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30-Minute Baked Boneless Chicken Thighs

4.98 from 824 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, including bone-in chicken thighs. I love 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 20-25 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 couscous or buttery 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
4.98 from 824 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Chicken
Cuisine American
Servings 4 servings

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
  • 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

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.

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

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
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

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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150 Comments

  1. 5 stars
    This is excellent but it’s pretty robust. Wondering what you would think of adding white wine and heavy cream to soften it.

    1. Hey Laura – Yes, you can modify the sauce. Try stirring 2 tablespoons of white wine in with the marinade and bake according to the recipe. Add up to 1/4 cup of heavy cream to the finished sauce. I think it will taste wonderful!

  2. 5 stars
    So easy and delicious. The family loved it! Thanks for making my dinner rotation more interesting.

  3. 5 stars
    A nice chicken dish with a lot of flavor, well balanced, robust, moist. Very good. We served it with a fresh garden salad with homemade ranch dressing and fresh corn on the cob. For those who wanted noodles, we had an artisan bucatini to make a bed upon. Our wine was a tasty red blend, Pure Paso by J. Lohr. Made me realize that mustard marinades are not my favorite. Will recommend to people who do like that. Because, although too mustardy for me, it was a great dish!

  4. 5 stars
    Made exactly as directed and it was fantastic! I was looking for an easy recipe for boneless skinless chicken thighs that wouldn’t be dry or hard to make. So glad I found your site!

  5. 5 stars
    Just delicious! One of the best marinades we’ve had! And it made our house smell wonderful. Thanks!

  6. Maggie Bennett says:

    5 stars
    We enjoyed this very much. It was a little watery tho. Could I possibly use chicken breast with this?

    1. Hi Maggie – Try using a slightly larger pan next time — that will help reduce the pan juices a bit. Yes, you can bake chicken breasts with this recipe. Reduce the time to 15-20 minutes to be sure they don’t dry out.

      1. Thank you for the help. I assume I use boneless breast but, how small do I cut the too cook in 15-20 minutes? Can’t wait to try it with the white meat. Hum maybe I’ll give it a try with country style ribs too! The sauce was very good. Thank you.

  7. baltisraul says:

    5 stars
    I had 3lbs of thighs and needed to increase the marinade so it would cover the entire top of the dish. Marinated 6 1/2 hrs. 5 stars is just about right! haha The flavors just went nuts and we all said lets do this again soon!

  8. Erica Colameta says:

    5 stars
    This is honestly my go to marinade. I bake or grill the chicken and sometimes leave it to marinate 2 days in the fridge. I never would’ve thought this combination would be so good.

  9. 5 stars
    This was so good! Made exactly as written and it was amazing. Full of flavor, but light. Had with a side of roasted carrots and brussels sprouts. Would be great with a side of mashed potatoes or cauliflower to soak up the yummy sauce. Thanks for posting this recipe! I will make again and again.

  10. 5 stars
    I made this tonight since I had to use up my chicken thighs! I subbed the herbs for Italian seasoning and used yellow onions instead of shallots! It was delicious!

  11. 5 stars
    This is one of our favorite go-to, weeknight recipes. It’s very tasty and uses ingredients we always have in the pantry. Highly recommend.

  12. I don’t have any lemon, fruit, juice, vinegar or honey.. what can I use to substitute? I’m cooking it tonight.

    1. Hi Debra, I’m not sure there’s a good substitute if you don’t have lemon, lime or vinegar. If you have dry white wine that could work well. Otherwise, add in an equal amount of chicken broth or water to loosen the marinade before bakig.

  13. 5 stars
    What can I use instead of lemon. I have no fruit, or juice, or vinegar or honey. Thankyou

  14. 5 stars
    This marinade is so darn good! I too would like to make it into soup! I was licking the plate! Next time , I think I would marinate overnight to get more flavor into the chicken itself. Nevertheless,,this was quite tasty and I can’t wait to make it again! Thank you much!

  15. Mary Maynard says:

    5 stars
    Delicious! My husband, who says he does not like dark meat, was none the wiser!

  16. 5 stars
    This is a delicious recipe.. I used salsa in place of tomato paste… I didn’t have a tomato in sight aside from the salsa … Its a keeper.. so much so I would even use this recipe in a soup Its that good!..I’m not a left over person but I would eat this till it’s gone! I’m glad I ran across it! Thank you

  17. 3 stars
    Is this for 6 servings?

    1. Yes, it serves 4-6 people. If you have hearty eaters, double the sauce and use 2-3 pounds chicken.

      1. Thank you for the response! It was absolutely delicious!

  18. 5 stars
    I just made this and loved it! Super easy. No marinating time. I had everything on hand except for shallots, which I subbed with onions. Thanks for sharing! I will make this again!

  19. Gregory Vatistas says:

    5 stars
    I made this today, the only thing I changed is I used a small 8oz can of tomato sauce because I didn’t have paste. I marinated it for 24hrs and stirred it about 5 times and it was fork tender to cut and a great taste. I would have loved to post pictures here as I do on my FB and show my friends this.

    1. Hi Gregory – Sounds like you made a great call substituting tomato sauce! If you’d like to share a photo on Facebook, tag @familystylefood