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Baked Boneless Skinless Chicken Thighs

Baked boneless skinless chicken thighs with a golden, caramelized exterior and tender interior—high-heat oven baking for juicy results. This easy baked chicken recipe is a quick weeknight chicken dinner that finishes in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless skinless chicken thighs
Seasoning
  • 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
Serving
  • 1 Lemon wedges and parsley for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 425°F and pat the chicken dry with paper towels—this helps the surface brown evenly (no wet sheen).
  2. In a bowl, toss the chicken with olive oil and all seasonings until every piece is evenly coated, with no dry powder spots visible.
Bake
  1. Arrange the chicken on a foil-lined sheet pan in a single layer without crowding, leaving space between pieces for airflow.
  2. Bake for 20–25 minutes at 425°F until the edges caramelize and the thickest part reaches 165°F; the top should look golden and slightly darkened at the borders.
Rest and serve
  1. Rest the chicken for 3–5 minutes, so the juices redistribute and the center stays tender rather than watery.
  2. Serve with lemon wedges and parsley, with bright citrus and fresh herb aroma on top.

Notes

For the most juicy baked chicken, use an instant-read thermometer and check at 20 minutes; remove as soon as the thickest piece hits 165°F. Refrigerate leftovers in an airtight container up to 3–4 days; freeze cooked chicken up to 2 months. For a lighter option, use olive oil spray or reduce olive oil to 1 tbsp (seasonings may need a quick extra toss to coat evenly).