Looking for an easy baked chicken thighs recipe that’s both affordable and flavorful? These juicy oven-baked boneless chicken thighs are coated in a simple spice rub and roasted at 425ºF until perfectly tender (about 20 minutes). With minimal prep and maximum flavor, this family-friendly chicken dinner recipe is perfect for busy weeknights and guaranteed to become a go-to favorite.
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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 breast, and they are perfect when paired with a simple side veggie like sautéed broccolini or roasted carrots and baby potatoes. I make this recipe on repeat when I need something quick on a busy weeknight, and my hubby begs me to batch-cook them for meal prep—so clearly this is a versatile recipe, lol.
Perfectly Baked Chicken Thighs — How Long Is Just Right?
Like so many things in life, good timing is everything, especially when it comes to perfectly baked chicken. But have no fear, because the best thing 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 definitely can’t say the same for baked chicken breasts!).
After a bit of trial and error, I have found that they come out best when cooked at 425ºF for 20 minutes, or until they reach an internal temperature of 165ºF.
You can also make boneless, skinless chicken thighs on the stovetop in a pan (which I demonstrate in the video below).
What I’ve Learned To Make The Best Baked Chicken Thighs
- Let your chicken sit out for about 20 minutes before baking. This takes the chill off and helps it cook more evenly (no overcooked edges or cold centers!).
- Trim off any excess pieces of fat. Yes, it takes a few extra minutes, but trust me — it makes the chicken cleaner, lighter, and more enjoyable to eat.
- Pat the chicken dry, then season with oil and your spice rub. I never used to do this, but once I realized how much moisture can make the chicken steam instead of roast — game changer! Drying it first helps it brown beautifully and get those crisp edges (even without the skin!).
- Using a rimmed baking sheet is key. It prevents juices from spilling, helps everything roast more evenly, and makes cleanup a breeze, especially if you line it with foil or parchment first!
Juicy Baked Boneless Skinless Chicken Thighs (425F)
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Ingredients
- 2 pounds boneless, skinless chicken thighs 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 excess fat off the chicken thighs and pat them dry with a paper towel.
- 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 chicken and then transfer the chicken onto the prepared baking sheet.
- Bake for 20 minutes or until the chicken has reached an internal temperature of 165ºF.
- Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.
Notes
Nutrition
Comments
Megan says
Delicious even my kids liked it.
Dani Spies says
I’m so glad to hear that! They are perfect for an eay family-friendly meal.
Joy says
My husband and I agreed this is the best chicken thigh recipe, it was delicious and I have made a lot of chicken thigh recipes. We’ve been married almost 50 years and without any doubt this is the best recipe. I’m going to try it on chicken breast. The seasoning was great. I have always loved to cook and bake. I’ve never bought a lot of prepared ingredients. To many things in there and we don’t know how to pronounce them and that’s scary. We buy grass fed, free range with no preservatives. I’m so glad I found this recipe. Maybe I have written to much. But I wanted you to know. Thanks! Joy
Lynn says
Very good and so fast and easy!!! Served over rice and didn’t trim the chicken. Yum!
Marie says
This is the best recipe! We make this in the toaster oven and eat it with the Mediterranean crunch salad from Costco! The flavors of this chicken make the full meal excellent!!!
Shelley says
I followed the recipe exactly. It was SO delish!
Linda Allen says
Easy, healthy and delicious! Thanks! I will be making this often!
Kathy E says
Best baked chicken thighs ever. We loved this recipe. They were moist and were pretty right out of the oven.
Emily Souto says
We love this recipe! Been making it for quite awhile and my husband comments on how good it is every time we have it! Thank you!
Bobbi Bibb says
Thanks for this! I just started using boneless chicken thighs, we will use this one for sure. So exicited.
Just so you know your video goes longer that shows you talking to the camera person. Nothing bad was said, just an FYI. Please don’t give any haters your time, drives me crazy when the nae sayers get more attention than the good work being done.
Thanks again.
Kat says
I cut the salt in half as we are watching our sodium. I should have cooked another 5 mins. Mine did not look as good as the pics. Hubby loved them!
MP says
How do you think these would turn out if cooked at 400 degrees?
Deanna says
My family LOVED these baked chicken thighs! Super easy and delicious! Thanks for the tip on your video recommending tucking the thighs under before baking them…It did keep them juicy!
Jill B says
Yummy recipe! We used smoked paprika vs cumin. Definitely will make again.
Dani Spies says
Thanks for taking the time to let me know! I’m glad you enjoyed it.
Alyson Moyer says
OMG! They were delicious! My whole family love it! Will make again! ❤️
Lynda says
Real good!
Monica says
Fabulous recipe – I’ve been cooking chicken for decades, but not at this temp and time, nor with this combo of spices. So easy to make, delicious, and fast!