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
This was delicious. Thank you.
You recipe sounds great however, I live in Australia and have never seen “poultry seasoning”. What are the ingredients please
I 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.
Yum looks delicious! I will be trying tonight with Arrowroot powder and Ghee as I’m following Whole30 this month (butter is dairy).
Thank you!
I 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,!
Hi:
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?
This 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!
I 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!
I 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?
I 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.
After 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
Just wondering about your Paleo Baked Chicken recipe, I don’t have any tapioca starch is there something I can use to replace that ?
So many lovely recipes. thanks so much.
I love how simple this seems!
Yum this chicken looks delicious! Definitely going to be perfect for dinner tonight – good thing I have all the ingredients on hand!