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!
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Paleo Baked Chicken Recipe
A healthy, comforting, full-of-flavor chicken that is gluten free, grain free and sugar free. That’s what I’m sharing with you today! Yes, I’m stepping away from the rich holiday foods. I’m giving something to you all who have much more willpower than me and are craving something healthy. Or maybe you’re in the middle of a Whole30 and are desperate for a new recipe. This is a new Paleo Baked Chicken that I created from some of my favorite flavors of Thanksgiving. It’s heart-warming, it’s delicious and you’re going to love it!
November has been a terrible month for our desire to eat healthy, paleo style meals. It’s partly because of our schedule. We had a trip the beginning of the month so I never did a “big” grocery shopping trip to stock up on healthy food. We were training for a 15K and needed to up our carbs during that week. And let’s face it. It’s Thanksgiving week and I’d really rather be indulging in the soothing casseroles and pumpkin-laden desserts than eating a plate of veggies and meat.
That’s where this Paleo Baked Chicken can make it’s grand entrance. One of my favorite side dishes at Thanksgiving is stuffing. My grandma’s Thanksgiving turkey stuffing to be exact. I took the flavors that are in that mouth-watering, classic, Thanksgiving recipe, mixed it with some almond flour and tapioca starch, and used it as a breading for chicken breasts.
How to Make Gluten Free Baked Chicken
1. The chicken breasts I buy in the store are huge. In order make them cook faster, 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. I don’t want to risk my chicken drying out, which is another reason I fillet the chicken. For this recipe, I used about 2 1/2 pounds of chicken.
2. Prepare a 9×13 pan by spraying it with cooking spray. Then take two bowls. Put the eggs in one bowl and whisk them together. In the other bowl mix together the almond flour, tapioca starch and seasonings. The poultry seasoning is key here. Just like my grandma’s stuffing, remember.
3. Dip the chicken in the egg, then coat it in the dry crumb mixture.
4. Place the coated chicken in the prepared baking pan. Drizzle the top of the chicken with melted butter (or ghee if you’d like). This is going to bake into the chicken making it so tender and juicy!
5. Bake the chicken at 350 degrees for about 30 minutes. The exact cooking time will depend on how thick your chicken breasts are. If they are thin or if you use tenderloins, check them at 25 minutes. If they’re thicker, they may take 35-40 minutes.
6. Lastly, I placed my chicken under the broiler for about 3 minutes to give it just a little bit of a golden color. This is completely optional, but if your chicken isn’t as brown as you’d like, this is a little trick you can use. Just be careful as it will cook quickly under the broiler.
My family loved this chicken. And I love that it had all the flavors of my favorite stuffing. I didn’t even miss the bread. Enjoy this family-friendly, paleo chicken dinner!
Paleo Baked Chicken
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 pepper
- 1/4 cup butter melted
Instructions
- Preheat the oven to 350 degrees.
- Trim the chicken breasts and fillet them lengthwise so you have two thin pieces of chicken from each chicken breast.
- Spray a 9x13 pan with cooking spray.
- Place the eggs in a bowl and whisk them together. Set aside
- Place the dry ingredients and seasonings in another bowl and mix together.
- 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.
- Bake for 30-40 minutes until the chicken is no longer pink inside.
- 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.
- Serve immediately.
Thalia @ butter and brioche says
November 30, 2014 at 11:15 pmYum this chicken looks delicious! Definitely going to be perfect for dinner tonight – good thing I have all the ingredients on hand!
Nikki @ The Road to Less Cake says
December 3, 2014 at 8:19 amThis looks like the perfect weekday meal.
Suzanne says
December 28, 2014 at 10:25 pmI love how simple this seems!
Jamie @ Love Bakes Good Cakes says
January 2, 2015 at 12:23 amWe eat a lot of chicken – I’m always looking for new ways to fix it! love that this is easy and healthier for us!
[email protected] says
January 2, 2015 at 3:51 pmSounds and looks amazing!! We eat a lot of chicken and I am always looking for new ways to cook it – thanks!
liz says
March 4, 2015 at 5:49 pmSo many lovely recipes. thanks so much.
michelle says
March 25, 2015 at 10:10 amJust wondering about your Paleo Baked Chicken recipe, I don’t have any tapioca starch is there something I can use to replace that ?
Lizzy T says
March 25, 2015 at 12:22 pmAre you wanting it to remain paleo? You could use arrowroot starch if you happen to have that. Use cornstarch if you’re not staying away from corn. Otherwise, I’d just leave it out. I’ve not tried it that way, but would definitely try it in a bind!
Jan Zimmerman says
March 27, 2015 at 9:46 pmAfter years of working and eating lots of fast food, etc., I’m now retired and trying to cook healthier for my grandchildren’s sake. Your recipes will help me get there-thank you
Lizzy T says
March 27, 2015 at 9:54 pmWe strive to share healthy recipes that the family will love…and ones they’ll never realize are good for them! I hope they are helpful to you!
Mary says
April 4, 2015 at 9:51 pmI fixed this for dinner tonight and had to use arrowroot. This is so easy to make and really good. This recipe is a keeper! Thanks so much for sharing.
Lizzy T says
April 6, 2015 at 7:31 amThanks for letting us know arrowroot works! Glad you liked it!
Debbie says
May 17, 2015 at 5:28 pmI am going to try this baked chicken tonight. I was just wondering if you could tell me what is in the picture along with the chicken and greenbeans?
Lizzy T says
May 18, 2015 at 6:01 amSorry I didn’t get back to you in time. It is a cheesy potato recipe. Not paleo, but delicious! Recipe here: http://www.tastesoflizzyt.com/2014/12/08/christmas-cheesy-potatoes/
Savannah Schamp says
May 20, 2015 at 10:53 pmI just made this recipe tonight and it was amazing! I only had one pound of tenderloins, so I halved the recipe and cooked it for 25 minutes, then broiled for 3 minutes, and it came out perfectly. It really did taste like stuffing. We are going to experiment with using turkey cutlets to see if we can make a Paleo Thanksgiving meal with this recipe. Thanks so much!
Lizzy T says
May 21, 2015 at 12:56 pmThat’s such a great idea to use turkey cutlets for a Thanksgiving dinner! Thanks and enjoy experimenting!
Sonya says
May 29, 2015 at 8:09 pmThis was delicious! Have you ever tried it with chicken thighs? I have some boneless, skinless chicken thighs on hand and am just wondering how it would work. Thanks for posting!
Lizzy T says
May 30, 2015 at 7:03 amI definitely think it would work! Thanks…I’m glad you enjoyed it!
Karen S says
June 29, 2015 at 10:20 pmHi:
Can you please tell me what poultry seasoning you use? Are you using a sage seasoning blend like what you would use for stuffing, like Bell’s?
Lizzy T says
June 30, 2015 at 3:28 pmYes, Karen. I use a sage seasoning blend as I would for stuffing. I normally just buy it in bulk so I don’t have a brand name.
Jeanne says
September 20, 2015 at 5:59 pmI am cooking your Paleo Baked chicken right now….this will me my go to for lunches and a quick dinner on class night. Thank you,!
Julie Clark says
September 21, 2015 at 3:17 pmMmmm…yummy! I’m glad this recipe helps you! 🙂
Aimee says
January 7, 2016 at 11:09 amYum looks delicious! I will be trying tonight with Arrowroot powder and Ghee as I’m following Whole30 this month (butter is dairy).
Thank you!
Julie Clark says
January 7, 2016 at 5:21 pmEnjoy!! I’m Whole30’ing, too. Day 6 here! 🙂
Rebecca says
April 26, 2016 at 7:20 pmI so going to try out this recipe on my children. Your pictures reminds me a recipe my mom used to make with breadcrumbs and parmesan cheese but first she coated the chicken with honey dijon mustard. I think I’ll try that and I bet my kids will love that. Paired with some Paleo Mac & Cheese, it will make a complete meal.
Julie Clark says
April 27, 2016 at 5:18 amSounds amazing!!
Vee says
August 25, 2018 at 8:02 pmYou recipe sounds great however, I live in Australia and have never seen “poultry seasoning”. What are the ingredients please
Julie Clark says
August 28, 2018 at 4:37 amHere is a homemade poultry seasoning recipe: https://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966
Christine says
August 30, 2018 at 8:49 pmThis was delicious. Thank you.
Michael says
October 17, 2018 at 8:06 pmJust made this tonight , used paleo flour instead of almond flour. Delicious, thanks for this ! I look forward to trying more of your recipes!
Julie Clark says
October 18, 2018 at 6:11 amThank you!!!
Allie says
January 2, 2019 at 2:45 pmTo confirm, is the nutrition info for one breast? Thanks!
Julie Clark says
January 7, 2019 at 7:41 pmYes!
Debora says
January 16, 2019 at 9:02 amDelicious! This certainly it the spot..in taste and presentation..I will be making this again.