Coconut Chicken with Apricot Sauce

Coconut Chicken with Apricot Sauce

I get really excited when I find a new go-to recipe for a quick and easy dinner.  Like really excited.

So, I am excited to share this recipe with you.  This has become one of our favorite meals when I’m pressed for time or exhausted after work.  You can have the whole thing prepped in no time and the ingredients are staples that I usually have in my pantry.

Coconut Chicken with Apricot Sauce

My husband and I have been on a coconut kick lately, so this dish really hits the spot.  The coconut crust makes this more interesting than your typical chicken dinner and the sweet glaze is the perfect compliment.  I usually serve this with a side of rice and veggies, but I think it could be paired with a number of other side dishes.  Try this out the next time you want a quick weeknight meal – you won’t be disappointed.

Yield: 4 servings

Coconut Chicken with Apricot Sauce

Recipe for baked, crispy coconut chicken. Coconut crusted chicken tenders served with an easy apricot mustard sauce!

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  • 1 egg
  • splash of milk
  • 1 cup unsweetened coconut flakes
  • ½ cup flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 boneless chicken breasts
  • 2 tablespoons unsalted butter, melted
  • ¼ cup apricot preserves
  • 2 tablespoons Dijon mustard


  1. Heat the oven to 400 degrees. Line a medium baking sheet with parchment paper.
  2. Add the egg and splash of milk to a bowl and lightly beat together. Set aside.
  3. In a shallow bowl, combine the coconut, flour and spices. Mix until well combined.
  4. Cut each chicken breast into strips (2-3 depending on the size). Dip each chicken strip into the egg mixture and then into the coconut mixture. Make sure each strip is coated well with the coconut mixture. Place strips on the prepared baking sheet. Drizzle the strips evenly with the melted butter. Bake for 30-35 minutes or until the chicken is cooked through.
  5. While the chicken is cooking, mix the apricot preserves and mustard in a small bowl until well combined. Serve on the side for dipping or drizzle over the chicken just before serving.

Slightly adapted from Pennies on a Platter.