The BEST baked chicken thighs! Learn how to make juicy boneless, skinless chicken thighs in two different ways! I’ll show you how to make oven-baked chicken thighs and pan-seared chicken thighs on the stovetop. Both cooking techniques are quick, easy, and result in super moist and juicy chicken thighs.
This healthy chicken recipe is naturally gluten-free, paleo, Whole30, and keto-friendly, so it’s perfect for lots of different dietary approaches. Be sure to visit my website for more delicious chicken recipes.
0:00 Start
1:44 Chicken Seasoning
2:15 Baked Chicken Thigh
3:57 Pan-Fried Chicken Thigh
BEST BAKED CHICKEN THIGHS:
INGREDIENTS & PRODUCTS USED:
Rimmed Baking Sheet:
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MORE EASY CHICKEN RECIPES:
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Perfectly Cooked Chicken Thighs:
Bone-In Baked Chicken Breast:
Baked Turmeric Chicken:
Whole Roasted Chicken:
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BEST BAKED CHICKEN THIGHS
2 pounds boneless, skinless chicken thighs (6-88 thighs)
1 tablespoon avocado oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon cumin (or smoked paprika)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 425ΒΊF and line a rimmed baking sheet with parchment paper.
Remove the chicken from the fridge at least twenty minutes before baking.
Using a sharp knife, carefully trim and excess fat off of the chicken thighs and pat them dry with a paper towel.
In a small bowl combine garlic powder, onion powder, Italian seasoning, cumin, salt, and pepper.
Place chicken thighs in a large bowl, drizzle with avocado oil, and sprinkle with spice mixture.
Use your hands to mix the spices into the chicken and then transfer the chicken onto the prepared baking sheet.
Bake for 20 minutes or until the chicken has reached an internal temperature of 165ΒΊF.
Let the chicken rest for 5 minutes so the juices can redistribute and enjoy.
NUTRITION
Serving: 1chicken thigh | Calories: 157kcal | Carbohydrates: 1g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 393mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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38 Comments
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Happy Friday! Today I am sharing a kitchen basic and showing you how to make baked and stovetop, skinless + boneless chicken thighs. These are great for busy weeknights and super family-friendly. Enjoy!
Oven method works best, just broil for 5 mins to get that crispy edge.
Is this recipe still okay if the chicken has skin on?
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Why not wood πͺ΅? I hope you can respond. I
Can I add a bit of melted butter in the olive oil ?
I can't cook anything in a skillet in my apartment because it will set off the smoke alarm.
Soo yummy! I added the juice of 2 fresh oranges. Adds such a great zest! Thank you!
The best baked chicken thighs I have ever eaten. So moist & yummy! This will definitely be my go to recipe. Thank you so much!
OMG- how did i not find your recipes 3 years ago! Fabulous & thank you
I love how thorough, yet to-the-point you are in presenting the ingredients, steps and different methods. Looks simple and delicious. Thanksπ€
Love, love these chicken recipes. So easy and delicious. My family loves the Krispy stove top cooking technique. Thanks, Dani
You. Blink way to fucking much π€£π€£π€£
I just love all you recipes!it's all soooo delicious!thank you very much for sharing!it's also very gealthyβ€
Used this method tonight for dinner, juicy and delicious! Thanks!
That really does look amazing, both ways. Love simple. Great video. And now I am STARVING. βΊοΈ
absolutely delicious, and so easy!!!
You make it so convoluted that it looks like I need a PhD to cook a chicken thighs.. S .t.u.p.i. d. you.
Why do you make CC in Arabic by default????
Very helpful video and simple!!! Gonna give this a try!!!! I like your work!!!! ππΎππΎππΎππΎππΎππΎππΎ
I tried this in my cast iron skillet and it came out flawless. This is definitely going to be in my rotation
skinless chicken thighs (6-88 thighs) 88 thighs ??? Just how many people do you feed at your home? ππ
This looks good and simple. Thank you.
Awesome. Thank you for this quick, to the point, informative, and great presentation video π
Looks really good & easy to pull off. Thanks
is she blinking sos?
Even though I have been a vegetarian for 17 years, I am not opposed to tasting the food I cook for my meat eating friends and family. This recipe is delicious an easy!!ππ
Thank you. My son is coming for a visit and uses chicken thighs on his salad. I am a vegetarian and I have not cooked chicken in many years. He will be very happy with mama.
What temp did you have your stove top set at?
OMG those look so good. I'm making them SOON.
Super easy I used my cast iron pan!! β€β€π
I have made this before it is delicious and easy. Just now I accidentally tapped on the "dislike" thumbs down icon. I meant "thumbs up!"
Thank you for the recipe. I am planning to make it tomorrow night. Sounds yummy!
I was always mixing the oil and spices together then marinating chicken in it. Iβll try it this way!
love all your recipe! Taking the chicken 20 minutes prior and resting for 5 minute before serve is a game changer for me!! juicy and tender, yum! thank you β₯οΈ
So I finally got around to cooking this for Sunday dinner. Itβs a big hit my kids are picky eaters. You didnβt tell us it melts in your mouth. I get a lot of my recipes from you.
Made this today! So good! Thanks.
Dani mentions that the oven thighs are less crispy than the pan thighs. I think if you skip the parchment paper, or use aluminum foil instead, you will get a crispier result. The Parchment gets soaked in the chicken's juices and creates a moist environment around the chicken, like leaving a wet sponge in the oven as you cook. You'll never get a crispy underside with paper between your pan and your meat.
Also, I would lower the temps and increase the cook times. Thighs taste better if you give them 15-20 minutes to liquefy the internal fat and connective tissue.
OMG… This is truly the "Best Baked Chicken Thighs" I have found, even my roommate that has trouble eating right now is (because of dental issues) was able to eat these!… He had three of them and gave me a big hug. I served them with buttery Mash potatoes and fresh fruit (watermelon). It was a hit… more like a home run.