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How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 4,164,858 times. Boneless, skinless chicken is a good option for an easy weeknight meal. Chicken meat pairs well with a range of flavors, and without the skin, it has very little fat. Choose from boneless skinless breast meat, which is white meat, or boneless skinless thigh meat, which is dark. Each has an excellent flavor when it’s baked. You can do a simple bake with light seasonings, or coat your chicken to give it a flavorful, crispy breading.
Before you start cooking your chicken, turn the oven on to warm it up. Remove the chicken breasts from the refrigerator. Make sure to use fresh chicken breasts within 2 days of placing them in the refrigerator. If you’re using frozen chicken, thaw it by putting it in a watertight plastic bag and submerging it in cold water. Frozen chicken can be stored up to 9 months. Pat the chicken pieces dry if they’re damp.
This will prevent the chicken from steaming in the oven, rather than baking. Doing so can spread bacteria around your kitchen. Throw away the paper towels immediately, and wash your hands with warm, soapy water before proceeding. All surfaces that touch raw chicken will need to be disinfected after you have finished your preparation. Because boneless, skinless chicken is low in fat, it can dry out very easily in the oven. Rub a little oil into the chicken to help keep it moist.