This Baked Boneless Chicken Thighs recipe can be on your table in less than 30 minutes!
I’ve said this many times, but baked boneless chicken thighs are one of my favorite ingredients for a quick weeknight meal. This recipe can be on your table in less than 30 minutes. I know in my house, that makes it an absolute win!
It has taken me awhile to embrace chicken thighs. Over the past few years I’ve smartened up and have mostly ditched the dry, flavorless chicken breasts in turn for boneless chicken thighs that can be baked in the oven. This recipe is so easy with its simple and flavorful sauce. I add this chicken to rice, serve it on a bun for sandwiches, or toss it into a salad.
I created this baked boneless chicken thigh recipe after cleaning out my fridge and noticing I had a jar of Oyster Sauce that I hadn’t used in a bit. Oyster Sauce is a sauce made from oysters as well as soy sauce. It’s often used in Asian cooking and adds the most incredible flavor to chicken dishes like this one.
Although I highly recommend using Oyster sauce in this recipe (you can find it at most major supermarkets in the Asian food aisle), if you need to substitute I recommend the following: double the amount of soy sauce, replace equally with Hoisin sauce or use teriyaki sauce instead. Either way, you’ll end up with a meal that’s quick to put on the table and incredibly delicious.
Tips for Making Baked Boneless Chicken Thighs
For those not used to making baked boneless chicken thighs, here are a few tips to help. First of all, when you bake chicken thighs you’ll either want to spray the baking sheet, line your sheet pan with foil, or use a silicone type baking mat. The silicone mat is your best bet if you don’t want to add oil to your sheet pan (since chicken thighs are slightly higher in fat). Otherwise, make sure you either spray your sheet pan with non-stick cooking spray or lightly brush it with olive oil.
Another tip – chicken thighs bake really quickly, so don’t overcook. Most boneless chicken thighs can be baked in 20 minutes or less at 425° (although you will want to make sure your chicken thighs are at an internal temperature of 165°F before removing from the oven). The bonus about baked boneless chicken thighs is, even if you cook for a bit longer than you meant to, they won’t dry out like chicken breasts. They are tender, juicy and flavorful no matter what!
If you’re ready to make dinnertime easier and more delicious, ditch the chicken breasts and give this Baked Boneless Chicken Thighs recipe with Peppers and Onions a try! Your family will thank you!
Baked Boneless Chicken Thighs with Peppers and Onions
- 4 skinless boneless chicken thighs (approximately 1 pound)
- 4 Tablespoons extra virgin olive oil
- 4 Tablespoons Oyster Sauce (see blog post for substitutions)
- 4 Tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/2 red bell pepper cut into thin strips
- 1/2 orange or yellow bell pepper cut into thin strips
- 1/2 yellow onion cut into thin strips
- Preheat oven to 425° F. Place chicken thighs in a large bowl.
- In a small measuring cup, whisk together olive oil, oyster sauce, soy sauce, garlic, salt and pepper. Pour half the mixture over the chicken and toss until well coated.
- Add the peppers and onions to the bowl and pour the remaining sauce over the chicken and vegetables and toss again until well coated.
- Line a baking sheet with a silicone baking mat or tin foil. If using tin foil (or the sheet pan directly) brush a small amount of oil onto the pan/foil.
- Add the chicken and vegetables to the baking sheet in a single layer and bake for 20 minutes. Remove from oven when temperature reaches 165° F. For slightly crispy, more roasted vegetables, continue cooking under the broiler on high for an additional 3 minutes, watching closely. (Broiler step is optional).
Do you want more easy baked chicken thighs recipes? Check out these favorites:
- Courtney at Sweet C’s Designs has a keto friendly Baked Ranch Chicken Thighs recipe that is full of flavor, and kid approved too!
- Melanie at Melanie Cooks has a baked chicken thighs recipe that uses simple spices you have on hand.
- I have to share my most favorite recipe for chicken thighs on Dine & Dish…Honey BBQ Baked Chicken Thighs.
- Easy Lime Baked Chicken Thighs is an absolute favorite from Taste and Tell
This dish is right up my alley! SO easy and full of flavor. Can’t wait to make it for my family!
Looks delicious! . Can’t wait to try these!
I cooked this for my hubby and he loved it!!! Thank you so much!!!
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Valerie | Valerie's Kitchen says
Happy to have another great choice to add to my collection of chicken thighs recipes!
This looks delicious – I love those bright colors! It’s also great that it’s ready so quick!
Beth Pierce says
Hubby and I loved this! Super easy and delicious!
This chicken is so flavorful and delicious. I love how easy this came together, we will definitely be making this again.
This was so good! My kids gobbled it right up!
Parchment paper also works beautifully as a pan liner. We loved this recipe and since there is just the two of us, there is enough left over to throw on a salad for tomorrow’s lunch!
Julie Brown says
Soooo good! I let the chicken marinade in the sauce for about an hour before cooking (because I had the time), turned out amazing. Definitely adding to my favorites.
Did you drain the marinad off before baking, or pour it on top ?
This was delicious! I had 6 thighs so I Increased my marinade ingredients as suggested in recipe. I also added about a tablespoon of brown sugar to add a little sweetness. Great recipe and will add to our rotation.
This was great, thanks! I served it with mashed potatoes and 2 of 3 kids cleared their plates! And, it really did only gale 30 minutes. Definitely a keeper!
Turned out really good. Didn’t need to add oil/sauces for 6 thighs. Kid liked it very much!
I made the Chicken Thighs with Bell Peppers and Onions. It was absolutely delicious. I substituted the Oyster Sauce and Soy with Wishtishire Sauce it is lower in Sodium. Since I gave an Electric oven, I had to cook it for about 35 Minutes.
So good and so easy! Can be used with up to 2 pounds of chicken and just 15 more minutes in a convection oven. Served over rice with an Asian Medley of steamed vegetables.
Allison K says
Can vegetable oil be used in place of olive (don’t currently have any)??
Beth West says
I don’t usually leave ratings or reviews, but WOW!! My 3 kids ages 3, 3 and 6 ALL ate EVERY bite!! And my husband and I devoured it, too! The only thing I did differently was use fish sauce instead of oyster because I didn’t have oyster. I also added 1 T of brown sugar because I thought oyster sauce was sweeter than fish? Anyway, I was nervous as it was cooking because it smelled kind of fishy, and I was thinking that I had just ruined a batch of food LOL But every single bite was eaten!!! I haven’t had a win like this ever LOL THANK YOU!!!
That makes me so happy! Thanks so much, Beth!