Crispy and Juicy Baked Boneless Chicken Thighs (2024)

Need a no-brainer? Baked Boneless Chicken Thighs are a main dish to build a flavorful meal around. They cook up in 30 minutes or less, so pair them with simple sides that are quick and easy, too. A sweet ‘n savory dry rub adds tons of flavor, locks in moisture, and gives you a crust to rival the crispiest of chicken skins.

Not all recipes are created equal. I know this because (a) I create recipes for a living, and (b) I am guilty of contributing to this imbalance.

Seriously, go to the search bar and look for chicken breast recipes. Then look for chicken thigh recipes – more specifically, look for boneless skinless chicken thigh recipes – and you tell me if I treat all chicken equally.

I’m committed to bringing chicken thighs out of the dark (meat pun, intended). There are a gazillion chicken breast recipes out there, but only half a gazillion for thighs. And sure, you could try to translate those breast recipes to thighs, but, as any teenage boy will tell you, breasts aren’t thighs. The same way boneless, skinless chicken thighs are not bone-in, skin-on chicken thighs.

If you’re new to cooking, mastering a simple but flavorful baked boneless chicken thigh should be very high on your list. For one, they’re a cost-friendlier cut, but they’re also a fattier cut. And hopefully by now, you know that more fat means more flavor, and more flavor means more forgiveness for mistakes. Baked boneless chicken thighs can hold up even if you over-season or overcook them.

And even if you’re not new to cooking, revisiting the fundamentals makes it even easier to nail slightly more complicated recipes like balsamic chicken thighs, garlic butter chicken thighs, cilantro lime chicken thighs, and even bacon wrapped chicken thighs (because who doesn’t need more bacon and more joy? Nobody. That’s who.)

Better Baked Boneless Chicken

And before you ask, no, it’s not marinade!

Ditch that cramped casserole dish and grab a baking sheet – this is the best method for baked boneless chicken (thighs, breasts, wings, etc.) with tons of flavor, crispy edges, and juicy meat.

We all know the best thing about bone-in, skin-on chicken is twofold – you get tender, juicy meat covered in crispy, crunchy skin.

But you can still achieve the same sensation when you opt for boneless, skinless chicken. Baking boneless chicken thighs in a casserole dish definitely yields juicy chicken, but the exterior is often either dried out and rubbery, or mealy, or *gag* just simply soft.

I want crispy edges! I want to FEEL like I’m eating crackling skin even when I’m not. (Seriously. Like at all times. Not just chicken times.) Enter the baking sheet and a flavorful dry rub.

TLDR: Bake boneless chicken thighs on a baking sheet, evenly spaced from one another (let ’em breathe, people!). The edges get nice and crispy and the tops brown up beautifully (thank you, dry rub!), while the meat stays tender and moist.

Chicken Thighs in the Oven are Quick and Easy!

Prepping baked boneless chicken thighs really boils down to two things – fat and flavor. Trim any visible fat deposits with kitchen shears (quicker and easier than a knife) and use both hands to rub in the spices and get your flavor up on in there (quicker than a marinade and easier than trying to rub down a chicken literally any other way).

Unlike bulky breasts (which seem to take forever, unless you pound them within half inch of their lives), boneless chicken thighs bake both evenly and quickly – they’re ready in just 25-30 minutes.

Pro-Tip: if you want even quicker chicken, consider making grilled boneless chicken thighs – same easy prep with an even quicker cook time!

How to Bake Boneless Chicken Thighs

Easy to prep, and easier to cook, baked boneless chicken thighs give you the most bang for your bird. Coat boneless thighs with dry rub and bake for just 30 minutes to get an evenly-cooked, juicy, and flavorful chicken dinner. Use a baking sheet, not a dish, for perfectly crispy edges.

1. Heat the oven to 425°F and line a baking sheet with parchment paper.
2. Mix the dry rub ingredients in a small bowl until well combined – brown sugar, Italian seasoning, paprika, onion powder, garlic powder, kosher salt, and ground pepper.
3. Unfold the chicken thighs and pat them very dry. Use kitchen shears to trim away any large fat deposits.
4. Drizzle the chicken with olive oil and rub in evenly.
5. Sprinkle the chicken with the dry rub, and work in well using your (clean and dry) hands.
6. Arrange the chicken thighs on the baking sheet in a single, even layer, leaving a bit of room between each piece.
7. Transfer to the oven and roast 25-30 minutes, until the chicken is crispy along the edges and internal temperature registers at least 165°F.
8. Rest the chicken for 5 minutes, then slice against the grain for tender bites. Enjoy!

Chef’s Tips!

• DO trim away any excess fat deposits – the chicken won’t cook long enough for the fat to render, and it will instead become gummy and chewy.
• DO make trimming easy by using kitchen shears! Simply snip away any large fat deposits from the edges.
• DO unfold the boneless chicken thighs so they lay flat – this will ensure quick, even cooking.
• DO pat chicken thighs dry before oiling and seasoning.
• DO NOT under-season! Our dry rub includes a touch of brown sugar, which will caramelize in the oven’s dry heat, plus six savory seasonings – and we recommend you don’t skip a single one!
• DO NOT overcook! Boneless chicken must be cooked to an internal temperature of 165°F to be considered safe, which translates to 25-30 minutes in the oven depending on the size of the thighs.
• DO line the baking sheet with parchment paper or foil for easy clean-up.
• DO let the baked chicken thighs rest – five minutes is plenty.
• DO slice against the grain for fall-apart tender bites.

What to Serve with Baked Boneless Chicken Thighs

You can never go wrong when you accent a chicken dinner with a starch and veg on the side. It’s practically scientific fact. Baked boneless chicken thighs are no exception to this rule, so here are some pairings that always result in clean plates, full bellies, and food comas:

• What’s a more classic pairing than rice and green beans? Instant Pot rice is super easy, and gives you more time to consider one of these five ways to cook green beans.
• Cool weather calls for risotto. Balance that rib-sticking creaminess with a punchy tossed green salad.
• Crispy roasted rosemary potatoes require the same temperature as baked chicken thighs, so toss ’em in there 15 minutes ahead of time while you prep the chicken. Pair with a simple stove-top veggie like glazed carrots.

Did you make these baked boneless chicken thighs? I’d love to know how they turned out! Leave a comment and a rating below.

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