Macadamia-Crusted Chicken Breast with Lemon and Thyme

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

Juicy chicken breasts coated with a crunchy macadamia nut crust, infused with fresh lemon zest and thyme for bright Australian flavors. This australian-inspired chicken ready in about 45 minutes pairs finely chopped macadamia nuts, finely grated lemon zest, chopped fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 25 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a shallow dish, combine 1 cup finely chopped macadamia nuts, 1 tbsp lemon zest, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 1/2 cup all-purpose flour in another shallow dish, and beat 2 large eggs in a third dish.
  3. Step 3: Pat dry 4 chicken breasts. Dredge each breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the macadamia nut mixture, ensuring an even crust.
  4. Step 4: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add the crusted chicken breasts and cook for 3-4 minutes per side until the crust is golden brown.
  5. Step 5: Transfer the skillet to the preheated oven and bake for 15 minutes until the chicken is cooked through and juices run clear.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow the crust to set and the meat to remain juicy.

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Frequently asked questions

How long does Macadamia-Crusted Chicken Breast with Lemon and Thyme take to make?

Total time is about 45 minutes (20 min prep + 25 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 Breast with Lemon and Thyme?

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 Breast with Lemon and Thyme?

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 Breast with Lemon and Thyme 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 Breast with Lemon and Thyme?

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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