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AIP Chicken Florentine

AIP Chicken Florentine
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A creamy, dairy-free twist on the classic Chicken Florentine, this AIP-friendly recipe features tender chicken breasts, sautéed mushrooms, and a luscious coconut milk sauce infused with garlic and fresh spinach. Perfect for a comforting yet healthy dinner!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Olive oil (for sautéing)
  • Sea salt (to taste)

For the Sauce:

  • 1 bunch green onion, chopped
  • 1/2 lb button or cremini mushrooms, sliced
  • 2–3 garlic cloves, minced
  • 1 cup chicken stock
  • 1 cup full-fat coconut milk (guar gum-free)
  • 3 tablespoons arrowroot powder (diluted in water)
  • 1/2 teaspoon sea salt (or to taste)
  • 4 cups fresh baby spinach (loosely packed)

Instructions

  1. Sear the Chicken: Heat olive oil in a large sauté pan over medium heat. Season chicken breasts with sea salt on both sides. Place them in the hot pan and cook for about 5–6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
  2. Sauté Vegetables: In the same pan, add a bit more olive oil if needed. Sauté the chopped green onions and sliced mushrooms for about 5 minutes until softened and lightly browned.
  3. Prepare the Sauce: Add minced garlic to the pan and cook for about 30 seconds until fragrant. Pour in chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
  4. Thicken the Sauce: In a small bowl, dilute arrowroot powder with water to make a slurry. Gradually whisk it into the simmering sauce until it thickens to a creamy consistency (this happens quickly). Season with sea salt to taste.
  5. Add Spinach & Finish: Stir in fresh spinach and turn off the heat immediately; the residual warmth will wilt the leaves perfectly. Return the cooked chicken to the pan, spooning sauce over each piece to reheat gently.
  6. Serve: Plate the chicken with the creamy mushroom-spinach sauce spooned generously on top. Serve immediately for best flavor and texture.

Notes

Serving Suggestions:

  • Pair this dish with cauliflower rice for an AIP-friendly side or roasted sweet potatoes for added sweetness. Non-AIP options include mashed potatoes or gluten-free pasta.

Tips & Tricks:

  • Ensure your coconut milk is full-fat for a rich, creamy sauce without separation.
  • Avoid overcrowding the pan when searing chicken to achieve an even golden crust.
  • Dilute arrowroot powder thoroughly in water before adding it to prevent clumps.

Storage & Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over low heat, adding a splash of chicken stock or coconut milk if needed to loosen the sauce.
  • Freezing is not recommended as coconut milk may separate upon thawing.

Find it online: https://easyrecipeacademy.com/aip-chicken-florentine/