Macadamia-Crusted Chicken with Lemon Myrtle Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts crusted with chopped macadamia nuts and served with a fragrant lemon myrtle infused cream sauce. This australian-inspired chicken ready in about 45 minutes blends chopped macadamia nuts, panko breadcrumbs, 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: 30 min Serves 4 Australian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. In a shallow bowl, combine 1 cup chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each). Press each breast firmly into the macadamia and breadcrumb mixture to coat evenly on all sides.
  3. Step 3: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add the crusted chicken breasts and sear for 3 minutes per side until golden brown.
  4. Step 4: Transfer skillet to oven and bake the chicken for 12-15 minutes until the internal temperature reaches 165°F. Remove chicken and keep warm.
  5. Step 5: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  6. Step 6: Stir in 1 tsp lemon myrtle powder and 1 cup heavy cream, simmering gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice. Pour sauce over the chicken breasts before serving.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 Cream 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 Lemon Myrtle Cream 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 Lemon Myrtle Cream 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 Lemon Myrtle Cream 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.

Related recipes