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Fall dinners just got easier and more delicious with this creamy spiced apple pecan chicken! Sweet, juicy apples, crunchy pecans, and tender chicken come together in a one-pan, 20-minute meal that everyone will love. As a nutritionist, I always aim for meals that are healthy, simple, and full of flavor, and this recipe checks all the boxes!!
I cannot get enough of apples in the fall!! Recently, I picked up a big crate of organic Honeycrisp apples at my local farmer’s market and have been experimenting with new ways to cook with them. From salads to breakfasts, side dishes, and now dinner, apples bring natural sweetness, texture, and depth to any meal. Adding pecans makes this chicken dish irresistible and perfect for family dinners or even entertaining guests.
If you love apples in savory recipes, you will also enjoy my refreshing Apple Slaw, one of my favorite apple recipes which makes a fantastic side dish for this chicken!
How to Make Creamy Spiced Apple Pecan Chicken
This recipe comes together easily in about 20 minutes with just one pan. Start by mixing spices for a flavorful chicken rub. I love combining cumin, cinnamon, cardamom, and salt. Sear the chicken on each side for a few minutes to lock in flavor. The chicken doesn’t need to cook completely at this stage. Cover and set aside.
Next, add chopped pecans, apples, and crushed garlic to the same skillet. Cook for 3 to 4 minutes, stirring often to mix in the spices. Add the creamy component—coconut milk works for a dairy-free version, or use half and half or heavy cream if you prefer. Scrape the bottom of the pan to capture every bit of flavor. Return the chicken to the skillet and cook for another 5 minutes until fully done.
Why You Will Love This Recipe
- One-pan meal that saves time and cleanup
- Sweet apples and crunchy pecans paired with savory spices
- Quick weeknight dinner that feels special enough for guests
- Healthy and satisfying for the whole family
Tips for Best Results
- Choose firm apples like Honeycrisp or Fuji for perfect texture
- Sear chicken properly to get golden, flavorful edges
- Stir apple and pecan mixture frequently to avoid sticking
- Make it dairy-free with coconut milk or enjoy with cream for extra richness
Serving Suggestions
Serve over rice, quinoa, or spaghetti squash for a filling meal. Add a fresh side salad and top with my favorite fall dressing, Toasted Pecan Vinaigrette, for a complete dinner. This dish is comforting, cozy, and perfect for busy fall evenings!!
Creamy Spiced Apple Pecan Chicken (Dairy-Free, Paleo, Whole30)
Ingredients
- 3-4 large chicken breasts
- 2 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- 3 tbsp olive oil, divided
- 1 clove garlic, crushed
- 2 large apples, peeled and diced into 1/2 inch chunks
- 1 cup chopped pecans
- 1.5 cups full fat coconut milk*
- 1 tbsp apple cider vinegar
- 1 tbsp arrowroot starch
- 1 tbsp water
- salt to taste
Instructions
- Begin by heating a large skillet to medium high heat.
- Prepare your chicken breasts by pounding them to be thinner, and possibly cutting them in half (if they are HUGE).
- In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
- Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
- Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
- Pour in coconut milk, apple cider vinegar, and scrape the bottom of the pan to flavor the sauce. Add Chicken back to the skillet.
- In a small bowl, mix together arrowroot starch and water. Pour into the pan.
- Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through. Add an additional pinch of salt, or more to taste.
- Serve immediately over rice, greens, or vegetable noodles.
Could you substitute the coconut milk for something else? I am allergic to coconut! thank you!
Can you have dairy? You could try half and half. Otherwise leave out the coconut milk entirely!
Do you have a calorie count for this?
This was sooooo delicious! We served it over spaghetti squash. It would be amazing over a sweet potato also! Thank you for the great recipe!
Love it over spaghetti squash!! So glad you enjoyed it!
I made this recipe and my husband and I both loved it. Added butternut squash noodles. Will make this again for friends.
Butternut Squash noodles are my favorite!!
Hey Amy,
I just made this for my family for tonight’s Sunday dinner and it was a major hit! My husband is sometimes a timid eater when trying new things and he liked it, a lot. Great recipe!
What could you substitute for the arrowroot starch? Almond flour?
Can you use tapioca?
This was so great, and very quick and easy to come together with what I had in the fridge/freezer! I added a little chopped frozen kale and a splash of apple cider vinegar and served with cauliflower rice. Thanks for the great recipe!
Thank you, Christian! Love those additions.
This looks really yummy! I was thinking about making this recipe with my weekly meal prep, how do you think it would hold up as leftovers? I’m planning on putting it on greens for a big salad!
I think it would be fine Leah!! Just heat up when ready to serve and then toss on top of greens 🙂
Stellar Recipe!!!
Thank you, Cindy 🙂
Do you have nutritional information for this recipe? My fitness pal is telling me it’s 530cal per serving, but that seems really high!
Hi Madalyn, when I inputed the recipe to my calculator it came out to 440 calories. The pecans and coconut milk add more calories, you can easily cut those ingredients by a bit to come out below 400. However, I am a HUGE fan of adding those quality fats to the diet and would recommend for nutrition purposes and flavor to keep those ingredients . Hope that helps!