clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
whole 30 chicken dish with apples slices and a cream sauce in a skillet

Whole 30 Chicken Normandy with
Apples and Coconut Cream

  • Author: Allison Olivia
  • Total Time: 1 hour
  • Yield: 4-5 servings 1x


A dairy, gluten, and sugar free chicken dinner! Inspired by the French dish, this Chicken Normandy has a rich coconut cream flavor, tender sweet apples, and soft savory onions. 


  • 4 chicken breasts
  • 2 tablespoons coconut or olive oil
  • 2 tablespoons ghee
  • 1 tablespoon yellow mustard
  • 1 1/2 cups onion, chopped
  • 5 celery sticks, chopped
  • 2 garlic cloves, finely diced
  • 1 1/2 cups chicken stock
  • 2 tablespoons almond flour
  • 1 medium sized gala apple, thinly sliced and peeled
  • 3/4 cup full fat coconut cream
  • salt and pepper to taste


  1. Preheat oven to 325 degrees F.
  2. Season the chicken breasts with salt and pepper. Heat the oil in a cast iron skillet. Place the chicken breasts into the skillet and brown both sides. You might need to do this in batches. You are not fully cooking the chicken, just browning the sides.
  3. Remove the chicken from the skillet and add the onions and celery. Sauté for about 5 minutes or until the onions have softened slightly. Add a splash more olive oil and the garlic. Fry for 1 minute.
  4. Pour in half of the amount of chicken stock and stir.
  5. Put the almond flour into a separate small bowl, and add 3 tablepspoons of the chicken stock and stir. (You are making a roux). Gradually add this to the skillet and stir until flour bits have dissolved. Pour in the rest of the chicken stock. Bring back to a low boil and return the chicken back to the pan, cover with a lid.
  6. Keep the lid on (if you don’t have one you can cover it with aluminum foil with a small slit in the middle) and bake for 35-40 minutes or until the chicken is fully cooked. A meat thermometer inserted should read 165 degrees F. Cook time will depend on the size of your chicken breasts. 
  7. Take the cast iron skillet out of the oven, and carefully stir in the mustard and coconut cream.
  8. When dish is ready, fry the sliced Gala apples in the ghee, in a small nonstick pan and fry over medium-high heat for 4-5 minutes or until apples have softened slightly.
  9. Serve with the fried apples on top and enjoy!


I used only 2 chicken breasts but that’s because they were huge. About 4-6 small/medium chicken breasts would work too. Chicken thighs would be fine as well  

You can use any kind of apples you like, preferably on the sweeter side (probably not green apples, cuz they are sour)

You can use yellow mustard, dijon, or a grainy spicy mustard

Any kind of onion will be fine, I used red because that’s what I had on hand 

If you don’t need to make it Whole 30 compliant, you could substitute sour cream or heavy cream for the coconut cream  and butter for the ghee.  

This dish freezes well without the coconut cream and apples

  • Prep Time: 20 min
  • Cook Time: 40 min
  • Category: Dinner
  • Method: Stovetop/Oven
  • Cuisine: French

Keywords: chicken normandy, chicken and apples, healthy chicken dinner, chicken dinner, whole 30 dinner, gluten and dairy free dinner ideas