AIP Chicken Florentine

Chris McCormick

Posted on August 09 2018


AIP Chicken Florentine Ingredients


  • 4 boneless skinless chicken breasts
  • Olive oil to sauté
  • 1 bunch green onion, chopped
  • 1/2 lb button or cremini mushrooms


  • 3 Tbsp arrowroot
  • 2-3 garlic cloves, minced
  • 1 cup chicken stock
  • 1 cup coconut milk
  • 1/2 tsp sea salt, or to taste
  • 4 cups fresh baby spinach, loosely packed


  1. In a saute pan, heat the olive oil, season the chicken breasts on both sides with sea salt and place in the pan.
  2. Cook until brown on both sides, remove from pan and set aside.
  3. Heat a little more oil in the pan and sauté the mushrooms and green onions until soft.
  4. Add the garlic, chicken stock and coconut milk.
  5. Bring to a simmer.
  6. Dilute the arrowroot in a little water and whisk into the simmering mixture until it is creamy. Season with salt if needed, then add the spinach and turn off the heat.
  7. Stir in the spinach just to wilt the leaves, then return the chicken to the pan to reheat it.
  8. Serve immediately with the mushroom and spinach sauce spooned over the top.

By Executive Chef Ann Lotterhos

  • heat olive oil in sautee pan
  • season aip chicken breasts and place in pan
  • cook aip chicken on both sides and set aside
  • saute aip mushrooms
  • add green onions and garlic
  • add salt to this aip recipe
  • add coconut milk
  • add chicken stock
  • bring to a simmer
  • add arrowroot
  • add spinach
  • add chicken
chicken florentine aip paleo

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