Coconut Chicken With Apricot Sauce (Print Page)

Crispy coconut-crusted chicken paired with a sweet-tangy apricot sauce; crunchy, creamy, and fruity flavors.

# What You 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 salt
07 - 1/2 teaspoon 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Arrange three shallow dishes: place gluten-free flour in the first, beat the eggs in the second, and combine shredded coconut with gluten-free breadcrumbs in the third.
03 - Season chicken breasts evenly with salt and pepper. Dredge each breast through the flour, dip into beaten eggs, then press firmly into the coconut-breadcrumb mixture until fully coated.
04 - Heat coconut oil in a large skillet over medium-high heat. Sear breaded chicken for 2 to 3 minutes per side until a golden crust forms. Transfer seared breasts to the prepared baking sheet.
05 - Bake chicken for 15 to 18 minutes, or until fully cooked through and juices run clear when pierced.
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 coconut-crusted chicken hot, drizzled generously with apricot sauce. Garnish with fresh chopped cilantro and lime wedges.

# Expert Tips:

01 -
  • The coconut crust shatters beautifully when you bite into it while the chicken stays incredibly juicy underneath.
  • That apricot sauce balances sweet and tangy so perfectly you will want to drizzle it on everything from rice to roasted vegetables.
  • It feels like something you would order at a trendy restaurant but comes together with pantry staples in under an hour.
02 -
  • Do not walk away from the skillet during searing because coconut goes from golden to burnt faster than you can pour a glass of water.
  • Letting the breaded chicken rest for five minutes before searing helps the coating adhere and reduces shedding in the pan.
  • The sauce will thicken as it cools so pull it off the heat when it looks slightly thinner than you want.
03 -
  • Use one hand for the flour and egg steps and the other for the coconut step to avoid breaded fingers that turn into a sticky mess.
  • Taste your apricot preserves before making the sauce because some brands are significantly sweeter than others and you may need an extra splash of vinegar to balance it.

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