Baked Boneless Chicken Thighs – The Almond Eater

These Baked Boneless Chicken Thighs are quick, flavorful, and foolproof! With simple spices and about 35 minutes of your time, you can have these well-seasoned, crisp, and juicy thighs ready for easy weeknight dinners or meal prep. 

We’ve pretty much covered it all when it comes to cooking perfect boneless chicken thighs, whether it’s on the stove or grill, or in a slow cooker, air fryer, or Instant Pot. But there’s one tried-and-true technique we can’t forget: oven-baked chicken thighs! No flipping or babysitting needed—just pop them in the oven and let the heat work its magic.

 

There are two key reasons why you should bake boneless, skinless chicken thighs: speed and ease. Boneless and skinless thighs cook faster than bone-in, save you from trimming around bones or skin, and the oven does all the work for you. I even swapped the marinade in this recipe for a bold, garlicky, irresistibly smoky mix of pantry spices.

The result? Juicy chicken with crispy edges that tastes like it came off the grill in about 35 minutes!

Recipe features 

• A simple way to make juicy baked chicken thighs in under 35 minutes! No marinating required—just season, bake, and serve.
• They go well with practically any side for weeknight dinners. Think roasted veggies, colorful salads, mashed potatoes, or fluffy rice.
• The thighs reheat beautifully and stay juicy for days. Add them to your Sunday meal prep menu for grab-and-go lunches and quick chicken dinners all week long.

Ingredients

Chicken thighs – Boneless, skinless thighs work best here because they cook quickly and stay tender and flavorful without any extra fuss. Skin-on thighs work too, but they’ll release more fat onto the pan as they cook. Or, use bone-in thighs if that’s what you have on hand. They’ll need more time in the oven (35 to 40 minutes), but the bone will infuse them with extra flavor.

Poultry seasonings – I seasoned the chicken thighs with garlic powder, smoked paprika, onion powder, dried oregano, salt, dried parsley, and black pepper. I like this custom mix best, but a store-bought blend will speed up the process if that’s what you prefer. Check out the many other seasoning ideas in the Variations section below as well!

Instructions

Step 1: Mix the seasonings. Stir the seasonings together in a small bowl.

Step 2: Season. Place the chicken thighs in a large bowl and sprinkle the seasoning mixture over top. Use kitchen tongs to toss and coat the chicken in the seasonings. 

Step 3: Bake. Arrange the chicken in a single layer on a parchment-lined baking sheet, leaving some space in between each piece. Bake until golden on the outside and cooked through the center.  

Step 4: Rest and serve. Transfer the chicken thighs to a cutting board and let them rest before slicing or serving the pieces whole. Enjoy! 

Tips and FAQs

• Bake the chicken uncovered to encourage golden and crisp edges. Covering the chicken with foil will trap the heat and cause steam, making the meat mushy rather than crispy.
• Make sure to line your baking sheet with parchment paper for easy cleanup! 
• Always rest the baked chicken on a cutting board for 5 minutes after cooking. This gives the natural juices time to soak back into the meat, giving you extra juicy chicken thighs (yum!).

Variations

Want to switch up the flavors? There are two easy ways to mix and match the flavor boosters:

• Seasoning swaps – Substitute the original seasoning blend with Italian seasoning, Greek seasoning, lemon pepper, Cajun seasoning, blackening seasoning, or any all-purpose poultry seasoning you love. 
• Optional finishing sauces – For extra moisture, flavor, and a sticky, slightly caramelized finish, try brushing on a sauce during the last 5 to 10 minutes of baking. Honey mustard, teriyaki, buffalo, hot honey, and BBQ sauce (like on these baked BBQ chicken thighs) all work well with chicken thighs.

Serving suggestions

These oven baked boneless chicken thighs are one of my favorite proteins to make for dinner because they pair so well with just about any side dish! For a light meal, opt for a crisp arugula salad and roasted veggies such as broccolini, mushrooms, green beans, or carrots.

If you’re looking for something more substantial, try roasted red potatoes, mashed red potatoes, or bone broth rice. Drizzle the leftover pan juices over the top to tie everything together!

Beyond everyday dinners, these chicken thighs are perfect for making classic meals extra filling. Use them on this BBQ chicken salad or in this classic chicken caesar salad for a satisfying lunch, add the shredded meat to this autumn harvest bowl or these Southwest chicken bowls to make them more substantial, or use up the leftovers in a cottage cheese chicken salad sandwich.

How long does it take to bake boneless chicken thighs?

It typically takes boneless chicken thighs 23 to 28 minutes to finish roasting in a 425ºF oven, but this will depend on the size and thickness of the thighs. Smaller thighs may be ready closer to 23 minutes, while larger ones could take a few minutes longer. Always check for doneness with a meat thermometer to be safe.

How do you know when boneless chicken thighs are done baking?

The most accurate way to check for doneness is with a meat thermometer. You’ll know your chicken thighs are fully cooked when the internal temperature is between 165ºF and 175°F.

Can I grill or air fry the seasoned chicken thighs instead?

Definitely! To grill, preheat an outdoor grill to medium-high and grill the thighs for 5 to 7 minutes per side. To air fry, cook at 380°F for 18 to 22 minutes, flipping halfway through. 

Check out my grilled chicken thighs and air fryer chicken thighs recipes for more helpful tips and step-by-step instructions.

Storage

Make-Ahead: Bake the chicken thighs as directed, then slice or shred the meat. Store it in an airtight container in the fridge for grab-and-go lunches or quick dinners throughout the week.

Refrigerator: Once the leftover baked boneless chicken thighs have cooled completely, transfer them to an airtight container and store them in the fridge for up to 4 days.

Freezer: Transfer the cooled chicken to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm the leftovers in a 350ºF oven for about 10 minutes or in the microwave for 1 to 2 minutes until heated through. Add a splash of broth or water if needed to the pan or plate to keep the chicken juicy.

More easy baked chicken recipes 

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