paprika-baked-boneless-chicken-thighs with peas

Paprika Baked Chicken Thighs

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Main dish
  • Method: Oven
  • Cuisine: Paleo, gluten-free, Whole30


Make these Paprika Baked Chicken Thighs for an easy, weeknight meal. Serve the chicken with a salad or steamed vegetables, or your favorite side dish. 


  • 1.5 pounds boneless, skinless chicken thighs (about 6 pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper


  1. Preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, place the chicken thighs. Add the olive oil, paprika, salt, and pepper, and stir so the chicken is coated with the oil and seasonings.
  3. Transfer the chicken to the baking sheet. Bake for 35 minutes or until an internal thermometer reaches 165F.
  4. Let the chicken rest for about 5 minutes after removing it from the oven. Then, serve immediately, or store in the refrigerator in a tightly-sealed container for up to 4 days.