Print

Malibu Chicken Recipe: Crispy Comfort with Creamy Sauce

Crispy Malibu Chicken with ham and Swiss cheese topped with honey mustard sauce on white plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Restaurant-quality Malibu Chicken with crispy panko coating, ham, Swiss cheese, and honey mustard sauce. Perfect for special occasions or weekend dinners.

Ingredients

Scale
  • 4 boneless chicken breasts, thinly pounded to 1/4-1/2 inch thickness
  • 4 slices ham (Black Forest or Honey ham)
  • 4 slices Swiss cheese (can substitute Provolone or Gruyère)
  • 1 cup all-purpose flour (gluten-free flour alternative)
  • 2 eggs, beaten (or plant-based milk for vegan)
  • 1 cup Panko breadcrumbs (gluten-free option available)
  • 1/4 cup olive oil or butter for frying
  • Salt and pepper to taste
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 2 tablespoons Dijon mustard (yellow mustard works)
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon lemon juice (or vinegar)
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

  1. Place chicken breasts between plastic wrap and pound to 1/4-1/2 inch thickness. Season both sides generously with salt and pepper.
  2. Set up three shallow dishes with flour, beaten eggs, and Panko breadcrumbs in order. Use one hand for wet ingredients and one for dry to prevent clumping.
  3. Dredge each chicken breast in flour, dip in eggs, then coat completely with Panko breadcrumbs, pressing firmly for good adhesion.
  4. Preheat oven to 400°F. Heat olive oil or butter in large skillet over medium-high heat. Pan-fry 2 chicken breasts at a time for 3 minutes per side until golden brown. Transfer to baking dish and keep first batch warm in 200°F oven while cooking second batch.
  5. Top each chicken breast with 1 slice ham and 1 slice Swiss cheese.
  6. Bake at 400°F for 15-20 minutes until cheese melts and chicken reaches 165°F internal temperature.
  7. While chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and Worcestershire sauce in small bowl.
  8. Let chicken rest 3-5 minutes. Drizzle with honey mustard sauce and garnish with fresh parsley if desired.

Notes

  • Pound chicken to uniform thickness for even cooking. This prevents dry edges and raw centers.
  • Use one hand for wet ingredients and another for dry to prevent clumping during breading process.
  • Always check internal temperature reaches 165°F with meat thermometer for food safety.
  • Can bread chicken up to 24 hours ahead and refrigerate uncooked. Sauce keeps 2-3 days in refrigerator.
  • Most skillets fit 2 chicken breasts. Cook in batches to avoid overcrowding and maintain crispy coating.

Nutrition

Find it online: https://www.benefitiany.com/malibu-chicken/