Macadamia-Crusted Chicken with Quandong Glaze

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

Juicy pan-seared chicken breasts coated with crunchy macadamia nuts, glazed with a sweet and tart native quandong sauce. This australian-inspired chicken ready in about 30 minutes pairs finely chopped macadamia nuts, all-purpose flour, large, beaten eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 pounded chicken breasts with 1 tsp sea salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in the second, and 1 cup finely chopped macadamia nuts in the third.
  3. Step 3: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with chopped macadamia nuts, pressing gently to adhere.
  4. Step 4: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter foams.
  5. Step 5: Add the macadamia-crusted chicken breasts and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
  6. Step 6: Remove chicken from skillet and set aside; in the same skillet, add 1/3 cup quandong jam and stir over low heat for 2 minutes until heated through and slightly thickened.
  7. Step 7: Spoon the warm quandong glaze over the chicken breasts just before serving to add a vibrant fruity contrast.

Frequently asked questions

How long does Macadamia-Crusted Chicken with Quandong 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 Quandong 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 Quandong 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 Quandong 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 Quandong 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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