Macadamia-Crusted Chicken with Bush Tomato Relish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a crunchy macadamia nut crust, paired with a tangy bush tomato relish bursting with native Australian flavors. This australian-inspired chicken ready in about 45 minutes pairs finely chopped macadamia nuts, panko breadcrumbs, grated parmesan cheese 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.

Prep: 20 min Cook: 25 min Serves 4 Australian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Mix 1 cup finely chopped macadamia nuts, 1/2 cup panko breadcrumbs, and 1/4 cup grated parmesan cheese in a shallow bowl.
  2. Step 2: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each breast in 1/2 cup flour, then dip into 1 beaten large egg, and finally press firmly into the macadamia mixture to coat completely.
  3. Step 3: Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Sear the crusted chicken breasts for 3 minutes on each side until golden brown.
  4. Step 4: Transfer the skillet to the oven and bake the chicken for 12-15 minutes until cooked through and juices run clear.
  5. Step 5: Meanwhile, prepare the bush tomato relish by combining 1/2 cup finely chopped bush tomatoes, 1 tbsp lime juice, 1/4 cup finely diced red onion, 1 small deseeded finely chopped red chili, 1 tsp honey, and 2 tbsp chopped fresh coriander in a bowl. Stir well and season with 1/4 tsp salt if needed.
  6. Step 6: Serve the macadamia-crusted chicken breasts topped with the tangy bush tomato relish alongside steamed greens or a fresh salad.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Macadamia-Crusted Chicken with Bush Tomato Relish 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 with Bush Tomato Relish?

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 with Bush Tomato Relish?

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 Tomato Relish 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 Tomato Relish?

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.

Related recipes