Macadamia-Crusted Chicken with Wattleseed Peppercorn Sauce

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

Juicy chicken breasts crusted with crunchy macadamia nuts and served with a creamy peppercorn sauce infused with Australian wattleseed. This australian-inspired chicken ready in about 45 minutes blends breasts (6 oz each) chicken breasts, macadamia nuts, chopped, all-purpose flour 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 520 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.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

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.
  2. Step 2: Place 1/2 cup all-purpose flour in one shallow dish, 2 beaten eggs in another, and 1 cup chopped macadamia nuts in a third.
  3. Step 3: Dredge each chicken breast first in flour, shaking off excess, then dip into eggs, and finally press into macadamia nuts to coat evenly.
  4. Step 4: Heat 2 tbsp olive oil and 3 tbsp butter in a large oven-safe skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden.
  5. Step 5: Transfer the skillet to the oven and bake the chicken for 12-15 minutes until cooked through.
  6. Step 6: While chicken bakes, sauté 2 minced shallots in the same skillet over medium heat until translucent, about 3 minutes.
  7. Step 7: Stir in 1 tbsp crushed green peppercorns and 1 tsp ground wattleseed, then add 1 cup heavy cream, simmering and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
  8. Step 8: Serve the macadamia-crusted chicken breasts topped with the wattleseed peppercorn sauce.

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Frequently asked questions

How long does Macadamia-Crusted Chicken with Wattleseed Peppercorn Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Chicken with Wattleseed Peppercorn Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Chicken with Wattleseed Peppercorn Sauce?

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 Peppercorn Sauce 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 Peppercorn Sauce?

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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