Juicy Baked Boneless Skinless Chicken Thighs (425°F)
These Juicy Baked Boneless Skinless Chicken Thighs are an easy, reliable weeknight dinner you’ll come back to again and again. Baked at a high temperature, the chicken turns out perfectly tender and flavorful in just 20 minutes. With simple pantry spices and minimal prep, this recipe is ideal for busy evenings and pairs beautifully with salads, roasted potatoes, or a tray of roasted vegetables.
Ingredients
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2 pounds boneless, skinless chicken thighs (about 8 thighs)
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1 tablespoon avocado oil
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons Italian seasoning
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1 teaspoon cumin (or smoked paprika)
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1 teaspoon kosher salt
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½ teaspoon black pepper
Instructions
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Preheat the Oven
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup. -
Prepare the Chicken
Remove the chicken from the refrigerator about 20 minutes before baking. Trim any excess fat and pat the thighs dry with paper towels. -
Mix the Seasoning
In a small bowl, combine garlic powder, onion powder, Italian seasoning, cumin, salt, and black pepper. -
Season the Chicken
Place the chicken thighs in a large bowl. Drizzle with avocado oil and sprinkle the spice mixture evenly over the chicken. Use your hands to coat each piece well. -
Bake
Arrange the chicken thighs in a single layer on the prepared baking sheet. Bake for 20 minutes, or until the internal temperature reaches 165°F (74°C). -
Rest and Serve
Let the chicken rest for 5 minutes before serving so the juices redistribute. Serve warm and enjoy.
Notes
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High heat is key: Baking at 425°F helps seal in moisture and prevents dry chicken.
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Don’t skip resting: Resting keeps the chicken juicy and tender.
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Dry the chicken well: Removing surface moisture helps the seasoning stick and improves texture.
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Flavor swap: Replace the spices with 3 tablespoons of your favorite seasoning blend for endless variations.