Creamy Macadamia and Lemon Myrtle Chicken Bake

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

Baked chicken thighs in a creamy sauce infused with crushed macadamia nuts and fragrant lemon myrtle, showcasing classic Australian bush flavors. This australian-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 6 bone-in chicken thighs and season them evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy; flip and cook 3 minutes more. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 2 finely chopped shallots. Sauté over medium heat for 2-3 minutes until fragrant and translucent.
  4. Step 4: Stir in 1/2 cup crushed macadamia nuts and 1 tsp lemon myrtle powder, cooking for 1 minute to toast the nuts and release aroma.
  5. Step 5: Pour in 1 cup heavy cream and bring to a simmer, stirring to combine and thicken slightly for 2-3 minutes.
  6. Step 6: Return the chicken thighs skin-side up into the skillet, spoon some sauce over them, and transfer the skillet to the preheated oven. Bake uncovered for 20 minutes until the chicken is cooked through.
  7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving for a fresh finish.

Frequently asked questions

How long does Creamy Macadamia and Lemon Myrtle Chicken Bake take to make?

Total time is about 45 minutes (15 min prep + 30 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 Creamy Macadamia and Lemon Myrtle Chicken Bake?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Creamy Macadamia and Lemon Myrtle Chicken Bake?

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 Creamy Macadamia and Lemon Myrtle Chicken Bake 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 Creamy Macadamia and Lemon Myrtle Chicken Bake?

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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