I’m sharing a smart shortcut in How To Cook Skinless Chicken Thighs that slashes prep and cleanup when baking boneless thighs in the oven.

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I love when a simple sheet pan turns into something that feels like a cheat code. This oven baked boneless chicken thighs recipe highlights boneless skinless chicken thighs and a hint of garlic powder, delivering fast, juicy results that surprise people.

I keep making it whenever friends type How To Cook Skinless Chicken Thighs into the search bar, and it often pops in Baked Chicken Thigh Recipes Boneless roundups. No fluff, but the flavor is layered, kind of addictive.

You might think you know baked chicken, but give this one a try, it sings.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy, more fat then breasts, great for baking.
Olive oil: Heart healthy monounsaturated fats, adds moisture helps brown chicken.
Garlic powder: Concentrated garlic flavor, low calories, boosts savory depth and aroma.
Smoked paprika: Gives smoky warmth and color, mild sweetness, pairs well with thyme.
Lemon juice: Adds bright acidity to cut richness, makes flavors pop.
Honey or brown sugar: Adds light sweet glaze, caramelizes edges, use sparingly for balance.
Parsley: Fresh herb, mild bitterness, adds color and fresh finish.
Kosher salt: Enhances overall flavor, helps proteins retain moisture when used correctly.
Black pepper: Adds mild heat and sharpness, brightens savory notes.
Onion powder: Sweet onion backbone boosts umami and depth without texture change.

Ingredient Quantities

2 pounds boneless skinless chicken thighs (about 6 to 8 thighs)

2 tablespoons olive oil

1 teaspoon kosher salt or 3/4 teaspoon table salt

1/2 teaspoon fresh ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika or sweet paprika

1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning

1 tablespoon lemon juice (optional, adds brightness)

1 tablespoon honey or packed brown sugar (optional, for a light glaze)

1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment for easier cleanup, or lightly oil a baking dish.

2. Pat 2 pounds boneless skinless chicken thighs dry with paper towels and trim any excess fat; its the little step that helps them brown.

3. In a bowl whisk 2 tablespoons olive oil, 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked or sweet paprika, and 1/2 teaspoon dried thyme (or 1 teaspoon Italian seasoning). If you want brightness add 1 tablespoon lemon juice, for a light glaze stir in 1 tablespoon honey or packed brown sugar, and if you like heat add 1/4 teaspoon crushed red pepper flakes.

4. Toss the chicken in the seasoning mix until each piece is well coated; you can let it sit 15 to 30 minutes at room temp for quick flavor, or cover and refrigerate up to overnight. If chilled, bring back to room temp about 15 minutes before baking.

5. Arrange the thighs in a single layer on the prepared sheet or dish, dont overcrowd them so air circulates and they brown evenly.

6. Bake in the preheated oven for about 20 to 25 minutes, flipping once around the halfway point if you want even browning; use an instant-read thermometer to check for 165°F internal temp.

7. If you added honey or brown sugar and want a slightly sticky glaze, brush an extra little bit on during the last 5 minutes of baking, or pop them under the broiler for 1 to 2 minutes to caramelize, but watch closely so they dont burn.

8. Remove the chicken and let it rest 5 minutes before serving so the juices settle.

9. Finish with chopped fresh parsley for color and serve — great over rice, in salads, or with roasted veggies.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet lined with foil or parchment, or a lightly oiled baking dish
3. Paper towels to pat the chicken dry
4. Large mixing bowl
5. Whisk or fork for mixing the oil and spices
6. Measuring spoons
7. Tongs or clean hands to toss and arrange the thighs
8. Instant read thermometer to confirm 165°F doneness
9. Silicone brush for glazing (optional)
10. Cutting board and sharp knife for trimming and chopping parsley

FAQ

Q: How long and at what temperature should I bake these chicken thighs? A: Bake at 425°F for about 20 to 25 minutes for boneless skinless thighs, until the internal temp reads 165°F. Let them rest 5 minutes before cutting so the juices re-distribute. If you want extra brownness, broil 1 to 2 minutes at the end but watch closely so they don't burn.

Q: Can I use bone in or skin on thighs instead? A: Yes, but they need more time. Bone in or skin on will take roughly 35 to 45 minutes at 425°F, maybe a little longer depending on size. Use the meat thermometer, not the clock.

Q: How do I keep the thighs juicy and not dry them out? A: Pat the thighs dry, rub with olive oil and don't overcook. A quick salt brine for 15 to 30 minutes helps a lot, or mix in the optional lemon juice and a little honey to lock moisture and add flavor. Resting after baking is key, do not slice right away.

Q: Can I make these ahead or freeze them? A: Yep. Cooked thighs keep 3 to 4 days in the fridge, reheat in a 350°F oven till warm. You can freeze cooked thighs up to 3 months, thaw in the fridge overnight. Raw marinated thighs can also be frozen, thaw before cooking.

Q: What can I swap if I don't have some of the spices? A: No smoked paprika, use sweet paprika or a pinch of chili powder. No garlic powder, use 1 clove minced garlic per teaspoon. No thyme, use Italian seasoning. Adjust salt to taste if you use table salt instead of kosher.

Q: How do I get a sticky glaze or crispier edges? A: For a glaze, mix the optional tablespoon honey or brown sugar with the lemon juice and brush on during the last 5 to 7 minutes of baking. For crispier edges, place thighs on a wire rack over the sheet pan so air circulates, or finish under the broiler for 1 to 2 minutes. Keep an eye on them cause it happens fast.

Oven Baked Boneless Skinless Chicken Thighs Recipe Substitutions and Variations

Olive oil: swap with avocado oil or canola oil for similar high-heat baking, or melted butter for a richer flavor, use the same 2 tablespoons.
Lemon juice: use lime juice 1:1 for the same bright lift, or a splash of white wine or apple cider vinegar if that’s what you got.
Honey or packed brown sugar: replace with maple syrup or agave nectar 1:1 for a glaze, or use dark brown sugar instead for a deeper molasses note.
Smoked paprika or sweet paprika: if you dont have smoked, use regular paprika plus a pinch of ground cumin, or try chipotle powder for a smokier, spicier kick, same amount.

Pro Tips

1. Dry-salt ahead and bring to temp — salt the thighs and let them sit chilled for at least 30 minutes or overnight if you can, it concentrates flavor and helps browning. take them out about 15 minutes before cooking so they aren’t rock cold and they’ll cook more evenly.

2. Get some crust without overcooking by either giving them a super quick sear in a smoking hot skillet or by baking on a wire rack so air can circulate and the edges get color. overcrowding kills browning, so give each piece some space.

3. Add sweet or acidic stuff late, not up front. honey or brown sugar will burn if on too long so brush it on in the last few minutes or just before a very short broil, and squeeze lemon or add fresh vinegar after cooking to keep that bright pop.

4. Don’t skip resting, slicing and smart storage. rest 5 to 10 minutes then slice against the grain for tender bites, use an instant-read thermometer to confirm 165°F, and reheat leftovers gently in a low oven or skillet with a splash of broth so they stay juicy.

Oven Baked Boneless Skinless Chicken Thighs Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a smart shortcut in How To Cook Skinless Chicken Thighs that slashes prep and cleanup when baking boneless thighs in the oven.

Servings

servings

Calories

366

kcal

Equipment: 1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet lined with foil or parchment, or a lightly oiled baking dish
3. Paper towels to pat the chicken dry
4. Large mixing bowl
5. Whisk or fork for mixing the oil and spices
6. Measuring spoons
7. Tongs or clean hands to toss and arrange the thighs
8. Instant read thermometer to confirm 165°F doneness
9. Silicone brush for glazing (optional)
10. Cutting board and sharp knife for trimming and chopping parsley

Ingredients

2 pounds boneless skinless chicken thighs (about 6 to 8 thighs)
2 tablespoons olive oil
1 teaspoon kosher salt or 3/4 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or sweet paprika
1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning
1 tablespoon lemon juice (optional, adds brightness)
1 tablespoon honey or packed brown sugar (optional, for a light glaze)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
Fresh parsley, chopped for garnish (optional)

Directions

Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment for easier cleanup, or lightly oil a baking dish.
Pat 2 pounds boneless skinless chicken thighs dry with paper towels and trim any excess fat; its the little step that helps them brown.
In a bowl whisk 2 tablespoons olive oil, 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked or sweet paprika, and 1/2 teaspoon dried thyme (or 1 teaspoon Italian seasoning). If you want brightness add 1 tablespoon lemon juice, for a light glaze stir in 1 tablespoon honey or packed brown sugar, and if you like heat add 1/4 teaspoon crushed red pepper flakes.
Toss the chicken in the seasoning mix until each piece is well coated; you can let it sit 15 to 30 minutes at room temp for quick flavor, or cover and refrigerate up to overnight. If chilled, bring back to room temp about 15 minutes before baking.
Arrange the thighs in a single layer on the prepared sheet or dish, dont overcrowd them so air circulates and they brown evenly.
Bake in the preheated oven for about 20 to 25 minutes, flipping once around the halfway point if you want even browning; use an instant-read thermometer to check for 165°F internal temp.
If you added honey or brown sugar and want a slightly sticky glaze, brush an extra little bit on during the last 5 minutes of baking, or pop them under the broiler for 1 to 2 minutes to caramelize, but watch closely so they dont burn.
Remove the chicken and let it rest 5 minutes before serving so the juices settle.
Finish with chopped fresh parsley for color and serve — great over rice, in salads, or with roasted veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 159g
Total number of serves: 6
Calories: 366kcal
Fat: 22.5g
Saturated Fat: 5.7g
Trans Fat: 0.1g
Polyunsaturated: 3g
Monounsaturated: 13.7g
Cholesterol: 133mg
Sodium: 383mg
Potassium: 387mg
Carbohydrates: 2.8g
Fiber: 0.1g
Sugar: 2.8g
Protein: 39g
Vitamin A: 200IU
Vitamin C: 1mg
Calcium: 23mg
Iron: 2mg

Oven Baked Boneless Skinless Chicken Thighs Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Oven Baked Boneless Skinless Chicken Thighs Recipe Substitutions and Variations

Pro Tips