Macadamia-Crusted Chicken with Bush Pepperberry Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 35 minutes, pairs chicken breasts, macadamia nuts, finely chopped, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1 cup macadamia nuts, finely chopped
1/2 cup all-purpose flour
1 large egg, beaten
4 tbsp olive oil
2 tbsp butter
1/2 cup heavy cream
1 tsp bush pepperberries, crushed
1/2 cup chicken broth
1 tsp sea salt
1/2 tsp black pepper

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Instructions

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.
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.
Step 3: Heat 4 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter foams.
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.
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.
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.
Step 7: Pour the sauce over the chicken breasts and serve immediately.