Coconut Chicken with Apricot Sauce Recipe
This Coconut Chicken with Apricot Sauce recipe features crispy, baked coconut-crusted chicken breasts paired with a tangy apricot and Dijon mustard sauce. It’s a delightful combination of sweet and savory flavors, perfect for a quick yet elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 1 egg
- 1 cup sweetened coconut flakes
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless chicken breasts
- 1/2 cup unsalted butter, melted
Apricot Sauce
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven: Preheat your oven to 400˚F (204˚C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the egg wash and coating: In a medium bowl, lightly beat the egg. In a shallow bowl, combine the sweetened coconut flakes, flour, garlic powder, salt, and black pepper.
- Coat the chicken: Working with one chicken breast at a time, dip it into the beaten egg, allowing excess to drip off, then press it into the coconut mixture to coat thoroughly. Place each coated chicken breast on the prepared baking sheet.
- Drizzle with butter and bake: Once all chicken breasts are coated and arranged on the baking sheet, evenly drizzle the melted unsalted butter over them. Bake in the preheated oven for 30 to 40 minutes, flipping the chicken once halfway through cooking to ensure even browning and crispiness.
- Prepare the apricot sauce: While the chicken is baking, combine the apricot preserves and Dijon mustard in a small bowl. Mix well until smooth. Chill the sauce in the refrigerator until ready to serve.
- Serve: Once the chicken is golden, baked through, and crispy on the outside, remove from the oven. Serve hot with a side of the chilled apricot sauce for dipping or drizzling over the chicken.
Notes
- Ensure chicken breasts are of uniform thickness for even cooking, or pound them slightly if needed.
- Sweetened coconut flakes add sweetness; for less sugar, use unsweetened coconut flakes.
- Flipping the chicken halfway helps achieve an even, crispy crust.
- The apricot sauce can be made ahead and kept refrigerated for up to 2 days.
- Serve with steamed vegetables or rice for a complete meal.
Keywords: Coconut Chicken, Apricot Sauce, Baked Chicken, Sweet and Savory Chicken, Coconut Crusted Chicken
