Some weeknights just call for effortless, quick, and easy. Maybe a tasty and healthy dinner you don’t have to think too hard about… Enter these quick weeknight baked boneless chicken thighs. Just grab your pan, pre-heat your oven, and you’ll be jet set to make this easy dinner idea that’s low on labor and high on flavor.
Easy Oven Baked Boneless Chicken Thighs On the Fly…
These seasoned oven baked boneless chicken thighs come together quickly and quite nicely. An easy sheet pan dinner almost always fits my idea of effortless weeknight cooking. Roasting up some chicken thighs in the oven and topping off with a few fresh herbs just makes it delicious, colorful, and fresh (not to mention healthy!)
Baked Boneless Chicken Thighs Also Make a Healthy Keto Friendly Dinner!
To toss everything together, I just tucked in a few colorful sliced bell peppers and onions and lots of parsley for brightness and flavor.
How to Make easy baked chicken thighs on a sheet pan
Pre-heat your oven to 375°F while you get everything ready. Season your chicken thighs on both sides with a little coarse salt, fresh cracked pepper, and a little smoky paprika on both sides.
Related: Simmered Chicken in Tomato & Thyme Wine Sauce
Drizzle Chicken With Olive Oil
Arrange your chicken thighs on a sheet pan and top each one with a little crushed garlic and parsley. I used both dried and fresh parsley. I sprinkled the chicken with dried parsley and also tucked around some fresh parsley before roasting. Drizzle everything with olive oil and top with another little sprinkling of paprika if desired.
Top the chicken with some thick sliced onion and sprinkle more sliced onion throughout the sheet pan.
Bake Chicken In The Oven
Roast in a 375 degree oven for 20 to 30 minutes or until cooked through. These are boneless and skinless thighs so they grab the heat pretty fast and cook through easily.
You’ll be left with juicy roasted chicken thighs and tender flavorful veggies you can scoop up and serve over pasta or steamed rice. Easy, healthy, colorful, and delicious!
I like to steam up a fresh pot of rice and serve the chicken right on top loaded up with the roasted peppers and onions all around. Your favorite long or short pasta would be amazing here too… Maybe serve with this easy orzo salad!
Hit everything with a pinch of fresh herbs and some drizzled juices from the pan, plus a dash of fresh lemon juice…maybe a nice splash of white wine?
Now I’d say we’re set! Nothing more to do but dig in…
Smoky Paprika Sheet Pan Baked Boneless Chicken Thighs
Equipment
Ingredients
- 1 pack Boneless skinless chicken thighs - I roasted a pack of six pieces
- 3 large Colorful bell peppers - sliced lengthwise into strips
- 1 large Red onion - sliced
- 6 cloves Garlic - smashed
- 1 tsp Smoky paprika
- 1 tsp Coarse sea salt and cracked pepper
- 2 tsp Dried parsley plus more chopped fresh parsley
- 2 tbsp Fruity olive oil
Instructions
- Pre-heat oven to 375°F and begin seasoning chicken thighs. Season both sides well with coarse sea salt, fresh cracked pepper, and good pinches of smoky paprika. This helps to bring a slight smokiness and lots of great color to the chicken.
- Place sliced onions, bell peppers and crushed garlic cloves all over and around the chicken. Season the veggies with another little dash of sea salt, if desired. Drizzle everything with olive oil. This will help to prevent the skinless thighs from drying out as they roast. Now sprinkle everything with dried parsley and/or fresh parsley, if available. Finish off with another little pinch of paprika for good color, if desired.
- Set the sheet pan straight into the oven and bake for 20 to 30 minutes until chicken is juicy and cooked through. Serve over steamed rice or your favorite pasta! Brighten everything up with a squeeze of fresh lemon juice over the top, if desired.
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