Macadamia-Crusted Chicken with Davidson Plum Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts crusted with crunchy macadamia nuts, paired with a tart and fruity Davidson plum chutney for a vibrant Australian-inspired dish. This australian-inspired chicken ready in about 55 minutes blends (6 oz each) chicken breasts, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: To prepare the Davidson plum chutney, combine 1 cup chopped Davidson plums, 1 small diced red onion, 1 tsp grated fresh ginger, 1/4 cup brown sugar, and 1/3 cup apple cider vinegar in a saucepan. Simmer over medium heat for 20 minutes until the mixture thickens and the plums break down. Remove from heat and set aside.
  2. Step 2: Preheat oven to 375°F. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast in 1/2 cup all-purpose flour, then dip into 1 beaten egg, and finally press firmly into 1 cup finely chopped macadamia nuts to coat completely.
  3. Step 3: Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add the crusted chicken breasts and cook for 3-4 minutes on each side until the nuts are golden and fragrant.
  4. Step 4: Transfer the skillet to the oven and bake for 12-15 minutes until the chicken is cooked through (internal temperature 165°F).
  5. Step 5: Remove from oven and let rest for 5 minutes. Serve each chicken breast topped with 2 tbsp Davidson plum chutney and garnished with 2 tbsp chopped fresh parsley.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Davidson Plum Chutney take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Chicken with Davidson Plum Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Chicken with Davidson Plum Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia-Crusted Chicken with Davidson Plum Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia-Crusted Chicken with Davidson Plum Chutney?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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