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30-Minute Baked Boneless Chicken Thighs

4.99 from 977 community reviews

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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.

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.”

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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:

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
4.99 from 977 community reviews
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Chicken
Cuisine American
Servings 4 servings


  • 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


  • 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

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

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. Jessica Toler says:

    5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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.

    1. 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.

  4. 5 stars
    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.

  5. Diana Belknap says:

    5 stars
    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.

    1. 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.

  6. 5 stars
    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!!

  7. Delicious with grey pupon mustard and try adding sun dryed tomatoes.

  8. 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.

  9. 5 stars
    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?

    1. 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

  10. 5 stars
    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.

  11. Hello Karen, is it okay to do this recipe if they are not boneless? Or should i adjust the cooktime?

    1. Hi Jasmine – Yes, add 10-15 minutes additional cooking time for bone-in chicken pieces.

  12. Patty Laskodi says:

    5 stars
    Yummy will definitely make again! I didnt even marinate it still was delicious!

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. Did not like this. The combination of mustard, tomato paste and lemon juice are flavors that do not go well together.

    1. 5 stars
      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!

  16. 4 stars
    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.

    1. 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.

  17. 5 stars
    doing it today, adding mushrooms as I don’t have shallots.

  18. 5 stars
    Delicious and so easy! The whole family loved it.

  19. 5 stars

  20. 5 stars
    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.