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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. Chicken is on my menu weekly, and these boneless baked chicken thighs are served at least twice a month. They are flavorful, juicy, and healthy and my family loves them. Other chicken recipes in my rotation include
Slow Cooker Crack Chicken Sandwiches, Sheet Pan Chicken Fajitas, and Chicken with Mustard Sauce. I used to be a white meat girl. Wouldn’t touch a thigh or a drumstick
with a 10-foot pole; they were always so greasy. I finally realized that when properly seasoned and properly cooked, oven-baked boneless chicken thighs are tender, juicy, and not at all greasy. After that, all bets were off and it was dark meat for days! I use my all-purpose seasoning blend (recipe below) and it adds a ton of flavor without overpowering the flavor of the meat. A little bit of olive oil keeps the chicken from drying out and helps the seasoning adhere to the meat. I
prefer roasting chicken thighs in the oven, but you can cook them on the stovetop if you want. It takes about 7-9 minutes per side, but it’s a lot messier with more grease splatter than baking. What Temperature do Chicken Thighs Need To Be Cooked To? Chicken thighs should reach an internal temperature of 165 degrees F. All chicken is safe to eat at this temperature. You can usually remove chicken from the oven at 160 degrees and it will rise in temperature as it rests. How long does
it take to bake boneless chicken thighs at 425? Boneless chicken thighs will take about 20-30 minutes at 425℉. The exact time will depend on the size of your chicken thighs and can vary by oven. Always cook the chicken to 165℉, and you can even go to 170℉ with dark mean. When baking chicken should it be covered? This will vary from recipe to recipe. Covering will steam the chicken instead of browning it. So
these chicken thighs should be baked uncovered, while a chicken and rice casserole needs steam to cook the rice and must be covered. I always recommend high heat for chicken, whether you’re cooking it in the
slow cooker or in the oven. If your oven temperature is too low, like in the 350-400 degree F range, your chicken is going to overcook and dry out before it is brown. At 425 degrees F, the boneless chicken thighs are browned, tender and juicy in less than 30 minutes. My go-to sides for 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.The Best Baked Chicken Thighs
How to Bake Boneless Chicken Thighs
FAQs
High Heat Equals Browned and Juicy Chicken Thighs
Recipe Notes and Tips
What to Serve with Baked Chicken Thighs
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. If frozen, thaw completely in the refrigerator before reheating.
More of our favorite Chicken recipes
- One Pot Bacon Chicken Ranch Pasta
- Sheet Pan Chicken and Potatoes
- Chicken and Rice Bake
- Honey Lemon Roast Chicken
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- 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
Preheat oven to 425 degrees F. Line a rimmed baking sheet or a 9×13-inch casserole dish with nonstick foil. Set aside.
Mix seasoning blend ingredients together in a small bowl and set aside.
Pat chicken dry, then place in a large mixing bowl. Drizzle with olive oil and toss to coat. Sprinkle seasoning over the chicken and toss again until all pieces are coated.
Arrange chicken on the baking sheet or in the baking dish. It’s ok if they are touching, they will shrink as they cook.
Bake/roast for 25-30 minutes or until chicken registers165 degrees F on a digital thermometer. Let sit 5-10 minutes to rest before serving. To brown the tops, broil for a few minutes at the end (only if using a baking sheet – casserole dishes are generally not recommended for the broiler).
Calories: 302kcalCarbohydrates: 1gProtein: 48gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 145mgSodium: 651mgPotassium: 850mgFiber: 1gSugar: 1gVitamin A: 151IUVitamin C: 3mgCalcium: 14mgIron: 1mg
Keyword baked boneless chicken thighs
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read More About KristinYou Might Also Like