Julie Clark
Updated:
Paleo Baked Chicken
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Looking for a new way to make chicken that fits the Paleo diet? This tender, Paleo Baked Chicken is covered with savory spices and drizzled with butter. You’ll never know it’s good for you.
A healthy, comforting, full-of-flavor chicken that is gluten free, grain free and sugar free. I created this Paleo Baked Chicken from some of my favorite flavors of Thanksgiving dinner. It’s heart-warming, it’s delicious and you’re going to love it.
This paleo chicken recipe will remind you of thanksgiving.
One of my favorite Thanksgiving side dishes is stuffing. My grandma’s Thanksgiving turkey stuffing to be exact.
I took the flavors that are in that classic Thanksgiving recipe, mixed it with some almond flour and tapioca starch, and used it as a breading for baked chicken breasts.
It’s like a chicken and stuffing recipe without the bread.
Serve this paleo baked chicken with steamed broccoli and roasted rosemary potatoes, or broccoli slaw for a cool side dish.
Eating healthy doesn’t have to be hard! You’ll also love our paleo pork chops, sweet potato chili and garlic mustard chicken.
Enjoy! -Julie
Start with the chicken.
The chicken breasts I buy in the store are huge. In order make them cook faster and prevent drying out, I cut the chicken breasts in half length-wise to make them thinner. Think of filleting the chicken breasts into two thick fillets.
You can leave the chicken breasts whole if you’d like, but it will take longer to cook.
Paleo Baked Chicken Recipe
Looking for a new way to make chicken that fits the Paleo diet? This tender, Paleo Baked Chicken is covered with savory spices and drizzled with butter. You’ll never know it’s good for you!
Servings 8
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts
- 2 large eggs
- 1 cup almond flour
- 3 tablespoons tapioca starch
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon black pepper
- 1/4 cup salted butter or ghee, melted
Instructions
- Preheat the oven to 350ºF. Spray a 9×13 pan with cooking spray.
- Trim the chicken breasts and fillet them lengthwise so you have two thin pieces of chicken from each chicken breast. 2 ½ pounds boneless skinless chicken breasts
- Place the eggs in a bowl and whisk them together. Set aside. Place the dry ingredients and seasonings in another bowl and mix together. 2 large eggs, 1 cup almond flour, 3 tablespoons tapioca starch, 1 teaspoon salt, ¼ teaspoon onion powder, 1 ½ teaspoons poultry seasoning, ½ teaspoon black pepper
- Dip each piece of chicken in the egg, then coat them in the dry crumb mixture. Place the chicken breasts in the prepared pan. Drizzle the melted butter overtop the prepared chicken. ¼ cup salted butter
- Bake for 30-40 minutes until the chicken is no longer pink inside. The internal temperature should be 165ºF.
- If you’d like the chicken to be more golden brown, you can place it under the broiler for 3-5 minutes, watching it carefully so it doesn’t burn.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being 1 piece of chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 346kcal | Carbohydrates: 6g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 428mg | Potassium: 547mg | Fiber: 1g | Vitamin A: 255IU | Calcium: 49mg | Iron: 1.7mg
I made it for the first time for dinner. It was moist and delicious. My husband went back for seconds. Definitely on my regulars list.
My only recommendation is a little less salt but otherwise it was great!!
Mine came out dry how can I prevent that next time
Delicious! This certainly it the spot..in taste and presentation..I will be making this again.
To confirm, is the nutrition info for one breast? Thanks!
Just made this tonight , used paleo flour instead of almond flour. Delicious, thanks for this ! I look forward to trying more of your recipes!