Macadamia-Crusted Chicken with Lemon Myrtle Glaze

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

Juicy chicken breasts encrusted with crunchy macadamia nuts and finished with a fragrant lemon myrtle glaze for a vibrant Australian-inspired dish. This australian-inspired chicken ready in about 45 minutes pairs finely chopped macadamia nuts, panko breadcrumbs, all-purpose flour 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
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Place 1/2 cup flour in a shallow bowl and season with 1 tsp salt and 1/2 tsp black pepper. Place 2 beaten eggs in a second bowl. In a third bowl, mix 1 cup finely chopped macadamia nuts with 1/2 cup panko breadcrumbs.
  2. Step 2: Pat dry 4 chicken breasts and dredge each first in flour, then dip into eggs, then press firmly into macadamia-panko mixture to coat completely.
  3. Step 3: Heat 3 tbsp butter and 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add chicken breasts and cook 3-4 minutes per side until golden brown.
  4. Step 4: Transfer skillet to oven and bake chicken for 12-15 minutes until cooked through and juices run clear.
  5. Step 5: Meanwhile, whisk together 1 tbsp lemon myrtle powder, 2 tbsp honey, and 2 tbsp lemon juice in a small saucepan. Warm gently over low heat for 2-3 minutes until glaze thickens slightly.
  6. Step 6: Remove chicken from oven, brush generously with lemon myrtle glaze, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Lemon Myrtle Glaze 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 Lemon Myrtle Glaze?

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 Lemon Myrtle Glaze?

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 Glaze 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 Glaze?

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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