Chicken Florentine {AIP/ Paleo/ Whole 30}

If you have chicken and don’t know what to make with it, the only answer to that question is this AIP chicken florentine. This dish is quick and easy, nutrient dense, packed with flavor and totally aip and paleo friendly. What more could you be looking for in a weeknight family dinner. Dinner is served!!

 

a plate piled high with aip chicken florentine

 

I don’t know about you, but I regularly struggle when it comes to answering the question, WHAT’S FOR DINNER? I want to provide new and creative dishes every night, but I can’t be bothered to spent hours in the kitchen.

Yes I’m a food blogger.
Yes I love to cook.
No that doesn’t mean that I want to cook hours and hours every day.

If I was totally honest with you, I’d have to tell you that left totally up to me…. no accountability from you to keep creating new recipes and no hubby who I want to impress with yummy food… I would be fine eating the same thing almost every night. Or at the most I’d rotate through 4-5 recipes. I don’t mind repetition with food, I LOVE leftovers and I have a philosophy that food is food. No need for special dishes for me.

This philosophy on food probably started in my boarding school days in the late eighties in Kenya. Our cafeteria was tasked with feeding 500 children filling and nutritious meals on a budget. Many of the students complained often and loudly about the food, but it never really bothered me. There were a few things I didn’t enjoy, but for the most part it was edible and kept me from starving. Well… cafeteria food and a generous selection of junk food readily available in the canteen. The funny thing about the cafeteria is that 25 years later and I could still tell you what we ate 80% of the meals. Tuesdays for example were cold cereal and toast for breakfast, burgers and fries (school favorite) for lunch and shepherd’s pie for dinner. My favorite (beside the burgers and fries) was spaghetti casserole which was often Monday nights.

When I do plan on cooking, I want food that’s quick and easy to prepare, packed with flavor and nutrient dense. That’s not too much to ask for is it?

I guess you probably want some of the same things and this AIP Chicken Florentine totally fits the bill. It’s packed with veggies goodness, it’s got the ‘good fats’ of coconut milk, it’s simple, it has a TON of flavor and although it’s not a 30 minute meal because of cooking the chicken in batches, it’s still relatively quick.

 

 

a plate and bowl full of aip chicken florentine

 

Other ‘What’s for Dinner’ Recipes to Enjoy:

 

Other AIP Chicken Recipes:

 

 

 

It’s Dinner Time:

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Chicken Florentine {AIP/ Paleo/ Whole 30}


  • Author: Bethany Darwin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dinner

Description

If you have chicken and don’t know what to make with it, the only answer to that question is this AIP chicken florentine. This dish is quick and easy, nutrient dense, packed with flavor and totally aip and paleo friendly. What more could you be looking for in a weeknight family dinner. Dinner is served!!


Ingredients

For breading chicken:

  • 4 TBSP cassava flour
  • 1/2 tsp sea salt
  • 1 tsp herbs d’provence

For making chicken florentine:

  • 3 TBSP olive oil
  • 2 pounds chicken (boneless – breasts or thighs)
  • 2 medium red onions
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic
  • 1 TBSP herbs d’provence
  • 2 TBSP apple cider vinegar (or lemon juice
  • 1 can coconut milk
  • 1 package (about 16 ounces) frozen chopped spinach- thawed

Instructions

  1. put spinach in a bowl and defrost in the microwave – once thawed, squeeze out any excess liquid
  2. heat oil over medium heat in a large skillet
  3. cut chicken into bite sized pieces
  4. mix the chicken breading ingredients and coat the chicken pieces
  5. add chicken to pan in batches so that you don’t crowd the pan. Cook the chicken until it’s brown on both sides. Remove to a plate and keep warm in a low oven until later in the cooking process
  6. while chicken is cooking – slice your mushrooms, thinly slice your red onions and crush your garlic
  7. after removing all the chicken, add onions, mushrooms and garlic to the hot pan and cook until brown
  8. once onions and mushrooms are browned, add remaining ingredients –  1 TBSP hers d’provence, 2 TBSP apple cider vinegar, 1/2 tsp salt, 1 can of coconut milk and spinach
  9. stir to combine all sauce ingredients
  10. put the chicken back into the sauce and simmer (over low heat) for about 8 minutes until sauce thickens to allow the chicken to finish cooking through. check a couple of pieces of chicken to make sure it’s all cooked through.

Notes

This chicken florentine is great served with roasted or mashed sweet potatoes or a side salad.

 

 

 

 

a plate piled high with a generous portion of chicken florentine

 

 

 

 



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