Description
This boneless chicken thigh recipe features juicy, tender chicken marinated in Dijon mustard, tomato paste, lemon juice, garlic, and herbs, then baked with shallots for a flavorful pan sauce. Perfect for weeknight dinners or meal prep.
Ingredients
1½ – 1¾ pounds boneless, skinless chicken thighs (6-8 pieces)
¾ cup sliced shallots (about 2 medium)
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1-2 garlic cloves, finely chopped or grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red chili pepper
Instructions
1. Preheat the oven to 425°F.
2. Prepare a medium 3-quart baking dish. Spray with cooking spray or line with foil if needed.
3. In a bowl, whisk together Dijon mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili flakes.
4. Place chicken thighs in the baking dish and coat with the marinade.
5. Scatter shallots over and around the chicken.
6. Bake uncovered for 25–30 minutes, until chicken is fully cooked and juices are bubbling.
7. Remove from oven, let rest for 5 minutes, then serve warm.
Notes
Make ahead: Marinate the chicken up to 24 hours in advance.
Freeze option: Freeze raw marinated chicken in a freezer-safe bag for up to 2 months. Thaw overnight and bake.
Substitute fresh thyme with rosemary or oregano if desired. Use half the amount if using dried herbs.
Optional: Add 1 cup cherry tomatoes to the dish before baking. They will burst and add extra flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American