Juicy baked boneless chicken thighs are an easy weeknight meal that doubles as a Sunday dinner when you serve them alongside mashed potatoes with homemade gravy!
Baked boneless chicken thighs are a perfect choice for a quick and delicious weeknight meal instead of the usual baked chicken breasts. They’re a little bit juicier and richer than breast meat, but they’re still a great source of lean protein. Best of all, this recipe is easy as can be—just season the chicken and bake!
Why You’ll Love This Baked Boneless Chicken Thighs Recipe
- Tender and juicy. Chicken thighs have a higher fat content than chicken breasts, making them less prone to drying out during cooking. This results in chicken that is tender, juicy, and super flavorful (especially with my blend of seasonings!).
- Versatile. These baked boneless chicken thighs go with just about anything! You can make them a comfort food dinner with mashed potatoes, or slice them and serve them over a salad.
- Quick and easy. Baking chicken thighs in the oven is simple, requires very little prep, and the extra fat in chicken thighs means they’re almost impossible to over-bake.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Chicken:
- Boneless skinless chicken thighs – Chicken thighs are often sold with the skin and bones attached, but you want boneless and skinless.
- Olive oil
- Seasonings – Salt, garlic powder, onion powder, smoked paprika, and black pepper.
For the Optional Gravy:
- Juices from the chicken thighs
- Flour – Use all-purpose flour or a 1:1 gluten-free flour blend.
How to Make Baked Boneless Chicken Thighs
- Prep the chicken. Set the chicken thighs in a pan, then drizzle them with oil and rub them with the spices.
- Bake. Place the pan of chicken in a 425ºF oven and roast until an instant-read thermometer inserted into the thickest part of the thigh reaches 165ºF.
- Rest. Let the chicken rest for 5 minutes before serving.
- Make the optional gravy. Transfer the chicken juices to a saucepan set over medium-low heat. Bring to a simmer and whisk in the flour. Continue to cook until the gravy reaches your desired thickness.
Tips and Variations
- Don’t skip the rest. Allowing baked boneless chicken thighs to rest for a few minutes after cooking helps redistribute their juices, resulting in more tender, flavorful meat. The time to make the gravy will give the chicken just enough time to rest!
- Play with seasonings. Try different seasonings, add some herbs or lemon slices, or use a spice blend or rub. There are endless ways to season chicken thighs!
- Avoid overcrowding the pan. Don't overlap the chicken thighs in the pan or they won't bake evenly.
What to Serve With Chicken Thighs
Serve these baked boneless chicken thighs with roasted carrots and dairy-free mashed potatoes for a classic Sunday dinner. Other vegetables that pair well with these chicken thighs include oven roasted root vegetables, green bean almondine, and lightened up broccoli casserole.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover baked boneless chicken thighs in an airtight container in the refrigerator for up to 4 days.
- Freezer: You can freeze cooked chicken thighs for up to 3 months. Wrap them tightly in plastic wrap and then place them in an airtight container or place them in a freezer bag and press out the air.
- Reheat: To reheat, simply place the chicken thighs on a rimmed baking sheet and heat in a preheated oven at 350°F until warmed through. You can also use the microwave.
More Chicken Recipes
Baked Boneless Chicken Thighs
This baked boneless chicken thighs recipe is an easy weeknight meal that requires minimal prep but delivers maximum flavor. Juicy and tender!
Ingredients
For the chicken:
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
Optional gravy (with the juices)*
- Juices from the chicken thighs
- 1 – 2 teaspoons flour
Instructions
- Preheat the oven to 425ºF.
- Place the chicken thighs in a 9×13 baking pan. Drizzle with oil and season with spices. Use your hands to coat the chicken with the oil and spices, then set aside.
- Place the chicken in the oven and bake for 16 – 20 minutes until the chicken reaches an internal temperature of 165ºF.
- Pull the chicken from the oven (leaving the juices in the pan if there are any) and allow it to rest for 5 minutes.
- If you want to make a quick gravy, add the chicken juices to a small saucepan. Over medium-low heat, bring the mixture to a simmer and whisk in 1 teaspoon of flour. Once it's thickened, remove it and use it as a gravy.*
- Serve the chicken over dairy free mashed potatoes (with your favorite vegetable on the side – check the post for more ideas!) and drizzle with gravy. Enjoy!
Nutrition
Calories: 225kcal | Carbohydrates: 1g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 717mg | Potassium: 386mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
