If you’re dreaming of something that’s both easy and special for dinner tonight, Coconut Chicken with Apricot Sauce delivers flavor, color, and surprise in every bite. This dish wraps juicy chicken in a crunchy, golden coconut crust, then pairs it with a tangy-sweet apricot dipping sauce that makes you want to keep coming back for more. Coconut Chicken with Apricot Sauce takes the everyday chicken breast and transforms it into a vibrant, crowd-pleasing centerpiece that’s as lovely to serve as it is simple to make.

Coconut Chicken with Apricot Sauce Recipe - Recipe Image

Ingredients You’ll Need

There’s true magic in how a handful of pantry staples—plus a tropical twist—can come together to create something unexpectedly delicious. Each ingredient adds its own personality, from crisp coconut to luscious apricot, ensuring every forkful of Coconut Chicken with Apricot Sauce is never dull.

Egg: Acts as the perfect glue to help all that delicious coconut and coating stick firmly to the chicken.
Sweetened Coconut Flakes: The star of the show, providing crispness, a hint of sweetness, and beautiful golden color.
Flour: Lightly coats the chicken first, setting the stage for even coverage and crunch.
Garlic Powder: Rounds out the flavors and gives a gentle, savory backbone to the coating.
Salt: Essential for brightening all the flavors and balancing the sweetness from coconut and apricot.
Black Pepper: Lends a little kick and depth.
Boneless Chicken Breasts: Juicy and lean, they’re the ideal blank canvas for the crisp coconut crust.
Unsalted Butter (melted): Drizzled on top for extra richness and to help everything get perfectly golden in the oven.
Apricot Preserves: Brings sunshine-like sweetness and tang to the sauce, making every dip irresistible.
Dijon Mustard: Adds sharpness and zip to the apricot sauce, cutting through the sweetness with bold flavor.

How to Make Coconut Chicken with Apricot Sauce

Step 1: Get Prepped and Ready

Begin by preheating your oven to 400 degrees and lining a baking sheet with parchment paper. This little bit of prep work keeps cleanup a breeze and ensures your Coconut Chicken with Apricot Sauce slides off the pan perfectly crispy, not stuck. Gather all your ingredients up front—you’ll feel like a pro when you do!

Step 2: Beat the Egg

Lightly beat the egg in a medium bowl until the yolk and white are blended. This makes a smooth bath for your chicken to ensure maximum adhesion for all the good stuff to come.

Step 3: Mix the Coconut Coating

In a shallow bowl, combine the sweetened coconut flakes, flour, garlic powder, salt, and black pepper. Blend them together so every bite of chicken is seasoned just right. The coconut will add sweetness and crunch, while the seasoning brings balance.

Step 4: Coat the Chicken

Now for the fun part! Working one chicken breast at a time, dip it into the beaten egg, making sure it’s fully coated. Next, press it into the coconut mixture and flip to cover both sides. Each piece should look generously “snowed over” with coconut and seasoning. Place the coated chicken on your prepared baking sheet as you go, giving them a little space so they crisp up nicely.

Step 5: Add the Buttery Finish

Once all the chicken breasts are coated and on the tray, drizzle the melted butter evenly over the top. This helps deepen the golden color and brings just the right amount of richness as your Coconut Chicken with Apricot Sauce bakes up.

Step 6: Bake to Perfection

Pop the baking sheet into the oven and let the magic happen! Bake for 30 to 40 minutes, flipping the chicken once halfway through. It’s worth the mid-way flip: both sides get extra crispy and irresistibly golden. Your kitchen will smell dreamy from the coconut and butter.

Step 7: Whip Up the Apricot Sauce

While the chicken bakes, stir together the apricot preserves and Dijon mustard in a small bowl. The combination is pure genius—fruity sweetness balanced by mellow heat and tang. Chill it in the fridge until you’re ready to serve to help the flavors meld.

How to Serve Coconut Chicken with Apricot Sauce

Garnishes

To add a pop of color and flavor, sprinkle fresh chopped cilantro or parsley over the hot chicken just before serving. A few extra toasted coconut flakes scattered on top also look stunning and echo the crunchy coating. For a little extra zing, try a squeeze of fresh lime juice right before you dig in.

Side Dishes

This dish loves a simple, vibrant side. Pair Coconut Chicken with Apricot Sauce with fluffy jasmine rice, a fresh green salad, or some sautéed snap peas. Roasted sweet potatoes also make a deliciously hearty accompaniment, balancing the tangy sauce and coconut crunch perfectly.

Creative Ways to Present

If you want to wow at a potluck or appetizer party, slice the cooked chicken into strips and thread onto skewers. Offer the apricot sauce in a little dipping bowl on the side. For a family dinner, serve the chicken whole atop a bed of greens, drizzle generously with extra sauce, and scatter some edible flowers for a real showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Chicken with Apricot Sauce stays tasty for up to three days in the fridge. Store the chicken separately from the apricot sauce to keep the coating crisp. Use a tightly sealed container for both, and let everything cool before stashing away.

Freezing

Want to plan ahead? Freeze the breaded (but unbaked) chicken on a baking sheet until solid, then transfer to a zip-top bag. They’ll be ready for a quick oven-fresh dinner whenever you crave Coconut Chicken with Apricot Sauce. For leftovers, freeze cooked portions with a sheet of parchment in between so they don’t stick together. The apricot sauce can be frozen separately in a small container.

Reheating

For maximum crunch, reheat the chicken in a 350 degree oven or toaster oven for about 10–12 minutes, or until hot and crispy. Microwaving works too, but can soften the coating. If your apricot sauce thickens in the fridge, just stir in a teaspoon of warm water to loosen it up before serving.

FAQs

Can I use chicken tenders instead of breasts?

Absolutely! Chicken tenders are a fun, finger-friendly swap and cook up even faster. Just adjust your baking time to about 20–25 minutes, flipping halfway through until golden and cooked through.

What if I only have unsweetened coconut?

Unsweetened coconut will work, but the finished Coconut Chicken with Apricot Sauce will be less sweet. You can add a teaspoon of sugar to the coating mix, or simply enjoy the more tropical, nutty edge. Both are delicious!

Can I make this gluten-free?

You sure can. Swap the all-purpose flour for your favorite gluten-free flour blend or even substitute cornstarch. Just make sure to check the labels on your other ingredients to keep everything gluten-free.

Can I pan-fry the chicken instead of baking?

Definitely! Heat a thin layer of oil in a skillet over medium heat, and cook the coated chicken until golden brown and cooked through. Frying will give an extra-crispy crust, but you’ll use a bit more oil and need to work in batches.

Is there a way to make the apricot sauce spicier?

Just add a pinch of red pepper flakes or a squirt of sriracha to the apricot and Dijon mixture for a sweet-spicy kick that takes Coconut Chicken with Apricot Sauce to another level!

Final Thoughts

If you’re looking to put a fresh spin on weeknight chicken, Coconut Chicken with Apricot Sauce is truly a dish worth sharing. With its beautiful crust and flavor-packed sauce, it’s sure to please everyone at the table—so don’t be surprised when you’re asked for the recipe!

Coconut Chicken with Apricot Sauce Recipe

★★★★★

5.3 from 17 reviews

Author: lilan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Coconut Chicken with Apricot Sauce recipe combines crispy coconut-crusted chicken with a sweet and tangy apricot sauce for a delightful flavor contrast. Perfect for a family dinner or a special gathering.

Instructions

Preheat the oven and prepare the baking sheet: Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Coat the chicken: Lightly beat the egg in a medium bowl. Mix the coconut, flour, garlic powder, salt, and pepper in a shallow bowl. Dip each chicken breast in the beaten egg, then coat with the coconut mixture. Place on the prepared baking sheet.
Bake the chicken: Drizzle the melted butter over the coated chicken breasts. Bake for 30 to 40 minutes, flipping once halfway through cooking.
Prepare the apricot sauce: In a small bowl, mix the apricot preserves and Dijon mustard. Chill in the refrigerator until ready to serve.

Notes

For extra flavor, you can add a dash of cayenne pepper to the coconut mixture for a hint of heat.
Ensure the chicken reaches an internal temperature of 165˚F for safe consumption.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American