Coconut Panko Crusted Chicken with Apricot Dijon Glaze and Chipotle Crema

Turn your oven into a tropical getaway with this irresistible sheet pan dinner! Juicy chicken cutlets get a golden crust of coconut and panko, while potato wedges roast to crispy perfection alongside. The sweet-tangy apricot Dijon glaze adds a burst of sunshine and the smoky chipotle crema brings just the right amount of heat. A crunchy coleslaw with scallions ties it all together for a meal that feels like a vacation on a plate.

This recipe is all about big flavors with minimal fuss. Everything cooks on one sheet pan (or two for larger batches), making cleanup a breeze. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this coconut-crusted chicken delivers restaurant-quality results at home. Life’s too short for boring chicken-let’s get cooking!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Chipotle PureeView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position (and top position for 4 servings). Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions.
2. In a small bowl, combine chipotle puree with half the sour cream (use all sour cream for 4 servings). Set aside for serving. In another small bowl, combine apricot jam, Dijon mustard and ½ tablespoon water. Set aside.
3. In a third small bowl, combine panko, shredded coconut, 1 tablespoon olive oil (2 tablespoons for 4 servings), salt and pepper. Set aside. On a baking sheet, toss potato wedges with a drizzle of cooking oil, half the fry seasoning (all for 4 servings), salt and pepper. Spread potatoes in a single layer on one side of the sheet. Roast for 5 minutes.
4. Meanwhile, pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Spread the tops of chicken with remaining sour cream. Press the panko-coconut mixture firmly onto the sour cream-coated tops. After potatoes have roasted 5 minutes, remove sheet from oven. Place chicken, coated side up, on the empty side of the sheet. Return to oven and roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more. (For 4 servings, leave potatoes roasting; place chicken on a second sheet and roast on top rack.)
5. While chicken roasts, in a medium bowl, whisk together rice wine vinegar, remaining sour cream, salt and pepper. Add coleslaw mix and sliced scallions; toss to coat. Set aside.
6. Divide chicken, potato wedges and slaw among plates. Drizzle apricot sauce over chicken. Serve with chipotle crema on the side for dipping potatoes.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness so they cook through in the same time.

What can I substitute for apricot jam?

Peach or mango jam work well as substitutes or you can use orange marmalade for a slightly different citrusy sweetness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are certified gluten-free. The rest of the recipe is naturally gluten-free.