Baked Boneless Chicken Thighs - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Fresh chicken: I use boneless, skinless chicken thighs in this recipe. It's one of my favorite chicken parts because it's cheap, readily available, easy to cook and eat, and wonderfully juicy!
• Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. But it won't be as flavorful as olive oil.
• To season: I use quite a few spices and recommend using them all. They add wonderful flavor! I use kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.

The best way to vary this recipe is to experiment with different spices. While the spice combination used here is pretty much perfect, a generous pinch of dried thyme or oregano is always a welcome addition. I tried both and enjoyed them.

You can also use melted butter or ghee instead of olive oil. Melted butter is especially good. You can use salted or unsalted butter - I tried both, and both work equally well.

Oven-baking is my favorite way of preparing boneless chicken thighs. It's easy, but you don't sacrifice any flavor. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Season the chicken. Your first step is to place the chicken pieces in a large bowl and add olive oil and spices.

I use my hands to ensure the thighs are well-coated:

Arrange in a baking dish. Arrange the chicken in a rimmed baking dish. A 9 X 13-inch pan works well.

Bake. The last step is to bake the chicken in a 400°F oven until cooked through. Depending on how hot your oven is, this should take about 30 minutes.

If you buy them in pre-packaged trays at the supermarket, boneless chicken thighs come in various sizes, as shown in the photo below. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!

Can I use chicken breasts in this recipe?

I don't recommend it. Chicken breasts are drier than thighs. They're also typically larger and thicker. They require a different cooking temperature and a different cooking time. Here's a good recipe that was written specifically for baked chicken breast.

How do you bake boneless chicken thighs without drying them out?

The good news is that chicken thighs are juicy and won't dry out easily. I do recommend leaving the visible fat on and not trying to trim it. It helps protect the chicken from drying out. I also recommend being generous when coating the chicken with oil or butter.

Should I trim the fat?

Since I bake the chicken in a400°F oven, I like to serve it with a side dish I can cook in the same oven. So, I often serve it with any of the following:

• Baked shiitake mushrooms
• Zucchini casserole
• Broccoli tots
• Jicama fries
• Roasted asparagus
• Roasted carrots
• Roasted cabbage
• Mini peppers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I usually shred them and add them, cold, to a salad such as this arugula salad.

If you'd like to reheat them, it's best to do so gently, in the microwave, covered, at 50% power. The chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.

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Baked Boneless Chicken Thighs

This is my go-to recipe for baked boneless chicken thighs! Simply apply a rub of olive oil and spices and bake the thighs for 30 minutes.

Servings: 6 servings

Calories: 254kcal

Nutrition per Serving

Serving: 4ounces | Calories: 254kcal | Carbohydrates: 1g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Sodium: 602mg