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Baked Boneless Skinless Chicken Thighs

Baked boneless skinless chicken thighs with a golden, caramelized exterior and tender interior—baked at high heat for juicy results. This easy baked chicken recipe is ready in about 30 minutes and works great as a weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 5 boneless skinless chicken thighs Use 4–6 thighs depending on size; aim for even thickness for consistent cooking.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 Lemon wedges and parsley for serving Serve alongside after resting.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425F, then pat the boneless skinless chicken thighs dry so seasoning clings well.
  2. Toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
Bake
  1. Arrange the thighs on a foil-lined sheet pan in a single layer and avoid crowding.
  2. Bake for 20-25 minutes at 425F until the edges caramelize and the internal temperature reaches 165F.
Rest and serve
  1. Rest the chicken for 3-5 minutes so juices settle, then serve with lemon wedges and parsley for serving.

Notes

For the juiciest baked chicken thighs, keep the oven fully preheated and don’t crowd the pan—airflow helps the caramelized edges form. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a 350F oven until warmed through. Freezing is not recommended due to texture changes, but you can swap to boneless skinless chicken breast if needed and bake until it reaches 165F (check earlier).