Sheet Pan Chicken Thighs with Bacon is a perfect recipe for meal-prepping or for feeding a crowd without much effort. And it’s DELICIOUS.
Have you wondered how to cook moist, flavorful boneless + skinless chicken thighs in the oven? It’s totally possible and really easy.
The key is to use a wire rack on a rimmed baking sheet and a hot oven. This process allows the chicken to cook quickly and evenly, which preserves the moisture in the chicken, in addition to saving time. I usually do 6 thighs at a time, which provides dinner for my family with some leftovers for the next day. You could definitely kick this up to 8 thighs without changing much, or double the recipe for meal prep or to feed a crowd.
Sheet pan chicken thighs are super versatile. I chop them up for salads and wraps, add the meat to ramen or rice bowls, and eat then just as they are. Since I want pumped up flavor that enhances my dishes instead of muddling them, I use a of bit mustard and vinegar for my sauce. I’ve tried my favorite Red Pepper Vinaigrette (of course I have) and loved the results, so feel free to play around with the sauce a bit.
I added bacon to the mix on a whim, and I pretty much use it every time I make sheet pan chicken now. It adds tons of flavor + moisture, and gives me added options for meal prep too – I’m not really a fan of eating the same thing over and over, so I switch up the salads and wraps by adding bacon and other fixings.
Give this recipe a try for perfectly baked boneless skinless chicken thighs!