Macadamia-Crusted Chicken with Wattleseed and Lemon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy chicken breasts coated with crushed macadamia nuts and served with a tangy lemon and wattleseed sauce, combining rich Australian flavors. This australian-inspired chicken ready in about 40 minutes blends finely chopped macadamia nuts, all-purpose flour, large, beaten egg 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 410 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, about 6 oz each chicken breasts
• 1 cup, finely chopped macadamia nuts
• 1/2 cup all-purpose flour
• 1 large, beaten egg
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp wattleseed powder
• 1/4 cup, freshly squeezed lemon juice
• 1/2 cup chicken broth
• 1 minced garlic clove
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F. Place 1/2 cup all-purpose flour in a shallow dish. In another dish, beat 1 large egg, and in a third dish, combine 1 cup finely chopped macadamia nuts with 1 tsp wattleseed powder.
2. Step 2: Season 4 chicken breasts evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Dredge each breast first in the flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with the macadamia-wattleseed mixture.
3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large ovenproof skillet over medium heat until foaming. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown.
4. Step 4: Transfer the skillet to the oven and bake for 12-15 minutes until the chicken is cooked through and juices run clear.
5. Step 5: While the chicken bakes, place the skillet back on medium heat, add 1 minced garlic clove and sauté for 30 seconds until fragrant.
6. Step 6: Pour in 1/2 cup chicken broth and 1/4 cup freshly squeezed lemon juice, stirring to scrape up browned bits. Simmer for 4-5 minutes until the sauce thickens slightly.
7. Step 7: Remove chicken from the oven, plate, and spoon the lemon and wattleseed sauce over each breast. Garnish with 2 tbsp chopped fresh parsley before serving.