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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 roasting in about 30 minutes. Easy baked chicken with simple seasonings and a quick rest for juicy, foolproof weeknight results.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 5 boneless skinless chicken thighs Use 4–6 total.
  • 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
  • 1 Lemon wedges and parsley for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 425F, then pat the boneless skinless chicken thighs dry so the seasoning adheres and browns well.
  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 the chicken on a foil-lined sheet pan in a single layer without crowding for even caramelization.
  2. Bake for 20-25 minutes at 425F until the edges caramelize and the internal temperature reaches 165F.
Rest and serve
  1. Rest the chicken for 3-5 minutes before serving to help juices redistribute, then serve with lemon wedges.

Notes

For maximum browning, keep the chicken in a true single layer with space between pieces—crowding steams the meat instead of caramelizing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently at 350F until warmed through. Freezing is not recommended due to texture changes. Dietary swap: use a kosher salt-free seasoning blend and reduce or omit the added salt for lower sodium.