Ever have one of those days where you want dinner to be good, but also fast — like, really fast? Yeah, same. That’s where these baked boneless chicken thighs come in. They’re juicy, packed with flavor, and honestly, kind of hard to mess up. Plus, they take about half an hour from start to plate, which is basically a win in any busy household.
And get this — no fancy techniques, no hours of marinating. Just a quick mix of stuff you probably already have in the pantry, some chicken, and the oven doing most of the work. Oh, and that smell when it hits the oven? Yeah, that’s the one that makes everyone suddenly “appear” in the kitchen asking, “Is it ready yet?”
Why This Recipe Works for Real Life?
Let’s be real — not every night calls for a gourmet meal. Sometimes you just need something that tastes good without making your brain work too hard. These chicken thighs are perfect for that. They’re forgiving, flavorful, and don’t dry out like chicken breast can. Plus, the marinade? It’s made with Dijon, tomato paste, lemon — all staples. No weird ingredients, no last-minute grocery runs.
And here’s a bonus: you can throw it together in the morning, stick it in the fridge, and forget about it until dinner time. Or, if you’re in a rush, just coat and bake. Either way, it comes out great.
Ingredients Needed for The Recipe
- pounds (680 g) boneless, skinless chicken thighs (about 6–8 pieces)
- cup (120 g) sliced shallots (around 2 medium ones)
For the marinade:
- tablespoons Dijon mustard
- tablespoons tomato paste
- tablespoons fresh lemon juice
- tablespoons extra virgin olive oil
- tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1–2 garlic cloves, finely chopped or grated
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- teaspoon crushed red chili pepper (optional, but adds a nice kick)
How to Make Baked Boneless Chicken Thighs Recipe
Prep the Chicken and Pan
First, preheat the oven to 425°F. That high heat is key — it helps the chicken cook fast and get a little golden on top without drying out.
Grab a medium baking dish — something around 3 quarts should do. You want it snug enough so the juices don’t evaporate too fast, but not so small the chicken’s stacked like a Jenga tower. If the pan isn’t nonstick, a quick spritz of cooking spray or a foil liner makes cleanup way easier. Trust me, future-you will thank present-you.
Lay the chicken thighs in the dish in a single layer. Don’t crowd them too much — a little space between helps them roast instead of steam.
Mix the Marinade
In a bowl, whisk together the Dijon, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili flakes. It’ll look thick at first, but keep stirring — it’ll come together into this rich, zesty paste.
Fun fact: this combo was kind of thrown together one night out of desperation (hello, nearly empty Airbnb kitchen), but it worked so well it stuck. Tangy, a little sweet, a hint of spice — it just *works* with the chicken.
Coat and Add Shallots
Pour that marinade over the chicken. Use tongs or a spoon to flip the pieces around so every side gets coated. It doesn’t have to be perfect — a little unevenness just means more flavor pockets.
Then scatter the sliced shallots over the top, tucking some in between the chicken pieces. The ones on top will crisp up and turn golden, while the ones underneath soften and caramelize into sweet little bites. Both are delicious. Both will be gone by the time you serve.
Bake Until Golden and Juicy
Slide the dish into the oven and bake uncovered for 25 to 30 minutes. You’re looking for the chicken to be cooked through — no pink in the middle — and the juices should be bubbling around the edges.
Don’t stress about timing too much. Chicken thighs are forgiving. Even if they go a few minutes over, they’ll still be juicy. That’s one of the reasons they’re better than breast for quick meals — they can handle a little overbake and still taste great.
What to Serve With It
This dish stands on its own, but it plays well with sides. A simple green salad, roasted potatoes, or even some crusty bread to soak up the sauce are all solid choices.
While the chicken’s in the oven, you could throw together a quick kale salad with chickpeas or just roast some green beans. Takes no time, and suddenly you’ve got a full meal that feels way more put-together than the effort it actually took.
Tips
Marinate ahead if you can — even 30 minutes helps, but overnight is even better. Just toss the chicken in the marinade, cover, and fridge it. Then when dinner rolls around, it’s basically ready to go.
No shallots? No problem. Swap in thinly sliced red onion. Same goes for thyme — rosemary, oregano, or even herbes de Provence work fine. Dried herbs are okay too, just use half the amount since they’re more concentrated.
Want to add more veggies? Toss in a handful of cherry tomatoes before baking. They’ll burst and mix into the sauce, giving it a little brightness and color.
And if you’re meal prepping — this reheats well. Tastes good cold too, honestly. Leftovers (if there are any) are great sliced up over a salad the next day.
30-Minute Baked Boneless Chicken Thighs Recipe
Description
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 — perfect for busy weeknights.
Ingredients
Dijon Marinade
Instructions
-
Preheat oven
Preheat the oven to 425°F (220°C). Place the chicken thighs in a medium (about 3-quart) baking dish. If the dish isn’t nonstick, lightly spray with cooking spray or line with foil for easier cleanup.Use a snug-fitting dish to prevent juices from evaporating too quickly. -
Make the marinade
In a bowl, whisk together Dijon mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and crushed red chili pepper until smooth.Taste and adjust seasoning if desired. -
Coat the chicken
Pour the marinade over the chicken thighs and turn to coat evenly. Scatter the sliced shallots over and around the chicken, tucking some in between the pieces.The exposed shallots will crisp up; covered ones will soften and caramelize. -
Marinate (optional)
For deeper flavor, cover and refrigerate the marinated chicken for up to 24 hours before baking.You can bake immediately for a quick meal. -
Bake until golden and cooked through
Bake uncovered for 25–30 minutes, until the chicken is opaque, juices are bubbling, and internal temperature reaches 165°F (74°C). The shallots should be golden and tender.No need to flip. Serve directly from the pan for maximum flavor.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 270kcal
- % Daily Value *
- Total Fat 15.5gg24%
- Saturated Fat 3.8gg19%
- Trans Fat 0gg
- Cholesterol 135mgmg45%
- Sodium 520mgmg22%
- Potassium 580mgmg17%
- Total Carbohydrate 8gg3%
- Dietary Fiber 1.5gg6%
- Sugars 5gg
- Protein 28gg57%
- Calcium 45mg mg
- Iron 1.8mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Marinate the chicken overnight for maximum flavor — just cover and refrigerate.
- Freezer-friendly: Freeze unbaked marinated chicken in a freezer bag. Thaw overnight in the fridge before baking.
- Herb swap: Substitute thyme with rosemary, oregano, or herbs de Provence.
- Add veggies: Toss in 1 cup cherry tomatoes or sliced bell peppers before baking.
- Serving suggestion: Pair with roasted potatoes, rice, or a fresh kale salad.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
