Macadamia-Crusted Chicken with Wattleseed Hollandaise

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

Pan-seared chicken breasts coated with crunchy macadamia nuts and topped with a creamy hollandaise sauce infused with native wattleseed. This australian-inspired chicken ready in about 35 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 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 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup finely chopped macadamia nuts.
  2. Step 2: Dredge each chicken breast first in flour, shaking off excess, then dip into eggs, and finally press firmly into chopped macadamia nuts to coat evenly.
  3. Step 3: Heat 4 tbsp butter 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.
  4. Step 4: Transfer the skillet to the preheated oven and bake for 10-12 minutes until chicken reaches an internal temperature of 165°F (74°C).
  5. Step 5: Meanwhile, make wattleseed hollandaise by melting 2 tbsp butter in a small saucepan over low heat. In a heatproof bowl over simmering water, whisk 2 egg yolks with 2 tbsp lemon juice until thick and creamy. Slowly whisk in melted butter and 1 tsp ground wattleseed until smooth and warm.
  6. Step 6: Serve the macadamia-crusted chicken breasts drizzled generously with the wattleseed hollandaise sauce.

Frequently asked questions

How long does Macadamia-Crusted Chicken with Wattleseed Hollandaise 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 Hollandaise?

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 Hollandaise?

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 Hollandaise 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 Hollandaise?

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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