This Paleo AIP Chicken with Rosemary Mushroom Sauce is a protein-rich & dairy-free main course! It’s Autoimmune Protocol compliant & gluten-free.
It’s high in healthy Autoimmune Protocol complaint fats from the coconut milk and olive oil. Your gut health will thank you for the nutrient dense mushrooms, onions, and spinach, and gelatin-rich bone broth!
You’ll love that this main dish (or full meal if you are doing a low carb version of the AIP) comes together in about an hour and requires little prep work. Set this beautiful casserole dish on the dining table for a presentation and comforting dinner or lunch that everyone will enjoy!
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Crispy AND Creamy
This flavor and texture duo is such a winning combination. There’s something special about crispy-skinned chicken in a creamy, luxurious sauce that is toe-curling good!
The skin on the chicken gets super golden brown and crisp thanks to pre-searing it in a skillet first. Next is to make the simple but decadent sauce that gets ladled around the crisped chicken pieces in a baking dish right before baking. The tops of the chicken thighs crisp up even more during baking, and the sauce thickens as it cooks – almost like a spinach mushroom alfredo!
Serving this spooned over mashed sweet potatoes (or mashed cauliflower) and enjoying this as leftovers for lunch the next day is highly recommended.
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What Do I Serve this Paleo AIP Chicken with Rosemary Mushroom Sauce With?
You could totally enjoy this as a full meal. Though if you would like a little extra oomph and even more nutrients in your meal, try these delicious side dishes with your supper:
Paleo AIP Baked Stuffing (Gluten-Free)
Maple Roasted Root Vegetables with Brussel Sprouts (AIP, Paleo, Vegan)
Add this Paleo AIP Chicken with Rosemary Mushroom Sauce to Your Meal Prep Rotation!
Here are some of my best AIP meal prep tips to help you get ahead for the week.
Do you meal prep, or do you cook as you go throughout the week? I’d love to hear! Leave me a comment below.
Paleo AIP Chicken with Rosemary Mushroom Sauce
This Paleo AIP Chicken with Rosemary Mushroom Sauce is a dairy-free, Autoimmune Protocol & gluten-free main course!
Ingredients
- 1 lb skin-on chicken thighs (bone-in or boneless)
- sea salt, to taste
- 2 Tbsp extra virgin olive oil, divided
- ½ large yellow onion, sliced
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary leaves, chopped
- 6 oz mushrooms of choice, sliced
- 1 13.5 oz can additive-free coconut milk (for coconut-free, use homemade tigernut milk *see NOTES)
- ¼ cup chicken bone broth
- 1 Tbsp arrowroot starch
- 2 cups loosely-packed baby spinach
Instructions
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Heat oven to 400. Season the chicken with salt, then set aside.
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Heat one tablespoon of olive oil in a large skillet over medium heat. When hot, add the chicken and sear on both sides until golden brown, about 5 minutes per side.
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Transfer the thighs, skin-side up, to a baking dish. Set aside.
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In the same skillet, heat the remaining tablespoon of olive oil. Add onion to the pan and sauté for 4-5 minutes.
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Add garlic, rosemary, and mushrooms. Cook for another 5 minutes until browned.
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In a small mixing bowl, whisk together the coconut milk, broth, and arrowroot starch. Pour mixture into the hot pan and stir vigorously to combine and avoid lumping, scraping any browned pieces off the bottom of the pan while you stir.
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Bring to a simmer, then remove from the heat. Season with salt, then stir in the spinach. Spoon the sauce into the baking dish with the chicken (avoiding pouring it over the tops of the thighs).
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Bake for 30 minutes or until chicken is crispy on top and the sauce is thick and rich.
Recipe Notes
Products used in this recipe:
To make it coconut-free:
Use my Homemade Tigernut Milk instead of coconut milk
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