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Baked Boneless Chicken Thighs - a sheet pan recipe that can be on your table in less than 30 minutes!
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5 from 13 votes

Baked Boneless Chicken Thighs with Peppers and Onions

A versatile boneless chicken thighs recipe that can be on your table in less than 30 minutes.
Course Dinner, Main, Main Course
Cuisine Asian
Keyword baked boneless chicken thighs, sheet pan, simple recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Kristen


  • 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).


Here's a simple tip if you are using more than 4 chicken thighs. Simply increase the olive oil, oyster sauce and soy sauce by 1 Tablespoon per chicken thigh.