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 these fresh green beans with almonds to serve with it.
30-Minute Baked Boneless Chicken Thighs
Equipment
Recipe Video
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.
- 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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To the rescue!
I had some chicken thighs in the refrigerator and no clue what to make my family of 5 for dinner. I didn’t want to make the same ole BBQ. I googled something and this popped up. I had everything on hand, and boy am I glad!! This is so delicious, although I had zero marinade time!! This cooked up in 30 minutes with minimal mess. I’m obsessed with the flavor. Very Tuscan. Thank you!
This was so good! Quick, easy, different. The only thing I’ll change next time is to make more marinade so I can have more gravy. Other than that, it was a hit! I may try it with chicken breasts eventually too!
Haven’t bothered you for awhile, but two questions. The oil is difficult to mix in. Second, does Dijon change flavor alot rather than yellow mustard? It’s 99 cents for large yellow, and 2.00 for tiny Dijon. Thanks.
You can use yellow mustard instead of Dijon, but the sauce could taste a bit more acidic (yellow mustard has a sharper flavor). You can reduce the lemon juice by half to adjust. Try whisking the oil into the other ingredients until it’s emulsified. It’s okay if some oil is on the surface after baking.
This was really good! As easy as can be, and tastier than expected! I used 1/2 of a thinly sliced red onion and it came our great. Ill use more onions next time since their sweetness countered the sauce perfectly. I mixed the onions and chicken with the sauce so everything was coated.
Hi, I’m curious if you’ve tried this recipe with mahi mahi or a white fish? It was lovely with the chicken but would like to try fish.
Diana – I haven’t tried this recipe with fish, but I think it would be delicious – especially with cod or halibut! I would advise baking the fish about 20 minutes or until it flakes.
Ok, first, I’m not a great cook. Next, I don’t “post” online. Finally, my family doesn’t say much about dinner – but this recipe got RAVE reviews!! Like, everyone said how incredibly delicious this was! What more is there… Lol.
Thanks so much for a great new recipe!!
Delicious with grey pupon mustard and try adding sun dryed tomatoes.
Freaking bomb!! Chicken was so moist. Didn’t have shallots, used leeks, didnt have thyme, used italian seasoning. This was super tastie. Thanks for the recipe.
Sorry to bother you again, but I notice photo doesn’t have much sauce. Being a chef, I’m sure you have a reason. What is it? I do notice the more sauce, the greasier, tho still perfection taste wise. Just curious! Do you have video of how you prefer to do it?
The pan sauce is created by the marinade and chicken juices as it bakes. Using a baking dish that just fits the thighs in one layer is best. A larger dish will have more surface area, which will evaporate the sauce. You can see a video of the recipe here: https://www.youtube.com/watch?v=CDCL6YGSBdk
Hello
I wondered since my boys eat this like they haven’t eaten in a year,, I make several pans at a time, in fact I’m still at it now, but I put 10 thighs in a pan at a time, so how long should I bake it? You say 25 to 30 minutes, so does that the same for 10 thighs?
Thanks. Happy Easter.
Yes, the baking time should be about the same.
Hello Karen, is it okay to do this recipe if they are not boneless? Or should i adjust the cooktime?
Hi Jasmine – Yes, add 10-15 minutes additional cooking time for bone-in chicken pieces.
Yummy will definitely make again! I didnt even marinate it still was delicious!
Dear karen.we eat this many times a month. Favorite dish. My two 200 lb sons eat two trays at a time. I know I’m cheating on Atkins, but still lost 80 lbs. Please publish more low carb recipes as we live on chicken, pork, roast beef, burger etc. No5 spicy as my son hass Crohn’s. However you’re our favorite chef now.
I can’t eat pasta,bread,pots,carrots,peas,etc. But oil,butter,cheese on eggs,sour cream ok.
And bacon of course. Any ideas would be appreciated,as thlghs best thing ever!
Thanks.
Hi Debra – I’m so happy you love this dish!! You can try this low card chicken thigh recipe https://familystylefood.com/roasted-chili-chicken-thighs-with-lemon/ and also this steak salad (omit the rice noodles) https://familystylefood.com/thai-steak-salad-recipe/
I’m teaching my son to cook (at his request) and I gave him this recipe and let him go. I just supervised. It was so easy, but It was amazing. The whole family loved it! Thank you so much!
Did not like this. The combination of mustard, tomato paste and lemon juice are flavors that do not go well together.
Yes they do, you just don’t like it cause you’re so vanilla. Karen I come from a family with famous restaurants in Spain and Italy and this recipe is delicious!
That’s wonderful to hear thank you!
I made it tonight. It passed the tastes test by the fussy partner. However, is it supposed to be a thin syrup? I loved it and will make it again.
Hi Nanci – So glad you enjoyed! The sauce should be juicy, but not too thin. If you added mushrooms instead of shallots, keep in mind they release a lot of water. Try using a slightly larger pan so the sauce can reduce while it bakes.
doing it today, adding mushrooms as I don’t have shallots.
Delicious and so easy! The whole family loved it.
ABSOLUTELY DELICIOUS!!! MY BELT WAS NOT READY 😋🤌🥰
Made this after a search for something different to make with chicken thighs that wasn’t my usual east Indian or Mexican flavors. I’m glad I tried this, so easy and delicious. I doubled the sauce like others suggested and it was awesome. I didn’t have shallots, so I substituted onions without a problem . Thanks for a nice dish for something different.