This Macadamia Nut Crusted Chicken is a flavorful dish that comes together in just 30 minutes. With a rich brown butter cream sauce featuring honey and garlic, and crispy chicken coated in nuts and Panko breadcrumbs, it’s a juicy and savory meal that’s sure to impress the whole family!
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Mac Nut Chicken with Honey Sauce
- Pro Tips
- You may also enjoy
Why I love this recipe
Pan-searing the chicken and finishing it in the oven creates the crispiest, most flavorful chicken skin that is so tasty and helps keep the chicken breasts extra juicy. This easy chicken dinner is a great recipe for a weeknight dinner or special occasion.
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Substitutions
You can use boneless skinless chicken thighs instead of breasts.
Almonds, pecans, or peanuts can be used instead of macadamia nuts.
How to make Mac Nut Chicken with Honey Sauce
For the chicken:
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Sprinkle chicken with salt and pepper and set aside.
Step 3 – In a mixing bowl, combine milk and eggs and mix well.
Step 4 – In another mixing bowl, combine breadcrumbs and chopped nuts and mix well.
Step 5 – Take the seasoned chicken and lightly flour it. Dip the chicken in the milk and egg mixture, then dredge the chicken in the mixture of Panko and nuts. The chicken should be well coated.
Step 6 – Heat a large cast iron pan with a thin layer of cooking oil over medium heat. Once the oil is hot, add the chicken and sauté it on both sides until golden brown.
Step 7 – Transfer the pan to the oven and cook it for about 12 minutes or until the chicken is done. The internal temperature should be at least 165 degrees F.
For the sauce:
Step 1 – Melt butter in a saucepan over medium heat. Swirl the pan occasionally for about 3 minutes or until the foam settles. The butter will change in color to golden brown and have a nutty aroma.
Step 2 – Pour in the honey and let it dissolve into the butter while mixing it. Then add in the garlic and cook for about 1 minute until fragrant.
Step 3 – Stir in the heavy cream until well combined. Add salt and pepper to taste.
Step 4 – Serve the chicken topped with the sauce.
Pro Tips
Add the macadamia nuts to a food processor and pulse gently to get a finely chopped mixture.
Store leftovers in an airtight container in the fridge for up to 4-5 days.
You may also enjoy
- 5 Ingredient Monterey Chicken Casserole
- Chicken Broccoli Cauliflower Pasta
- Chicken Nugget Spaghetti
- Crispy Chicken Burgers
- Easy Chicken and Gnocchi Dumplings
Zona Cooks and Zona’s Lazy Recipes
Macadamia Nut Crusted Chicken Recipe
Ingredients
For chicken:
- 4 boneless skinless chicken breasts (about 6 ounces each)
- ½ cup macadamia nuts (finely chopped)
- ½ cup Panko breadcrumbs
- ¼ cup all-purpose flour
- ½ cup milk
- 2 large eggs
- Salt and pepper (to taste)
- Cooking oil (for frying)
For sauce:
- 3 Tablespoons unsalted butter
- ¼ cup honey
- 2 teaspoons jarred minced garlic
- ½ cup heavy cream
- Salt and pepper (to taste)
Instructions
For the chicken
- Preheat the oven to 350 degrees F.
- Sprinkle chicken with salt and pepper and set aside.
- In a mixing bowl, combine milk and eggs and mix well.
- In another mixing bowl, combine breadcrumbs and chopped nuts and mix well.
- Take the seasoned chicken and lightly flour it. Dip the chicken in the milk and egg mixture, then dredge the chicken in the mixture of Panko and nuts. The chicken should be well coated.
- Heat a large cast iron pan with a thin layer of cooking oil. Once the oil is hot, add the chicken and sauté it on both sides until golden brown.
- Transfer the pan to the oven and cook it for about 12 minutes or until the chicken is done. The internal temperature should be at least 165 degrees F.
For the sauce
- While the chicken bakes, melt butter in a saucepan over medium heat. Swirl the pan occasionally for about 3 minutes or until the foam settles. The butter will change in color to golden brown and have a nutty aroma.
- Pour in the honey and let it dissolve into the butter while mixing it. Then add in the garlic and cook for about 1 minute until fragrant.
- Stir in the heavy cream until well combined. Add salt and pepper to taste. Serve the chicken topped with the sauce.
Notes
- Add the macadamia nuts to a food processor and pulse gently to get a finely chopped mixture.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
NUTRITION PER SERVING
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!