Macadamia-Crusted Chicken with Wattleseed Mashed Potatoes

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

Coated with a crunchy macadamia nut crust paired with creamy mashed potatoes accented by ground wattleseed for an Australian twist. This Australian-inspired chicken recipe, ready in about 55 minutes, pairs chicken breasts, boneless and skinless, macadamia nuts, finely chopped, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 4 pieces, about 6 oz each chicken breasts, boneless and skinless
• 1 cup macadamia nuts, finely chopped
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 3 tbsp olive oil
• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup milk
• 1 tsp wattleseed, ground
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil and add 2 lbs peeled and cubed potatoes. Cook for 15-18 minutes until fork-tender, then drain.
2. Step 2: While potatoes cook, preheat oven to 375°F. Set up a breading station: place 1/2 cup all-purpose flour in one shallow dish, 2 beaten eggs in another, and mix 1 cup finely chopped macadamia nuts with 1/2 cup panko breadcrumbs in a third.
3. Step 3: Season 4 chicken breasts with 1/2 tsp black pepper and 1/2 tsp sea salt. Dredge each breast first in flour, shaking off excess, then dip in beaten eggs, and finally press into the macadamia-panko mixture until fully coated.
4. Step 4: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Transfer the skillet to the oven and bake for 12-15 minutes until chicken reaches 165°F internal temperature.
5. Step 5: Mash the drained potatoes with 4 tbsp butter, 1/2 cup milk, 1 tsp ground wattleseed, and 1 tsp sea salt until smooth and creamy. Serve the macadamia-crusted chicken atop the wattleseed mashed potatoes.