AIP Paleo Herbs de Provence Chicken & Mushroom Faux Risotto Recipe

AIP Paleo Herbs de Provence Chicken & Mushroom Faux-Risotto Recipe by Tara Perillo
AIP Paleo Herbs de Provence Chicken & Mushroom Faux-Risotto

So, it feels like forever since I’ve posted a recipe for y’all.  After taking a month off to finish Sickness To Fitness Quick Start Guide, releasing it, and taking a vacation in Vegas and California, I finally have a new recipe for you to enjoy. This AIP Paleo Herbs de Provence Chicken & Mushroom Faux Risotto is a one-pan wonder. It was one of the first meals I batch cooked when I came home from my vacay.  Enjoy!

AIP Paleo Herbs de Provence Chicken & Mushroom Faux Risotto Recipe

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 3 to 4 servings

AIP Paleo Herbs de Provence Chicken & Mushroom Faux Risotto Recipe

Easy, delicious, one pan meal! Tender chicken in a savory dish of mushrooms, riced cauliflower, and a creamy garlic sauce.


  • 1 tablespoon cooking fat (bacon, coconut, lard, etc.)
  • 1 small red onion, chopped
  • 6 to 8 pieces organic chicken (don’t overcrowd your pan)
  • 2 cups sliced crimini, baby bella, or white mushrooms
  • 2 cloves garlic, sliced
  • 12 ounces (1 1/2 cups) riced cauliflower
  • 3/4 cup full fat, canned coconut milk
  • 1 tablespoon nutritional yeast (optional)
  • 3 tablespoons Herbs de Provence
  • sea salt, to taste or 1/2 teaspoon


  1. Preheat oven to 400° F.
  2. Heat fat in large 12” cast iron or ovenproof pan.
  3. Once melted, add red onion to pan.
  4. Cook onions until clear.
  5. Add and brown chicken pieces on all sides.
  6. Add sliced mushrooms and garlic.
  7. Cook until softened.
  8. Add riced cauliflower, coconut milk, and nutritional yeast.
  9. Stir well, making sure to combine all ingredients.
  10. Remove from heat.
  11. Sprinkle on Herbs de Provence and salt.
  12. Using oven mitts, place entire pan onto middle rack in oven.
  13. Cook for 40 minutes, or until internal temperature of chicken is at 160° F.
  14. Remove from oven, and allow to sit for 10 minutes.
  15. Serve.


Great for batch cooking! Can be refrigerated for up to one week. May also be frozen.

Now that I’m all rested and refreshed, I actually have two blog posts for you this week. Also, I’ll be putting up a new video on the exclusive Sickness To Fitness Members’ Page. If you purchased a copy of Sickness To Fitness Quick Start Guide, you should have received your link to access the member page in the download email. If you can’t find it, contact me at You’re definitely going to want to check it out!

As always, I wish you good health…..and, good food!

*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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