Skinless Boneless Chicken Thigh Recipes

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.

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.

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.

30-Minute Baked Boneless Chicken Thighs

Quick and delicious baked boneless, skinless chicken thighs with mustard and crispy shallots. A 30-minute recipe to add to your weeknight rotation!

Prep: 5min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 313 kcal, Carbohydrate 11 g, Protein 35 g, Fat 14 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 162 mg, Sodium 891 mg, Fiber 2 g, Sugar 5 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 1½ – 1 ¾ pounds boneless, skinless chicken thighs (6-8 pieces)
• ¾ cup sliced shallots (about 2 medium)
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• 1 lemon (juiced, approximately ¼ cup)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1-2 garlic cloves (finely chopped or grated)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper (or to taste)
• ½ teaspoon crushed red chili pepper

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 425 degrees.’, ‘name’: ‘Preheat the oven to 425 degrees.’, ‘url’: ‘https://familystylefood.com/baked-boneless-chicken-thighs/#wprm-recipe-22275-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Put the chicken in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up.’, ‘name’: ‘Put the chicken in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up.’, ‘url’: ‘https://familystylefood.com/baked-boneless-chicken-thighs/#wprm-recipe-22275-step-0-1’}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Mix the marinade’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.’, ‘name’: ‘Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.’, ‘url’: ‘https://familystylefood.com/baked-boneless-chicken-thighs/#wprm-recipe-22275-step-1-0’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Assemble and bake the chicken’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Pour the marinade over the chicken and turn the pieces over to coat. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.’, ‘name’: ‘Pour the marinade over the chicken and turn the pieces over to coat. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.’, ‘url’: ‘https://familystylefood.com/baked-boneless-chicken-thighs/#wprm-recipe-22275-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.’, ‘name’: ‘You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.’, ‘url’: ‘https://familystylefood.com/baked-boneless-chicken-thighs/#wprm-recipe-22275-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.’, ‘name’: ‘Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.’, ‘url’: ‘https://familystylefood.com/baked-boneless-chicken-thighs/#wprm-recipe-22275-step-2-2’}]}

Oven Baked Boneless Skinless Chicken Thighs

FAQ

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