Macadamia-Crusted Chicken with Wattleseed Dukkah and Lemon Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-fried chicken breasts crusted with macadamia nuts and wattleseed dukkah, served with a bright lemon sauce for a flavorful Australian-inspired dish. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, macadamia nuts, wattleseed 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: 15 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1 cup, chopped macadamia nuts
2 tbsp, ground wattleseed
1/2 cup all-purpose flour
2, beaten eggs
3 tbsp olive oil
2 tbsp unsalted butter
1/4 cup lemon juice
1/2 cup chicken broth
1 tbsp honey
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Combine 1 cup chopped macadamia nuts and 2 tbsp ground wattleseed in a shallow bowl. Place 1/2 cup all-purpose flour in a separate bowl and 2 beaten eggs in a third bowl.
Step 2: Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast first in flour, then dip into beaten eggs, and finally press into the macadamia-wattleseed mixture to coat evenly.
Step 3: Heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
Step 4: Remove chicken to a plate and keep warm. In the same skillet, add 1/4 cup lemon juice, 1/2 cup chicken broth, and 1 tbsp honey. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 5: Pour lemon sauce over the chicken and serve immediately, enjoying the nutty crust and bright sauce contrast.