Macadamia-Crusted Chicken with Davidson's Plum Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared chicken breasts coated in crunchy macadamia nuts and glazed with a tangy, sweet sauce made from native Davidson's plum. This australian-inspired chicken ready in about 30 minutes pairs finely chopped macadamia nuts, all-purpose flour, large, beaten egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1/2 cup all-purpose flour in a shallow dish. In a second dish, beat 1 large egg. In a third dish, spread 1 cup finely chopped macadamia nuts.
  2. Step 2: Season 4 boneless, skinless chicken breasts evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Dredge each breast first in flour, then dip into the beaten egg, and finally press into the chopped macadamia nuts to coat completely.
  3. Step 3: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
  4. Step 4: Remove the chicken and lower the heat to medium-low. Add 1/3 cup Davidson's plum jam to the skillet and stir for 2-3 minutes until the jam melts into a glossy glaze.
  5. Step 5: Return the chicken breasts to the skillet, spooning the plum glaze over each piece to coat. Cook together for 1 more minute until heated through.
  6. Step 6: Serve the macadamia-crusted chicken with the Davidson's plum glaze drizzled on top for a sweet and nutty Australian-inspired dish.

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Davidson's Plum Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia-Crusted Chicken with Davidson's Plum Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Macadamia-Crusted Chicken with Davidson's Plum Glaze?

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's Plum Glaze 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's Plum Glaze?

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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