30-Minute Baked Boneless Chicken Thighs (2024)

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Quick to prepare, this tasty baked boneless, skinless chicken thigh recipe with a homemade Dijon marinade cooks to perfection in about 30 minutes at 425 degrees. There’s no need to marinate the chicken before cooking. But if you have time to let the chicken thighs marinate a few hours in the refrigerator during the day you’ll get the best flavor for less work. A delicious 30-minute recipe to add to your weeknight rotation.

Baked quick and easy chicken thigh recipes are my latest go-to chicken dish to make on weeknights.

This recipe pairs the juicy poultry with a crazy-simple pantry chicken thigh marinade mixed with Dijon mustard, tomato paste and sliced shallots that cook into caramelized sweetness.

Jump to:

• Chicken thigh marinade ingredients
• How long to bake boneless chicken thighs
• What to serve with boneless chicken thighs
• Weeknight boneless chicken thigh recipes

Baking boneless, skinless chicken thighs

First, let’s talk briefly about chicken thighs. You gotta love how versatile they are. Boneless, skinless thighs have absolutely become a weekly staple in our house — they’re so much tastier than white chicken breast meat, and can stand up to all kinds of sauces and spices.

I feel like there are endless delicious ways to cook them. I’ve created dozens of tasty ways to cook chicken thighs, including bone-in chicken thighs. I love seasoning them with all the Asian and Mediterranean flavors we’re crazy about.

This recipe is quick — less than 35 minutes start to finish. There’s no need to marinate the chicken before cooking, but if you have time to let them sit overnight or a few hours during the day you’ll get maximum flavor and convenience.

Mustard chicken marinade ingredients

• Boneless, skinless chicken thighs
• Dijon mustard
• Garlic
• Shallots
• Lemon juice
• Tomato paste
• Thyme: I love the flavor of fresh thyme, but you can substitute with fresh rosemary, dried thyme or herbs de Provence.
• Salt and black pepper
• Crushed red chili pepper
• Olive oil

Recipe steps

The prep could not be easier: First, grab a medium-sized baking dish just large enough to snugly hold 6-8 chicken thighs. A 2-quart capacity dish or pan is ideal.

Your goal is for the chicken and shallots to roast in the oven while making a delicious pan sauce at the same time. If your pan is too large the juices will evaporate.

I use this all-purpose lightweight metal baking pan that goes from fridge to oven to table and it cleans up beautifully!

Put the chicken thighs in the pan, then mix up the marinade. Pour over the chicken and either bake immediately or cover and refrigerate up to 24 hours ahead.

How long to bake boneless chicken thighs

One of things that’s so great about boneless chicken thighs is that they don’t dry out if you want to bake, broil, grill or roast them.

Chicken thighs without the bone will cook through in 20-25 minutes at 425 degrees. And while they’re in the oven you can make a quick salad or side dish to go with them.

What to serve with baked chicken thighs

This recipe makes a simple, satisfying supper alongside a salad like my Tuscan Kale Chickpea Salad , Sauteed Broccoli with Garlic and Parmesan or Brown Butter Green Beans and some cooked grains like couscous or buttery orzo pasta.

For the most complete list of side dish ideas, check out 30+ Vegetable Side Dishes.There are even more ideas in my cookbook Family Style: Shared Plates for Casual Feasts!

More boneless chicken thigh recipes:

• Sweet Ginger Sticky Chicken Thighs: Incredible sweet and spicy Asian chicken thighs, grilled and glazed with a gingery sauce with peanuts. Serve with seasoned cucumbers, rice and a squeeze of lime.
• Sriracha Chicken and Broccoli: A quick, super-tasty chicken and broccoli stir-fry with green broccoli florets and tender chicken in a spicy sesame sauce.
• One Pan Tuscan Chicken with White Beans: A hearty, one-pan braised boneless chicken, white beans and Tuscan kale with sourdough and chunky tomato sauce.
• Moroccan Orange Sheet Pan Chicken: An easy, tasty weeknight meal —chicken with Moroccan spices, fresh orange and carrots.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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