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Baked Boneless Skinless Chicken Thighs

Baked boneless skinless chicken thighs with a golden, caramelized exterior and tender, juicy interior. High-heat oven baking makes an easy baked chicken dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 5 boneless skinless chicken thighs Use 4 to 6 thighs; pat dry so seasoning sticks and browns well.
  • 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
  • 1 fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425F and pat the boneless skinless chicken thighs dry for better browning.
  2. Toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
Bake
  1. Arrange chicken on a foil-lined sheet pan in a single layer, making sure the pieces do not crowd for even caramelization.
  2. Bake at 425F for 20-25 minutes until the edges caramelize and the internal temperature reaches 165F.
Rest and serve
  1. Rest chicken for 3-5 minutes so juices redistribute, then serve warm.
  2. Serve with lemon wedges and fresh parsley over the top.

Notes

Pro tip: Dry the chicken thoroughly and avoid crowding on the sheet pan—those two steps help you get a caramelized exterior instead of steaming. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 350F oven until warmed through. Freezing is not recommended for best texture. Dietary swap: use a salt-free seasoning blend and add a little extra fresh lemon juice at serving for lower sodium.