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.
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.
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.
Garlic- Minced and added into the marinade for taste.
Spices- A blend of Italian seasonings are used to create flavor.
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!
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.
- 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.
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!Print