baked chicken thighs in metal baking pan with green onion garnish; yellow and white striped towel and tongs in background

Baked Boneless Skinless Chicken Thighs Recipe

Contributor: Christine Pittman

Boneless skinless chicken thighs are all the rage these days. I think it’s because they cook as quickly as chicken breasts but are juicier and more full of flavor.

See the video in the post above for the unrolled version which gets you wonderfully browned chicken.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • Olive oil
  • 6 boneless skinless chicken thighs
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1 green onion, chopped (optional)


  1. Preheat oven to 400°F. Lightly grease a baking sheet with olive oil.
  2. Arrange the chicken thighs in a single layer on the baking sheet. You can leave the thighs rolled up or unroll them.*
  3. Season with the salt, pepper, and garlic powder.
  4. Drizzle or spray (using a mister like this) the thighs with more olive oil.
  5. Bake until cooked through to 165°F as read on an instant read thermometer, 18-20 minutes for unrolled chicken thighs, and 22-25 minutes for rolled up chicken thighs.
  6. Garnish with green onions, if desired, before serving.

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*Something I really like to do to get the baked thighs nicely browned on one side, and you can see this in the Baking Chicken Thighs Video above, is to put a rack of my oven in the lowest position. Then I’ll actually preheat the even to as high as 450F. Unrolled, lightly oiled and seasoned, chicken thighs then go onto a pan, which goes onto that low rack. They take about 20 minutes to cook, and in that time the bottoms get nice and brown from being so close to the heat elements, but the meat is still tender and juicy.