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Golden brown baked chicken thighs with caramelized onions in a baking dish, part of 20-Minute Chicken Thigh Recipes.

Chicken Thigh Recipes in 20 Minutes (Weeknight Win)

This recipe offers a quick and flavorful chicken thigh dish perfect for busy weeknights. It features tender chicken thighs marinated in a savory Dijon mixture and roasted with shallots, creating a delicious pan sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Make Ahead 24 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: American
Calories: 313
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5-1.75 pounds boneless, skinless chicken thighs 6-8 pieces
  • 0.75 cup sliced shallots about 2 medium
Dijon Marinade
  • 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 cloves garlic finely chopped or grated
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper or to taste
  • 0.5 teaspoon crushed red chili pepper

Equipment

  • Baking dish
  • Medium bowl

Method
 

  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. Place the chicken thighs in a medium baking dish (about 3-quart capacity). If your dish is not nonstick, you can spray it with cooking spray or line it with aluminum foil for easier cleanup. The goal is for the chicken and shallots to roast in the oven, creating a delicious pan sauce. Using a pan that is too large may cause the juices to evaporate.
  3. In a medium bowl, whisk together the Dijon mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, black pepper, and chili pepper to create the marinade.
  4. Pour the marinade over the chicken thighs, turning them to coat evenly. Scatter the sliced shallots over and around the chicken pieces. Some shallots will crisp up, while others will soften as they cook.
  5. You can bake the chicken immediately. Alternatively, cover the dish and refrigerate the chicken and marinade for up to 24 hours in advance.
  6. Bake the chicken uncovered for 25-30 minutes, or until the chicken is opaque and the juices are bubbling. Serve warm.

Nutrition

Calories: 313kcalCarbohydrates: 11gProtein: 35gFat: 14gSodium: 891mgFiber: 2gSugar: 5g

Notes

You can marinate the chicken overnight in the mustard mixture and then simply bake it when you are ready to cook dinner. You can also freeze the unbaked chicken in a freezer-safe bag. Thaw it overnight in the refrigerator before baking. Feel free to substitute fresh thyme with other fresh herbs like rosemary or oregano. Dried herbs can also be used, but reduce the amount by half. For an optional addition, add 1 cup of cherry tomatoes to the baking dish with the marinated chicken; they will burst and release their juice into the sauce.

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