Baked Boneless, Skinless Chicken Thighs
These juicy, oven-baked chicken thighs get a savory punch from a quick garlic-Dijon-balsamic sauce, all ready in under 40 minutes for a weeknight-friendly dinner.
- easy
- chicken
- oven-baked
- weeknight
Ingredients
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs in a bowl and season with salt and pepper. Optionally, drizzle a little olive oil over the meat to help it brown well in the oven.
If using the sauce, place 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar in a medium bowl. Whisk until combined.
Pour the sauce over the chicken and toss to combine.
Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If not ready, continue roasting and checking the temperature every 5 minutes.
Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes to help it become more tender. Eat and enjoy!
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Notes
- Let chicken rest covered after baking to ensure tenderness.
- Use a thermometer to check for doneness: 165°F internal temperature.
- Store leftovers in an airtight container in the fridge up to 4 days.