Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Aioli

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Coated in a crunchy macadamia nut crust are paired with a fragrant aioli infused with native wattleseed and lemon myrtle for a bold Australian twist. This Australian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, macadamia nuts, panko breadcrumbs 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.

Ingredients

• 4 breasts (6 oz each), pounded to even thickness chicken breasts
• 1 cup, finely chopped macadamia nuts
• 1/2 cup panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2, beaten eggs
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tsp, ground wattleseed
• 1/2 tsp lemon myrtle powder
• 1 tbsp fresh lemon juice
• 1 clove, minced garlic

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Season 4 pounded chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Set up three shallow dishes: one with 1/2 cup flour, one with 2 beaten eggs, and one with a mixture of 1 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs.
2. Step 2: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the macadamia-panko mixture until fully coated.
3. Step 3: Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add the crusted chicken breasts and cook for 3 minutes per side until golden brown.
4. Step 4: Transfer the skillet to the oven and bake for 10 minutes until the chicken is cooked through and registers 165°F internally.
5. Step 5: While the chicken bakes, mix 1/2 cup mayonnaise with 1 tsp ground wattleseed, 1/2 tsp lemon myrtle powder, 1 tbsp fresh lemon juice, and 1 minced garlic clove until smooth and aromatic.
6. Step 6: Serve the macadamia-crusted chicken breasts with a dollop of wattleseed and lemon myrtle aioli.