Make this sheet pan paleo baked chicken for an easy, healthy weeknight dinner! These paleo breaded chicken thighs and vegetables are low carb, paleo and whole30 approved. And only one pan to clean!

I’ve been on a sheet pan kick lately. I’m obsessed with easy, healthy and DELICIOUS recipes and I find that baking everything on a sheet pan is one of the easiest ways to do it.

Here are some of my favorite sheet pan recipes:

And of course now this sheet pan paleo baked chicken is high on the list.

When you eat a gluten free or anti-inflammatory diet, it’s easy to miss all your favorite meals, including chicken tenders or breaded chicken.

There’s just something comforting about a crispy and breaded piece of chicken! So I wanted to take that and turn it into a healthier version for this paleo baked chicken.

Not only did I make a favorite paleo-friendly, but I also decided to make this paleo baked chicken as a sheet pan recipe. So you bake lots of veggies at the same time as the chicken. They’re both done at the same time and you have an entire meal 40 minutes later!

What flour do you use for paleo breaded chicken?

They key to this paleo baked chicken is the right amount of breading to make it flavorful and crispy. I used a mixture of two flours for this paleo baked chicken:

Almond flour
Tapioca flour (starch) or arrowroot flour

These two flour are staples in our pantry so we always have them on hand. You can get both of them in the grocery store baking aisle. It’s right by the other flour! I typically buy Bob’s Red Mill brand.

The other thing I love about this recipe is that it’s super affordable. I got all of our chicken thighs in our butcher box and all of the veggies at the store for super cheap.

Can you use chicken breast instead of chicken thighs?

I know not everyone is a fan of chicken thighs, so you can definitely use chicken breasts instead! There isn’t anything special you have to do, just follow the directions as they are and replace the chicken thighs with boneless skinless chicken breast.

How to bake paleo chicken:

After you’ve dredged the chicken with egg and the flour mixture, you’re going to bake them in the oven. Bake the chicken for 10 minutes at 425°F, remove and flip over then place them back in the oven for 10 minutes on the other side. Remove from the oven and serve warm!

If you love this recipe, don’t forget to follow me on Instagram and tag me in a picture of it with @wha_mollymade so I can see it and feature you!

More sheet pan recipes:

Sheet pan paleo baked chicken

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Make this sheet pan paleo baked chicken for an easy, healthy weeknight dinner! These paleo breaded chicken thighs and vegetables are low carb, paleo and whole30 approved. And only one pan to clean!

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Author: Molly Leonard

INGREDIENTS

For the veggies:

2 tablespoons olive oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt
Pepper
1 yellow bell pepper
1 red bell pepper
1 red onion
1 cup mushrooms sliced
2 cups broccoli florets chopped

For the chicken:

4-5 Chicken thighs
1 cup blanched almond flour
1/3 cup arrowroot flour or tapioca
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs whisked

INSTRUCTIONS

Preheat oven to 425° F, and line a baking sheet with aluminum foil or a silpat mat. Add chopped veggies to the outside of the pan, leaving space in the middle for the chicken.
Prepare two medium bowls to dredge the chicken. In one bowl, combine the almond flour, tapioca flour, salt, pepper, paprika, onion powder and garlic powder. Whisk two eggs together in the other medium bowl.
Pat the chicken dry then, using one hand, add a piece of chicken to the eggs and cover completely. Transfer to the flour mixture and dredge until a thick coat of flour covers the chicken. Place on the prepared baking sheet with the veggies. Repeat the process with the rest of the chicken.Make sure the chicken isn’t on top of each other or covering the veggies.
Place in the preheated oven for 10 minutes then remove, flip the chicken and stir the veggies. Place back in the oven for 10 more minutes, for a total of 20 minutes.
Once baked, remove from the oven and serve immediately. You can also serve with quinoa or rice.
Store in an air-tight container for up to 3 days. Reheat in the microwave or the oven.