Macadamia-Crusted Chicken with Lemon Pepper Sauce

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

Juicy chicken breasts coated in a crunchy macadamia nut crust, pan-fried and served with a tangy lemon pepper sauce. This australian-inspired chicken ready in about 35 minutes blends (6 oz each) chicken breasts, macadamia nuts, finely chopped, panko breadcrumbs 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: 20 min Cook: 15 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pound 4 chicken breasts to an even 1/2-inch thickness. Season both sides with 1 tsp salt and 1 tsp black pepper. Set up a dredging station with 1/2 cup all-purpose flour, 2 beaten large eggs, and a mixture of 1 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs.
  2. Step 2: Coat each chicken breast first in flour, then dip into the eggs, and finally press into the macadamia-panko mixture until fully coated.
  3. Step 3: Heat 3 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Fry the chicken breasts for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
  4. Step 4: Remove chicken and set aside, keeping warm. In the same skillet, add 1/4 cup lemon juice, 1/2 cup chicken broth, and 1/2 tsp crushed black peppercorns. Simmer for 3-4 minutes until the sauce reduces slightly and thickens to coat a spoon.
  5. Step 5: Pour the lemon pepper sauce over the chicken just before serving.

Frequently asked questions

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

Total time is about 35 minutes (20 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 Pepper 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 Pepper 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 Pepper 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 Pepper 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.

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