Looking for an easy baked chicken thighs recipe that’s both affordable and flavorful? These juicy oven-baked boneless chicken thighs are coated in a simple spice rub and roasted at 425ºF until perfectly tender (about 20 minutes). With minimal prep and maximum flavor, this family-friendly chicken dinner recipe is perfect for busy weeknights and guaranteed to become a go-to favorite.
I love chicken thighs. Crispy cast-iron chicken thighs are one of my go-to staples, but when I want something even faster and easier, I turn to baked boneless skinless chicken thighs.
They’re nearly impossible to mess up, a lot more forgiving than chicken breasts, and they are perfect when paired with a simple side veggie like sautéed broccolini. I make this recipe on repeat when I need something quick on a busy weeknight, and my hubby begs me to batch-cook them for meal prep—so clearly this is a versatile recipe, lol.
Perfectly Baked Chicken Thighs — How Long Is Just Right?
Like so many things in life, good timing is everything—especially when it comes to perfectly baked chicken. But have no fear, because the best thing about baked boneless, skinless chicken thighs is that they cook quickly and are super forgiving! Even if you overcook them a bit, they will still be moist and juicy (I definitely can’t say the same for baked chicken breasts!).
After a bit of trial and error, I have found that they come out best when cooked at 425ºF for 20 minutes, or until they reach an internal temperature of 165ºF.
You can also make boneless, skinless chicken thighs on the stovetop in a pan (which I demonstrate in the video below).
What I’ve Learned To Make The Best Baked Chicken Thighs
- Let your chicken sit out for about 20 minutes before baking. This takes the chill off and helps it cook more evenly (no overcooked edges or cold centers!).
- Trim off any excess pieces of fat. Yes, it takes a few extra minutes, but trust me — it makes the chicken cleaner, lighter, and more enjoyable to eat.
- Pat the chicken dry, then season with oil and your spice rub. I never used to do this, but once I realized how much moisture can make the chicken steam instead of roast — game changer! Drying it first helps it brown beautifully and get those crisp edges (even without the skin!).
- Using a rimmed baking sheet is key. It prevents juices from spilling, helps everything roast more evenly, and makes cleanup a breeze — especially if you line it with foil or parchment first!
Juicy Baked Boneless Skinless Chicken Thighs (425F)
Ingredients
- 2 pounds boneless, skinless chicken thigh 8
- 1 tablespoon avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon cumin (or smoked paprika)
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425ºF and line a rimmed baking sheet with parchment paper.
- Remove the chicken from the fridge at least twenty minutes before baking.
- Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a papertowel.
- In a small bowl combine garlic powder, onion powder, Italian seasoning, cumin, salt and pepper.
- Place chicken thighs in a large bowl, drizzle with avocado oil and sprinkle with spice mixture.
- Use your hands to mix the spices into the chciken and then transfer the chicken onto the prepared baking sheet.
- Bake for 20 minutes or until the chicken has reached an internal temerature of 165ºF.
- Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.
Notes
Nutrition
Comments
Julie says
Delicious! I used breasts since my family doesn’t like thighs and these were the juiciest chicken breasts I have ever cooked in the oven. I usually over bake them and end up with dry chicken. Thank you!
Julie says
Delicious! I used breasts since my family doesn’t like thighs and these were the juiciest chicken breasts I have ever cooked in the oven. I usually over bake them and end up with dry chicken. Thank you for sharing this recipe.
Patsy Shannon says
Haven’t tried your recipes yet but planning to and am enjoying your show on utube.
Margaret Egan says
I was going to use the chicken thighs for chicken soup, but then didn’t have enough time. I ended up googling “skinless boneless chicken thighs” and saw this receipe.
It came out delicious !! I used olive oil not avacado since I do not have any . My husband insisted to save the receipe he really enjoyed it and so did I. I am going to share it with my kids. Thank you !
Dani says
I’m so glad you enjoyed them! Thanks for letting me know.
Cat B says
This was AWESOME I wish I made more because I have no leftovers. Everyone liked it. Only thing I didn’t do was trim the fat and that was the crunchiest part. Making more next week!
Nancy says
This is a tasty, easy, fast recipe! The spices are pretty basic, so no need to buy any that I won’t be needing on a regular basis. My granddaughter doesn’t like anything “spicy,” so this recipe fits the bill very well.
Jon M says
Very tasty and quick. Thank you!
Zuuliina says
I cooked this tonight for supper, or at least a variation of it. I substituted the soy sauce for 1/4 cup chicken broth made with a chicken bouillon cube (used one cube for 1 cup of boiling water) and I used 1/4 cup of honey mustard instead of dijon mustard and honey. I was out of the other items, so I guessed at good substitutions.
Y’all, this is the best chicken I’ve ever eaten! I’m not a big meat eater and I ate TWO pieces. I made garlic parmesan brussel sprouts and macaroni and cheese (for the kiddies) as sides. I cannot recommend this recipe enough.
Sara Babin says
The ingredients you’re mentioning aren’t in this recipe, but I’d love to know the one you made. Sounds delicious!
Denise A says
Sooooo Good! The kids came in and they said Wow! the house smells so good! And the chicken was moist & tasted great. Thanks so much for this recipe!
William A Saideh Jr says
I absolutely loved these! I did add some Cayenne pepper for a little kick but the directions were perfect and followed completely. Thank you.
Sue Boysen says
Excellent recipe. I used olive oil as didn’t have avocado oil. Husband ate well. His appetite has been a problem but not with this!Thanks for recipe
Lauren says
I have used this recipe twice and absolutely LOVE it!! I baked the chicken and used it in salads. So delicious! I will be looking at more of your recipes.
Andrew says
awesome
Joyce says
Dani, you are awesome and your recipes are too! My hubby even knows your name and recipes! I’m not gonna write any subs or changes. I made the recipe exactly as you did. You never let me down. Thank you! Please know I’m grateful for you devoting and sharing both your time and talents! God Bless the Spies family and Darling Dani!!!
Hugs- Joyce
PS I love the splatter guard!
Norma says
Just made this and it was fabulous! Put in with lightly sautéed peppers and onions with a jalapeño lime aioli on wraps. OMG! So amazing fresh and flavourful. This will become a staple in our kitchen!
Dana says
This has become my favorite go to chicken recipe. I cook it on the weekend and have a piece over salad all week long for healthy work day lunches. I used the same spice mixture on pork chops and that was delicious too. I am looking forward to trying more of your recipes!
Deni S says
Fantastic! I used a Creole seasoning blend and prepared according to instructions. Moist and delicious and so quick and easy. I’ll be making this on a regular basis, just changing up the seasonings to create different meals.
Joyce says
Dani, I have made this recipe so many times I can’t begin to count. It’s a great recipe to add or change the ingredients a bit now and then for fun and different flavors. I think you are an awesome incredible person and I’ve been so grateful for your recipes. Thank you!!!
Kate says
Excellent! I made these exactly as the recipe calls (paprika instead of cumin) and it was delicious. Quick and easy-perfect for a weeknight dinner. I through some baby carrots on the tray to cook in the chicken juices. They were so good. I’ll add more veggies next time around the chicken. Thanks for the great recipe!
Holly says
Is it 400° or 425°? The description says 400° but the recipe says 425°.
Dani says
425 – sorry for the confusion.
James Hanken says
These turned out great! The spice rub was excellent. Nom!
Sarah Wareham says
I just made this for dinner with caprese salad! 10/10!! Perfectly seasoned and so juicy coming out of the oven. I’ll be baking my boneless skinless thighs from now on. Thank you!
Nichole Bertram says
A friend made these for me according to the recipe (she did forget black pepper), and they were the best chicken thighs I think I have ever had. I immediately asked her for the recipe and contemplated making them the same say for my boyfriend. WOW these are good!!
Dani Spies says
Hi Nichole! I am so glad to hear that you enjoyed them so much – thanks for letting me know.
Connie says
Soooo good!! Comds out perfect every time! If I make for a large group tho like 6 lbs of chicken instead of 2 do I need to add to cooking time? And how much should I increase spices?
Emily Kerley says
Doubled recipe so I could have another meal prepped for the week. Definitely going in weekly rotation. All adults and kids two thumbs up!
Terri says
Delicious! I wanted to make it a really simple meal and added some frozen sweet potato gnocchi to the bowl and baked them with the chicken. The spice mix was perfect, with just a little kick, thank you.
Debbie says
OMG this was delicious. I used bone in chicken thighs and cooked them for 25 minutes. My husband wants them on a weekly rotation. Thank you for sharing this. The apartment smells amazing.
Cathy says
Thank you so much for this baked chicken recipe. I had it for dinner tonight. It is delicious! I love that it’s low salt and has low calories. I look forward to trying some of your other recipes. CathyJ
Tera says
This will definitely become a staple in our household and great for a weeknight meal. Like another commenter suggested, I spread baby carrots and some broccoli florets around the chicken and they cooked in the chicken’s juices. Dinner was a huge huge and my 6 year old picky eater devoured the chicken.
Carol says
I made this for a church pot luck tonight and will definitely make it again for my family. It was delicious, quick and easy. I followed the recipe without making changes. Next I’m going to try the baked chicken breast recipe!
Patricia Fischer says
I made this recipe. It was great! Not only extremely easy, but also delicious. I will definitely be making this a lot.
Dani Spies says
I’m so glad you enjoyed this one!
RJD says
My husband and I love this recipe! It was delicious.
Cindy says
Great mix of spices and such an easy recipe both my husband and me loved it
Tamara says
This is delish!!!
dan says
hey Dani,thanks for the recipe, quite delicious. I am always looking for different ideas for entrees to feed my grandkids. I like to cook but lack menu ideas. thanks for posting and helping an old guy out. 🙂
Meeka says
I am making these for Thanksgiving instead of a turkey. They look good and simple to make. I have picky eaters so I am sure this will please them. I never thought of cooking thighs at suck a high temp.
Ruby says
My husband and I really loved this.
Christy says
I made this and served home made Mac and cheese with it. It was so darn good. Definitely something I would make again. I changed up some of the spices but all in all it was amazing!
Dani Spies says
I’m so glad to know you enjoyed the recipe, Christy! Thanks for sharing.
Cory says
Fantastic! My first go to for cooking thighs!
Dani Spies says
Yay! I’m so glad you like this one.
Susan says
Making this tonight Looks yummy Usually make up my own spices and never write it down…will save it to my favorites
Kim says
If using skinless but bone in..how long is cooking time?
Dani Spies says
You would need to add about 15 minuted to the cooking time or until the internal temperature of the chicken thigh has reached 165 F.
Jacqueline says
This recipe is excellent! I just made it and followed the directions exactly. The chicken turned out so juicy & flavourful. My husband & I really enjoyed it. The only thing I would do differently next time is to turn the chicken halfway and cut back a little on the salt. Thank you Dani for sharing such a good recipe. I will definitely check out the others on your site!
Dani Spies says
I’m so glad they were a hit, Jacqueline. Thanks for letting me know.
Debbie says
This was real delicious & juicy. Thank you. Keep sending recipes.
Tara says
So good! This is now my go to recipe. I don’t even bother mixing the spices… I brush oil on both sides of the thighs, and then sprinkle the spices in the recipe on both sides of the thighs… And I use smoked paprika instead of cumin. We make this recipe at the beginning of the week and eat the chicken and different recipes all week. The thighs are so juicy and they don’t dry out even on reheat.
dm says
Delish!! Only took 15 mins to bake – I doubled the spices amount but didn’t use it all.
Alecia says
Best chicken I have ever made. Used Herbs de Provence instead of Italian seasoning. Winner winner.
Kimberly says
I made this today. Followed the recipe except used olive oil. The best baked chicken I’ve ever made. Recipe is a keeper.
KG says
Love cumin… Love Italian seasoning… Never have I mixed the two in anything that I can remember. Made the recipe exact and what a surprise! Keeping this one when I need a quick chicken thigh dinner! Who doesn’t have all the ingredients on hand??
Amy E. says
The combo of spices compliment each other very well. The chicken was so deliciously juicy. So fast & easy which was exactly what I wanted tonight. Great recipe & definitely making again!!
Kathi Greer says
Great and easy recipe.
Adana says
So good and so easy! Definitely adding this to my regular menu!