Description
Coconut Peach Chicken is a quick and easy dinner featuring crispy coconut-crusted chicken tossed in a sweet and savory peach glaze. Served over fluffy rice, this family-friendly recipe is packed with tropical flavor and is perfect for busy weeknights or casual entertaining.
Ingredients
Scale
For the Chicken
- 4 servings cooked long-grain white rice
- 1 boneless skinless chicken breast, cut into 1-inch cubes
- ½ cup sweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons canola oil
For the Peach Sauce
- 1 cup peach preserves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons coarse-ground Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Chopped parsley, for garnish
Instructions
- Prepare the rice according to the package directions.
- Pulse the shredded coconut in a food processor until finely chopped. Add the panko, salt, and pepper, then pulse once or twice to combine.
- Place the flour, beaten egg, and coconut mixture into three separate bowls.
- Coat each piece of chicken in flour, dip into the egg, then coat evenly with the coconut mixture.
- Heat the canola oil in a large nonstick skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a plate and wipe out the skillet.
- Reduce the heat to medium. Add the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes to the skillet.
- Stir until smooth and simmering.
- Return the chicken to the skillet and toss until coated in the peach glaze.
- Serve over cooked rice and garnish with chopped parsley.
Notes
- Cut the chicken into even-sized pieces for consistent cooking.
- Cook in batches to keep the coating crispy.
- Use a meat thermometer to ensure the chicken reaches 165°F.
- For extra crunch, toss the chicken in the sauce just before serving.
- Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 23 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 13 g
- Protein: 25 g
- Cholesterol: 95 mg