Coconut-Crusted Chicken with Apricot Sauce and Chipotle Crema

Get ready for a flavor-packed dinner that feels like a mini vacation! Juicy chicken cutlets are coated in a crispy coconut-panko crust and roasted alongside golden potato wedges. The sweet-tangy apricot Dijon glaze adds a tropical twist, while the smoky chipotle crema and crunchy coleslaw bring everything together.

This one-sheet wonder is perfect for busy weeknights when you crave something special without the fuss. With minimal prep and easy cleanup, you’ll have a restaurant-quality meal on the table in no time.

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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. Preheat oven to 425°F with rack in middle position. 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. Set aside for serving. In another small bowl, mix apricot jam, Dijon mustard and ½ tablespoon water. Set aside.
3. In a third small bowl, combine panko breadcrumbs, shredded coconut, 1 tablespoon olive oil, salt and pepper.
4. On one side of a baking sheet, toss potato wedges with a drizzle of cooking oil, half the fry seasoning, salt and pepper. Roast for 5 minutes.
5. Meanwhile, pat chicken cutlets dry and season with salt and pepper. Spread tops with remaining sour cream, then press panko-coconut mixture firmly onto the coated tops.
6. Remove baking 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.
7. While chicken roasts, in a medium bowl, whisk rice wine vinegar, remaining sour cream, salt and pepper. Add coleslaw mix and scallions; toss to coat. Set aside.
8. Divide chicken, potato wedges and slaw among plates. Drizzle apricot sauce over chicken. Serve chipotle crema on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice large chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness for even cooking.

What can I substitute for chipotle puree?

Mix 1 teaspoon adobo sauce from canned chipotles with a pinch of smoked paprika or use ½ teaspoon chipotle powder blended with a little water.

Is this recipe gluten-free?

The panko breadcrumbs contain wheat. For a gluten-free version, use gluten-free panko or crushed rice crackers.