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Baked Boneless Chicken Thighs with Dijon

4.82 from 71 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 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
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 and Brown Butter Green Beans and some cooked grains like farro, couscous or even orzo pasta.

There are even more ideas in my cookbook Family Style: Shared Plates for Casual Feasts!

More boneless chicken thigh recipes:

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Baked Dijon Chicken Thighs with Shallots

Karen Tedesco
Quick and delicious baked boneless, skinless chicken thighs with mustard and shallots. A 30-minute recipe to add to your weeknight rotation!
Print Pin
4.82 from 71 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Chicken
Cuisine American
Servings 4 servings

Ingredients

  • 1 ½ – ¾ pounds (680 g) boneless, skinless chicken thighs (6-8 pieces)
  • ¾ cup (60 g) sliced shallots (about 2 large)
Dijon marinade
  • 2 tablespoons (30 g) Dijon mustard
  • 2 tablespoons (30 g) tomato paste
  • Fresh squeezed juice from 1 lemon, 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.
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 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.

Notes

  • 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 | Cholesterol: 162mg | Sodium: 790mg | Potassium: 667mg | Fiber: 2g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 8mg | Calcium: 46mg | 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 making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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20 Comments

  1. 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.

  2. 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!!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 5 stars
    I’m sorry. I forget to rate it.
    I give it a 10!!

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. 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.

  14. 5 stars
    I’m adding this to my dinner schedule for next week! Looks delish! xx