30-Minute Baked Boneless Chicken Thighs
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These baked boneless chicken thighs are the kind of dinner that gets people wandering into the kitchen asking, ‘What smells so good?’ They come out juicy and full of flavor, thanks to a quick pantry marinade made with Dijon mustard and tomato paste, and they’re topped with crispy, golden shallots. It’s a simple, one-pan recipe that delivers big flavor in about 30 minutes.
Baked chicken thighs are my latest go-to chicken dish to make on weeknights. This recipe pairs the juicy poultry with a crazy-simple pantry sauce-marinade combo mixed with Dijon mustard, tomato paste and sliced shallots that cook into caramelized sweetness.
What readers are saying:
“This recipe was amazing! My husband and I absolutely loved it! The tanginess of the mustard and lemon were simply out of this world.”
Key ingredient notes
This recipe is quick — less than 35 minutes start to finish. There’s no need to marinate the chicken before cooking, but if you have time to let them sit overnight or a few hours during the day you’ll get maximum flavor and convenience.
- Boneless, skinless chicken thighs: Here are my thoughts on chicken thighs: You gotta love how versatile they are. Boneless, skinless thighs have absolutely become a weekly staple in our house — they’re so much tastier than white chicken breast meat. Especially in this recipe, they stand up to bright flavors and oven-baking without drying out.
- Marinade: I honestly came up with this magical mixture on the fly one night — I was testing recipes in an Airbnb kitchen, using what was in the minimally stocked pantry cupboard. I grabbed Dijon mustard, lemon juice, and tomato paste and mixed it into a sauce with lemon juice and garlic. It tastes tangy and zesty, and couldn’t be easier.
- Shallots and thyme: I love the flavor of shallots and fresh thyme in this dish because it gives the dish a slightly elevated Frenchy feel. You can substitute with red onion and fresh rosemary, dried thyme or herbs de Provence for equally good results.
Recipe steps
1. Grab a medium-sized baking dish just large enough to snugly hold 6-8 chicken thighs. A 2-3 quart capacity dish or pan is ideal. Arrange the chicken thighs in the pan. 2. Mix the marinade ingredients in a bowl. Scrape the sauce over the chicken thighs.
3. Toss the chicken with tongs so that the pieces are evenly coated. 4. Distribute the sliced shallots over the chicken, tucking them in here and there. You can bake the chicken immediately, or cover and refrigerate up to 24 hours ahead. 
5. Bake the chicken thighs 20-25 minutes at 425 degrees. While while they’re in the oven you can make this kale and roasted chickpea salad or simple roasted potatoes to serve with them.
30-Minute Baked Boneless Chicken Thighs
Equipment
Ingredients
- 1½ – 1¾ pounds (680 g) boneless, skinless chicken thighs (6-8 pieces)
- ¾ cup (120 g) sliced shallots (about 2 medium)
Dijon marinade
- 2 tablespoons (30 g) Dijon mustard
- 2 tablespoons (30 g) tomato paste
- 2 tablespoons fresh lemon juice
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 g) chopped fresh thyme, or 1 teaspoon dried thyme
- 1-2 garlic cloves, finely chopped or grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon crushed red chili pepper
Instructions
- Preheat the oven to 425 degrees.
- Put the chicken in a medium (about 3-quart capacity) baking dish. If your pan/dish is not nonstick, spray it with cooking spray or line with a sheet of aluminum foil for easier clean-up. Note: Your goal is for the chicken and shallots to roast in the oven while making a delicious pan sauce at the same time. If your pan is too large the juices will evaporate.
Mix the marinade
- Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.
Assemble and bake the chicken
- Pour the marinade over the chicken and turn the pieces over to coat. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.
- You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.
- Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.
Karen’s Notes and Tips
- Make ahead: Marinate the chicken overnight in the mustard mixture and simply pop in the oven when you’re ready to cook dinner.
- Freeze the unbaked chicken in a freezer-safe bag. Thaw overnight in the fridge and bake.
- Substitute fresh thyme with another fresh aromatic herb like rosemary or oregano. Dried herbs will work too, just reduce the amount by half.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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I have been making this dish for several years now. It is one of our favourite chicken dishes. I always make a big batch and freeze it in meal size packages. Sometimes I serve it with pasta to use all of that amazing sauce! Other times I add sautéed sliced mushrooms and it is the easiest chicken cacciatore ever! Thank you!
Terry, this absolutely made my day! I love that this recipe has become a staple in your kitchen and that you’ve turned it into your own signature dish. Serving the chicken thighs with pasta to soak up the sauce and adding mushrooms for a shortcut cacciatore is genius! Thanks for sharing your delicious variations 🙂
Absolutely delicious!! Super easy and full of flavor!!
this is amazing – and quick. I sometimes add in sliced red bell peppers as well
Delicious and simple. I make this dish all the time!
When marinating the chicken overnight, do you include the shallots at that time or add them before baking? Thank you!
Hi Debbie! Yes, the shallots can go in with the marinade.
Have made this recipe many times. Also use the sauce/marinade for pork tenderloin, chicken breast, and other. Wonderful each time!!Vic
Thanks Vic! It’s great to hear that the sauce is so versatile. Using it for pork tenderloin is a great idea. Do you bake it?
Super good! Made a few tweaks: I pricked the chicken all over with a fork since I was marinating it for a few hours; didn’t have tomato paste on hand so used twice as much marinara sauce; used dry Italian spice mix instead of just thyme; sprinkled shredded Parmesan cheese on top for the last 5 minutes of cooking (cuz I can’t leave well-enough alone). Definitely delicious with rice (or pasta and bread, if you’re not wheat-sensitive). Nice, easy weeknight meal.
This was fabulous! I made a few substitutions based on what I had on hand—I used tarragon instead of thyme, and I had 10 chicken thighs, so I doubled the sauce. I didn’t have shallots, so I used a large Vidalia onion. My son and hubs both had seconds. I will make this again and again! Served with brown rice, sauteed green beans and homemade sourdough bread. Holy cats, this is awesome!
Absolutely delicious, so tender and EASY!!!
This recipe gets a 12 out of 10! The flavors were amazing. My husband always has had 2 chicken thighs and the sides for dinner. Well he had is 2 thighs and then went back for 2 more. He saved enough for lunch; the folks in the office couldn’t help but comment on how good it smelled. I’m actually making it again tonight. IT’S SOOO GOOOD.
Wow Sandy – That’s amazing to hear! What’s better than a happy husband?! 🤩
Excellent!
This chicken was so tender and delicious! My husband and I loved it!
A great recipe for boneless skinless chicken thighs, wonderful flavor! I didn’t have any shallots on hand so I substituted thinly sliced red onion.
I just made this recipe and it is delicious! And so easy. I may double the recipe next time and freeze some to have another time. This will be my go-to chicken thigh recipe. Thank you so much!
This is a great recipe! Super simple to prepare, but very flavorful. Definitely a repeat in my house.
Delicious and so so easy to prepare! Made this for guests during the week and everyone loved it. Recommend serving with bread or rice to soak up the tangy sauce.
I don’t see shallots in the recipe ingredient list.
Hi Ken: They’re listed at the top, right under the chicken.