Skip to Content

Macadamia Nut Chicken with Honey Brown Butter Cream Sauce

This Macadamia Nut Chicken with Honey Brown Butter Cream Sauce recipe is packed with so much flavor and is ready in just 30 minutes. From the nutty, rich brown butter cream sauce with honey and garlic, to the crispy nut and Panko-coated seared chicken that is juicy and savory, this is a family-friendly chicken dinner recipe that everyone will love.

Macadamia Nut Chicken with Honey Brown Butter Cream Sauce in a frying pan.
Macadamia Nut Chicken with Honey Brown Butter Cream Sauce

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 to keep the chicken breasts extra juicy. This easy chicken dinner is a great recipe for a weeknight dinner or special occasions.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Have you seen my Cookbook?

Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

boneless skinless chicken breasts

finely chopped macadamia nuts

Panko bread crumbs

all-purpose flour

milk

eggs

Salt and pepper to taste

Cooking oil for frying

unsalted butter

honey

jarred minced garlic

heavy cream

Substitutions

You can use boneless skinless chicken thighs instead of breasts.

Almonds, pecans, or peanuts can be used instead of macadamia nuts.

Equipment used for this recipe

How to make Macadamia Nut Chicken with Honey Brown Butter Cream 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.

milk and eggs whisked in a bowl.

Step 4 – In another mixing bowl, combine bread crumbs and chopped nuts and mix well.

panko bread crumbs mixed with chopped macadamia nuts in a bowl.

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.

4 boneless chicken breasts coated in breadcrumb and nut mixture.

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.

4 mac nut crusted chicken pieces cooking in a skillet.

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.

butter, honey, and garlic cooking in a pan.

Step 3 – Stir in the heavy cream until well combined. Add salt and pepper to taste.

honey brown butter cream sauce cooking in a pan.

Step 4 – Serve the chicken topped with the sauce.

Macadamia Nut Chicken with Honey Brown Butter Cream Sauce in a frying pan.
Macadamia Nut Chicken with Honey Brown Butter Cream 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

Yield: 4 Servings

Macadamia Nut Chicken with Honey Brown Butter Cream Sauce

Macadamia Nut Chicken with Honey Brown Butter Cream Sauce in a frying pan.

This Macadamia Nut Chicken with Honey Brown Butter Cream Sauce recipe is packed with so much flavor and is ready in just 30 minutes. It is nutty with rich brown butter cream sauce with honey and garlic. Crispy nut and Panko-coated chicken is seared, juicy, and savory.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For chicken:

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 1/2 cup of finely chopped macadamia nuts
  • 1/2 cup of Panko bread crumbs
  • 1/4 cup of all purpose flour
  • 1/2 cup of milk
  • 2 large eggs
  • Salt and pepper to taste
  • Cooking oil for frying

For sauce:

  • 3 Tablespoons unsalted butter
  • 1/4 cup honey
  • 2 teaspoons jarred minced garlic
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

Instructions

For the chicken

  1. Preheat the oven to 350 degrees F.
  2. Sprinkle chicken with salt and pepper and set aside.
  3. In a mixing bowl, combine milk and eggs and mix well.
  4. In another mixing bowl, combine bread crumbs and chopped nuts and mix well.
  5. Take the seasoned chicken and lightly flour it. Dip the chicken in the milk and egg mixture, then dredge chicken in the mixture of Panko and nuts. The chicken should be well coated.
  6. 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.
  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

  1. 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.
  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.
  3. 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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 847Total Fat: 56gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 254mgSodium: 397mgCarbohydrates: 41gFiber: 4gSugar: 22gProtein: 48g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog and Pin this to Pinterest.

Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

Skip to Recipe