Native Pepperberry and Macadamia Crusted Chicken Breast

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Pan-seared chicken breasts coated in a crunchy native pepperberry and macadamia nut crust, served with a light lemon myrtle cream sauce. This Australian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, macadamia nuts, native pepperberries (ground) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 3/4 cup, finely chopped macadamia nuts
• 2 tsp native pepperberries (ground)
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large, beaten eggs
• 3 tbsp olive oil
• 2 tbsp butter
• 1 tsp lemon myrtle powder
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Place 1/4 cup all-purpose flour in a shallow dish, 2 beaten eggs in another, and combine 3/4 cup finely chopped macadamia nuts, 2 tsp ground native pepperberries, and 1/2 cup panko breadcrumbs in a third. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the macadamia-pepperberry-panko mixture to evenly coat both sides.
3. Step 3: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
4. Step 4: Remove chicken from skillet and keep warm. To the same skillet, add 1/2 cup heavy cream, 1 tsp lemon myrtle powder, and 1 tbsp lemon juice. Stir and simmer for 2-3 minutes until the sauce thickens slightly. Pour the sauce over the chicken before serving.