30-Minute Baked Boneless Chicken Thighs

30-Minute Baked Boneless Chicken Thighs

from familystylefood.com
30 min

Quick and delicious baked boneless, skinless chicken thighs with mustard and crispy shallots. A 30-minute recipe to add to your weeknight rotation!

Ingredients

  • 1½ - 1¾ pounds boneless, skinless chicken thighs (6-8 pieces)
  • ¾ cup sliced shallots (about 2 medium)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1 lemon (juiced, approximately ¼ cup)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 1-2 garlic cloves (finely chopped or grated)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ½ teaspoon crushed red chili pepper

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.

  3. 3

    Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl.

  4. 4

    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.