Coconut Chicken With Apricot Sauce (Printable)

Coconut-crusted chicken breasts with a sweet-tangy apricot sauce for a crunchy, juicy main dish. Ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup shredded unsweetened coconut
03 - 1/2 cup gluten-free breadcrumbs
04 - 1/2 cup gluten-free flour
05 - 2 large eggs
06 - 1/2 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 tablespoons coconut oil

→ Apricot Sauce

09 - 1 cup apricot preserves
10 - 2 tablespoons gluten-free soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon grated fresh ginger

→ Garnish

15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Arrange three shallow dishes: place the flour in the first, beat the eggs in the second, and combine the shredded coconut with breadcrumbs in the third.
03 - Season chicken breasts evenly with salt and pepper. Dredge each breast in flour, shaking off excess. Dip into beaten eggs, then press firmly into the coconut-breadcrumb mixture, ensuring an even coating on all sides.
04 - Heat coconut oil in a large skillet over medium-high heat. Sear breaded chicken for 2 to 3 minutes per side until golden brown. Transfer seared chicken to the prepared baking sheet.
05 - Bake the chicken for 15 to 18 minutes, or until the internal temperature reaches 165°F and juices run clear.
06 - While the chicken bakes, combine apricot preserves, soy sauce, rice vinegar, Dijon mustard, minced garlic, and grated ginger in a small saucepan. Heat over medium, stirring constantly until smooth and slightly thickened, about 4 to 5 minutes.
07 - Serve the chicken hot, drizzled generously with apricot sauce. Garnish with fresh cilantro and lime wedges.

# Expert Tips:

01 -
  • The coconut crust stays remarkably crunchy even after baking, giving you that fried chicken satisfaction without deep frying.
  • Apricot sauce comes together in five minutes and tastes like something you would pay restaurant prices for.
  • It feels fancy enough for company but easy enough for a weeknight when your motivation is running low.
02 -
  • Press the coconut mixture firmly onto the chicken with your palms, because a gentle sprinkle will slide right off in the skillet and leave you with bald patches.
  • Do not walk away during the sear, because coconut goes from golden to burnt faster than almost anything else in the pantry.
  • Let the sauce cool slightly before tasting for seasoning, because molten preserves will burn your tongue and trick you into thinking it needs more salt than it does.
03 -
  • Toasted cashews chopped fine and added to the coconut mixture give an extra layer of crunch that makes people ask what your secret is.
  • A pinch of red pepper flakes in the sauce transforms the entire dish from family friendly to dinner party impressive with zero extra effort.

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