Baked Boneless Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 thighs
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Calories
221 kcal
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Course
Main Course
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Cuisine
American
Baked Boneless Chicken Thighs
Description
This recipe involves marinating boneless, skinless chicken thighs in a simple blend of extra virgin olive oil, Dijon mustard, minced garlic, dried parsley, oregano, kosher salt, and black pepper. Whether marinated for up to an hour or coated just before baking, the mixture flavors the chicken with a balance of savory and tangy notes. The thighs are placed on a lined baking sheet and baked at 425°F, flipped midway, then finished under the broiler to develop a lightly browned surface.
The cooking method ensures the chicken stays moist inside while achieving a golden top. Resting the chicken for five minutes after cooking helps maintain juiciness. The result is tender meat with herb-accented flavor and a subtle garlic undertone.
This dish works well as a protein component in many meals, paired with vegetables, grains, or salads. It’s a versatile baked chicken recipe that doesn’t require skin for extra fat or crispiness.
Leftovers can be refrigerated for up to two days and reheated gently to retain moisture.
Ingredients
- 8 chicken thigh boneless, skinless
- 1/3 cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 cloves garlic minced
- 2 teaspoons parsley dried
- 1 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
Instructions
- Preheat oven to 425 degrees F.
- Place chicken in a small bowl or plastic ziplock bag. Mix together marinade ingredients in a small bowl and pour over the chicken. Cover the bowl with plastic wrap or seal the bag and marinate in the refrigerator for 30 to 60 minutes. (You can skip the time marinating just ensure that the thighs are coating in the marinade.)
- Line a baking sheet with parchment paper or aluminum foil. Place the chicken thighs on the sheet with the bottom facing down. Bake for 12 minutes, then flip and bake for 5 to 6 additional minutes. Flip the chicken and broil for 4 to 5 minutes until lightly browned on top, checking that it is cooked through to 165 degrees F with a thermometer.
- Let the chicken rest for 5 minutes before serving.
Notes
- Store any leftover chicken thighs in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8thighs
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 310mg | 13% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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