Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated with crunchy macadamia nuts and served with a sweet and aromatic wattleseed and lemon myrtle glaze. This australian-inspired chicken ready in about 40 minutes pairs finely chopped macadamia nuts, all-purpose flour, large, beaten eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place 1/2 cup all-purpose flour in a shallow dish. In another dish, beat 2 large eggs. In a third dish, combine 1 cup finely chopped macadamia nuts, 1 tsp ground wattleseed, and 1 tsp lemon myrtle powder.
  3. Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the macadamia nut mixture until well coated.
  4. Step 4: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown and crust forms.
  5. Step 5: While chicken browns, in a small bowl whisk 3 tbsp honey and 2 tbsp soy sauce to create the glaze.
  6. Step 6: Transfer the skillet to the preheated oven and bake the chicken for 15-18 minutes until cooked through (internal temp 165°F).
  7. Step 7: Remove chicken from the oven and brush generously with the wattleseed and lemon myrtle honey-soy glaze.
  8. Step 8: Let rest for 5 minutes before serving to allow flavors to meld and juices to redistribute.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 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 Wattleseed and 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 Wattleseed and 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 Wattleseed and 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 Wattleseed and 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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