Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mac Nut Crusted Chicken
Juicy chicken breast pressed in crushed macadamia nuts and pan-seared until golden and crunchy — a rich, nutty island take on a weeknight dinner classic.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Season the chicken breasts on both sides with salt and pepper.
- 2
Set up a dredging station with the flour in one dish, the beaten eggs in a second, and the crushed macadamia nuts mixed with panko in a third.
- 3
Coat each chicken breast in flour, shaking off the excess, then dip in egg, then press firmly into the macadamia-panko mixture so it adheres in an even crust.
- 4
Heat the butter and oil together in a large skillet over medium heat until shimmering.
- 5
Pan-sear the chicken for 3 to 4 minutes per side, until the crust is deep golden brown, adjusting the heat if the nuts start to darken too fast.
- 6
If the breasts are thick, transfer the skillet to a 375 F oven for 5 to 8 minutes to finish cooking through without burning the crust.
- 7
Check that the internal temperature reaches 165 F, then let the chicken rest 5 minutes before slicing.
- 8
Serve whole or sliced on the bias to show off the crunchy nut crust.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving490
Calories
61 g
Protein
7 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Macadamia nut crusted proteins became a hallmark of Hawaiian regional cuisine in the 1990s, when chefs like Sam Choy and Roy Yamaguchi began building a distinct island fine-dining identity around local ingredients. The macadamia nut itself arrived in Hawaii from Australia in the 1880s and by the mid-20th century the islands had become the world's leading producer. Applying the nut as a crust instead of an accent was a simple stroke that delivered both luxury and a distinctly Hawaiian flavor signature.
Listahan note
This version relies on the macadamia coating to do double duty — delivering buttery richness and crunch — so the chicken itself is seasoned simply to let the nut flavor lead.
Technique cues
- Pulse macadamia nuts in a food processor until they resemble coarse panko — too fine and you lose crunch, too large and the crust slides off; aim for pea-sized pieces mixed with fine powder.
- Sear the coated chicken briefly in an oven-safe skillet before finishing in the oven; the two-stage method sets the crust without scorching the delicate nut coating.
- Rest the chicken 5 minutes after baking before cutting — slicing immediately releases all the juices and collapses what took effort to build.
Kitchen flow
- Parallel prep
- Pulse nuts and measure panko while the oven preheats; pound chicken and apply mustard coating during the same window so everything is ready to assemble at once.
- Make-ahead
- Coat the chicken fully up to 4 hours ahead and refrigerate uncovered; the coating adheres better after a rest in the fridge and the surface dries slightly for a crisper sear.
- Leftover move
- Slice cold leftover chicken over a bed of mixed greens with mango, red onion, and a honey-lime vinaigrette for a complete next-day salad.
- Cleanup rhythm
- Use the same skillet for both searing and oven finishing to limit pans; line the work surface under the breading station with parchment for quick disposal of nut debris.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
macadamia nuts
crust and flavor
Purpose: Macadamia nuts have an unusually high fat content compared to other nuts, which creates a rich, buttery crust that toasts beautifully without added oil.
Handling: Use unsalted, raw macadamia nuts and pulse with panko in a 2-to-1 ratio by volume for the ideal crust texture.
Adaptation: Unsalted cashews produce a similar richness and crunch for those with macadamia nut allergies, though the flavor is slightly less buttery.
chicken breasts
main protein
Purpose: The mild flavor of boneless chicken breast provides a neutral canvas that lets the macadamia crust and any accompanying tropical sauce take center stage.
Handling: Pound to an even 3/4-inch thickness between plastic wrap so the chicken cooks through at the same rate the crust toasts.
Adaptation: Boneless chicken thighs stay juicier during the sear-and-bake process and are more forgiving if the oven runs hot.
Dijon mustard
adhesive coating
Purpose: Dijon acts as a flavorful glue that holds the macadamia crust to the chicken better than an egg wash, and its gentle acidity brightens the finished dish.
Handling: Brush a thin, even layer over the entire surface of the chicken before pressing the nut coating on.
Adaptation: Whole-grain mustard adds visible texture and a slightly sharper bite if you want more complexity in the adhesive layer.
panko breadcrumbs
crust extender
Purpose: Mixing panko with the macadamia nuts prevents the pure-nut crust from becoming too dense and greasy during cooking.
Handling: Combine panko and pulsed macadamia nuts with salt and a pinch of cayenne, then press the mixture firmly onto mustard-coated chicken.
Adaptation: Substitute gluten-free panko to accommodate gluten sensitivities without altering the texture.
Technique notes
- Toast the macadamia nut and panko mixture briefly in a dry pan before pressing it onto the chicken — pre-toasting guarantees golden color even if the oven phase is short.
- Use an oven-safe stainless or cast-iron skillet rather than nonstick for the sear; the higher heat tolerance and better heat retention create a more even crust set.
- A simple pan sauce made from the skillet drippings deglazed with pineapple juice and a pat of butter ties the dish together and takes only 2 minutes while the chicken rests.
Ingredient swaps
- Gluten-free direction
- Replace panko with gluten-free panko or finely ground gluten-free crackers; the macadamia nuts themselves are naturally gluten-free.
- Dairy-free option
- The recipe is naturally dairy-free unless a butter pan sauce is added — use coconut oil or olive oil for the sear and skip or substitute the butter.
- Nut allergy direction
- Replace macadamia nuts entirely with extra panko mixed with shredded coconut for a coconut-crusted chicken that preserves the Hawaiian character.
Serve alongside
- Coconut jasmine rice
- Grilled pineapple spears
- Steamed broccolini with sesame oil
- Chilled Pinot Gris
- Sparkling water with lime and mint
- Iced hibiscus tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover mac nut crusted chicken in an airtight container for up to 3 days. Reheat in a 375-degree F oven for 10 minutes to restore some crunch; avoid the microwave, which makes the crust soggy. The cooked chicken can be frozen for up to 1 month, though the nut crust loses most of its texture after thawing.
Equipment
- Oven-safe skillet (cast iron or stainless steel) for sear-to-oven cooking
- Meat mallet or heavy skillet for pounding chicken to even thickness
- Food processor for pulsing macadamia nuts to the right coarse texture
- Instant-read thermometer to confirm the chicken reaches 165 degrees F
Make this household-aware
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