How To Cook Boneless, Skinless Chicken Thighs in the Oven

updated Nov 14, 2023

Cooking chicken thighs in the oven is as easy as 1-2-3.

Serves2 to 3

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I am a huge fan of boneless, skinless chicken thighs because they’re inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. Everyone who eats regularly at my house has eaten chicken thighs.

So, what’s my favorite way to cook them? Hands down, the easiest, quickest way to cook chicken thighs is in the oven. Here’s how to do it.

Credit: Photo: Vicky Wasik; Food Styling: Kristina Razon

Why Baked Chicken Thighs

In the summer I grill these babies every week, especially when I have a big table of people to feed. But in the winter, when I don’t feel like stepping outside to the grill but do feel like turning on the oven, I bake the chicken in the oven. To do this, I simply season the meat, place them in a baking dish, and roast until done. It’s as easy as 1-2-3.

Of course, there are plenty of other ways to cook chicken thighs. I just love how quick these are. They are truly a

Where to Buy Chicken Thighs

It’s always worth talking about where you get your meat. And I certainly don’t mean to be didactic — I think meat is something most of us are conscious of, and we all try to get the best stuff we can.

My point is really to say that chicken thighs are one of the cheapest, easiest things to buy organic or pasture-raised. Even at a high-end butcher counter, these only cost me $4/pound, for instance.

Credit: Photo: Vicky Wasik; Food Styling: Kristina Razon

What to Serve with Chicken Thighs

If you want to add a little more punch to the chicken, here are a few ideas to get you started.

How To Cook Boneless, Skinless Chicken Thighs in the Oven

Cooking chicken thighs in the oven is as easy as 1-2-3.

Serves 2 to 3

Nutritional Info


For the chicken:

  • 1 pound

    boneless, skinless chicken thighs

  • Salt

  • Freshly ground black pepper

  • Olive oil

For the sauce (optional):

  • 4 cloves


  • 2 tablespoons

    olive oil

  • 1 tablespoon

    Dijon mustard

  • 1 tablespoon

    balsamic vinegar

  • 1 teaspoon

    packed brown sugar

  • 1 pinch

    red pepper flakes


  • Bowls

  • Spoon

  • Whisk

  • 9-inch or 8-inch baking dish

  • Aluminum foil


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  1. Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

  2. Make a sauce (optional). Mince 4 cloves garlic and place in a medium bowl. Add 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar. Whisk until combined.

  3. Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

  4. Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

  5. Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

  6. Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Recipe Notes

Doubling: You can double this recipe and bake the chicken in a 9x13-inch baking dish.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.