Macadamia-Crusted Chicken with Finger Lime Cream Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Coated in a crunchy macadamia nut crust paired with a zesty finger lime cream sauce that adds a refreshing burst of citrus. This Australian-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, macadamia nuts, panko breadcrumbs 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 pieces, 6 oz each chicken breasts
• 1 cup, roughly chopped macadamia nuts
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large, beaten eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup heavy cream
• 2 tbsp finger lime pearls
• 1 tbsp lemon juice
• 1 clove, minced garlic

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Season 4 chicken breasts (6 oz each) with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Set up a breading station: place 1/2 cup all-purpose flour in one shallow dish, 2 beaten eggs in a second, and mix 1 cup roughly chopped macadamia nuts with 1/2 cup panko breadcrumbs in a third.
3. Step 3: Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally press firmly into the macadamia-panko mixture to coat evenly.
4. Step 4: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown.
5. Step 5: Transfer the skillet to the oven and bake for 15-18 minutes until the chicken is cooked through (internal temperature 165°F).
6. Step 6: While chicken bakes, combine 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 clove minced garlic in a small saucepan over low heat. Warm gently for 3-4 minutes until slightly thickened, then remove from heat and stir in 2 tbsp finger lime pearls for a burst of citrus flavor.
7. Step 7: Plate the chicken and spoon the finger lime cream sauce over the top to serve.