Name: Baked Boneless Chicken Thighs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs; 2 tablespoons olive oil; 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt, including Morton kosher salt); ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika (not regular paprika); ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper

If you’re on the hunt for a juicy, flavorful, and fuss-free dinner idea, this Baked Boneless Chicken Thighs Recipe is going to be your new best friend. I absolutely love how tender and packed with smoky spices these chicken thighs turn out, plus they’re crazy easy to whip up on any weeknight. Trust me, once you try this recipe, you’ll want to make it again and again.

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Why You’ll Love This Recipe

Perfectly Juicy Every Time: Boneless thighs stay tender and juicy, no drying out here.
Quick & Easy: Minimal prep and bold flavors — great when you want a no-hassle meal.
Flavor-Packed Magic: The smoked paprika and cumin combo adds a smoky depth you’ll adore.
Family Favorite: My crew can’t get enough, and I bet yours will feel the same way.

A white plate shows two browned pieces of seasoned cooked chicken thigh on the left side, with a crispy, textured surface in shades of dark golden brown and light brown. On the right side, there is a large scoop of creamy cooked spinach mixed with a white sauce, the green spinach leaves visibly textured and slightly shiny from the sauce. A silver fork lies at the bottom right of the plate, resting on the plate’s edge. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Baked Boneless Chicken Thighs, juicy baked chicken thighs, flavorful chicken thigh recipe, easy baked chicken dinner, smoky chicken thigh recipe

Ingredients You’ll Need

These ingredients come together like a little flavor party that’s simple yet bursting with smoky, savory goodness. Don’t skip on the smoked paprika here—it’s the real hero that makes this Baked Boneless Chicken Thighs Recipe stand out.

Flat lay of fresh raw boneless skinless chicken thighs arranged neatly, a small white bowl of golden olive oil, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, a small white bowl of light brown garlic powder, a small white bowl of pale beige onion powder, a small white bowl of deep red smoked paprika, a small white bowl of warm brown ground cumin, a small white bowl of bright red cayenne pepper, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Boneless Chicken Thighs, juicy baked chicken thighs, flavorful chicken thigh recipe, easy baked chicken dinner, smoky chicken thigh recipe

Boneless skinless chicken thighs: Thighs give you that rich juiciness and tenderness you just don’t get with breast meat.
Olive oil: Helps the spices stick and keeps the thighs moist while baking.
Kosher salt: Essential for seasoning and bringing out the natural chicken flavor. I use Diamond Crystal because it’s lighter, but any kosher salt works.
Black pepper: Adds just a little heat and depth.
Garlic powder: For that classic savory boost everyone loves.
Onion powder: Adds a subtle sweetness and complexity.
Smoked paprika: This is a game-changer—smokier and richer than regular paprika.
Ground cumin: Gives a warm, earthy undertone that plays beautifully with the paprika.
Cayenne pepper: Just a pinch for a gentle kick—you can dial this up or down depending on your heat tolerance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Baked Boneless Chicken Thighs Recipe is how easy it is to tweak and make your own. Whether you want to turn up the heat or add some fresh herbs, it’s super flexible.

Herb-Lemon Twist: I sometimes squeeze fresh lemon juice over the cooked thighs and sprinkle chopped parsley for a bright pop of freshness.
Spicy Kick: When I’m craving heat, I add more cayenne or even some chili flakes—totally transforms the flavor profile.
Smoky BBQ: Swap smoked paprika for smoked chili powder and toss the thighs in your favorite BBQ sauce after baking for an easy BBQ flavor.
Low Sodium: You can reduce the salt and boost the garlic and smoked paprika for flavor without extra sodium.

How to Make Baked Boneless Chicken Thighs Recipe

Step 1: Prep and Season Like a Pro

Start by preheating your oven to 400°F. While that’s warming up, toss your boneless, skinless chicken thighs into a large bowl. Drizzle over the olive oil so every piece can get a tasty, glossy coating. Then sprinkle on all your spices — I like to get in there with my hands to make sure every nook and cranny is covered. The smell at this point is already making me hungry!

Step 2: Arrange and Bake

Lay the seasoned thighs in a single layer on a rimmed baking dish, like a 9×13-inch pan. I usually brush any leftover oil and spice mix from the bowl onto the chicken for extra flavor boost. Pop the dish in the oven uncovered, and bake for about 30 minutes. You want the juices to run clear, and an instant-read thermometer in the thickest part should hit 165°F. At that point, they’re perfectly cooked and ready to go.

Step 3: Serve Immediately

Chicken thighs are best enjoyed right out of the oven while they’re juicy and warm. No need to rest them long here — just dive in and enjoy!

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Pro Tips for Making Baked Boneless Chicken Thighs Recipe

Use an Instant-Read Thermometer: I can’t recommend this enough — it takes the guesswork out of knowing when your chicken is done perfectly.
Don’t Overcrowd the Pan: Give each thigh some space so the hot air can circulate and you get that beautiful browned edge.
Smoked Paprika Is Essential: I used regular paprika once, and it just wasn’t the same—this ingredient gives the dish its signature smoky flavor.
Skip the Skinless Wrapper: Using boneless skinless thighs means no tough skin to wrestle with but all the juicy flavor stays intact.

How to Serve Baked Boneless Chicken Thighs Recipe

A white plate holds a fresh salad with three clear layers: the bottom layer is bright green arugula leaves spread across the plate, the middle layer has scattered dark purple olives and shiny red grape tomatoes, and the top layer features sliced grilled chicken with a golden-brown crust arranged in the center. Crumbled white cheese is sprinkled lightly over everything, adding a soft texture contrast to the fresh ingredients. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Baked Boneless Chicken Thighs, juicy baked chicken thighs, flavorful chicken thigh recipe, easy baked chicken dinner, smoky chicken thigh recipe

Garnishes

I love garnishing these thighs with freshly chopped parsley or cilantro—adds a pop of color and freshness that balances the smoky warmth. A wedge of lemon on the side for squeezing over top is a game-changer too, especially if you want a bit of zing.

Side Dishes

My go-to sides for this recipe are garlic mashed potatoes or creamy coleslaw, but roasted veggies like asparagus or green beans work beautifully too. For something lighter, a crisp salad with vinaigrette does wonders to cut through the richness.

Creative Ways to Present

For a special occasion, I like plating these baked chicken thighs over a bed of fluffy couscous with toasted almonds and dried cranberries—turns a simple dinner into a fancy-looking feast that always impresses.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making them taste even better the next day.

Freezing

This Baked Boneless Chicken Thighs Recipe freezes really well. Just make sure to cool the chicken completely before sealing it tightly in a freezer bag or container. They’ll keep for about 2 months without losing much flavor or texture.

Reheating

To reheat, I find it best to warm the chicken gently in the oven at 325°F for about 10-15 minutes so it doesn’t dry out. You can also microwave it, but cover the chicken with a damp paper towel to keep moisture in.

FAQs

Can I use bone-in chicken thighs instead of boneless in this recipe?

Absolutely! Bone-in thighs will take a little longer to cook—around 40 to 45 minutes—but the smoky-salty flavor combo still works great. Just make sure the internal temperature reaches 165°F before serving.
What’s the best way to get crispy edges on my baked chicken thighs?

For crispier edges, make sure not to overcrowd the pan and bake uncovered so the heat can do its magic. Turning on your oven’s broiler for the last 2-3 minutes (watch closely!) can add an extra golden crisp.
Can I make this recipe spicy or mild?

Definitely! Adjust the cayenne pepper based on your heat preference, or add chili flakes for extra punch. If you prefer mild, just leave out the cayenne entirely and the smoky paprika will still provide tons of flavor.
Is this recipe good for meal prep?

Yes! These chicken thighs reheat beautifully, so they’re perfect for batch cooking and packing lunches. Just portion out with your favorite sides for balanced, easy meals during the week.

Final Thoughts

I hope you’ll give this Baked Boneless Chicken Thighs Recipe a try soon—it’s been a real game changer in my dinner rotation. The combination of smoky, savory spices and juicy chicken makes every bite satisfying, and I love how straightforward it is to prepare. Honestly, once you master this recipe, you’ll feel like a kitchen rockstar with minimal effort. So grab your boneless thighs and get baking — your taste buds will thank you!