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30-Minute Baked Boneless Chicken Thighs

4.97 from 457 votes

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Quick to prepare, this tasty baked boneless, skinless chicken thigh recipe with a homemade Dijon marinade cooks to perfection in about 30 minutes at 425 degrees. There’s no need to marinate the chicken before cooking. But if you have time to let the chicken thighs marinate a few hours in the refrigerator during the day you’ll get the best flavor for less work. A delicious 30-minute recipe to add to your weeknight rotation.

An overhead image of a baking tray with boneless skinless chicken thighs in a mustard sauce with shallots.

Baked quick and easy chicken thigh recipes are my latest go-to chicken dish to make on weeknights.

This recipe pairs the juicy poultry with a crazy-simple pantry chicken thigh marinade mixed with Dijon mustard, tomato paste and sliced shallots that cook into caramelized sweetness.

It’s is my new favorite recipe, and I think you’re going to love it!

In this post:

Baking boneless, skinless chicken thighs

First, let’s talk briefly about 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, and can stand up to all kinds of sauces and spices.

I feel like there are endless delicious ways to cook them. I’ve created dozens of tasty ways to cook chicken thighs, seasoning them with all the Asian and Mediterranean flavors we’re crazy about.

Ingredients to make baked chicken thighs arranged on a tray, with raw boneless skinless chicken pieces, shallots, garlic, mustard, thyme and tomato paste.

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.

Mustard chicken marinade ingredients

  • Boneless, skinless chicken thighs
  • Dijon mustard
  • Garlic
  • Shallots
  • Lemon juice
  • Tomato paste
  • Thyme: I love the flavor of fresh thyme, but you can substitute with fresh rosemary, dried thyme or herbs de Provence.
  • Salt and black pepper
  • Crushed red chili pepper
  • Olive oil

Recipe steps

Ingredients to make baked chicken thighs arranged on a tray, with raw boneless skinless chicken pieces, shallots, garlic, mustard, thyme and tomato paste.
Mix the marinade with pantry ingredients.
Ingredients to make baked chicken thighs arranged on a tray, with raw boneless skinless chicken pieces, shallots, garlic, mustard, thyme and tomato paste.
Season the chicken thighs right in the baking dish.

The prep could not be easier: First, grab a medium-sized baking dish just large enough to snugly hold 6-8 chicken thighs. A 2-quart capacity dish or pan is ideal.

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.

I use this all-purpose lightweight metal baking pan that goes from fridge to oven to table and it cleans up beautifully!

Ingredients to make baked chicken thighs arranged on a tray, with raw boneless skinless chicken pieces, shallots, garlic, mustard, thyme and tomato paste.
Bake the chicken right away or refrigerate hours in advance.

Put the chicken thighs in the pan, then mix up the marinade. Pour over the chicken and either bake immediately or cover and refrigerate up to 24 hours ahead.

Ingredients to make baked chicken thighs arranged on a tray, with raw boneless skinless chicken pieces, shallots, garlic, mustard, thyme and tomato paste.

How long to bake boneless chicken thighs

One of things that’s so great about boneless chicken thighs is that they don’t dry out if you want to bake, broil, grill or roast them.

Chicken thighs without the bone will cook through in about 25-30 minutes at 425 degrees. And while they’re in the oven you can make a quick salad or side dish to go with them.

An overhead image of a baking tray with boneless skinless chicken thighs in a mustard sauce with shallots.

What to serve with baked chicken thighs

This recipe makes a simple, satisfying supper alongside a salad like my Tuscan Kale Chickpea Salad , Sauteed Broccoli with Garlic and Parmesan or Brown Butter Green Beans and some cooked grains like farro, couscous or even orzo pasta.

For the most complete list of side dish ideas, check out 30+ Vegetable Side Dishes.There are even more ideas in my cookbook Family Style: Shared Plates for Casual Feasts!

More boneless chicken thigh recipes:

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30-Minute Baked Boneless Chicken Thighs

Karen Tedesco
Quick and delicious baked boneless, skinless chicken thighs with mustard and crispy shallots. A 30-minute recipe to add to your weeknight rotation!
Print Pin
4.97 from 457 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Chicken
Cuisine American
Servings 4 servings


  • 1½ – 1 ¾ 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
  • 1 lemon, juiced, approximately ¼ cup
  • 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


  • 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.

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.


Calories: 313kcal | Carbohydrates: 11g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Sodium: 891mg | Potassium: 682mg | Fiber: 2g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 3mg
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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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  1. Hi! This was a good quick recipe ! The chicken had a nice tangy flavor .. I roasted some potatoes on a different pan to serve with the chicken, but wonder if all could be done in the same pan ?

    1. Hi Tricia – If you want to add potatoes for a one-pan bake, I suggest first parboiling the potatoes for about 10 minutes (cut them into about 1 1/2-inch pieces), then add to the baking dish with the chicken. Be sure to use a slighter larger pan so everything can cook in one layer.

  2. Chef Katy says:

    5 stars
    Made as written, doubled the sauce. Marinated for 4 hours. Absolutely delicious! Highly recommended.

  3. 5 stars
    Really delicious! I wasn’t sure how the mustard and tomato paste were going to come together, but it really was a wonderful dish, enjoyed by whole family. Love the sauce! Thank you for the recipe!

  4. 4 stars
    Recipe was super yummy. My one issue was it was watery instead of carmelized. I used 10 thighs so I used more paste and mustard, etc. Still overall an excellent flavour and I will make it again.

    1. Thanks for sharing, Shelley! If you make this again with 6 or more thighs, try using a slightly larger pan. The wider surface area will help concentrate the pan juices.

  5. Ursula Hummel says:

    5 stars
    I was looking for a new way to prep the chicken thighs yesterday evening … I was stuck in a rut of three recipes on my rotation; then I came across this one. It sounded quick and easy, I had all the ingredients, and so we went ahead. Well, this was so incredibly delicious that we almost licked our plates. I only had 5 thighs (just myself and my husband) but I made all the sauce because we like lots of sauce and it was to die for. I immediately defrosted more thighs and made two batches this morning which I vac sealed and popped in the freezer for even quicker meals or nights when we don’t want to cook. Thanks for this recipe, I will look around on your site for more!

      1. This marinade is fantastic. However the cooking time was way over what was needed. The chicken was overcooked.

        1. Glad you liked it! If you find your chicken is fully cooked before the stated cook time, it could have to do with the size of the thighs and the particular oven (some run hotter/cooler than the set temp). An instant read thermometer is very helpful to determine doneness – anywhere between 160-165 is considered safe.

  6. 5 stars
    Really good!!! I made 1 1/2 times the sauce with 8 chicken thighs and I would do that again (I like things saucier). My family loved it (except for the kid who hates dark meat and he loved it until he realized it wasn’t white meat- which was after the first piece).

  7. 5 stars
    I do 8 times the amount because I use a lot of chicken, but after cooking there’s a lot of sauce which is not thick. Am I doing something wrong? First time I made it using exact amounts there was barely enough to spread around. How should it look when done? should sàuce be thick still?

    1. Hi Debra: Are you baking 8x the amount of chicken, including 8x the sauce? That would be 14 pounds of chicken. If so, it’s best to use multiple baking dishes or pans that contain the chicken without crowding it too much. If there isn’t much air circulating around the chicken it will steam rather than roast, creating a lot more juice. Ideally, the finished pan juices will be saucy, but not too liquidy.

  8. Ben Huffman says:

    I made this. Followed the recipe exactly. Not impressed, unfortunately. I think it may be the combo of lemon juice and tomato paste in the sauce. Just seemed a bit acidic and wonky with heat.

  9. 5 stars
    I absolutely loved this recipe!!!! I made it as the recipe read – no changes, no subs. It is a keeper.
    Thank you!

  10. Ive been using green onions because I’ve never had shallots, but am going to buy them tonight. However wwhenn I looked up shallots it says don’t brown them because like garlic they get bitter. The recipe says to let them brown. What should I do?

    1. Hi Debi, The shallots won’t get too brown in this recipe, just crisp on the edges. If you’re worried you won’t enjoy the slightly caramelized flavor, tuck any the shallots under the chicken so they’re not exposed.

  11. My son’s and I love this recipe. However over and undercooking meat always worries me. Why do you bake it on high temperature? I e been cooking it longer at 325 because I worry about not cooking chicken long enough.

    1. Hi Debra – Higher oven temperatures (400-450 degrees) work great for boneless, skinless chicken thighs. That temperature helps them cook quickly, and it adds a little sear on the outside, which adds flavor. It’s fine to bake them at 325 degrees, but they should take longer to cook and won’t turn out as browned. Lower oven temperatures are excellent for whole chickens and pieces that have bones and skin, because at hotter temps the skin will brown too quickly (and burn) before the meat is cooked through.

  12. D.B. why does heat have to be so high. I always worry about over or under cooking meat. I’ve made this many times, but at 325. Is that a problem?

    1. Hi Debra – Higher oven temperatures (400-450 degrees) work great for boneless, skinless chicken thighs. That temperature helps them cook quickly, and it adds a little sear on the outside, which adds flavor. It’s fine to bake them at 325 degrees, but they should take longer to cook and won’t turn out as browned. Lower oven temperatures are excellent for whole chickens and pieces that have bones and skin, because at hotter temps the skin will brown too quickly (and burn) before the meat is cooked through.

  13. Jane Sabet says:

    I I did . My family loved it!!!

  14. Jane Sabet says:

    Hi . I wasn’t sure if you bake the chicken covered or uncovered?

  15. 5 stars
    This is a staple recipe now. It’s so easy and delicious!

  16. Love this. I’m on Atkins diet though how many carbs in each thigh? And I only have toaster oven. What temp do I use

    1. Hi Debra – There are 11 grams of carbs per thigh (including the sauce). Set your toaster oven to 425 degrees. You may want to set to broil for the last few minutes, depending on how your toaster oven works.

  17. 4 stars
    I will give this recipe 4 stars because the chicken was perfect and juicy, but I didn’t love the sauce which I found odd because I LOVE Dijon and everything else in the ingredient list. I did marinade for about 6 hours.

  18. Just finished making (and eating!) these delicious chicken thighs. I don’t usually use boneless/skinless, but they were on sale. The only change I made was when I realized I had no lemons, so I used white wine vinegar, instead. So good! I’ll make these again, I’m sure.

  19. Kristy Sigstad says:

    5 stars
    I’m making this again tonight. My husband loved it !!! I serve it over rice, with fresh veggies on the side.

  20. 5 stars
    Made this tonight for dinner. It was so good. We all enjoyed it. Thank you.

  21. Heidi Peterson says:

    5 stars
    Absolutely delicious and easy to make. I let the thighs marinate for 2 hours and I added some red bell pepper strips to the shallot mixture. Looking forward to the leftovers!

  22. 5 stars
    Absolutely loved this recipe. So quick and tasty. I’ll be making this again. Glad I found your website!

  23. Kristy Sigstad says:

    Can you taste the tomato paste in this recipe ??

    1. Hi Kristy, the tomato paste flavor isn’t prominent, but it does add some tangy sweetness to the sauce.

  24. 5 stars
    We absolutely loved this recipe. Thank you!

  25. 5 stars
    So delicious! My husband and I really enjoyed it. I only had four thighs but I kept the marinade the same and it was nice and saucy. We’ll be adding this to our favourites! 😊

  26. I just have a question – Have you ever tried grilling the chicken thighs instead of the oven method?

    1. Hi Jane – I have not tried grilling the thighs. You could certainly grill them after they marinate, but you will miss out on the pan juices that accumulate in the baking dish.

  27. 5 stars
    I made this exactly as written and it was quick, easy and delicious. Made the marinade again, using boneless, skinless chicken breasts and grilled them. So moist and flavorful!

  28. 5 stars
    This has become my absolute favorite recipe for boneless chicken thighs. So easy and so delicious! Takes no time at all to throw it together after a long work day, yet tastes like I worked on it for hours!

  29. 5 stars
    I’m not gunna lie, I forgot one of the critical things… the shallots on top. I didn’t have shallots, I was going to sub onion (I know they’re not the same, but close enough for my purposes) but just… plain ol’ FORGOT. Otherwise, I tried to follow the recipe closely. I saw some folks mention they wished there was a sweet element to the marinade, so I did add honey and a little balsamic to taste.

    This chicken was SO JUICY, so easy to make, and clean up was a breeze. I used foil to line my 9×13 casserole dish. We all thought it was very tasty!! I cooked more chicken at the same temp afterwards with just oil and seasoning, same cut of chicken and a slightly shorter time since they were more spread out, and they were definitely not nearly as juicy.

  30. shelley wiliams says:

    5 stars
    Is the marinade supposed to be thick?

    1. Yes, it should be fairly thick like the texture of mayonnaise. If your mustard or tomato paste is super thick, you can thin out the marinade a bit with more lemon juice or a little water.

  31. Love this recipe! Thanks for sharing!

  32. Viki Wickstrom says:


    Can I leave the red chili pepper out if I want? I can’t have spicy foods because I get heartburn.

  33. 5 stars
    This dish was a big hit! I followed the recipe exactly and served it with her bed quinoa and garden salad. I’ll definitely be making this again.

  34. Kim Quinn says:

    5 stars
    Making this about 8:30 this evening, when a friend leaves work, I am popping it in the oven! This sound so easy and delish. Marinating as I type. Baking and saving to slice and use in tortilla wraps with shredded brocc slaw. I saw where 1 commentor mentioned using honey as a bit of sweetener. I added a few drops of maple balsamic. Oh. My. Gosh.
    Thank you for adding joy to our dinner!

  35. 5 stars
    This was delicious! I served it over coconut jasmine rice, and my whole family loved it. Thanks for the wonderful recipe!

  36. 5 stars
    Delicious! Love how tasty, moist and easy this recipe is. I’ve made it several times & have frozen portions prior to baking & it turns out delicious each time. This one is a keeper!

  37. Eric Standridge says:

    5 stars
    Very delicious recipe! The sauce is amazing and wonderful over quinoa. A keeper, thanks!

  38. 5 stars
    I made this chicken recipe tonight and it was really liked by all. Made one and a half times the recipe and added 15 mins to the cooking time. Also used rosemary instead of thyme. Delicious! Thank you.

  39. 5 stars
    This Dijon marinade was so good! I used bone in chicken breast only because my partner likes white meat, and it was on sale. I let the marinade sit in the fridge for about five hours and served it with green beans and quinoa. We ate it all up! So much flavor! Will add this recipe to our regular schedule.

  40. This dinner’s a winner. Hardest part is remembering to take out the chicken so it can thaw and you can marinate it! I would recommend either lining the baking dish with foil or spray with cooking spray so clean up is easier. Served with roasted baby Yukons and a salad. On the rotation!

  41. Adrienne Scheel says:

    5 stars
    So I just made this tonight & omg this was awesome!! I marinated the chicken the night before & doubled the sauce with the shallots & added a spoonful of raw honey. This was so good with mashed potatoes & asparagus. Definitely a keeper!!

  42. 5 stars
    Thanks for the healthy and delicious recipe. Will definitely make it again.

    1. Great recipe! Next time I’ll increase the amount of marinade a bit. Served with roasted butternut squash.

  43. 5 stars
    Fantastic recipe! Huge hit with my dinner guests. Will make again and again. Followed directions exactly except added extra garlic, as I always do. Served with couscous and roasted potatoes. I will marinate all day next time for even extra flavor. This is now one of my favorite chicken thigh recipes. Thanks!!

  44. Just wondering exactly how much lemon juice? A whole lemon? Or splash of fresh lemon juice?
    Thanks so much!

    1. Hi Marie – A great question! I call for the juice of one lemon, based on an average medium-size lemon which yields about 1/4 cup juice.

  45. 5 stars
    I was looking for a way to cook my defrosted chicken quickly and didn’t realize this was supposed to marinate until I was halfway into mixing ingredients. I didn’t have time to change course, so I went with it and am so glad I did! It was delicious the first night and leftovers were even better!!

  46. Would this freeze well? I have wrist surgery coming up and want to fill the freezer while I have two functioning hands. Thx

    1. Yes, you could freeze it for up to 1 month in a freezer-safe container. Reheat at 325-350 degrees (covered with foil) until warm, about 25 minutes.

  47. Don Kenney says:

    5 stars
    I made this for the first time while looking for “different” chicken recipes. I used bone in thighs, (no issues) I prefer them. This recipe has Great flavor and will make again. My wife loved it. No salt issue for us, followed the recipe. Thanks!

  48. 5 stars
    Amazing and versatile! I like to put root vegetables in alongside the chicken so I create a full meal. This is now a go-to for me. YUM.

  49. What can I use instead of tomato paste?

    1. You could use: 1-2 teaspoons canned chipotle pepper puree, 1 tablespoon balsamic vinegar or just add 1 extra tablespoon Dijon.

    2. Jana Gunn says:

      Do you increase cooking time or just julienne the root veggies so they cook through? Yum!

      1. Hi there – Do you mean the shallots when you say root veggies? If so, yes they are sliced thin. If you want actual root vegetables to serve with it (such as carrots etc.) I would cook them separately.

  50. 5 stars
    I’m sorry. I forget to rate it.
    I give it a 10!!

      1. 5 stars
        Maaaan this was so quick and good! I just happened to run across this recipe while searching for a chicken thigh recipe with Dijon mustard. 10 out of 10 recommend!

  51. Flavorful gourmet chicken dish. It was a huge hit and will be making it again soon. Part of my repoitoire now. Makes me look like I know what I’m doing.
    Thank you Karen!

  52. 5 stars
    Cut the salt. The salt flavor overwhelmed the dish.

    1. Of course you should cut the salt if you know you’re sensitive to it. Also, the recipe calls for 1 teaspoon kosher salt, which has a coarser texture and fluffier volume than regular fine grain table salt. If you’re not using kosher salt, you should always reduce the stated amount in any recipe by half.

  53. 5 stars
    Recipe was a hit with my husband and teenage son. I trimmed chicken and made the marinade in the morning which made dinner time super easy. I served with Zucchini noodles and biscuits. Easy weeknight dinner – thanks.

  54. 5 stars
    SO GOOD! When I made the sauce, it just tasted like an ordinary tomato sauce to me – BUT once it was all cooked, it turned into something totally different and amazing! I used bone-in, skin-on thighs that took 50 minutes @ 400F. Thanks for a simple yet gourmet-tasting recipe!

    1. Thanks!
      I have bone in thighs and was wondering how long it would take…

      1. Hi Irene – If you’re using bone-in thighs, bake for an additional 10 minutes (or so) until the meat feels firm.

  55. 5 stars
    Delicious! Made this for my family and everyone loved it. Simple, easy to follow recipe. I especially liked how if you increase the # of servings the amount of each ingredient also increases. The chili flakes added a nice kick!

  56. 5 stars
    Very yummy! So yummy, I’m making it again tonight 🙂 I’m just going to add a little honey and use chicken wings instead.

  57. 5 stars
    I’m adding this to my dinner schedule for next week! Looks delish! xx