Macadamia-Crusted Chicken with Bush Pepperberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared chicken breast coated in crunchy macadamia nuts, accompanied by a creamy and peppery sauce made with native Australian bush pepperberries. This australian-inspired chicken ready in about 35 minutes blends macadamia nuts, finely chopped, all-purpose flour, large egg, beaten into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 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 bowl, 1 large beaten egg in another, and 1 cup finely chopped macadamia nuts in a third.
  2. Step 2: Season 4 chicken breasts (6 oz each) with 1 tsp sea salt and 1/2 tsp black pepper. Dredge each breast first in flour, then dip into the beaten egg, and finally press into the macadamia nuts to coat evenly.
  3. Step 3: Heat 4 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter foams.
  4. Step 4: 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.
  5. Step 5: Remove chicken and keep warm. In the same skillet, add 1/2 cup chicken broth and 1 tsp crushed bush pepperberries. Simmer for 3 minutes until slightly reduced.
  6. Step 6: Stir in 1/2 cup heavy cream and cook for another 2 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Pour the sauce over the chicken breasts and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Bush Pepperberry Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Chicken with Bush Pepperberry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Chicken with Bush Pepperberry Sauce?

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 Bush Pepperberry Sauce 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 Bush Pepperberry Sauce?

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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