Description
Whip up a batch of this irresistible Coconut Chicken with Apricot Sauce in no time at all! Each piece of chicken gets bundled in a crunchy coconut coating and bakes to golden perfection. Pair it with a tangy-sweet two-ingredient sauce, and you’ve got a dinner that feels special without slowing down your evening.
Ingredients
Scale
- 1 egg, lightly whisked
- 1 cup sweetened shredded coconut
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
- ½ cup melted unsalted butter
- ¼ cup apricot preserves
- 2 tablespoons Dijon mustard
Instructions
- Heat the oven: Preheat to 400°F (200°C). Line a sheet pan with parchment paper so cleanup is super easy.
- Prep the coating: In a shallow dish, stir together the shredded coconut, flour, garlic powder, salt, and pepper. Set beside a separate bowl containing the whisked egg.
- Coat the chicken: Dip each chicken breast into the egg, ensuring it’s covered, then press it into the coconut mixture, coating all sides. Arrange the coated chicken onto the prepared baking sheet.
- Bake: Drizzle the melted butter evenly over the top of the chicken. Slide the sheet into the oven and bake for 30–40 minutes, turning the chicken halfway through cooking, until it’s crisp and cooked through.
- Make the apricot sauce: In a small bowl, stir the apricot preserves together with the Dijon mustard until smooth. Keep chilled until you’re ready to serve.
- Serve: Spoon or drizzle the apricot sauce over the coconut chicken or serve it as a dip on the side.
Notes
Freezer-friendly option: Once the chicken has baked, allow it to cool completely. Transfer to a freezer-safe bag or container and freeze for up to 1 month. To reheat, warm in a 400°F oven for about 20 minutes or until hot and crisp again.
Nutrition
- Calories: 610kcal
- Sugar: 14g
- Sodium: 533mg
- Fat: 41g
- Saturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 174mg