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These Baked honey garlic Boneless and skinless Chicken Thighs are so tender, juicy, and packed with flavor. Perfect for any day of the week and great to use over salads or for sandwiches or tacos.
I like to serve them with crispy smashed potatoes and air fryer broccoli.
Sometimes I love how tasty and juicy chicken thighs turn out compared to cooking chicken breasts. Even though chicken breasts are much leaner than chicken thighs, chicken thighs do come out quite tender and juicy. These garlic chicken thighs are boneless and skinless, made with some broth, honey, garlic, and seasonings. Sweet and tangy-flavored chicken is my go-to way to prepare chicken.
Summary
- Easy to make with minimal ingredients: With just 30 minutes, you will have these oven-baked chicken thighs ready with just a handful of ingredients.
- Tender and juicy: With every bite, savor the tenderness and juiciness of these baked chicken thighs. There will be no regrets.
- Versatile and family-friendly: These baked chicken thighs will pair well with so many sides and thus make it easy to make a family-friendly meal for the family.
Ingredients you will need
Below is a list of ingredients you will need to make this dish. Full measurements will be listed further down below in the recipe card.
- 2 lb boneless chicken thighs: you may use bone-in chicken thighs, chicken breasts, or skin-on chicken thighs.
- Kosher salt and pepper, to taste
- Italian seasoning: or any other seasoning you prefer
- Olive oil: or any oil of choice like avocado oil
- Garlic Cloves, chopped or minced. Please use fresh garlic instead of garlic powder if possible. The flavor will be impacted otherwise.
- Honey: honey tastes best with chicken but I have found that agave or maple syrup will work just fine as a substitute.
- Chicken broth: if you do not have chicken broth, you may use vegetable broth.
- Fresh parsley: this could be an optional ingredient but adds in so much flavor so I do recommend you use it.
How to make baked chicken thighs
- Preheat the oven to 400F. Season the chicken with the seasonings on both sides.
- Preheat an oven-safe skillet over medium-high heat.
- Drizzle the oil into the skillet and add chicken thighs. Sear for about 3 minutes per side, then set aside.
- Add garlic and saute for 1 minute.
- Stir in the honey and broth. Allow the sauce to start to bubble, then return the chicken back and spoon it over with the sauce.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the inside temperature of each chicken, thigh reaches 165F.
- Garnish with fresh parsley.
Tips from my kitchen
- For leaner cut chicken thighs, trim out all the fat on the sides of the chicken thighs and remove the skin. This will cut down on calories.
- If you prefer to cook bone-in chicken thighs you can. Follow the same instructions as you would with this boneless chicken thigh recipe but double the time of cooking. Bone in chicken thighs takes much longer to cook and do not worry that they will dry out. The longer you cook them the more tender they will turn out.
- You may use chicken breasts instead of chicken thighs for a healthier option.
- Use any of your favorite seasonings. You do not need to stick to Italian Seasonings.
- I used honey, but if you do not have honey try using maple syrup or agave.
- To give this recipe a kick of flavor, drizzle some lemons over the baked chicken thighs towards the end.
Frequently asked questions
When I compare chicken thighs to chicken breasts, they differ in nutritional values. Chicken breasts are a much healthier option because they are lower in fat, cholesterol, leaner, and higher in protein. That’s not to say chicken thighs are totally unhealthy especial if you remove the skin on the chicken thighs and trim out all the fat. Depending on your dietary needs, chicken breasts would be a better choice, but chicken thighs tend to be more juicy and tender.
What makes something unhealthy? The amount of calories, high fat content, and whether or not it increases cholesterol? Chicken thighs tend to be high in fat and not the healthiest option but they can be prepared in a healthy way. Removing the skin and trimming the fat off of it will make it less “unhealthy” It all depends on your dietary needs.
It all depends if the chicken thighs are boneless and they have the bones in them still. Boneless and skinless chicken thighs will take about 20-30 minutes to cook through. Bone in chicken thighs will take much longer to cook, more like 40-50 minutes. The best way to check for doneness is to use a food thermometer and wait until the chicken reaches an internal temperature of 165 degrees F.
What to serve it with
- Maple Glazed Carrots
- Crispy Baked Greek Potatoes
- Baked Zucchini Chips
- Greek Quinoa Salad
- Air Fryer Broccoli
- Crispy Oven-Baked Asparagus
- Crispy Smashed Potatoes
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More chicken recipes
- Chicken Enchilada Pasta
- Chili Chicken Tortilla Soup
- Grilled Chicken Wrap
- Lemon Chicken Breast recipe
- Santa Fe Grilled Chicken Salad
- Creamy Garlic Chicken Breast
- Grilled Chicken Margherita
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Baked Boneless Chicken Thighs
Ingredients
- 2 pounds boneless chicken thighs
- Kosher salt and pepper, to taste
- 2 teaspoons Italian seasoning
- 2 teaspoons olive oil
- 4 cloves garlic, chopped
- 1/4 cup honey
- 1/4 cup chicken broth
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400F.
- Season the 2 pounds boneless chicken thighs with the seasonings (Kosher salt and pepper, and 2 teaspoons Italian seasoning on both sides. Preheat an oven-safe skillet over medium-high heat.
- Drizzle the 2 teaspoons olive oil into the skillet and add chicken thighs. Sear for about 3 minutes per side, then set aside.
- Add 4 cloves garlic (minced) and saute for 1 minute.
- Stir in the 1/4 cup honey and 1/4 cup chicken broth. Allow the sauce to start bubbling, then return the chicken and spoon over with the sauce.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the inside temperature of each chicken thigh reaches 165F.
- Garnish with 2 tablespoons minced fresh parsley.
Notes
- You may make bone-in chicken thighs but they will take at least double the time to cook through.
- If you do not have honey, you may use maple syrup or agave.
- Use fresh garlic instead of garlic powder.
- Want a much leaner cut, you may use chicken breasts.
- Use vegetable broth if you do not have chicken broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m planning on making this for 15 people. Can any of it be done ahead of time?
You can marinate ahead
Quick, easy, and finger lickin good!