Pan-Seared Chicken with Macadamia Nut Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared to golden perfection, served with a rich, creamy macadamia nut sauce that adds a subtle buttery crunch. This Mediterranean-inspired comfort-food recipe, ready in about 30 minutes, pairs boneless chicken breasts, salt, black pepper 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside, keeping warm.
  3. Step 3: In the same skillet, reduce heat to medium, add 2 tbsp unsalted butter and 2 finely minced shallots. Sauté for 2 minutes until fragrant and translucent.
  4. Step 4: Stir in 1/2 cup chopped macadamia nuts and toast for 1 minute until lightly golden and aromatic.
  5. Step 5: Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring constantly. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Step 6: Finish the sauce by stirring in 1 tbsp lemon juice and 1 tsp fresh thyme leaves, then return the chicken to the pan to warm through for 1 minute.
  7. Step 7: Plate the chicken breasts and spoon the macadamia nut sauce over the top, serving immediately.

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