30-Minute Baked Boneless Chicken Thighs

30-Minute Baked Boneless Chicken Thighs

Meet your new weeknight MVP: Juicy baked boneless chicken thighs dressed up with a zippy marinade that includes Dijon mustard and tomato paste, along with a crispy shower of golden baked shallots. It’s bold, it’s easy, and it gets dinner on the table in 30 minutes without breaking a sweat.

Ingredients

  • boneless

    skinless chicken thighs, 6-8 pieces

    1 ½ lb
  • sliced shallots

    about 2 medium

    ¾ c
  • dijon mustard
    2 tbsp
  • tomato paste
    2 tbsp
  • fresh lemon juice
    2 tbsp
  • extra virgin olive oil
    2 tbsp
  • chopped fresh thyme

    or 1 teaspoon dried thyme

    1 tbsp
  • garlic cloves

    finely chopped or grated

    1
  • kosher salt
    1 tsp
  • freshly ground black pepper
    ½ tsp
  • crushed red chili pepper
    ½ tsp

Directions

  1. 1

    Preheat the oven to 425 degrees.

  2. 2

    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. Note: 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.

Mix the marinade

  1. 1

    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

  1. 1

    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.

  2. 2

    You can bake the chicken immediately or cover and refrigerate the chicken and marinade up to 24 hours ahead.

  3. 3

    Bake the chicken uncovered 25-30 minutes, until the chicken is opaque and the juices are bubbling. Serve warm.

30-Minute Baked Boneless Chicken Thighs

30-Minute Baked Boneless Chicken Thighs

313 cal

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About this Recipe

Searching for a delicious, effortless weeknight meal that doesn't compromise on flavor? These 30-Minute Baked Boneless Chicken Thighs are your answer, delivering juicy, tender chicken with a bold, zesty kick that will become a family favorite.

The magic lies in a vibrant marinade featuring Dijon mustard and tomato paste, balanced by fresh lemon juice and fragrant thyme. This clever combination infuses every bite with incredible depth, while crispy, golden baked shallots add a delightful textural contrast that elevates simple chicken thighs into something truly special, all ready in just 30 minutes.

Prepare for exceptionally tender and succulent chicken, bursting with bright, savory flavors and a hint of spice from the crushed red chili pepper. The marinade creates a beautiful caramelized crust on the chicken and renders the shallots irresistibly crisp, offering a satisfying texture in every bite. This dish is designed to be straightforward, delivering impressive results for busy home cooks with minimal fuss. Each serving provides a hearty 313 calories, making it a fulfilling main course.

Feel free to adjust the spice level by increasing or decreasing the crushed red chili pepper to your liking. If fresh thyme isn't available, dried thyme works perfectly—just use 1 teaspoon instead of 1 tablespoon. For a milder onion flavor, you could try thinly sliced sweet onion in place of shallots, though shallots offer a unique sweetness and crispiness that's hard to beat.

This quick chicken dish is ideal for busy weeknights when you need a flavorful meal on the table fast, and it's robust enough for a casual family dinner. Pair it with a simple green salad or your favorite roasted vegetables for a complete and satisfying spread.

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