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Easy Baked Boneless Skinless Chicken Thighs

Juicy boneless skinless chicken thighs baked at 400°F with a simple seasoning blend that delivers golden, tender chicken in just 32 minutes.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs about 8 pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder

Equipment

  • Metal baking sheet
  • Paper towels
  • Instant-read thermometer
  • Aluminum foil
  • Tongs

Method
 

  1. Remove chicken from refrigerator 20 minutes before cooking. Pat each thigh completely dry with paper towels to ensure better browning and seasoning adhesion.
  2. Season both sides of chicken generously with kosher salt. Wait 2 minutes to allow salt to penetrate the meat, then sprinkle remaining spices (black pepper, garlic powder, smoked paprika, and onion powder) evenly over both sides.
  3. Preheat oven to 400°F with rack positioned in center for optimal heat circulation.
  4. Brush a metal baking sheet with 1 tablespoon olive oil. Arrange seasoned chicken thighs on sheet with at least 1 inch of space between pieces. Drizzle remaining 1 tablespoon olive oil over chicken.
  5. Bake for 18 minutes on first side. Using tongs, flip each thigh and continue baking for an additional 14 minutes until deeply golden.
  6. Check internal temperature at thickest part of each thigh using an instant-read thermometer. Chicken is perfectly done at 175°F for tender, juicy texture.
  7. Tent chicken loosely with aluminum foil and let rest for 3 minutes before serving to allow juices to redistribute throughout the meat.

Notes

Room temperature chicken cooks more evenly. Don't overcrowd the pan—leave 1 inch between pieces for proper browning. For crispier results, use a metal baking sheet instead of glass. Save pan drippings to make an easy pan sauce by deglazing with broth or wine. Store leftovers in airtight container for up to 4 days or freeze for up to 3 months.
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