Southwest Buttermilk Baked Chicken Thighs

My Southwest Buttermilk Baked Chicken Thighs are packed with Southwest flavors the whole family loves, and it only takes 10 minutes to prepare! These oven baked chicken thighs make the perfect dinner all year round.

We love pairing oven baked chicken thighs with mashed potatoes and roasted broccoli.

baked chicken thighs on serving plate

Oven Baked Chicken Thighs

You are in for such a treat with these oven baked chicken thighs! This simple chicken recipe is a must make. Literally in the oven in 10 minutes. No fuss chicken that is so tender, you barely need your fork. With just a few pantry staples you are likely to have on hand, you’ll have a new dinner recipe in no time. Hope you enjoy!

Why You’ll Love This Recipe

  • Easy To Make. This simple chicken thigh dinner recipe is made with just a few ingredients and in the oven in 10 minutes!
  • So Flavorful. This easy recipe is full of big flavor.
  • Great leftovers. Enjoy these chicken thighs during the week, they make delicious leftovers.

Try my Crock Pot Chicken Thighs recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

chicken thighs in baking dish

What You’ll Need

You’ll need some easy to find ingredients to make oven baked chicken thighs. Be sure to see my recipe card located at the bottom of this post for full details.

  • Boneless Skinless Chicken Thighs– Look for chicken thighs near the chicken breast in the meat department of the grocery store. Get the package that is boneless and skinless.
  • Cumin– Ground cumin can be found in the spices section of the grocery store. It is aromatic and a delicious smoky spice on chicken.
  • Paprika- Paprika is another great spice that is perfect on chicken.
  • Garlic Salt– Look for the Lawry’s brand of garlic salt, it’s my favorite.
  • Kosher Salt– Kosher salt is a bit more coarse than the traditional table salt. I prefer it in my cooking and baking.
  • Black Pepper– For best tasting results use freshly ground black pepper.
  • Buttermilk– No substitutes here, use the real buttermilk you get in the dairy section near the milk.

How To Make Oven Baked Chicken Thighs

Preheat oven to 350 degrees F. Place chicken thighs into a 9×13 inch baking dish.

Seasonings. Place cumin, paprika, garlic salt, salt and pepper into a small bowl. Mix to combine then sprinkle over tops of chicken thighs.

Buttermilk. Pour buttermilk over top, cover baking dish loosely with tin foil.

How Long To Cook Chicken Thighs

Cook. Cook for 1 hour. Remove and let rest for 10 minutes before serving. Serve with your favorite roasted vegetables and salad if desired.

Recipe Tips For Success

  • Prepare the seasonings for oven baked chicken thighs in advance to save some prep time.
  • Don’t substitute the buttermilk. Use real buttermilk from the dairy section, not the powder you mix with water.
  • The chicken thighs make great leftovers, shred the chicken and use for another dinner later in the week. It’s great in pasta, salad and sandwiches!

baked chicken thighs on serving plate

How To Serve Chicken Thighs

I served our chicken with a variety of roasted vegetables such as asparagus and even corn on the cob. Oven baked chicken thighs are also delicious with baked potatoes. Simple and satisfying, perfect for a home cooked Sunday dinner or any night of the week. Enjoy!

Storage Instructions

Refrigerate. Serve any leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions. Reheat chicken on a heat proof plate, loosely covered in the microwave for 60 seconds, or until hot.

Try More Chicken Recipes

Southwest Buttermilk Baked Chicken Thighs

Southwest Buttermilk Baked Chicken Thighs

Add my Southwest Buttermilk Baked Chicken Thighs to your menu this week! This easy dinner recipe has punches of flavor the whole family loves, and it only takes 10 minutes to prepare!
Course: Main Course
Cuisine: Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 381kcal
Author: Jenny
Cost: $25
Print Pin Rate

Equipment

  • Oven
  • 9 x 13 inch baking dish
  • measuring cups
  • measuring spoons
  • mixing bowl

Ingredients

  • 10 boneless skinless chicken thighs
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Lawry’s Garlic Salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup buttermilk

Instructions

  • Preheat oven to 350 degrees F. Place chicken thighs into a 9×13 inch baking dish. Place cumin, paprika, garlic salt, salt and pepper into a small bowl. Mix to combine then sprinkle over tops of chicken thighs. Pour buttermilk over top, cover baking dish loosely with tin foil and bake for 1 hour. Remove and let rest for 10 minutes before serving. Serve with your favorite roasted vegetables and salad if desired.

Nutrition

Calories: 381kcal | Carbohydrates: 4g | Protein: 57g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 275mg | Sodium: 1044mg | Potassium: 811mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Calcium: 108mg | Iron: 3.4mg
Keywords: baked chicken thigh recipe, baked chicken thighs, baked chicken thighs recipe, boneless chicken thighs recipe, chicken thigh baked in oven, chicken thigh recipes, chicken thighs, chicken thighs recipe, how to bake chicken thighs

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photo collage oven baked chicken thighs

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93 Responses
  1. Maggie

    I made these last night… they were super tender, and very flavorful, but they ended up being SO greasy that after having 1 I ended up getting rid of them. Wish there were a way to get rid of the oil factor, because otherwise this is a solid recipe.

    1. Jenny

      Hi Maggie, did you remove the thighs from the baking dish as soon as they were done? I just discarded the liquid and served them on a large plate without the juices. Sorry to hear that!!

  2. Alli

    Really good flavor! So easy too ๐Ÿ™‚
    Served over jasmine rice w/ cilantro & the juice from the pan, delish!

  3. Sarah @ Sarah Cooks the Books

    This looks delicious and easy enough to where I’ll be OK with making it after fighting traffic for an hour to get home. :0)

  4. Rose

    Sounds great! Can you cook a chicken breast with the thighs? My hubby doesn’t care for dark meat but the rest of the family prefers it.
    Thanks!

  5. kandy

    Several people have asked and I am also asking….What is the TEMPERATURE to cook this at? Recipe needs to be updated to include this information. Looks like a good recipe. Thanks.

  6. Cate @ Chez CateyLou

    In the oven in 10 minutes? Love that! This looks delicious and satisfying – such a perfect weeknight dinner!

  7. Latisha

    Jenny, like many others are asking, can you please let us know what temperature you baked your chicken thighs at? I will be going to the supermarket tonight and baking these tomorrow. Thanks!

      1. Latisha

        Thanks Jenny. I made this last night and it was delish. I made with yellow rice and broccoli. I had left over chicken so I took it off the bone and had it in a salad today for lunch. Delish both ways!

  8. JennCutt

    Long time lurker but rarely do I comment. This post is perfect timing because I was in need of something for tonight and was going to start a search. Even better that this came right to my email. Looks great and I can’t wait to try it. Thanks!!

  9. Melanie @ Carmel Moments

    I know what to put on the menu for this week. Already have the chicken and the buttermilk. Sounds delish!

  10. Lisa F.

    Oh my yummy-ness! These are definitely on the menu this week and I have buttermilk in the fridge! I’m assuming the temperature would be 350ยฐ? Thanks!!

  11. Jessica

    Can I use regular milk instead of buttermilk? This looks so good and yummy but rather not buy buttermilk because the rest would just go to waste.

    Thanks!!

    1. Steph

      Jessica, you don’t need to buy buttermilk! You can add white vinegar (or lemon juice) to milk to make just enough buttermilk for this recipe. I believe the it’s about 1 tbsp vinegar to 1 cup milk.

    2. Jillian

      You can make buttermilk from regular milk! You just add a little lemon juice or vinegar — I think 1 Tbsp per 1 cup of milk, but you can google it ๐Ÿ™‚

    3. Mark

      Freeze eftover buttermilk in ice cube trays, pop them in a freezer back when frozen, and you have a 3-month supply of buttermilk as needed. Measure your ice cube trays (mine gives 1/8 cup cubes) first. ๐Ÿ™‚

  12. Lauren @ Climbing Grier Mountain

    Thank you!! I was seriously stumped on what to make for dinner tonight!! Can’t wait to try!

  13. Rochelle @ Oh So Sweet Baker

    The thighs are the best part of the chicken soo juicy and cooking them in the bettermilk will only make them juicier. Heaven!

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