30-minute Baked Boneless Chicken Thighs Recipe : This scrumptious baked boneless, skinless chicken thigh recipe is easy to make, and it cooks to perfection at 425 degrees for about 30 minutes after marinating in a homemade Dijon marinade. The chicken doesn’t need to be marinated before cooking. However, you’ll get the most taste with least work if you can leave the chicken thighs to marinate for a few hours in the fridge during the day. A tasty 30-minute meal that you should incorporate into your weekly routine.
30-minute Baked Boneless Chicken Thighs Recipe
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
- 1lemon, juiced, approximately ¼ cup
- 2 tablespoons(30 ml) extra virgin olive oil
- 1 tablespoon(15 g) chopped fresh thyme, or 1 teaspoon dried thyme
- 1-2garlic 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
Set the oven’s temperature to 425.
Place the chicken in a medium-sized baking dish (approximately three quarts). If your skillet or dish is not nonstick, make cleanup easier by using cooking spray or lining it with a piece of aluminum foil.
Mix the marinade
In a medium bowl, whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, chile, salt, and pepper.
Assemble and bake the chicken
Coat the chicken pieces by pouring the marinade over them and turning them over. Disperse the shallots throughout the chicken, inserting them occasionally between the thighs. While the covered portions bake and soften, some of the unexposed shallots will crisp and brown.
The chicken can be baked right away or, up to 24 hours in advance, covered and refrigerated with the marinade.
Bake the chicken, uncovered, for 25 to 30 minutes, or until the juices are bubbling and the chicken is opaque. Warm up and serve.
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.
ALSO SEE
NUTRITION
- 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
TIPs
Baking boneless, skinless chicken thighs
Let’s first have a quick discussion regarding chicken thighs. You have to appreciate their versatility. Our family now always has boneless, skinless chicken thighs on hand since they taste so much better than white chicken breast flesh and can withstand a variety of sauces and spices.
There seem to be an infinite number of delectable ways to prepare them. There are numerous delicious ways to prepare chicken thighs that I’ve developed, including bone-in chicken thighs. I adore adding all of our favorite Asian and Mediterranean tastes to them when I season them.
It takes less than 35 minutes to prepare this meal from start to finish. The chicken does not need to be marinated before cooking, but you will get the most flavor and convenience if you can leave it out for a few hours during the day or overnight.