Paleo Chicken Breast Recipes: Delicious and Healthy Options

For those following a Paleo diet, finding satisfying and compliant recipes can sometimes be a challenge. Chicken breast, a versatile and lean protein source, is a staple in many Paleo meal plans. This article explores a variety of Paleo chicken breast recipes, offering options that are gluten-free, dairy-free, and packed with flavor.

Chick-fil-A Inspired Paleo Chicken

Craving the taste of Chick-fil-A but sticking to your Paleo or Whole30 commitments? This recipe offers a healthy twist on a fast-food favorite. It replicates the flavors of Chick-fil-A chicken while adhering to Paleo and Whole30 guidelines. The recipe is also gluten-free and dairy-free, with egg-free and nut-free options available.

Key Ingredients and Substitutions

• Chicken breast: Opt for free-range and organic if possible, but regular chicken breasts will also work.
• Pickle juice: This adds moisture and flavor to the chicken. If you don't like pickles, don't worry - the flavor is subtle. For Whole30, ensure the pickles used are compliant. The pickle juice makes the chicken super moist and more flavorful. If you love pickles, leave it in the pickle juice marinade even longer, up to overnight, to get max pickle flavor. You can leave the pickle juice marinade step out, it just adds a great flavor and makes the chicken extra tender.
• Almond flour: Super-fine almond flour is recommended for the best texture. Tapioca or arrowroot flour can be used as a substitute, or coconut flour can be used in place of almond flour.
• Spices: Paprika, garlic powder, and onion powder provide classic flavor.
• Coconut or avocado oil: Choose an oil with a high smoke point for cooking. Olive oil is not suitable here.
• Egg: If you can't eat eggs, use dairy-free milk instead (canned coconut milk is a good option due to its thickness).

Cooking Instructions

1. Marinate: Combine pickle juice and cut chicken breast in a bowl. Cover and marinate in the fridge for at least 30 minutes, or up to overnight. The longer you marinate, the stronger the pickle flavor will be.
2. Prepare the chicken: Once marinated, remove from the fridge. Drain and discard the pickle juice by putting the chicken in a strainer. Blot the chicken dry by dabbing with a paper towel or other reusable rag. This drying step is crucial in helping breading stick to chicken - don't skip it!
3. Egg wash: Crack and scramble egg into a small bowl. Combine egg and chicken pieces in a medium bowl, stirring until all pieces are covered with egg. Drain excess egg off of chicken, again using a strainer. Shake the strainer a few times up and down to get off excess. The more excess you get off, the better the breading will stick to the chicken.
4. Breading: Combine all dry ingredients (almond flour through pepper) in a small bowl and then sprinkle on top of drained chicken in a medium bowl. Stir gently until all pieces are covered with breading.
5. Cook: Heat oil (about 1/4" deep) in a medium saucepan over medium-high heat. Once oil is heated, place pieces coated chicken in the oil. Don't crowd the pan, there should be space in between pieces. Cook for 5-6 minutes on each side, until crispy golden brown. Repeat until all pieces are cooked through, with no pink inside.
6. Air Fryer Option: Cook chicken at 350 for 10 minutes, flipping halfway through.

Freezing and Reheating Instructions

These chicken pieces can be frozen for later use, making them a convenient alternative to store-bought chicken nuggets.

1. Freeze: Make and cook as instructed above, then lay in a single layer in your freezer until frozen on a cooling rack. Once frozen, then store in a sealed container for 3+ months.
2. Reheat: Warm up in the microwave, in the oven at 400 for 10 minutes, or in the air fryer at 350 for 5-7 minutes.

You could also prep and freeze these raw (following instructions up until the cooking to marinate and bread) and then cook on the stove or airfryer straight from the freezer with the above recipe cooking instructions, adding a few minutes cooking time.

Paleo Lemon Chicken

This recipe offers a Chinese-inspired dish that's gluten-free, dairy-free, nut-free, and Paleo-friendly. While still fried chicken, it substitutes less healthy ingredients for cleaner options like honey and coconut flour.

Read also: Paleo Granola Recipes

Ingredients

• Boneless, skinless chicken breast (or chicken thighs)
• Coconut aminos
• Dry sherry
• Arrowroot powder
• Honey
• Lemon juice
• Grated ginger
• Oil (for frying)

Instructions

1. Marinate: Place the chicken pieces in a bowl and toss them with coconut aminos, sherry, and 2 tablespoons of arrowroot powder. Set aside.
2. Prepare the lemon glaze: In a skillet, whisk together the honey, lemon juice, grated ginger, water, arrowroot powder, and a pinch of salt. Set the skillet over medium heat and bring to a simmer until slightly thickened and bubbly. Remove from heat to cool.
3. Dredge the chicken: In a small bowl, mix the remaining arrowroot powder (approximately 1/3 cup) with the coconut flour. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and toss to mix. Once the oil is hot, dredge the chicken pieces in the flour mixture and shake off the excess.
4. Fry: Set a large skillet over medium heat and add enough oil to coat the bottom of the pan 1/2 inch deep. Place a paper towel lined plate close to the skillet for the fried chicken. Carefully lower half the chicken pieces into the skillet. Fry for 1-2 minutes until golden brown. Then flip each strip with long tongs and fry another 1-2 minutes. Move the chicken to the plate to drain. Repeat with the remaining chicken.
5. Serve: Place the hot chicken on a platter and drizzle the warm lemon glaze over the top.

Tips

• This paleo chicken tastes best freshly fried, but leftovers are still super yummy!
• Transfer the chicken to an airtight container and keep it in the fridge for up to 3-4 days.
• Reheat the fried chicken in an air fryer or oven to get it nice and crispy again.

Baked Chicken Breast

A simple baked chicken breast recipe is a budget-friendly, wholesome, and versatile dinner option. Brining the chicken is key to juiciness, and seasoning enhances the flavor.

Ingredients

• Boneless and skinless chicken breasts (free-range, organic preferred)
• Italian seasonings blend (storebought or homemade)
• Garlic powder
• Paprika (or smoked paprika)
• Salt
• Black pepper

Instructions

1. Brine: Brining chicken before baking it makes a huge difference! For this recipe, the brine is just a simple salt water solution. First, brine your chicken breasts by combining the warm water and 2 tablespoons of kosher salt in a large bowl. Stir it well until salt is dissolved in the water. Add the chicken breasts and let it sit for 15-30 minutes.
2. Season: In a small bowl, combine the seasoning ingredients. Then, place the chicken breasts in a baking pan. Note: Chicken will continue to cook as it rests. As a result, the internal temp will increase to 165°F. For the most accurate reading, use an instant-read thermometer.
3. Bake: Preheat oven to 450F and coat a baking dish with cooking spray. Then, remove the chicken from the brine and pat the chicken dry with a paper towel. Place the chicken in a single layer in a prepared baking sheet and brush the top of it with olive oil. Then, sprinkle the seasoning mixture evenly over the chicken on both sides. Bake for 18-20 minutes, or until the chicken is cooked through and has reached the internal temperature of 165F.
4. Rest: When the cooking time finishes, remove the baked chicken breast from the oven. Then, place the chicken breasts onto a cutting board and allow them to rest for 10 minutes.

Tips

• Make sure the chicken breasts do not overlap. This will help them cook evenly.
• Add a large pinch of cayenne pepper for some nice heat!
• Garnish this recipe with fresh herbs like parsley, thyme or even cilantro for a Mexican flavor.

Storing and Reheating

• To Store: Allow leftovers to cool and place them in an airtight container.
• To Freeze: Leftover baked chicken breast is also freezer-friendly! Cloak in plastic wrap or place in an airtight, freezer-safe container and store frozen for up to 3 months.
• To Reheat: Thaw leftovers in the refrigerator overnight (if reheating from frozen). Reheat in the microwave or oven.

Serving Suggestions

This juicy oven-baked chicken breast recipe is one of the most versatile things you can make in the kitchen.

• Add fiber with a serving of veggies! How about a side salad? A simple arugula salad or spinach fruit salad would pair perfectly. Corn salad, broccoli salad, or this delicious red cabbage salad are also yummy options.
• Add grains to your spread! Stick with some simple fluffy rice or quinoa. You can also make this flavor-packed quinoa salad with black beans and veggies if you want a bit more flair.
• You can’t go wrong with bread!

Easy Paleo Greek Chicken

This recipe takes minutes to prepare and is packed with real food flavor. It's juicy, zingy, spiced, and tender.

Ingredients

• Chicken breasts (or thighs - cook longer)
• Lemons
• Oregano
• Onions
• Garlic

Instructions

1. In a large bowl with the chicken, zest and juice the lemons before adding in all of the other ingredients. Mix until everything is thoroughly coated!
2. Leave the chicken to marinate for as long as possible - anywhere from 15 minutes to overnight will work.
3. Arrange the chicken on a baking sheet and place in a hot oven - roughly 425f or 220 c. Bake for 15-18 minutes.

Tips

• This recipe really doesn’t require much foresight. You can throw it together and have it in the oven in minutes, but there really is a bit of magic that happens when you leave the chicken to sit in the greek marinade…if you have the time! I tend to leave my chicken to sit in the marinade as long as I have, but as few as 15 minutes will taste amazing.
• Once the chicken comes out of the oven, I love to leave it sit until it cools before I store it.
• If you’re making this Easy Paleo Greek Chicken for the same reason that we so often do - to store it + eat through the week - it should sit and cool completely before you pack it away. I love to slice mine thinly + pack it away in an airtight container.
• If I’m serving it for lunch, I’ll often pair it with the Best Salad Ever, some Deviled Eggs or a side of Broccoli Salad.
• However, I’m the first to say that this Easy Paleo Greek Chicken is perfect for a weeknight dinner too on the side of some Salt + Vinegar Magic Potatoes!

Paleo Lemon Garlic Chicken with Asparagus

This recipe combines chicken with a lemon-garlic glaze and asparagus, offering a balanced and flavorful meal.

Ingredients

• Chicken breasts
• Asparagus
• Lemon
• Garlic
• Honey
• Olive oil
• Parsley (optional)

Instructions

1. Preheat oven to 400ºF.
2. To make the glaze, place half of minced garlic, half of lemon juice and zest, honey, one tablespoon of olive oil in a shallow dish and mix to combine. Season to taste with salt.
3. Add the chicken and toss to coat. Marinate for minimum 30 minutes.
4. Remove the chicken from the marinade and place on a lightly greased roasting tray.
5. Bake in preheated oven for 20 minutes.
6. Remove from the oven and arrange the asparagus in a single layer on the tray.
7. Drizzle the asparagus with 1 tablespoon of olive oil and sprinkle with remaining minced garlic. Season to taste with salt. Toss to coat.
8. Broil on medium high heat for 10 minutes or until everything is caramelized and slightly charred.
9. Remove the tray from the oven and drizzle the asparagus with remaining lemon juice.
10. Sprinkle with parsley (if using) and serve.

Health Benefits

• Asparagus is an excellent source of vitamins B1 and K, it’s a rich source of dietary fiber that helps to nourish the digestive tract, and it’s got plenty of anti-inflammatory and antioxidant properties that help prevent cancer in your body.
• The garlic provides many anti-inflammatory benefits, just like the asparagus.

Paleo Tandoori Chicken Breast

This baked chicken breast recipe is an adaptation of the classic Tandoori chicken. Instead of being baked in the clay oven that the recipe is named for, this recipe is adjusted for the everyday Paleo cook.

Read also: Paleo Diet Delivered: What You Need to Know

Ingredients

• Coconut milk
• Lemon juice
• Garlic
• Tandoori seasoning
• Salt
• Chicken breasts
• Coconut oil spray
• Paprika

Instructions

1. Mix together the coconut milk, lemon juice, garlic, tandoori seasoning, and salt in a large bowl. Add the chicken breasts to the bowl and use your hands to massage the marinade into the chicken. Cover the bowl and place in the refrigerator to marinate for 4-8 hours.
2. To bake the chicken, preheat the oven to 425 degrees F. Line a baking sheet with foil and coat with coconut oil spray. Place the chicken on the baking sheet and sprinkle lightly with salt and paprika. Bake for 25-30 minutes, turning once halfway through.

Serving Suggestion

Serve with cauliflower rice and lime wedges.

Tangy Mustard Lime Chicken Breast

This tangy mustard lime chicken breast is baked rather than grilled to get the most flavor from the lime and mustard.

Ingredients

• Cilantro
• Mustard
• Lime juice
• Olive oil
• Spices
• Chicken breasts

Instructions

1. Blend together the cilantro, mustard, lime juice, olive oil, and spices in a food processor or blender.
2. Place the chicken in a small baking dish and pour the marinade over the chicken. Cover and refrigerate for at least one hour, or up to five hours.
3. Preheat the oven to 350 degrees F. Bake the chicken for 20 minutes or until no longer pink on the inside.

Serving Suggestion

Serve with a side of asparagus or another vegetable for a complete healthy dinner.

Herb Crusted Chicken

Ingredients

• Garlic powder
• Rosemary
• Red pepper flakes
• Sea salt
• Thyme
• Oregano
• Olive oil
• Chicken breasts

Instructions

1. Preheat the oven to 350º F.
2. Combine the spices together and rub the mixture over both sides of the chicken breasts.
3. Heat the olive oil in a pan over medium heat and cook the chicken for 2-3 minutes on each side until it is nicely browned.
4. Place the seared chicken in an oven proof baking dish and cook for 25 minutes. Check after 20 minutes. You want the internal temperature is 165 º F.
5. You can also make this recipe with bone in breasts with skin. Up the cooking time to about 40 minutes, or so.

Creamy Garlic Chicken Skillet

This creamy garlic chicken skillet is made with tender seared chicken breast, and covered in a creamy, dairy-free garlic sauce. It’s an easy, low-carb, 30 minute weeknight dinner that everyone will love. Paleo, Whole30, and Keto too!

Ingredients

• Chicken breasts
• Ghee
• Garlic
• Chicken broth
• Coconut milk
• Lemon juice
• Paprika
• Italian seasoning
• Arrowroot starch (optional)
• Parsley
• Salt and pepper

Instructions

1. Season the chicken breast on both sides with salt and pepper.
2. Heat ghee over medium heat in skillet. Once the oil is hot, add the chicken and saute’ for 4-6 minutes on each side until cooked and golden brown.
3. Transfer the chicken to a plate, and begin making the creamy garlic sauce. Melt ghee over medium heat in the same skillet and saute the minced garlic for 2-3 minutes or until fragrant.
4. Add the chicken broth, coconut milk, lemon juice, paprika, Italian seasoning and arrowroot starch (optional) to the skillet. Whisk together. Simmer for 2-3 minutes for sauce to thicken and reduce heat to low.
5. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with parsley.

Tips

• You can either use whole garlic cloves (for a milder sauce) or mince your garlic for this recipe.
• To save time you can also buy minced garlic or pre-peeled garlic cloves too!
• For the most flavor, use fresh garlic. However, if you are rushed on time feel free to use jarred minced garlic.
• Buy full-fat coconut milk: coconut fats are great for you so don’t fall for the “lite” version. Full-fat coconut milk gives the sauce it’s thick and creamy texture, so don’t skimp out.
• Don’t overcook the chicken: Chicken is notorious for posing a danger when under-cooked. However, chicken will still be tough if it’s overcooked. Measure temp during cooking to ensure the correct doneness.

Serving Suggestions

This garlic chicken recipe pairs well with cooked white rice, roasted broccoli, green beans, asparagus, zucchini, gluten free pasta, or an Italian side salad.

Read also: Paleo Mayonnaise Recipe

Creamy Paleo Tuscan Chicken

This creamy paleo tuscan chicken is a super-tasty one-skillet meal that’s perfect for weeknights and full of flavor! Boneless, skinless chicken thighs are seared and cooked with a creamy sauce packed with spinach and sun-dried tomatoes.

Ingredients

• Boneless, skinless chicken thighs
• Coconut oil
• Garlic powder
• Onion powder
• Sea salt
• Pepper
• Tapioca or arrowroot
• Chicken broth
• Coconut milk
• Mustard
• Nutritional yeast
• Italian seasoning
• Spinach
• Sun-dried tomatoes

Instructions

1. Season the chicken with sea salt, pepper, garlic, and onion powder.
2. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Transfer the chicken to a plate.
3. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper.
4. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened.
5. Add chicken back to the skillet and simmer another 2 minutes.
6. Serve over cauli rice, zucchini noodles, or with roasted potatoes.

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