Paleo Hunter's Chicken
Dive into the rich, rustic flavors of Paleo Hunter's Chicken, a hearty and wholesome dish that brings comfort food to your dinner table without compromising your paleo lifestyle. This recipe features tender, seasoned chicken breasts wrapped in smoky, crispy bacon, smothered in a savory tomato and mushroom sauce infused with fresh thyme and smoked paprika. With just 15 minutes of prep, this oven-baked classic delivers layers of flavor in each bite while remaining gluten-free and dairy-free. Perfect for family dinners or meal prepping, it pairs beautifully with steamed vegetables or a crisp green salad. Treat yourself to this easy yet elegant paleo-friendly recipe that satisfies cravings and simplifies weeknight cooking!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 slices bacon
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 200 grams mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve the bacon fat in the skillet.
Season the chicken breasts with salt and black pepper. In the same skillet with the bacon fat, add 1 tablespoon of olive oil, and sear the chicken breasts for about 3-4 minutes on each side until browned but not cooked through. Transfer to a baking dish.
In the same skillet, add the remaining 1 tablespoon of olive oil, onion, and garlic. Sauté for about 3 minutes until the onion becomes translucent.
Add the mushrooms and sauté for an additional 5 minutes until they have released their moisture and started to brown.
Stir in the fresh thyme leaves, canned tomatoes, tomato paste, and smoked paprika. Bring to a simmer and let it cook for 5 minutes, stirring occasionally.
Crumble the cooked bacon into the sauce and stir until well combined.
Pour the sauce over the chicken breasts in the baking dish, ensuring they are evenly coated.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked through (internal temperature of 75°C or 165°F).
Garnish with chopped parsley before serving.
Serve hot with a side of your choice such as steamed vegetables or a crisp salad.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 4515 mg | 196% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.6 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 285 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4156 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
