I’m sharing a surprisingly simple method for how to cook skinless chicken thighs that uses a basic spice rub and oven baking to deliver consistent results.
I love chicken thighs, and honestly these baked boneless skinless chicken thighs are my lazy weeknight cheat. With a simple sprinkle of smoked paprika they somehow turn into something juicy and slightly smoky that nags at you to take another bite.
If you ever searched How To Cook Skinless Chicken Thighs or clicked through a Baked Chicken Thigh Recipes Boneless roundup, you know the expectations are low but results can be wild. I’ll admit sometimes I mess up timing and they still come out tender, so yeah this is a recipe that forgives mistakes and keeps you coming back.
Ingredients
- Chicken thighs: Rich in protein, moist and forgiving, little fat, great for quick weeknight meals.
- Olive oil: Adds healthy fats and depth, helps browning, makes meat taste richer.
- Smoked paprika: Gives smoky sweet flavor and color, not spicy but really adds character.
- Garlic powder: Quick garlic punch without chopping, savory and warming, boosts overall flavor.
- Dried oregano or thyme: Herby slightly earthy note, makes it taste more complex and homey.
- Lemon: Brightens and cuts richness, adds subtle acidity, squeeze or serve wedges.
- Parsley: Fresh garnish that lightens each bite, adds color and tiny herbal zing.
Ingredient Quantities
- 2 pounds boneless skinless chicken thighs (about 8 thighs)
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper, freshly ground if you got it
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano or dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 lemon, for juice or wedges (optional)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment for easy cleanup.
2. Pat 2 pounds boneless skinless chicken thighs dry with paper towels, trim any excess fat, and scatter them out on a plate so they’re ready.
3. In a small bowl whisk together 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon dried oregano or thyme, and 1/4 teaspoon red pepper flakes if you like heat.
4. Rub the oil and spice mix all over each thigh until evenly coated — make sure every piece gets some love. You can let them sit 15 to 30 minutes to mellow, or toss them in the fridge for a few hours if you got the time.
5. Arrange the thighs on the prepared sheet, spaced so they arent touching, skinless side up or just flat, that way air circulates and they bake evenly.
6. Bake on the middle rack for about 20 to 25 minutes. Around the 12 minute mark flip them once if you want more even browning, but it isnt required.
7. Check doneness with an instant read thermometer inserted into the thickest part; you’re aiming for 165°F (74°C). If you want a bit more color, put them under the broiler for 1 to 2 minutes but watch closely so they dont burn.
8. Remove from oven and let the thighs rest 5 minutes — this locks in the juices so they stay tender not dry.
9. Squeeze juice from 1 lemon over the chicken if using, sprinkle with 2 tablespoons chopped fresh parsley for color, and serve. Leftovers keep well in the fridge for 3 to 4 days.
Equipment Needed
1. Rimmed baking sheet
2. Aluminum foil or parchment paper
3. Paper towels
4. Small mixing bowl
5. Measuring spoons
6. Whisk or fork (for mixing)
7. Tongs (or spatula)
8. Instant-read thermometer
9. Cutting board and chef’s knife
10. Oven mitts
FAQ
Baked Boneless Skinless Chicken Thighs Recipe Substitutions and Variations
- Olive oil: swap with avocado oil for a higher smoke point, or melted butter, or a neutral oil like canola. Use the same amount, it works fine.
- Smoked paprika: no smoked paprika? use regular sweet paprika plus a pinch of cumin for smokiness, or use chipotle powder if you want heat. (For 1 tsp smoked, try 1 tsp paprika + 1/4 tsp cumin)
- Dried oregano or thyme: replace with Italian seasoning, or use fresh herbs instead — use about 3 times the fresh amount for the dried amount (1 tsp dried = 1 tbsp fresh).
- Lemon (juice or wedges): swap with 1 tbsp white wine or apple cider vinegar, or use lime juice, or bottled lemon juice if fresh isnt available.
Pro Tips
1) Salt ahead, but dont overdo it. Dry-brine the thighs by sprinkling the kosher salt over them and letting them sit uncovered in the fridge for at least 30 minutes or overnight if you got the time. That firms the meat, helps it hold onto juices and gives you better browning, plus the surface will be drier so it crisps faster.
2) Bring them closer to room temp and pat them bone dry before they go in the oven. Cold meat cooks unevenly, and any water on the surface makes steaming not browning. If you want extra crispness, sear the thighs in a screaming hot pan for 1 to 2 minutes per side then finish in the oven.
3) Use an instant read thermometer and trust carryover cooking. Pull the thighs when they hit about 160 degrees F then let them rest five minutes so the temp rises to 165 and the juices redistribute. This cuts down on dry overcooked chicken, which is the number one mistake people make.
4) Finish smart for flavor and leftovers. Squeeze lemon or grate lemon zest over the hot meat, or spoon a little of the pan juices and butter over the thighs before serving, it makes them taste brighter and richer. When you slice, cut against the grain so each bite feels tender, and store cooled leftovers in an airtight container for up to four days.
Baked Boneless Skinless Chicken Thighs Recipe
I’m sharing a surprisingly simple method for how to cook skinless chicken thighs that uses a basic spice rub and oven baking to deliver consistent results.
4
servings
534
kcal
Equipment: 1. Rimmed baking sheet
2. Aluminum foil or parchment paper
3. Paper towels
4. Small mixing bowl
5. Measuring spoons
6. Whisk or fork (for mixing)
7. Tongs (or spatula)
8. Instant-read thermometer
9. Cutting board and chef’s knife
10. Oven mitts
Ingredients
-
2 pounds boneless skinless chicken thighs (about 8 thighs)
-
2 tablespoons olive oil
-
1 1/2 teaspoons kosher salt
-
3/4 teaspoon black pepper, freshly ground if you got it
-
1 teaspoon garlic powder
-
1 teaspoon smoked paprika
-
1 teaspoon onion powder
-
1/2 teaspoon dried oregano or dried thyme
-
1/4 teaspoon red pepper flakes (optional)
-
1 lemon, for juice or wedges (optional)
-
2 tablespoons chopped fresh parsley for garnish (optional)
Directions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment for easy cleanup.
- Pat 2 pounds boneless skinless chicken thighs dry with paper towels, trim any excess fat, and scatter them out on a plate so they’re ready.
- In a small bowl whisk together 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon dried oregano or thyme, and 1/4 teaspoon red pepper flakes if you like heat.
- Rub the oil and spice mix all over each thigh until evenly coated — make sure every piece gets some love. You can let them sit 15 to 30 minutes to mellow, or toss them in the fridge for a few hours if you got the time.
- Arrange the thighs on the prepared sheet, spaced so they arent touching, skinless side up or just flat, that way air circulates and they bake evenly.
- Bake on the middle rack for about 20 to 25 minutes. Around the 12 minute mark flip them once if you want more even browning, but it isnt required.
- Check doneness with an instant read thermometer inserted into the thickest part; you’re aiming for 165°F (74°C). If you want a bit more color, put them under the broiler for 1 to 2 minutes but watch closely so they dont burn.
- Remove from oven and let the thighs rest 5 minutes — this locks in the juices so they stay tender not dry.
- Squeeze juice from 1 lemon over the chicken if using, sprinkle with 2 tablespoons chopped fresh parsley for color, and serve. Leftovers keep well in the fridge for 3 to 4 days.
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: 227g
- Total number of serves: 4
- Calories: 534kcal
- Fat: 42g
- Saturated Fat: 11.1g
- Trans Fat: 0g
- Polyunsaturated: 6.6g
- Monounsaturated: 17.2g
- Cholesterol: 211mg
- Sodium: 560mg
- Potassium: 535mg
- Carbohydrates: 1g
- Fiber: 0.2g
- Sugar: 0.2g
- Protein: 40.1g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 25mg
- Iron: 2mg