Macadamia-Crusted Chicken with Lemon Myrtle Sauce
Pan-fried chicken breasts coated in crunchy macadamia nuts paired with a silky lemon myrtle cream sauce bursting with citrus notes. This australian-inspired chicken ready in about 30 minutes blends finely chopped macadamia nuts, all-purpose flour, large beaten eggs 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 460 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.
Ingredients
- 4 boneless, skinless (6 oz each) chicken breasts
- 1 cup finely chopped macadamia nuts
- 1/2 cup all-purpose flour
- 2 large beaten eggs
- 3 tbsp butter
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 tsp lemon myrtle powder
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Place 1/2 cup all-purpose flour on a plate. On a second plate, beat 2 large eggs. On a third plate, spread 1 cup finely chopped macadamia nuts.
- Step 2: Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast first in flour, then dip into the beaten eggs, and finally press firmly into the macadamia nuts to coat evenly.
- Step 3: Heat 3 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat until the butter foams. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temp of 165°F.
- Step 4: Remove chicken and keep warm. In the same skillet, reduce heat to low and stir in 1 cup heavy cream, 1 tsp lemon myrtle powder, and 2 tbsp lemon juice. Simmer gently for 3-4 minutes until the sauce thickens slightly and is fragrant.
- Step 5: Pour the lemon myrtle sauce over the chicken breasts before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia-Crusted Chicken with Lemon Myrtle Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 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 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 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 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 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.
