Batch Cooked Chicken Thighs
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
If you are looking for an easy way to meal prep chicken for the week, this is the method I use most often. Instead of cooking chicken every day for lunches, wraps, salads, and quick dinners, I bake several pounds of boneless skinless chicken thighs at once and keep them in the refrigerator ready to go.
What I like about this recipe is that the seasoning stays simple enough to work in just about anything. I’ve used this chicken for chicken bacon ranch wraps, salads, rice bowls, sandwiches, and even mixed it into cold chicken dips when I needed a quick appetizer.
The chicken bakes at 425°F, stays juicy, and creates flavorful pan juices that get mixed back into the chopped chicken after cooking. One batch makes about 6 cups of cooked chicken, which is usually enough to cover several lunches and dinners throughout the week.
What Temperature to Bake Chicken Thighs
For boneless, skinless chicken thighs, bake them at 425 degrees F.
The higher temperature helps the chicken cook through while still staying tender and juicy. Since this recipe is designed for batch cooking several pounds of chicken at once, I find that 425 degrees F gives the best results without drying out the meat.
Always cook chicken until the thickest piece reaches an internal temperature of 165 degrees F when checked with a meat thermometer.
Ingredients
- 2½ to 3 pounds boneless, skinless chicken thighs
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ancho chile pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons plain nonfat Greek yogurt
How to Make Batch Cooked Chicken Thighs in Oven
Yields approximately 6 cups chopped cooked chicken
Preheat the oven to 425 degrees F.
In a bowl, combine paprika, garlic powder, onion powder, ancho chile pepper, salt, pepper, olive oil, and Greek yogurt. Stir until fully combined. The mixture will be thick.
Add the chicken thighs and coat thoroughly. I usually put on disposable gloves and rub the seasoning mixture over both sides of every piece of chicken. It takes an extra minute or two, but it helps ensure every thigh is evenly seasoned.
Arrange the chicken thighs upright in a loaf pan, stacking them closely next to each other.
Bake for 45 to 55 minutes, or until the thickest chicken thigh reaches an internal temperature of 165 degrees F.
Carefully remove the pan from the oven and drain off the cooking juices into a separate bowl.
Allow the chicken to cool until it is easy to handle. Slice or chop as desired.
Pour the reserved juices back over the chicken and toss to combine. This step adds extra flavor and helps keep the chicken moist while stored in the refrigerator.
Why I Like This Method
There are plenty of ways to cook chicken thighs, but this has become one of my favorite meal-prep methods because:
- It cooks several pounds of chicken at one time.
- The chicken stays moist and flavorful.
- The seasoning is simple enough to work in multiple recipes.
- The leftovers store well for several days.
- It creates ready-to-use protein for lunches and quick dinners.
Since the seasoning blend is fairly neutral, the chicken works just as well in a wrap as it does in a pasta dish, salad, casserole, or chicken dip.
How to store cooked chicken thighs
Store cooked chicken thighs in an airtight container in the refrigerator for up to 4 days.
I usually slice or chop everything before storing so it is ready to use throughout the week.
Ways to Use Meal Prep Chicken
One batch can stretch across several meals. Some of my favorite ways to use it include:
- Make a quick Chicken Bacon Ranch Wrap for lunch.
- Stir it into Buffalo Chicken Dip for parties.
- Use it in Chicken Enchilada Dip.
- Turn it into a Classic Chicken Salad Sandwich.
- Add it to California Chicken Salad with grapes and pecans.
- Toss it into a Cobb Salad for an easy dinner.
- Use it in meal-prep bowls with rice and vegetables.
- Add it to pasta salads for extra protein.
Having cooked chicken already prepared makes lunch and dinner much easier during a busy week.
Recipe Tips
- Chicken thighs vary in size, so cooking time may differ slightly.
- Use a thermometer instead of relying only on time.
- The Greek yogurt helps the seasonings cling to the chicken while adding moisture. Other options here are sour cream or full fat mayonnaise.
- Feel free to swap the seasonings for your favorite blend if you plan to use the chicken in a specific recipe.
- Don’t discard the cooking juices. Mixing them back into the chopped chicken makes a noticeable difference in flavor and texture.
Frequently Asked Questions
How long do chicken thighs take to bake at 425 degrees?
Boneless skinless chicken thighs typically take 45 to 55 minutes in this batch-cooking method. Always verify doneness with a thermometer and cook to 165 degrees F.
Can I use chicken breasts instead?
Yes, but chicken breasts cook differently than chicken thighs and will likely require less time in the oven. Always check for an internal temperature of 165°F rather than relying on the cooking time listed in this recipe.
If you’re specifically cooking chicken breasts, check out my guides for juicy chicken 101, ninja foodi chicken breasts, and cooking chicken in the skillet for other methods.
Can I freeze cooked chicken thighs?
Yes. Allow the chicken to cool completely, then store in freezer-safe containers or bags for up to 3 months.
Batch Cooked Chicken Thighs
Equipment
- loaf pan
Ingredients
- 2½ to 3 pounds boneless skinless chicken thighs
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ancho chile pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons plain nonfat Greek yogurt
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine paprika, garlic powder, onion powder, ancho chile pepper, salt, black pepper, olive oil, and Greek yogurt. Stir until a thick paste forms.
- Add chicken thighs to the bowl and coat thoroughly with the seasoning mixture. I find it easiest to use disposable gloves and rub the mixture onto both sides of each chicken thigh to ensure every piece is evenly seasoned.
- Arrange the chicken thighs tightly together in a loaf pan, standing them on their sides if needed to fit the entire batch. Keeping the chicken packed together helps it stay moist during baking.
- Bake for 45 to 55 minutes or until the thickest chicken thigh reaches an internal temperature of 165°F when checked with a meat thermometer.
- Remove the loaf pan from the oven and carefully pour the cooking juices into a separate bowl. Do not discard the liquid, as it adds moisture and flavor back to the finished chicken. Allow the chicken to cool for 10 to 15 minutes, or until it is comfortable to handle.
- Slice, shred, or chop the chicken into bite-sized pieces depending on how you plan to use it. This chicken works well for wraps, salads, rice bowls, sandwiches, casseroles, and chicken dip recipes.
- Return the reserved cooking liquid to the chopped chicken and toss to combine. Mixing the juices back into the meat helps keep it moist during storage and reheating.
- Store covered in the refrigerator for up to 4 days and use throughout the week for quick lunches and dinners.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
