Macadamia-Crusted Chicken with Wattleseed Pepper Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Pan-seared chicken breast crusted with crunchy macadamia nuts, served with a creamy wattleseed pepper sauce that adds a distinctly Australian twist. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 boneless, skinless (6 oz each) chicken breasts
• 1 cup, finely chopped macadamia nuts
• 1/2 cup all-purpose flour
• 2 large, beaten eggs
• 3 tbsp butter
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 tbsp ground wattleseed
• 1/2 tsp black pepper
• 1 tsp sea salt

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Instructions

1. Step 1: Set up a breading station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in a second, and 1 cup finely chopped macadamia nuts in a third.
2. Step 2: Season 4 boneless, skinless chicken breasts (6 oz each) with 1 tsp sea salt and 1/2 tsp black pepper. Dredge each breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the chopped macadamia nuts until fully coated.
3. Step 3: Heat 3 tbsp butter and 2 tbsp olive oil together in a large skillet over medium heat until foaming. Add the crusted chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F).
4. Step 4: Remove the chicken and keep warm. Lower the heat to medium-low and pour 1 cup heavy cream into the skillet, whisking to deglaze the pan.
5. Step 5: Stir in 1 tbsp ground wattleseed and simmer the sauce for 3 minutes until thickened and fragrant. Spoon the wattleseed pepper sauce over the chicken before serving.