Baked boneless, skinless chicken thighs are inexpensive, delicious, and easy to cook. A simple spice rub is all you need to add tons of flavors before baking them in the oven. The results? Juicy, tender chicken that your whole family will love.
I love chicken thighs. Crispy cast-iron chicken thighs are one of my go-to staples but when I want something even faster and easier, I turn to baked boneless skinless chicken thighs.
They’re nearly impossible to mess up, a lot more forgiving than chicken breasts and they cook up so quickly!
Perfect for a busy weeknight and also great for meal prep!
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 400ºF 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
If you make these chicken thighs, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community.
Baked Boneless Skinless Chicken Thighs
Ingredients
- 2 pounds boneless, skinless chicken thigh 8
- 1 tablespoon avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon cumin (or smoked paprika)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- 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.
Julie says
Delicious! I used breasts since my family doesn’t like thighs and these were the juiciest chicken breasts I have ever cooked in the oven. I usually over bake them and end up with dry chicken. Thank you!
Julie says
Delicious! I used breasts since my family doesn’t like thighs and these were the juiciest chicken breasts I have ever cooked in the oven. I usually over bake them and end up with dry chicken. Thank you for sharing this recipe.
Patsy Shannon says
Haven’t tried your recipes yet but planning to and am enjoying your show on utube.
Margaret Egan says
I was going to use the chicken thighs for chicken soup, but then didn’t have enough time. I ended up googling “skinless boneless chicken thighs” and saw this receipe.
It came out delicious !! I used olive oil not avacado since I do not have any . My husband insisted to save the receipe he really enjoyed it and so did I. I am going to share it with my kids. Thank you !
Dani says
I’m so glad you enjoyed them! Thanks for letting me know.
Cat B says
This was AWESOME I wish I made more because I have no leftovers. Everyone liked it. Only thing I didn’t do was trim the fat and that was the crunchiest part. Making more next week!
Nancy says
This is a tasty, easy, fast recipe! The spices are pretty basic, so no need to buy any that I won’t be needing on a regular basis. My granddaughter doesn’t like anything “spicy,” so this recipe fits the bill very well.
Jon M says
Very tasty and quick. Thank you!
Zuuliina says
I cooked this tonight for supper, or at least a variation of it. I substituted the soy sauce for 1/4 cup chicken broth made with a chicken bouillon cube (used one cube for 1 cup of boiling water) and I used 1/4 cup of honey mustard instead of dijon mustard and honey. I was out of the other items, so I guessed at good substitutions.
Y’all, this is the best chicken I’ve ever eaten! I’m not a big meat eater and I ate TWO pieces. I made garlic parmesan brussel sprouts and macaroni and cheese (for the kiddies) as sides. I cannot recommend this recipe enough.
Denise A says
Sooooo Good! The kids came in and they said Wow! the house smells so good! And the chicken was moist & tasted great. Thanks so much for this recipe!
William A Saideh Jr says
I absolutely loved these! I did add some Cayenne pepper for a little kick but the directions were perfect and followed completely. Thank you.
Sue Boysen says
Excellent recipe. I used olive oil as didn’t have avocado oil. Husband ate well. His appetite has been a problem but not with this!Thanks for recipe
Lauren says
I have used this recipe twice and absolutely LOVE it!! I baked the chicken and used it in salads. So delicious! I will be looking at more of your recipes.
Andrew says
awesome
Joyce says
Dani, you are awesome and your recipes are too! My hubby even knows your name and recipes! I’m not gonna write any subs or changes. I made the recipe exactly as you did. You never let me down. Thank you! Please know I’m grateful for you devoting and sharing both your time and talents! God Bless the Spies family and Darling Dani!!!
Hugs- Joyce
PS I love the splatter guard!
Norma says
Just made this and it was fabulous! Put in with lightly sautéed peppers and onions with a jalapeño lime aioli on wraps. OMG! So amazing fresh and flavourful. This will become a staple in our kitchen!
Dana says
This has become my favorite go to chicken recipe. I cook it on the weekend and have a piece over salad all week long for healthy work day lunches. I used the same spice mixture on pork chops and that was delicious too. I am looking forward to trying more of your recipes!
Deni S says
Fantastic! I used a Creole seasoning blend and prepared according to instructions. Moist and delicious and so quick and easy. I’ll be making this on a regular basis, just changing up the seasonings to create different meals.
Joyce says
Dani, I have made this recipe so many times I can’t begin to count. It’s a great recipe to add or change the ingredients a bit now and then for fun and different flavors. I think you are an awesome incredible person and I’ve been so grateful for your recipes. Thank you!!!
Kate says
Excellent! I made these exactly as the recipe calls (paprika instead of cumin) and it was delicious. Quick and easy-perfect for a weeknight dinner. I through some baby carrots on the tray to cook in the chicken juices. They were so good. I’ll add more veggies next time around the chicken. Thanks for the great recipe!