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.
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.
Step 4 – In another mixing bowl, combine bread crumbs 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
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. It is nutty with rich brown butter cream sauce with honey and garlic. Crispy nut and Panko-coated chicken is seared, juicy, and savory.
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
- 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 bread crumbs 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 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.
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:
4Serving Size:
1Amount 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.
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!