Boneless Skinless Chicken Thigh Recipe

Baked Boneless Skinless Chicken Thighs

In this easy recipe, a spicy rub and 30 minutes in the oven produce reliably juicy boneless skinless chicken thighs.

Prep: 10min

Total: 40min

Yield: 6

Serving Size: 4 oz

Nutrition Facts: servingSize 4 oz, calories 254 kcal, Carbohydrate 1 g, Protein 26 g, Fat 15 g, Saturated Fat 3 g, Sodium 602 mg

Ingredients:

• 2 lb. boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Instruction:

1. Preheat your oven to 400 degrees F.
2. Place the chicken thighs in a large bowl. Add the olive oil and spices and use your hands to coat the chicken pieces.
3. Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13 baking dish. If there’s some residual oil and spice mixture in the bowl, brush it on top of the chicken pieces, as shown in the video below.
4. Bake until cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.

Crispy Garlic Boneless Chicken Thighs (Stove Top)

Golden seared boneless chicken thighs in a delicious, buttery garlic sauce is THE weeknight dinner everyone raves about! Ready in under 20 minutes, serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

Prep: 5min

Total: 17min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 206 kcal, Carbohydrate 2 g, Protein 23 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 112 mg, Sodium 198 mg, servingSize 1 serving

Ingredients:

• 1 1/2 pounds (700g) boneless skinless chicken thighs, ((around 6-8 fillets))
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary, ((optional))
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• a pinch of cayenne pepper, (or to taste)
• 1 tablespoon olive oil, (for cooking)
• 2 tablespoons butter
• 4 cloves garlic, (minced (or 1 tablespoon minced garlic))
• 1/4 cup dry white wine, ((optional))
• 1/2 cup chicken broth (or chicken stock)

Instruction:

1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt and pepper/s. Coat the chicken evenly with the combined seasoning.
2. Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.
3. Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
4. When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley or herbs of your choice, if desired.

Oven Baked Boneless Skinless Chicken Thighs

FAQ

How does Gordon Ramsay cook boneless chicken thighs?

Is it better to bake chicken thighs at 350 or 400?

Should I sear boneless, skinless chicken thighs?