Macadamia Nut-Crusted Chicken with Wattleseed Pepper Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Pan-fried chicken breasts coated in crunchy macadamia nuts, served with a creamy pepper sauce infused with native wattleseed. This australian-inspired chicken ready in about 30 minutes blends salt, black pepper, ground wattleseed 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 450 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.

Ingredients

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp ground wattleseed
• 1 cup, finely chopped macadamia nuts
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small, finely chopped shallot
• 1 cup heavy cream
• 1/2 cup chicken broth

Instructions

1. Step 1: Season 4 boneless skinless chicken breasts evenly with 1 1/2 tsp salt, 1 tsp black pepper, and 1 1/2 tsp ground wattleseed.
2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in a second bowl, and 1 cup finely chopped macadamia nuts mixed with 1/2 tsp salt in a third bowl.
3. Step 3: Coat each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally press firmly into the macadamia nut mixture to form an even crust.
4. Step 4: Heat 3 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F. Transfer to a warm plate and keep covered.
5. Step 5: In the same skillet, add 1 small finely chopped shallot and sauté for 2 minutes until translucent. Pour in 1/2 cup chicken broth and simmer for 3 minutes to reduce slightly.
6. Step 6: Lower heat and stir in 1 cup heavy cream, cooking for another 4-5 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
7. Step 7: Serve the macadamia nut-crusted chicken topped with the wattleseed pepper cream sauce.