Easy 9×13 Baked Chicken Thighs (Simple, Juicy & Flavorful)This kind of “dump-and-bake” recipe is popular because it requires minimal prep. Chicken thighs are naturally flavorful and stay moist when baked.
Ingredients
- 2–3 pounds boneless, skinless chicken thighs
- 1 can (about 10.5 oz) cream of chicken soup (or a homemade creamy sauce alternative)
- 1 packet onion soup mix (or about 2 tablespoons seasoning blend)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- Optional: garlic powder, black pepper, paprika, or herbs
Instructions
- Prepare the dish
- Preheat oven to 190°C (375°F).
- Lightly grease a 9×13-inch baking dish.
- Add the chicken
- Place raw chicken thighs in a single layer.
- Add the sauce and seasonings
- Spread the soup over the chicken.
- Sprinkle with onion soup mix and any extra seasonings you like.
- Bake
- Cover with foil and bake for about 30–40 minutes.
- Remove foil, add cheese, and bake another 10–15 minutes until melted and the chicken reaches 74°C (165°F) internally.
- Serve
- Great with rice, mashed potatoes, roasted vegetables, or a fresh salad.
Tips
- Add mushrooms, spinach, broccoli, or sliced onions for a one-dish meal.
- Chicken thighs can vary in size, so use a food thermometer to confirm they are fully cooked.
- Leftovers can be stored in the refrigerator and reheated safely.
A “3-ingredient” version can work, but adding a few herbs or vegetables can improve flavor and nutrition without much extra effort.
