Coconut Chicken with Apricot Sauce (Printable Version)
Coconut-crusted chicken breasts topped with a sweet-tangy apricot sauce and bright lime-cilantro garnish.
# 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 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 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 breasts for 2 to 3 minutes per side until the coating turns a deep 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 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 - Transfer hot chicken to plates and drizzle generously with warm apricot sauce. Garnish with chopped fresh cilantro and lime wedges. Serve immediately.
# Expert Hints:
01 -
- The coconut crust stays incredibly crunchy even after baking because of that quick sear first.
- That apricot sauce tastes like something from a restaurant but comes together in five minutes with pantry staples.
- It freezes beautifully so you can double the batch and have a stellar dinner ready on busy nights.
02 -
- Skipping the sear and going straight to the oven will leave you with a pale soft crust that disappoints everyone at the table.
- If your coconut flakes are very large they may not adhere well so give them a quick pulse in a food processor first.
03 -
- Dry the chicken breasts with paper towels before seasoning them so the flour actually sticks instead of sliding off wet skin.
- Let the breaded chicken rest on a plate for five minutes before searing so the coating sets and locks in place.