These Oven Baked Boneless Chicken Thighs are marinated in a simple Italian spice mixture, then bake to perfection in the oven for an easy weeknight meal ready in about an hour!
This is one of my go to dinners because it's so quick and easy. It's also really versatile and goes with lots of side dishes.
Try pairing this chicken with my Creamy Risotto, Mashed Red Skin Potatoes, Stewed Potatoes or this Four Cheese Pasta.
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Why You'll Love This Recipe:
- It's quick, easy and the oven does most of the work
- This chicken is filled with flavor from a simple Italian marinade
- It is a really healthy weeknight option packed with protein
For extra flavor top it with my 4 ingredient Gremolata Sauce Recipe.
Meal Planning for the week and need more quick and easy dinners? Try my Baked Italian Sausage in the Oven, Panko Crusted Chicken and BBQ Shrimp recipes too!
Ingredients:
Boneless Skinless Chicken Thighs-I love using chicken thighs for baking because they are loaded with juicy flavor, and they're also great for on a budget. You can usually get a pack of 4-6 chicken thighs for about ½ of what chicken breast costs. I suggest a high quality brand, like Smart Chicken, because they come really trimmed and clean already. You only have to trim tiny pieces off, if any.
Dijon Mustard-Coats the chicken for a creamy texture and adds in tangy flavors.
Red Wine Vinegar- Adds acidity into the marinade and helps create an even more tender chicken thigh.
See recipe card below for full list of ingredients and quantities.
Substitutions and Variations:
This recipe uses boneless, skinless chicken thighs. You can also use skin on or bone in chicken thighs. Bone in will take longer to bake.
If you don't like dark meat, use chicken breast instead!
Have a Traeger Smoker? Try these Smoked Boneless Chicken Thighs too.
For a Mexican spice blend instead of Italian, try my Chicken Taco seasoning and substitute the red wine vinegar with fresh lime juice.
How to Make Oven Baked Boneless Chicken Thighs:
Step 1: Into a large bowl, add in all of the ingredients.
Step 2: Using tongs or a spoon, toss to combine and coat each chicken thigh in marinade. Cover with plastic wrap and allow the chicken to marinate at room temperature for 25 to 30 minutes.
Step 3: Preheat the oven to 375 degrees. Add the chicken thighs into a casserole dish. Bake uncovered for 22-35 minutes, until the internal temperature reaches 165 degrees. Optional: Turn oven onto high broil and cook for an additional 2 to 3 minutes.
Step 4: Remove from the oven and tent with foil and allow to rest for 5 to 10 minutes before serving.
Step 5: Serve and enjoy! You can top with a few tablespoons of fresh parsley or parmesan cheese, if desired.
Expert Tips:
- The Chicken thighs will cook according to thickness. A range of 22-35 minutes is given, but it all depends on the thickness of the thighs. I highly recommend an instant read thermometer (linked in recipe card below) for cooking chicken.
- I always broil the chicken at the end to get the exterior nice and crispy. Just don't cook it too long or the chicken will burn or dry out.
Love Chicken Recipes? Try my Crispy Chicken Tacos, Prosciutto Wrapped Chicken and Buttermilk Fried Chicken Burgers, Baked Chicken Thighs and Rice, or check out this list of 21+ High Protein Dinner Recipes with Chicken.
Recipe FAQs:
It all depends on the thickness of the chicken thigh. It generally takes about 25 to 30 minutes, but you want to rely on the internal temperature of the thighs. They need to reach an internal temperature of 165 degrees before you pull them out of the oven.
I prefer to oven bake chicken thighs at 375 degrees. This helps them to stay juicy. I always broil on high after the chicken thighs reach 165 degrees to crisp up the outside just a bit.
Yes! You can buy them with the bone removed and the skin off, which makes for super easy prep.
Allow the chicken thighs to cool completely. Pack in a sealed container and store in the fridge for 2 days. These are great chopped up to use in salads, like over my Shaved Brussel Sprout Salad, on sandwiches, wraps or just to reheat in the oven and eat.
More Chicken Recipes You Will Love:
If you tried this Baked Chicken Thighs Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Oven Baked Boneless Chicken Thighs
- Total Time: 1 hour
- Yield: 4-6 chicken thighs 1x
Description
These Oven Baked Boneless Chicken Thighs are marinated in a simple Italian spice mixture, then bake to perfection in the oven for an easy weeknight meal ready in about an hour!
Ingredients
- 4-6 boneless skinless chicken thighs, trimmed and patted dry with paper towel
- 2 tablespoons dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 garlic cloves, peeled and minced
Instructions
- Into a large bowl, combine all of the ingredients.
- Using tongs or a spoon, toss to combine and coat each chicken thigh in marinade. Cover with plastic wrap and allow the chicken to marinate at room temperature for 25 to 30 minutes.
- Preheat the oven to 375 degrees. Add the chicken thighs into a casserole dish. Bake uncovered for 22-35 minutes, until the internal temperature reaches 165 degrees. Optional: Turn oven onto high broil and cook for an additional 2 to 3 minutes.
- Tent with foil and allow to rest for 5 to 10 minutes before serving.
- Serve and enjoy! You can serve with a few tablespoons of fresh parsley or parmesan cheese, if desired.
Notes
- The Chicken thighs will cook according to thickness. A range of 22-35 minutes is given, but it all depends on the thickness of the thighs. I highly recommend an instant read thermometer (linked below)
- I always broil the chicken at the end to get the exterior nice and crispy. Just don't cook it too long or the chicken will burn or dry out.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: oven baked
- Cuisine: Italian
Melanie says
Not gonna lie...when I tasted the marinade on its own, I was not convinced, but the final result was absolutely delicious. Will be making again.
Tara Smithson says
Yay!!! Thanks so much for the review Melanie! I'm so glad you liked it.
Pascal Johnson says
So delish and easy to make! Used the portion increase to 9 thighs and turned out great!
Tara Smithson says
Thanks so much Pascal! I'm so happy to hear that!
Carol says
This was so easy and delicious. Will make again. Didn’t change anything but forgot to add the red pepper flakes. Very tender and tasty!
Tara Smithson says
Hi Carol, I'm so glad they turned out tasty! Sometimes the chicken thighs can be tricky to get right. Thanks so much for the review. It means the world to me!
Linda Metzger says
I made this dish with one addition. Once I mixed all the marinade ingredients together, it was less of a marinade and more of a paste, and did not seem as though it would cover all of the thighs. So I grabbed a can of petite dice tomatoes. First, I drained the liquid and added it to the marinade - everything in a jar and shook until mixed. Poured over the thighs and left them for about 30 minutes. Before baking, I put the tomatoes on the top and then baked. The flavor was great, and there was ample juice that could be turned into a sauce or used as is, like I did over brown rice.
Tara Smithson says
Hi Linda, thanks for much for the review and the tomato addition sounds yummy!
Holly says
Love this lazy weeknight meal! So good and easy too!
Tara Smithson says
Me too! SO Glad you loved it!