Coconut Chicken with Apricot Sauce

I don’t know if you guys have noticed, but I’m really not much of a meat girl. Rather than steaks and burgers and such, I prefer foods of the sweet variety and carb heavy foods like pasta and bread. Do you feel the same way? What can I say…chocolate and spaghetti are so much more satisfying!
I will however eat chicken. This particular recipe is right up my alley because it uses boneless, skinless chicken breasts plus it’s slathered in coconut and dipped in apricot preserves. Sweet makes everything better.

Note: I made the Apricot sauce as the recipe said but since I don’t like mustard, (actually I despise it) I didn’t enjoy the sauce. Big surprise. But I dipped the chicken in plain apricot preserves and that was fantastic. For those of you who like mustard, I’m sure that you’ll love this sauce paired with the coconut chicken.


Here’s what you’ll need

Start by beating an egg

In another bowl, combine flour, garlic powder, salt, pepper and coconut

Pound your chicken breasts thin. Now’s the time to release your tension, just take it out on the chicken

While Kara’s pounding the chicken, I got started on the dipping sauce. Here’s the apricot preserves

Add 2 tablespoons of dijon mustard

Now, dip your chicken breasts in the egg wash first

And the flour mixture second

Top it off with some melted butter

Dinner is served!


Coconut Chicken with Apricot Sauce

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course


  • 1 egg
  • 1 cup sweetened coconut flakes
  • 1/2 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 boneless chicken breasts
  • 1/2 cup unsalted butter, melted
  • 1/4 cup apricot preserves
  • 2 tbsp Dijon mustard


  • Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper.
  • Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 30 to 40 minutes, flipping once halfway.
  • To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.
Keyword chicken, coconut