Baked Boneless Skinless Chicken Thighs
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Boneless skinless chicken thighs are the part of the bird that actually benefits from oven heat — the fat keeps them juicy at high temperatures where a breast would dry out. Baked at 425°F for 25 minutes, they come out tender with caramelized edges and enough pan sauce to spoon over everything on the plate.
The marinade for these chicken thighs came together on the fly in an Airbnb kitchen — Dijon mustard, tomato paste, lemon juice, garlic — and it’s stayed in my steady rotation ever since. It takes two minutes to mix and no time to marinate, and the tomato paste creates a glaze that sets into a crust at high heat.
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
- Boneless, skinless chicken thighs: The fat content is what makes this cut reliable at high oven heat — thighs have roughly twice the fat of a breast, which means they stay moist while the exterior caramelizes. A breast at 425°F for 25 minutes would be dry; a thigh at the same time and temperature comes out tender with some crust. The one thing that causes problems is overcrowding — if the pieces are packed too tightly, they steam rather than roast and you lose the crust. Use a pan just large enough to hold them in a single layer with a little room between pieces.
- Marinade: The combination looks casual but it’s built on balance — the tomato paste brings concentrated sweetness and body, while the Dijon and lemon juice provide the acidity that cuts through the fat in the chicken and keeps the flavors sharp. Together they create a coating with enough sugar to caramelize at high heat and enough acid to act as a quick tenderizer. Mix the marinade and chicken in the morning, refrigerate all day, and the flavor will be noticeably deeper by the time it hits the oven.
- Shallots: They’re worth seeking out rather than defaulting to onion. Their higher sugar content means they caramelize cleanly at high heat without turning bitter — at 425°F, the exposed pieces crisp at the edges while the pieces tucked under the chicken get soft and sweet. That contrast in texture is part of what makes the dish. If you can’t find shallots, red onion is the closest substitute, though it will be sharper and less sweet in the finished pan sauce.
How to bake boneless skinless chicken thighs
1. Use a baking dish just large enough to hold 6–8 thighs snugly — 2 to 3 quarts is ideal. A pan that’s too large causes the pan juices to spread and evaporate before they can form a sauce. 2. Whisk the marinade ingredients until combined. The mixture will look thick — that’s the tomato paste and mustard doing their job. A concentrated coating adheres to the chicken better than a thin one.
3. Toss the chicken with tongs so that the pieces are evenly coated. 4. Tuck the shallots in between the thighs rather than piling them on top. The pieces nestled under the chicken will soften into the pan sauce; the exposed ones will crisp at the edges. At this point you can bake immediately or cover and refrigerate up to 24 hours. 
5. Bake uncovered at 425°F for 25–30 minutes, until the juices are bubbling and the shallots are golden. The chicken is done when it reaches 165°F internally — a thermometer is better than guessing.
What to serve with baked chicken thighs
These thighs are substantial enough to anchor a simple weeknight plate. Fresh green bean almondine is a natural pairing — the brightness of the lemon cuts through the richness of the pan sauce. Crispy smashed potatoes are a good call — the garlic and rosemary echo the marinade without competing with it. For a lighter option, marinated white bean salad doesn’t need cooking and holds up well alongside the pan sauce.
30-Minute Baked Boneless, Skinless Chicken Thighs
Equipment
Recipe Video
Ingredients
- 1½ – 1¾ pounds (680 g) boneless, skinless chicken thighs (6-8 pieces)
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 finely chopped or grated garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon crushed red chili pepper
- ¾ cup (120 g) sliced shallots (about 2 medium)
Instructions
- Preheat the oven to 425 degrees.
- Put 1½ – 1¾ pounds boneless, skinless chicken thighs (6-8 pieces) 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 2 tablespoons Dijon mustard, 2 tablespoons tomato paste, 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh thyme, 1-2 finely chopped or grated garlic cloves, 1 teaspoon kosher salt½ teaspoon freshly ground black pepper and ½ teaspoon crushed red chili pepper in a medium bowl.
Assemble and bake the chicken
- Pour the marinade over the chicken and turn the pieces over to coat. Scatter ¾ cup sliced shallots (about 2 medium) 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
- Marinate the chicken overnight in the mustard mixture and bake directly from the fridge — add 5 minutes to the cook time if the chicken is cold.
- Freeze the unbaked chicken in a freezer-safe bag. Thaw overnight in the fridge and bake.
- Optional: Add 1 cup of cherry tomatoes to the baking dish with the marinated chicken — they will burst and release their juice into the sauce.
Nutrition per serving
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 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.
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.
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!
Great tip I will add that to the recipe!
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!!
The honey addition sounds so good!
Thanks for the healthy and delicious recipe. Will definitely make it again.
Great recipe! Next time I’ll increase the amount of marinade a bit. Served with roasted butternut squash.
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!!
Yay I’m so glad you enjoyed this Leslie!
Just wondering exactly how much lemon juice? A whole lemon? Or splash of fresh lemon juice?
Thanks so much!
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.
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!!
Would this freeze well? I have wrist surgery coming up and want to fill the freezer while I have two functioning hands. Thx
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.
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!
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.
What can I use instead of tomato paste?
You could use: 1-2 teaspoons canned chipotle pepper puree, 1 tablespoon balsamic vinegar or just add 1 extra tablespoon Dijon.
Do you increase cooking time or just julienne the root veggies so they cook through? Yum!
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.
I’m sorry. I forget to rate it.
I give it a 10!!
WOW thanks and so happy you like it!
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!
Amazing! I’m so glad you enjoyed it.
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!
Cut the salt. The salt flavor overwhelmed the dish.
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.
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.
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!
Thanks!
I have bone in thighs and was wondering how long it would take…
Hi Irene – If you’re using bone-in thighs, bake for an additional 10 minutes (or so) until the meat feels firm.
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!
Aaron that makes me happy – so glad you enjoyed!
Very yummy! So yummy, I’m making it again tonight 🙂 I’m just going to add a little honey and use chicken wings instead.
I’m adding this to my dinner schedule for next week! Looks delish! xx