 minutes. You may not get quite as much browning, but the chicken will still be delicious. This can be a good option if your oven runs hot or you’re cooking smaller thighs.
Below 400°F: I wouldn’t go much lower for this recipe. At temperatures like 350°F, the chicken tends to cook more slowly, which means it can dry out before the outside has a chance to brown.
For the best texture and flavor, stick with 400°F to 425°F.
What to Serve with Baked Chicken Thighs
These chicken thighs pair well with just about anything. Here are some of my go-to sides:
Potatoes:
- Cheesy Mashed Potatoes
- Crispy Garlic Roasted Potatoes
- Roasted Red Potatoes (these roast at the same temp, so you can cook them together)
Rice:
Vegetables:
- Easy Oven Roasted Asparagus
- Garlic Green Beans
- Air Fryer Broccoli (make it while the chicken roasts)
A simple Wedge Salad with Thousand Island Dressing rounds out the meal nicely, too.
Storage Tips
Storage and Reheating
Refrigerator: Store leftovers once cooled in an airtight container in the fridge for up to 4 days.
Freezer: Cool completely and place in freezer bags. Freeze for up to 6 months.
Reheating: Boneless chicken thighs are delicious straight from the fridge in salads, sandwiches, and wraps. Or you can reheat in the microwave and serve as desired. You can also slice or shred them for Slow Cooker Shredded Chicken-style meals. If frozen, thaw completely in the refrigerator before reheating.
Frequently Asked Questions
How do I keep boneless chicken thighs from drying out?
A few things help: Don’t overcook them (use a thermometer!), drizzle with a little olive oil before baking, and let them rest for 5 to 10 minutes after they come out of the oven. The olive oil is especially helpful since boneless skinless thighs don’t have skin to protect them during cooking.
How do I know when chicken thighs are done?
Use an instant-read thermometer. Chicken is safe to eat at 165°F, and dark meat like thighs can go up to 170°F to 175°F without drying out. If you don’t have a thermometer, cut into the thickest part. The juices should run clear and there should be no pink.
Should I bake chicken thighs covered or uncovered?
For this recipe, bake uncovered. Covering the chicken will steam it instead of browning it, and you’ll miss out on that golden exterior. If you’re making a casserole-style dish like Chicken and Rice Bake, covering is necessary to cook the rice, but for simple baked thighs, leave them uncovered.
Can I make this with chicken breasts instead?
Yes! Check out my Baked Chicken Breasts recipe for timing and tips. Breasts are leaner and cook a bit differently, so the method is slightly adjusted.
More Chicken Dinner Ideas
- BBQ Baked Chicken Thighs
- Roasted Lemon Garlic Chicken
- Sheet Pan Chicken and Potatoes
- Honey Lemon Roast Chicken
- Creamy Baked Chicken
Baked Boneless Chicken Thighs
Ingredients
- 3 pounds boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet or 9×13-inch baking dish with nonstick foil. Set aside.
- Mix the garlic powder, onion powder, paprika, salt, and pepper together in a small bowl.
- Pat the chicken dry with paper towels, then place in a large mixing bowl. Drizzle with olive oil and toss to coat. Sprinkle the seasoning over the chicken and toss again until all pieces are evenly coated.
- Arrange chicken in a single layer on the prepared pan. It's okay if they're touching; they will shrink as they cook.
- Bake uncovered for 25 to 30 minutes, or until chicken reaches 165°F on an instant-read thermometer.
- Let rest 5 to 10 minutes before serving. For extra browning, broil for 2 to 3 minutes at the end (baking sheet only).
Notes
- Don’t rinse the chicken. Just pat it dry with paper towels so the seasoning adheres and the chicken browns properly.
- Olive oil is optional but recommended. It helps keep boneless skinless thighs from drying out since there’s no skin to protect them.
- Check doneness with a thermometer. Chicken is safe at 165°F, but dark meat can go to 170°F to 175°F without drying out.
- 400°F option: Bake for 30 to 35 minutes at 400°F if you prefer a slightly lower temp.
- Bone-in thighs: Add about 15 to 20 minutes to the cook time.
- Swap the seasoning: Try lemon pepper, taco seasoning, or add a little brown sugar for a hint of caramelization.
- Line your pan with foil for easy cleanup. The juices can stick.
- Sizzling is normal. You may hear popping toward the end of cooking. A deeper pan helps contain splatter.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Made it loved it added Goya seasoning to the top it was a hit
Nice! Thanks for stopping by Corey.
I made this but added cumin as well. Incredible. Literally the best chicken I’ve ever made. My picky 5yo and 2yo also loved it. Making it right now for the second time this week.
Thank you Nar! Love the feedback, thanks for stopping by to share.
Could I use just plain paprika for this recipe and not smoked?
Thank you,
Mary
Sure!
I love this recipe! I make it often. Perfect way to cook thighs.
Awesome feedback Linda! Thanks for stopping by.