Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Aioli

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

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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.

Prep: 15 min Cook: 20 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Aioli take to make?

Total time is about 35 minutes (15 min prep + 20 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 Wattleseed and Lemon Myrtle Aioli?

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 chicken breasts from drying out.

Can I substitute ingredients in Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Aioli?

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 Wattleseed and Lemon Myrtle Aioli 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 Wattleseed and Lemon Myrtle Aioli?

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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