Anytime I'm looking for a 30-minute dinner, this one ALWAYS delivers! Balsamic Herb Chicken Thighs are made with boneless skinless chicken and can be marinated the night before.
Why this Recipe Works
Marinating the chicken in a marinade that has the proper balance of acid helps guarantee a tender chicken. This marinade has the perfect balance for a delicious, tender chicken.
Cooking chicken thighs without skin and bone is known to be less than ideal. This recipe is quite the opposite. Cooking the thighs after being marinated overnight, letting them come to room temperature before cooking, and cooking them at the proper temperature will yield a quick, flavorful dinner.
Using the easy-to-find ingredients in this recipe, you will find yourself making these chicken thighs over and over again.
Ingredients & Substitutions
herbes de Provence - a spice blend usually containing spices like rosemary, thyme, savory, oregano, and a touch of lavender. If you cannot find it at your grocery store and are looking for a simple substitution, dried rosemary works great in this recipe.
honey - you can substitute with a few teaspoons of brown sugar or agave.
How to Make this Recipe
Mix all the ingredients for the marinade in a bowl: 2 tablespoons olive oil, 1 tablespoon Dijon mustard, ¼ cup balsamic vinegar, 1 teaspoon honey, 3 cloves minced garlic, 2 teaspoons herbes de Provence, and salt and pepper to taste.
Add the chicken and make sure it is fully covered. Marinade a minimum of 30 minutes to, preferably, overnight.
Take the chicken out of the refrigerator and let it come to room temperature while you preheat the oven to 425F.
Transfer the chicken to a sheet pan, shaking off any excess marinade. Bake 20-25 minutes until the internal temperature is 165F. Let them rest 5 minutes before slicing to let the juices settle.
Note: You can check the internal temperature with a high quality instant-read thermometer (link opens in new tab).
Boneless Skinless Chicken Thigh FAQs
4 things: marinading them, avoiding over cooking, cooking at the right temperature, and letting them come to room temperature before roasting.
No. But you should shake off the excess marinade before transferring them to a baking dish.
No. It will drain out the juices that keep the chicken moist and delicious.
Serve this Recipe With
More Boneless Skinless Chicken Thighs
Or check out all my chicken & poultry recipes here.
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Boneless Skinless Chicken Thighs
- 2 tablespoon olive oil
- 1 tablespoon Dijon mustard
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic minced
- salt and pepper
- 2 teaspoon herbes de Provence
- 1 ½ lbs. chicken thighs
- Mix all the ingredients for the marinade in a bowl.
- Add the chicken and make sure it is fully covered. Marinade 30 minutes to overnight.
- Preheat to 425F.
- Transfer to a sheet pan, shaking off any excess marinade.
- Bake 20-25 minutes until internal temperature is 165F.
- Let them rest 5 minutes before slicing to let the juices settle.
This post was originally published in July of 2017 but was republished with new photos, step by step instructions, and tips in November of 2020.
What do you serve the chicken with?
I usually pick a grain, a salad, and a veggie (sauteed or roasted).
Husband and 1.5 year old daughter love this recipe! I substitute maple syrup for the honey (even though she can have honey now), and my husband thinks it tastes even better with the maple syrup. We also cook it in a skillet sometimes instead of using the oven and comes out just as good. Thanks for a simple, quick and yummy recipe!
I'm so happy to hear you all love it, Rachel! Thank you so much for sharing.
What brand balsamic vinegar did you use for this recipe?
I have used many different brands when making this recipe from Trader Joes to Apero. Whatever you have should work!