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When to cook chicken thighs vs. breasts

This pressure cooker chicken recipe features both juicy thighs and lean breasts, seasoned to perfection and easy to bake in the oven for a weeknight favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl For seasoning blend
  • 1 Baking sheet To roast chicken
  • 1 Paper towels To dry chicken pieces

Ingredients
  

Main Ingredients

  • 4 Boneless, skinless chicken thighs
  • 4 Boneless, skinless chicken breasts
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika

Instructions
 

Baking Instructions

  • Preheat your oven to 400°F.
  • Pat chicken thighs and breasts dry with paper towels.
  • Rub olive oil all over the chicken pieces.
  • In a small bowl, mix salt, pepper, garlic powder, and smoked paprika.
  • Sprinkle the seasoning mix evenly on all sides of the chicken.
  • Place thighs and breasts on separate sides of a baking sheet.
  • Bake for 25 to 30 minutes, until thighs reach 175°F and breasts 165°F.
  • Let rest for 5 minutes before serving.

Notes

Store leftovers in airtight containers in the fridge for 3-4 days or freezer for up to 3 months.