Coconut Chicken with Apricot Sauce Recipe
This Coconut Chicken with Apricot Sauce is a delightful blend of crispy coconut-crusted chicken breasts baked to perfection and served with a tangy-sweet apricot mustard sauce. The combination of the crunchy coconut coating and the flavorful apricot Dijon sauce makes it an irresistible dish perfect for a weeknight dinner or special occasion.
- 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 Oven: Preheat your oven to 400˚F (200˚C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Egg Wash and Coating: Lightly beat the egg in a medium bowl and set aside. In a shallow bowl, combine the sweetened coconut flakes, flour, garlic powder, salt, and black pepper, mixing well.
- Coat Chicken: Working with one chicken breast at a time, dip it first into the beaten egg, allowing excess to drip off, then press it into the coconut mixture to coat evenly. Place each coated chicken breast onto the prepared baking sheet.
- Drizzle Butter: Once all chicken breasts are coated and arranged on the baking sheet, evenly drizzle the melted unsalted butter over the top of each piece to help achieve a crisp and golden crust during baking.
- Bake Chicken: Bake the chicken in the preheated oven for 30 to 40 minutes. Flip each chicken breast halfway through the cooking time to ensure even browning on both sides. The chicken is done when the internal temperature reaches 165˚F (74˚C) and the coating is crispy and golden.
- Prepare Apricot Sauce: While the chicken is baking, mix the apricot preserves and Dijon mustard in a small bowl until smooth and well combined. Chill the sauce in the refrigerator until ready to serve.
- Serve: Once the coconut chicken is cooked through and crispy, plate the chicken breasts and serve with the chilled apricot mustard sauce drizzled over or on the side for dipping.
Notes
- You can substitute sweetened coconut flakes with unsweetened if you prefer less sweetness.
- Ensure chicken breasts are of similar size for even cooking.
- Use a meat thermometer to check doneness for perfect moist chicken.
- The apricot sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a crispier crust, broil the chicken for an additional 1-2 minutes at the end of baking, watching closely to avoid burning.
Keywords: coconut chicken, apricot sauce, baked chicken, crispy chicken, apricot mustard sauce, easy chicken recipe, coconut crust chicken
