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Creamy Spiced Apple Pecan Chicken (Dairy-Free, Paleo, Whole30)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6
Author Amy Rains


  • 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


  1. Begin by heating a large skillet to medium high heat.
  2. Prepare your chicken breasts by pounding them to be thinner, and possibly cutting them in half (if they are HUGE).
  3. In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
  4. 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.
  5. 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.
  6. Pour in coconut milk, apple cider vinegar, and scrape the bottom of the pan to flavor the sauce. Add Chicken back to the skillet.

  7. In a small bowl, mix together arrowroot starch and water. Pour into the pan.
  8. 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.

  9. Serve immediately over rice, greens, or vegetable noodles.

Recipe Notes

*If not following a dairy-free diet, you can substitute coconut milk with half and half.