Macadamia-Crusted Chicken Breast with Wattleseed and Lemon Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Coated with a crunchy macadamia nut and wattleseed crust, served with a bright lemon sauce to enhance the nutty flavors. This Australian-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, macadamia nuts, wattleseed 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.

Ingredients

• 4 boneless, skinless, about 6 oz each chicken breasts
• 1 cup, finely chopped macadamia nuts
• 1 tbsp, ground wattleseed
• 1/2 cup all-purpose flour
• 2 large, beaten eggs
• 3 tbsp olive oil
• 2 tbsp butter
• 1/4 cup, freshly squeezed lemon juice
• 1/2 cup chicken stock
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a shallow bowl, mix 1 cup finely chopped macadamia nuts with 1 tbsp ground wattleseed. Place 1/2 cup all-purpose flour in another bowl, and 2 beaten large eggs in a third bowl.
2. Step 2: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast first in flour, then dip into the beaten eggs, and finally press firmly into the macadamia-wattleseed mixture to coat evenly.
3. Step 3: Heat 3 tbsp olive oil and 2 tbsp butter in an ovenproof skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes per side until the crust is golden brown.
4. Step 4: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the chicken is cooked through and juices run clear.
5. Step 5: Meanwhile, in a small saucepan over medium heat, combine 1/4 cup freshly squeezed lemon juice, 1/2 cup chicken stock, and 1 tsp honey. Simmer for 5-6 minutes until the sauce reduces slightly and thickens to coat the back of a spoon.
6. Step 6: Serve the macadamia-crusted chicken breasts drizzled with the bright lemon sauce for a nutty and tangy finish.