Make these Oven Baked Chicken Thighs with Paprika for an easy, weeknight meal. Serve the juicy baked chicken with a salad, roasted potatoes, and steamed vegetables, or your favorite side dish. This recipe is gluten-free, paleo, and Whole30-approved.

paprika chicken on a plate with peas and potatoes.

This easy baked chicken thigh recipe is perfect for a weeknight meal. You don’t have to do a lot of prep and it comes together in less than an hour.

Chicken thighs are budget-friendly too! They are generally less expensive than chicken breasts, but they are often juicier and more flavorful.

Why You Need This Recipe

  • The chicken thighs are simply seasoned with salt, pepper, and smoked paprika. Even with just these seasonings, the chicken is flavorful and delicious.
  • Chicken thighs have more dark meat than chicken cutlets which makes them very flavorful.
  • Prep this healthy chicken dish in 15 minutes and bake in the oven for around 35 minutes. Get these chicken thighs from the fridge to the table in under an hour!
  • Add the leftover cooked chicken thighs to a salad for an easy lunch the next day.

Key Ingredients

labeled photo with ingredients for paprika baked chicken thighs

Boneless skinless chicken thighs are juicy, flavorful, and perfect for a baked chicken dish. Chicken thighs tend to have a little bit more fat than chicken breasts which helps keep them from drying out. If you’re tired of eating bland, dry chicken cutlets, then you’ve got to try chicken thighs instead. Best of all, chicken thighs are usually less expensive than chicken breasts. Look for them in the butcher or meat section of your local grocery store.

Chicken is a great source of lean protein, plus micronutrients including selenium and B vitamins.

Smoked paprika is a wonderful savory spice. It comes from a type of pepper that is then dried and smoked. Paprika is not very spicy but adds a rich flavor. If you don’t have paprika on hand, you can substitute ground cumin instead.

Olive oil or your favorite cooking oil helps keep the chicken from drying out and also helps the seasonings absorb into the poultry. See my list of the safest cooking oils for your kitchen.

Salt and pepper are the other simple ingredients for this oven baked chicken.

Recipe Steps

Step One

Cover a baking sheet with parchment paper and preheat your oven to 400 degrees F. Pat the chicken dry with a clean paper towel and put the chicken thighs in a medium bowl.

Add the oil and seasonings and toss to coat.

seasoned chicken thighs in a bowl.

Step Two

Transfer the chicken thighs to the baking sheet and pop it in the oven for 35 minutes.

chicken thighs on a baking sheet with parchment paper.

Step Three

Check the temperature of the baked chicken thighs with a meat thermometer. The internal temperature should read at least 165 degrees F.

Let the baked chicken thighs rest for five minutes before serving. This recipe pairs well with green peas and roasted potatoes.

I hope your family loves these tender chicken thighs as much as mine does!

baked chicken thighs on baking sheet.

Recipe Tips & Substitutions

  • Toss the chicken thighs in the oil and seasoning mixture well to make sure they are fully coated.
  • You can use whatever spices you like. If you don’t have paprika, substitute with ground cumin. You can also use garlic powder or any other poultry seasonings you like.
  • Let the cooked chicken rest for 5 minutes before serving to allow the juices to redistribute.
  • Store leftovers in an airtight container for up to four days.
  • Use the leftover chicken on a green salad or chop it and use it in your favorite chicken salad recipe.

Recipe FAQs

What should the temperature be of cooked chicken?

The internal temperature of cooked chicken should reach 165 degrees F to ensure that it is cooked through and safe to eat.

Can I use other spices instead of paprika?

Yes, of course! Other spices that are great to use in this dish are turmeric, Italian seasoning, curry powder, and any other kind of poultry seasoning.

Can I cook chicken thighs in an air fryer?

Yes! I recommend cooking them for about 18 minutes at 380 degrees F. Flip them once during the cooking process. Here’s a recipe for Air Fried Boneless Chicken Thighs.

sliced chicken thighs on a serving plate.

Other Healthy Chicken Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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paprika-baked-boneless-chicken-thighs with peas

Oven Baked Chicken Thighs with Paprika

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5 from 10 reviews

Print Recipe

Make these Oven Baked Chicken Thighs with Paprika for an easy, weeknight meal. Serve the juicy baked chicken with a salad, roasted potatoes, and steamed vegetables, or your favorite side dish. This recipe is gluten-free, paleo, and Whole30-approved.

  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1.25 pounds boneless, skinless chicken thighs (about 6 pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Pat the chicken dry with a clean paper towel and put the chicken thighs in a medium bowl.
  3. Add the olive oil, paprika, salt, and pepper, and stir so the chicken is coated with the oil and seasonings.
  4. Transfer the chicken to the baking sheet. Bake for 35 minutes or until an internal thermometer reaches 165 degrees F.
  5. Let the chicken rest for about 5 minutes after removing it from the oven. Serve hot with your choice of side dishes.

Notes

  1. Toss the chicken thighs in the oil and seasoning mixture well to make sure they are fully coated.
  2. Let the baked chicken thighs rest for 5 minutes before serving to allow the juices to redistribute.
  3. Store any leftovers in an airtight container in the refrigerator for up to four days.
  4. Use the leftover chicken on a green salad or chop it and use it in your favorite chicken salad recipe.

Nutrition

  • Serving Size:
  • Calories: 238
  • Sugar: 0.1 g
  • Sodium: 452.6 mg
  • Fat: 10.6 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 0.5 g
  • Fiber: 0.3 g
  • Protein: 33.5 g
  • Cholesterol: 159.8 mg

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