Macadamia Nut Chicken Breasts
Elevate your weeknight dinner with this crispy and flavorful Macadamia Nut Chicken Breasts recipe! Tender, juicy chicken breasts are coated in a golden crust of finely chopped macadamia nuts, panko breadcrumbs, and a hint of garlic seasoning, delivering the perfect crunch in every bite. This dish combines the richness of macadamia nuts with the lightness of panko to create a gourmet-inspired yet easy-to-make meal. A quick sear in olive oil and butter gives the chicken a golden exterior before being baked to juicy perfection in the oven. Ready in just 40 minutes, this recipe is ideal for busy evenings or entertaining guests. Pair it with a fresh green salad, roasted vegetables, or creamy mashed potatoes for a complete, crowd-pleasing meal that’s both elegant and satisfying. Perfect for fans of nut-crusted chicken recipes and anyone seeking a new twist on traditional baked chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1.5 cups Macadamia nuts (unsalted)
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (ground)
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
Place the macadamia nuts in a food processor and pulse until they are finely chopped but not powdered. Transfer the chopped nuts to a shallow dish.
In the same shallow dish, mix the chopped macadamia nuts with the panko breadcrumbs, garlic powder, salt, and pepper. Stir to combine.
Set up a breading station with three shallow dishes: the first containing the flour, the second containing the eggs and milk whisked together, and the third containing the macadamia-panko mixture.
Season the chicken breasts with a pinch of salt and pepper on both sides.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat it generously in the macadamia-panko mixture, pressing gently to adhere the coating. Repeat for all chicken breasts.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and is foamy, add the coated chicken breasts to the skillet. Cook for 2-3 minutes on each side, or until golden brown. You may need to do this in batches to avoid overcrowding the pan.
Transfer the browned chicken breasts to the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the macadamia nut chicken breasts with your choice of sides, such as a fresh green salad, steamed vegetables, or buttery mashed potatoes.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 11.7 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 355 mg | 27% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2691 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
