February 7, 2021
Are you ready to make the best-tasting baked boneless chicken thighs ever? Keep scrolling, and you’ll find an easy recipe and helpful tips to show you how to achieve just that.
This post will help you check off the dinner to-do and you’ll learn how to make great-tasting chicken thighs in the oven.
Benefits of Boneless Skinless Chicken Thighs
Boneless skinless chicken thighs offer a flavorful and tender cut of chicken that’s both lean and easy to cook. Without the skin and bones, they contain less fat and cook through more quickly- so you get the delicious flavor of dark meat chicken without the extra calories and wait time.
It also helps that skinless chicken thighs require less prep work (trimming) and are easy to interchange for chicken breasts in your favorite stir-fry, pasta, and soup recipes.
If you find yourself making the same chicken recipes on repeat, grab a copy of my Chicken. It’s What’s for Dinner eBook. It has over 70+ incredible recipes for you to try and the family to rave over.
Baked Chicken Ingredients
To show you how to bake perfect boneless chicken thighs, I’m using my recipe for Sheet Pan Dijon Chicken. The original recipe comes with roasted potatoes and asparagus, but we are focusing on the chicken to keep it simple.
Here’s what you need to baked these boneless chicken thighs:
- olive oil
- black pepper
- boneless skinless chicken thighs
- Dijon mustard
- coconut milk or half and half
You can use this recipe as a base and follow the directions with your choice of seasonings or marinade. A dry rub with Italian seasoning, salt, and black pepper will taste just as good as coating them with the creamy Dijon sauce or marinating them in my easy Lemon Marinade.
How to Bake Boneless Skinless Chicken Thighs
Grab a large sheet pan, those ingredients, and let’s bake boneless chicken thighs that are super tender!
Preheat the oven to 375F. Lightly grease a baking sheet with olive oil or cooking spray.
- Make the sauce
In a large bowl, whisk the Dijon mustard, coconut milk or half & half, salt, and black pepper until smooth.
- Add the chicken thighs
Toss the thighs with the sauce. Transfer the thighs to the baking sheet, placing them in an even layer.
- Bake to perfection
Bake the chicken for 30 to 35 minutes or until it reaches the internal temperature of 175F. Read about how to check baked chicken thighs for doneness here.
Can I Bake Frozen Chicken Thighs
You can use frozen chicken thighs in your baked recipe by adjusting the baking time and cooking the chicken to an internal temperature of 175F (dark meat).
Check out this post with all the tips to learn how to cook frozen chicken without defrosting it. You’d be surprised how tasty the results turn out.
Tips for the Best Baked Boneless Chicken Thighs
Before you make the recipe, let’s go over a few tips to ensure perfect juicy chicken:
Give chicken thighs a good coating of your favorite seasoning blend, or toss them in a marinade. Chicken only needs 20 minutes in a marinade to add delicious flavor.
Cook according to temperature
You want to bake chicken according to internal temperature and not time for tender and juicy meat. In this case, 175F is the magic number.
Get the oven hot, but not too hot
There are several oven temperatures to bake boneless chicken thighs. I prefer 375F because it’s low enough to add other ingredients like potatoes and vegetables, and everything cooks simultaneously.
boneless, skinless chicken thighs baking chart
|Oven Temp||Average Time||Internal Temp|
|350F (175C)||40 min||175F (80C)|
|375F (190C)||30-35 min||175F (80C)|
|400F (200C)||20-25 min||175F (80C)|
|425F (218C)||not recommended||175F (80C)|
What to Serve with Baked Boneless Skinless Chicken Thighs
To make a meal out of baked boneless skinless chicken thighs, you can serve it with the Roasted Asparagus and Roasted Fingerling Potatoes (pictured above) or pair it with a cooked grain and side salad or one of these low-carb side dish recipes.
Baked Boneless Skinless Chicken Thighs
- 1 tablespoon Dijon mustard
- 3 tablespoons coconut milk, or half & half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs boneless skinless chicken thighs
- Preheat the oven to 375F. Lightly grease a baking sheet with olive oil or cooking spray.
- In a large bowl, combine the Dijon mustard, coconut milk or half & half, salt, and black pepper. Whisk until smooth.
- Add the chicken thighs to the sauce and toss to coat. Transfer them to the baking sheet and bake for 30 to 35 minutes or until the chicken reaches an internal temperature of 175F.
- Remove the baking sheet from the oven, transfer the chicken to a plate, and allow to rest 5 minutes before serving.