Description
Crispy oven-baked Coconut Chicken with Apricot Sauce made with tender chicken breasts coated in sweet coconut flakes and served with a tangy apricot Dijon dipping sauce. An easy, family-friendly dinner that feels special but comes together with simple pantry ingredients.
Ingredients
Scale
For the Chicken:
- 1 egg
- 1 cup sweetened coconut flakes
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless, skinless chicken breasts
- ½ cup unsalted butter, melted
For the Apricot Sauce:
- ¼ cup apricot preserves
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside.
- In a shallow bowl, mix coconut flakes, flour, garlic powder, salt, and black pepper.
- Dip each chicken breast into the beaten egg, then coat thoroughly in the coconut mixture. Press gently so the coating sticks.
- Place coated chicken breasts on the prepared baking sheet.
- Evenly drizzle melted butter over the tops of the chicken.
- Bake for 30–40 minutes, flipping once halfway through, until golden brown and the internal temperature reaches 165°F.
- In a small bowl, mix apricot preserves and Dijon mustard until smooth.
- Chill sauce until ready to serve. Serve alongside or drizzled over the chicken.
Notes
- For even cooking, pound thicker chicken breasts to uniform thickness.
- Flip carefully to keep the coconut coating intact.
- Broil for 1–2 minutes at the end for extra crispiness (watch closely).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 145 mg