Yummy Baked Chicken Thighs


My family and I were tired of eating the same old style of baked chicken, either shake-and-baked or just seasoned. So I got this idea and decided to try it. Needless to say, this is how we bake chicken now and the kids love it. A little sweet but always moist.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
6 servings


  • cooking spray

  • 1 (20 ounce) package chicken thighs

  • salt and ground black pepper to taste

  • 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)

  • 1 pinch garlic salt


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.

  2. Season chicken thighs on all sides with salt, pepper, and garlic salt.

  3. Pour corn muffin mix into a shallow bowl. Roll chicken thighs in corn muffin mix until well coated. Transfer coated thighs to prepared baking sheet.

  4. Bake chicken thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts (per serving)

483 Calories
19g Fat
56g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 483
% Daily Value *
Total Fat 19g 25%
Saturated Fat 5g 26%
Cholesterol 55mg 18%
Sodium 992mg 43%
Total Carbohydrate 56g 20%
Dietary Fiber 5g 19%
Protein 20g
Vitamin C 0mg 1%
Calcium 53mg 4%
Iron 3mg 16%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.