Macadamia-Crusted Chicken with Lemon Myrtle Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in crunchy macadamia nuts paired with a zesty lemon myrtle-infused aioli for a bright, Australian-inspired meal. This australian-inspired chicken ready in about 40 minutes blends macadamia nuts, finely chopped, panko breadcrumbs, sea salt 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 450 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: 15 min Cook: 25 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a shallow dish, combine 1 cup finely chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Pat 4 boneless skinless chicken breasts dry, then brush each with 1 tbsp olive oil. Press each breast firmly into the macadamia mixture, coating both sides evenly.
  3. Step 3: Heat 2 tbsp olive oil in an ovenproof skillet over medium heat. Add the coated chicken breasts and sear for 3 minutes on each side until the crust is golden brown.
  4. Step 4: Transfer the skillet to the oven and bake the chicken for 15-18 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
  5. Step 5: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tsp lemon myrtle powder, and 1 tbsp fresh lemon juice in a small bowl to make the aioli.
  6. Step 6: Serve the macadamia-crusted chicken hot with a dollop of lemon myrtle aioli on the side.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Lemon Myrtle Aioli take to make?

Total time is about 40 minutes (15 min prep + 25 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 Lemon Myrtle Aioli?

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 Lemon Myrtle Aioli?

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 Lemon Myrtle Aioli 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 Lemon Myrtle Aioli?

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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