I’m gonna start off by saying this is DEFINITELY not your “traditonal” chicken florentine….so don’t come a yellin’ at me! I took the traditional Chicken Florentine and added some schtuff, took out some schtuff, and kept some schtuff. (Tired of me saying Schtuff yet?!!) I have to say though….this Instant Pot Chicken Florentine turned out to be totally rad!
I’ve been playing around more and more with my Instant Pot, especially cause it seems to be a pretty popular kitchen tool for all you peeps! This recipe can easily be done on the stove top also, so have no fear.
Okay, lets talk about a traditional Chicken Florentine for a hot minute. Florentine refers to a recipe that is prepared in the style of the Italian region of Florence. A Florentine style recipe will always feature spinach. Traditionally, the spinach simmers in butter and then the chicken, fish, or even eggs lay on top of it Lastly a cream sauce and grated cheese is added.
But since I’m not a traditionalist, I changed EVERYTHING up. Don’t worry, there is still spinach, I just mixed er’thang together!! And it’s still spectacular!
This is another one of those recipes where I use coconut milk (if you’ve been a follower for awhile now, you know that coconut milk just isn’t my thing). So for me to use it in a recipe, means you should too. Unless you will keel over and die from coconut, please don’t omit. K, thanks!
Ingredients
- 1 lb boneless chicken breasts
- 1 shallot, finely diced
- 1 tbl ghee or avocado oil
- 1 cup chicken broth
- 1 6oz can full fat coconut milk
- 1 tbl oregano
- 1 tsp salt
- 1 (14 oz) can quartered artichoke hearts in water
- 1 tbl freshly squeezed lemon juice
- 3 cups packed spinach
- 1 cup cherry tomatoes, sliced
- 3-4 fresh basil leaves, chiffonade
- 1 tbl nutritional yeast
- 1 tbl arrowroot + 3 tbl water, for slurry
- OPTIONAL: spaghetti squash
Instructions
- Turn your Instant Pot to the saute mode.
- Add your ghee or oil, then add the diced shallot. Saute until fragrant.
- Place your chicken on top of shallot, then add coconut milk, chicken broth, oregano, salt, nutritional yeast, and lemon juice.
- Close lid and turn Instant Pot to poultry. Cook 22 minutes then manually release pressure.
- Shed your chicken (I just do it right in the pot with 2 forks)
- Add your spinach, artichoke hearts, and tomatoes.
- Close it back up and manually set for 2 minutes. After timer goes off, manually release pressure again.
- Remove entire mixture leaving just the liquid in the Instant Pot. Turn to saute again and add your arrowroot slurry. Mix until it starts to thicken.**
- Place chicken florentine over some spaghetti squash and pour a little sauce over the entire thing.
- Add some fresh basil and lemon zest and enjoy
Notes
** You may have a lot of liquid in your Instant Pot after it is done cooking. It depends on how much liquid the chicken puts out. Don't worry, thats okay! You can pour a little liquid into a smaller pot to make the sauce thicken up faster.
If you are doing this on the stove top, cook chicken up first, shred or dice up, then add all the other ingredients except for the basil and lemon zest. Bring to a boil, the let simmer for 20 minutes.
This probably would freeze pretty well (minus the spaghetti squash). I haven’t tried freezing yet, cause we ate all of this like the champs that we are!!
Whole30: yes
Paleo: yes
