The BEST baked chicken thighs! Learn how to make juicy boneless, skinless chicken thighs in two different ways! I'll show you how to make oven-baked chicken thighs and pan-seared chicken thighs on the stovetop. Both cooking techniques are quick, easy, and result in super moist and juicy chicken thighs.
This healthy chicken recipe is naturally gluten-free, paleo, Whole30, and keto-friendly, so it's perfect for lots of different dietary approaches. Be sure to visit my website for more delicious chicken recipes.
0:00 Start
1:44 Chicken Seasoning
2:15 Baked Chicken Thigh
3:57 Pan-Fried Chicken Thigh
BEST BAKED CHICKEN THIGHS:
INGREDIENTS & PRODUCTS USED:
Rimmed Baking Sheet:
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Roasted Brussels Sprouts:
Kale Salad:
MORE EASY CHICKEN RECIPES:
Baked Chicken Breast:
Perfectly Cooked Chicken Thighs:
Bone-In Baked Chicken Breast:
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BEST BAKED CHICKEN THIGHS
2 pounds boneless, skinless chicken thighs (6-88 thighs)
1 tablespoon avocado oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon cumin (or smoked paprika)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 425ºF and line a rimmed baking sheet with parchment paper.
Remove the chicken from the fridge at least twenty minutes before baking.
Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a paper towel.
In a small bowl combine garlic powder, onion powder, Italian seasoning, cumin, salt, and pepper.
Place chicken thighs in a large bowl, drizzle with avocado oil, and sprinkle with spice mixture.
Use your hands to mix the spices into the chicken and then transfer the chicken onto the prepared baking sheet.
Bake for 20 minutes or until the chicken has reached an internal temperature of 165ºF.
Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.
NUTRITION
Serving: 1chicken thigh | Calories: 157kcal | Carbohydrates: 1g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 393mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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Skinless, boneless chicken thighs are my fav part of the bird; so easy and flavorful to cook. Will definitely try your seasoning recommendation Dani. I use these chicken thighs for my homemade chicken soups but I just love baking them; so delicious & tender! Most times I just use my silicone pastry brush and brush on some Olive Garden Italian salad dressing onto the thighs, let them sit for a few minutes; then bake. Simple & delish – YUM!
That sounds delicious! Thanks for sharing your tips 🙂
Glad you mentioned avocado oil – that’s a better choice for this recipe when using oven because olive oil can denature over 400F. Once it denatures it loses health benefits. Thanks for showing two methods
My pleasure, glad it was helpful.
Happy Friday! Today I am sharing a kitchen basic and showing you how to make baked and stovetop, skinless + boneless chicken thighs. These are great for busy weeknights and super family-friendly. Enjoy!
Yummy keep sharing
Thank You so much for this videos! My family loves chicken thighs & I’m always looking for new ways to cook them. Can you believe I was checking out at the grocery store & the lady ringing me up says” Why are you buying thighs? Breasts would be healthier for you” I simply replied ” My family loves them” The audacity of some people!
OMG! That’s hysterical…
So I noticed you cut chicken on a wooden cutting board after it was cooked – I always thought you still had to do plastic? Great recipe to add to my mix. Only one other chicken thigh recipe- so exited to try this one
I should have clarified – always use plastic for RAW chicken.
the chicken is cooked — its internal temperature is 165 F so the juices are hot enough to kill anything
Love you laugh off the face comment. People can be so mean and nasty–especially hiding behind their computer screens! I minimize surface contact with chicken by taking the cutting board out of the equation. I put the packaged chicken in the sink, take the plastic off the chicken tray, rinse the pieces under gentle water with one hand; dry with bunch of paper towels in other hand; place on baking tray bottom-side up, season, turn over and season again. Not as video-pretty and meticulous as your process, but it gets ‘er done good enough. The only one I have to please and impress is me. 🙂
LOL, it’s all about getting er’ done! Whatever works 😉
Oh wow this looks good! Cool. I have some thighs and this would be perfect.
It’s really good – and easy! Enjoy them:)
You should stick around to the end for a laugh.
😉
I love this !! Your crispy chicken thigh recipe is a STAPLE in my house.
Ooooh! We LOVE that crispy chicken too!
I am so grateful for all your recipes.. This looks like another great one, can’t wait to try it.
Awe, thank you!! Enjoy this one.
Those look amazing
You always have great recipes but this is a perfect weekday go to 30 minutes or less meals I like to serve it on the side with couscous or even a very simple buttered parsley pasta, works great thank you.