Quick 30 Minute Oven Boneless Skinless Chicken Thighs

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Looking for a fast, flavorful chicken dinner that doesn’t require fancy ingredients or hours in the kitchen? These oven-baked boneless skinless chicken thighs are your weeknight hero. Juicy, seasoned to perfection, and cooked in just 30 minutes, they’re an effortless protein option that pairs with just about anything.

Whether you’re meal prepping for the week or need a last-minute dinner fix, this recipe delivers crispy edges and tender insides without the hassle. Plus, the seasoning mix is totally customizable to your pantry. No marinade needed, no fuss—just pop them in the oven and enjoy a wholesome, satisfying meal.

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What Kind of Chicken Thighs Should I Use?

Boneless, skinless chicken thighs are ideal for this quick oven method because they cook evenly and remain moist without the skin. They also absorb seasonings beautifully and develop a delicious crust with high-heat roasting. If you only have bone-in or skin-on thighs, you’ll need to adjust the cooking time (closer to 40-45 minutes).

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Ingredients for the Quick 30 Minute Oven Boneless Skinless Chicken Thighs

• 6 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: pinch of red pepper flakes for heat

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How To Make the Quick 30 Minute Oven Boneless Skinless Chicken Thighs

Step 1: Preheat and Prepare

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with oil.

Step 2: Season the Chicken

Pat the chicken thighs dry with paper towels. In a large bowl, toss them with olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Make sure each piece is well coated.

Step 3: Arrange on Baking Sheet

Place the thighs on the baking sheet in a single layer with space between them. This helps them roast rather than steam.

Step 4: Bake to Perfection

Roast in the oven for 25 to 30 minutes, flipping halfway through. They’re done when the internal temperature reaches 165°F (74°C) and the edges are nicely browned.

Step 5: Rest and Serve

Let the chicken rest for 5 minutes before slicing or serving. This locks in the juices.

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Serving and Storing Oven Baked Chicken Thighs

Serve your chicken thighs alongside roasted vegetables, mashed potatoes, rice pilaf, or fresh salads. They’re incredibly versatile and also great in sandwiches, wraps, or tacos.

To store leftovers, keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or briefly in a skillet to keep them tender. You can also freeze cooked thighs for up to 3 months.

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Frequently Asked Questions

How do I know when chicken thighs are cooked through?

Use an instant-read thermometer. Chicken thighs are safe to eat when they reach 165°F in the thickest part.

Can I use this recipe for chicken breasts?

Yes, but reduce the oven time to 18-22 minutes depending on the thickness, and watch closely to prevent drying.

What other spices can I use?

Feel free to switch things up! Cajun seasoning, taco mix, lemon pepper, or curry powder all work beautifully.

Can I prep these in advance?

Yes. You can season the chicken up to 24 hours ahead and store in the fridge until ready to bake.

How do I make the chicken crispy?

Ensure they’re spaced apart on the pan and roast at high heat. You can also broil for the last 2 minutes.

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Want More Chicken Dinner Ideas?

If this quick and easy chicken recipe won you over, check out these other crowd-pleasers:

• Marry Me Chicken Pasta for a creamy, flavor-packed comfort meal.
• Creamy Garlic Chicken Breasts for a rich and satisfying option.
• One-Pan Chicken with Buttered Noodles for minimal cleanup and maximum comfort.
• Creamy Crockpot Chicken Spaghetti when you want slow-cooked goodness.
• Slow Cooker Creamy Ranch Chicken for an ultra-tender family favorite.

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📌 Save this recipe to your Pinterest dinner board so you can always come back to it: Nina Dishes on Pinterest

Did you serve these with potatoes or wrap them in lettuce for low-carb tacos? Share your twist in the comments below. I’m always excited to see how you bring these dishes to life!

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