Sheet Pan Chicken Thighs Recipe 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.
Tools to make this fabulous sheet pan chicken thighs recipe:
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.
Increasing or doubling the recipe:
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.
Serving these chicken thighs: it's super versatile
This sheet pan chicken thighs recipe is super versatile too. 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.
The bacon is optional- but encouraged.
I added bacon to the mix on a whim, and I pretty much use it every time I make this sheet pan chicken things recipe 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. If you don't have bacon or don't want to use it, you can just skip it. If you do use bacon make sure it's thick cut!
Give this recipe a try for perfectly baked boneless skinless chicken thighs!
Sheet Pan Chicken Thighs Recipe With Bacon
Ingredients
- 3 tablespoon olive oil
- 2 tablespoon Dijon mustard make certain it's gluten-free
- 1 tablespoon Balsamic vinegar
- 6 boneless skinless chicken thighs
- 1 ½ teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 7-8 pieces thick-cut bacon gluten-free
Instructions
- Place oven rack in the center position, and heat oven to 425 degrees F (220 C)
- Set a stainless steel wire rack in a rimmed baking sheet and set aside. (For easier clean-up, line the sheet pan with foil first.)
- Whisk the olive oil, Dijon and balsamic in a large bowl to make a smooth sauce. Combine the salt and pepper in a small bowl. Add the chicken to the sauce and toss to coat well. Remove the chicken thighs one at a time and season on both sides with the salt and pepper, then arrange on the wire rack in a single layer.
- Drape the bacon over the chicken thighs in a single layer. Roast the chicken for 20-25 minutes, or until the internal temperature measures at 165 degrees F (75 C).
- Remove from the oven and cover with foil for 8-10 minutes to allow the chicken to rest (this allows for juicy, tender chicken.) Serve and enjoy.
Notes
Nutrition
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