Looking for a comforting, creamy meal that’s both delicious and AIP-friendly? Meet Chicken Florentine, a classic dish with a healthy twist. Traditionally, this recipe is loaded with cream and butter, but this version? Totally dairy-free and packed with flavor, thanks to ingredients like coconut milk, mushrooms, and fresh spinach.

The best part? You don’t need to miss out on the rich, velvety goodness of the original. Whether you’re new to the Autoimmune Protocol diet or just craving a lighter, allergy-friendly take on a timeless favorite, this recipe has you covered. Let’s get cooking!

Quick Overview

Total Time: About 30 minutes. Yep, you can whip this up on a busy weeknight.
Servings: This recipe feeds 4 people. Need more? Double it!
Difficulty: Super easy. Great for beginners.
Tools You’ll Need:
- Large sauté pan (or a deep frying pan)
- Small bowl (for mixing the arrowroot slurry)
- Whisk, knife, and cutting board

Pro Tip: Don’t have a sauté pan? No worries! A wide saucepan works just as well.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
A drizzle of olive oil (for cooking)
Sea salt to taste

For the Sauce:

1 bunch of green onions, chopped
1/2 lb mushrooms (button or cremini), thinly sliced
3 tablespoons arrowroot powder
3 garlic cloves, minced
1 cup chicken stock
1 cup full-fat coconut milk (for creaminess)
1/2 teaspoon sea salt
4 cups fresh baby spinach

Substitutions & Notes:

Coconut Milk: For AIP compliance, stick to guar gum-free coconut milk. Not AIP? Almond milk or cashew cream works too.
Arrowroot Powder: No arrowroot? Swap it with tapioca starch.
Spinach: Don’t have fresh? Frozen spinach works—just thaw it and squeeze out the water.

Let’s Cook!

Sear the Chicken

Start by heating some olive oil in a large sauté pan over medium heat. As the oil warms up, season your chicken breasts generously with sea salt on both sides. Once the pan is nice and hot, place the chicken in—it should sizzle the moment it touches the surface. Let each side cook for about 5–6 minutes, or until the chicken develops a golden brown crust and is cooked through. When done, transfer the chicken to a plate and set it aside. If your pan feels crowded, cook the chicken in batches to ensure you get that perfect sear on each piece.

Sauté the Vegetables

Using the same pan, add a little more olive oil if needed before tossing in the chopped green onions and sliced mushrooms. Let them cook over medium heat, stirring occasionally. The mushrooms will release their moisture as they cook, and after about 5 minutes, they’ll begin to brown slightly while the onions soften. Keep an eye on the mixture—when the liquid from the mushrooms evaporates and the vegetables start to caramelize, you’re ready for the next step.

Make the Sauce

Once the vegetables are ready, stir in the minced garlic, letting it cook for just about 30 seconds. The aroma will let you know it’s time to add the liquids. Pour in the chicken stock and coconut milk, stirring everything together to create a creamy base. Bring the mixture to a gentle simmer. In a small bowl, mix the arrowroot powder with a splash of water to form a smooth slurry. Gradually whisk the slurry into the sauce, making sure to avoid clumps. You’ll notice the sauce thickening quickly. It should have a silky texture that lightly coats the back of a spoon.

Add Spinach & Finish

With the sauce ready, stir in the fresh spinach. Turn off the heat as soon as the spinach is added—the residual warmth from the pan will wilt the leaves perfectly without overcooking them. Finally, return the chicken breasts to the pan, spooning some of the luscious sauce over each piece to reheat them gently. As everything comes together, you’ll notice the incredible aroma of garlic, mushrooms, and creamy coconut milk filling your kitchen.

Serving Ideas

Serve this creamy Chicken Florentine over:

Cauliflower rice for an AIP-approved pairing
Roasted sweet potatoes for extra sweetness
Mashed potatoes or pasta if you’re not following AIP

Leftovers & Storage

Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock to loosen up the sauce.
Freezer: Not ideal because the sauce can separate, but you can freeze just the cooked chicken for up to 2 months.

Mix It Up

Vegan Option: Replace chicken with tofu or jackfruit and use veggie stock instead of chicken broth.
Add Some Spice: Not AIP? Add a pinch of chili flakes or smoked paprika for a mild kick.
Seasonal Swaps: Try kale instead of spinach in colder months—it holds up great in sauces!

This AIP Chicken Florentine is proof that comfort food doesn’t need to be heavy to be satisfying. It’s creamy, flavorful, and sure to please anyone at your table—even those who don’t follow AIP. Give it a try and enjoy every bite!