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These baked boneless skinless chicken thighs are juicy, flavorful, and easy to make. With just a few pantry ingredients, this simple recipe is perfect for anyone who wants a quick, fuss-free meal that delivers great flavor.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 25 minutes with just a few simple steps.
- Juicy and Flavorful: These boneless skinless chicken thighs are tender and well-seasoned.
- Perfect Portion: A great recipe for one person or two smaller servings.
- Versatile: Easy to pair with your favorite sides or seasonings.
What I love most about these baked boneless skinless chicken thighs is how they always turn out just right—tender, golden, and packed with flavor. I don’t have to fuss with marinades or extra steps, and I can have a delicious, satisfying meal on the table in under 30 minutes.
It’s one of my go-to recipes when I want something quick that still feels like a real, home-cooked dinner.
If you’re looking for more chicken thigh recipes for one or two people, try our Chicken Gumbo, Chicken Tikka Masala, Chicken Tortellini Soup, or Chicken and Rice Casserole.
Ingredients
If you have any ingredients leftover from this baked boneless chicken thighs recipe, check out our Leftover Ingredients Recipe Finder.
- Boneless Skinless Chicken Thighs: This recipe uses 2 boneless, skinless chicken thighs, about 7.5 to 8 ounces total.
- Olive Oil: Helps keep the chicken moist during baking and allows the seasonings to stick evenly.
- Garlic Powder: Adds rich, savory flavor.
- Italian Seasoning: A blend of dried herbs like basil, oregano, thyme, and rosemary. It adds a balanced, herby flavor to the chicken. If you don’t have Italian seasoning, use a pinch of one or two of these herbs instead.
- Kosher Salt and Black Pepper: These seasonings enhance all the other flavors. I use Diamond Crystal kosher salt for its light texture and freshly ground black pepper.
- Paprika (optional): Adds a warm color and subtle sweetness.
Tip: Want to bake bone-in, skin-on chicken thighs?
Bake at 400°F for 30–35 minutes. See our baked chicken thighs recipe for full instructions.
Recipe Variations
Change up the flavor of your oven-baked chicken thighs with these easy seasoning ideas:
- BBQ: Brush with barbecue sauce during the last 5 minutes of baking.
- Louisiana-Style: Use Creole seasoning instead of Italian seasoning for a spicier option.
- Garlic Parmesan: Sprinkle with grated Parmesan in the last few minutes of baking.
- Taco Style: Swap in taco seasoning and serve with rice, beans, or tortillas.
- Favorite Seasoning Blend: Use any store-bought or homemade blend you love—just adjust the salt if it’s already salted.
How To Cook Boneless Skinless Chicken Thighs In The Oven
These photos and instructions help you visualize how to bake two boneless, skinless chicken thighs. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- In a small bowl, mix the seasonings: salt, pepper, garlic powder, Italian seasoning, and paprika (if using).
- Place the chicken thighs on the baking sheet and drizzle with olive oil. Rub the oil evenly over both sides of the chicken.
- Sprinkle half of the seasoning over the top of the chicken.
- Flip the chicken and sprinkle the remaining seasoning on the other side.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
- Remove the chicken from the oven and cover it loosely with foil. Let it rest for 5 to 10 minutes.
Expert Tips
- Use Olive Oil: It keeps the chicken moist and helps the seasoning stick.
- Check Early: Start checking for doneness at 20 minutes to avoid overcooking.
- Let It Rest: Let the chicken rest for 5–10 minutes after baking to lock in juices.
Serving Suggestions
Pair these baked chicken thighs with any of these simple and flavorful sides:
Frequently Asked Questions
Bake at 400°F for about 20–25 minutes, depending on the size of the thighs.
Yes, but thaw them completely in the fridge before baking.
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or a 350°F oven for 10–12 minutes or until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made these easy baked boneless skinless chicken thighs or any recipe from One Dish Kitchen, let me know what you think! Rate the recipe and share your experience in the comments below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Baked Boneless Skinless Chicken Thighs
Equipment
Ingredients
- 2 boneless skinless chicken thighs (about 7.5 to 8-ounces total)
- ¼ teaspoon kosher salt
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika (optional)
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- In a small bowl, mix together the salt, Italian seasoning, pepper, garlic powder, and paprika (if using).
- Place the chicken thighs on the baking sheet and drizzle with olive oil. Rub the oil evenly over both sides of the chicken.
- Sprinkle half of the seasoning over the top of the chicken.
- Flip the chicken and sprinkle the remaining seasoning on the other side.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
- Remove the chicken from the oven and cover it loosely with foil. Let it rest for 5 to 10 minutes.
Notes
- Use Olive Oil: It keeps the chicken moist and helps the seasoning stick.
- Check Early: Start checking for doneness at 20 minutes to avoid overcooking.
- Let It Rest: Let the chicken rest for 5–10 minutes after baking to lock in juices.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe.
Thank you.