Native Pepperberry and Macadamia Crusted Chicken Breast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs finely chopped macadamia nuts, native pepperberries (ground), panko breadcrumbs 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.

Prep: 20 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Native Pepperberry and Macadamia Crusted Chicken Breast take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Native Pepperberry and Macadamia Crusted Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Native Pepperberry and Macadamia Crusted Chicken Breast?

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 Native Pepperberry and Macadamia Crusted Chicken Breast 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 Native Pepperberry and Macadamia Crusted Chicken Breast?

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.

Related recipes