Macadamia Nut-Crusted Chicken with Wattleseed Dukkah and Lemon Sauce

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

Tender chicken breasts coated in a crunchy macadamia nut and wattleseed dukkah crust served with a zesty lemon butter sauce. This australian-inspired chicken ready in about 45 minutes blends chopped finely macadamia nuts, ground dried wattleseed, panko breadcrumbs 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 430 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: 20 min Cook: 25 min Serves 4 Australian cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a shallow dish, combine 1 cup finely chopped macadamia nuts, 2 tbsp ground dried wattleseed, and 1/2 cup panko breadcrumbs.
  2. Step 2: Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast in 1/2 cup all-purpose flour, then dip into 2 beaten eggs, and finally coat evenly with the macadamia-wattleseed-panko mixture.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large oven-proof 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 oven and bake the chicken for 12-15 minutes until cooked through (internal temperature 165°F).
  5. Step 5: While chicken bakes, melt 1 tbsp butter in a small saucepan over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Stir in 1/4 cup freshly squeezed lemon juice and simmer for 2 minutes until slightly reduced.
  6. Step 6: Remove chicken from oven, spoon lemon butter sauce over each breast, and serve immediately.

Frequently asked questions

How long does Macadamia Nut-Crusted Chicken with Wattleseed Dukkah and Lemon Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia Nut-Crusted Chicken with Wattleseed Dukkah and Lemon 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 Nut-Crusted Chicken with Wattleseed Dukkah and Lemon 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 Nut-Crusted Chicken with Wattleseed Dukkah and Lemon 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 Nut-Crusted Chicken with Wattleseed Dukkah and Lemon 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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