Follow Aliana on Pinterest →
There is a heavy dose of nostalgia that hits me whenever I see Malibu Chicken on a menu, reminding me of special family dinners at Sizzler way back when. Max calls this his "fancy ham and cheese chicken" because it feels like a secret treasure chest of flavors stacked high. It is crispy, savory, and smothered in melted Swiss cheese, but honestly, the real magic is in that tangy, creamy dipping sauce that ties everything together perfectly.
Jump to:
Why You Will Love This Malibu Chicken
This recipe brings the classic steakhouse favorite right into your kitchen with surprisingly little effort. You get the crunch of a fried cutlet without the grease of deep frying, paired with the salty punch of warm ham and the nuttiness of melted Swiss cheese. It is a texture lover's dream that feels indulgent enough for a weekend treat but is simple enough for a weeknight rotation.
How To Make Malibu Chicken
We start by breading chicken cutlets in a seasoned Panko mixture and pan-frying them until they are golden and incredibly crisp. While they are still hot in the pan, we layer on slices of savory deli ham and Swiss cheese, covering the skillet just long enough to let the steam melt everything into a gooey masterpiece. The final step is whisking together the signature yellow sauce—a blend of mayonnaise and mustard—that creates that authentic restaurant experience.
Malibu Chicken Ingredients
The Chicken
- 4 boneless skinless chicken breasts (pounded thin to ½ inch)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1.5 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Oil for frying (vegetable or canola)
The Toppings
- 4 slices deli ham (Black Forest or honey ham works well)
- 4 slices Swiss cheese
The Signature Sauce
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- Pinch of cayenne pepper
Step by Step Method
Prep the Station
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with the garlic powder, onion powder, and paprika.
- Pound the chicken breasts until they are even in thickness to ensure they cook quickly and evenly.
Bread the Chicken
- Dredge each chicken breast in flour, shaking off the excess.
- Dip into the egg wash, ensuring it is fully coated.
- Press firmly into the seasoned breadcrumbs so a thick crust forms on all sides.
Pan Fry
- Heat about ¼ inch of oil in a large skillet over medium-high heat.
- Add the chicken and cook for 3–4 minutes per side until the crust is deep golden brown and the chicken is cooked through.
Melt the Toppings
- Reduce the heat to low; place a slice of ham and a slice of Swiss cheese on top of each chicken piece.
- Cover the skillet with a lid and let it steam for 2–3 minutes until the cheese is completely melted and bubbly.
Make the Sauce
- While the cheese melts, whisk the mayonnaise, yellow mustard, Dijon, honey, and cayenne in a small bowl until smooth.
- Serve the chicken hot with a generous side of dipping sauce.
Max’s Reaction: "The sauce is yellow like mustard but tastes sweet like honey! I like stacking the ham on my fork with the crunchy chicken part."
What Pairs Well With Malibu Chicken
Since this dish is rich with cheese and fried breading, we usually keep the sides fresh and light. A simple green salad or steamed broccoli works wonders to cut through the heaviness. For a true nostalgic restaurant vibe, however, a baked potato or seasoned french fries are the ultimate companions for dipping into that extra sauce.
Malibu Chicken Variations
Pineapple Aloha Twist
- Add a ring of grilled pineapple between the ham and the cheese before melting. The sweetness of the fruit pairs incredibly well with the salty ham and savory Swiss.
Baked Casserole Style
- Instead of frying individual cutlets, place the breaded chicken in a baking dish, bake until crisp, then layer the ham and cheese over the whole tray and broil for a crowd-friendly version.
Spicy Kick
- Mix a tablespoon of sriracha into the dipping sauce and use Pepper Jack cheese instead of Swiss to give the dish a modern, fiery update.
Cordon Bleu Stuffed
- Instead of layering the toppings, pound the chicken very thin, roll the ham and cheese inside, bread the outside, and bake it for a traditional stuffed presentation.
Equipment
- Large Skillet with Lid
- Meat Mallet (for pounding chicken)
- 3 Shallow Bowls (for dredging)
- Whisk
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
Store leftover chicken in an airtight container in the fridge for up to 3 days. Store the sauce in a separate jar. Note that the breading will soften in the fridge, so reheating properly is key.
Make Ahead Strategy
You can bread the raw chicken cutlets earlier in the day and keep them on a wire rack in the fridge until dinner time. The dipping sauce actually tastes better if made a day in advance, allowing the flavors to meld.
Reheating Instructions
Do not microwave the chicken, or the crust will become soggy and rubbery. Reheat the patties in an air fryer at 350°F for 4–5 minutes, or in the oven at 400°F until the cheese is bubbly again and the crust re-crisps.
Top Tips for Best Malibu Chicken
The most crucial step for this recipe is pounding the chicken breasts to an even thickness. If the chicken is too thick, the breading will burn before the meat is cooked through in the center. Aim for about a half-inch thickness so it cooks rapidly and stays juicy. Also, do not skip the Panko breadcrumbs in favor of regular ones; Panko provides that specific airy, shattered-glass crunch that mimics the original restaurant version perfectly. Finally, make double the sauce. It is shockingly addictive, and my family always ends up dipping their fries and veggies in it too.
Malibu Chicken Frequently Asked Questions
Can I bake this instead of frying?
Yes; place breaded chicken on a greased wire rack over a baking sheet. Spray nicely with cooking oil and bake at 400°F for 20 minutes before adding toppings.
What if I don't like Swiss cheese?
Provolone or mild white cheddar are excellent substitutes that still provide a great melt without the distinct pungent flavor of Swiss.
Is the sauce necessary?
The sauce is essential to the authentic "Malibu" experience. Without it, you essentially have a Chicken Cordon Bleu; the tangy mustard sauce is what defines this specific dish.
A Retro Dinner Worth Reviving
This meal is pure comfort on a plate, bringing back fond memories while creating delicious new ones with my own kids. It is a fun, stacked dinner that feels like a treat every single time. If you love recreating restaurant-style favorites at home, you have to try our Cheddar Ranch Chicken Tater Tot Bake for another cheesy delight, or the fun Hot Honey BBQ Chicken Quesadillas for a handheld win. For a steakhouse quality pasta night, the Garlic Steak Tortellini is an absolute must-make.
Share your Malibu Chicken! Tag us @HannahCooking with #MalibuChicken; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Malibu Chicken recipe and let us know what twists or ingredients you used!
Related
Looking for other recipes like Malibu Chicken? Try these:
- Strawberry Hot Chocolate15 Minutes
- Winter Wonderland Smoothie5 Minutes
- Best Oreo Hot Chocolate15 Minutes
- One Pot Beefaroni Recipe30 Minutes
Malibu Chicken
Equipment
- 1 Large skillet (With lid)
- 1 Meat mallet (For pounding)
- 3 Shallow bowls (For breading station)
Ingredients
- 4 pieces chicken breast - Boneless, skinless, pounded thin
- 4 slices deli ham - Black Forest or honey ham
- 4 slices Swiss cheese - Or Provolone
- 1.5 cups Panko breadcrumbs - For crispy coating
- ½ cup all-purpose flour - For dredging
- 2 large eggs - Beaten
- 1 teaspoon garlic powder - Seasoning
- 1 teaspoon onion powder - Seasoning
- ½ cup mayonnaise - Sauce base
- 1 tablespoon yellow mustard - For sauce
- 1 teaspoon Dijon mustard - For sauce depth
- 1 teaspoon honey - For sauce sweetness
Instructions
- Pound chicken breasts to ½ inch thickness.
- Dredge chicken in flour, then egg, then seasoned Panko crumbs.
- Fry in oil over medium-high heat for 3-4 minutes per side until golden.
- Top each piece with ham and cheese; cover pan to melt cheese.
- Whisk mayonnaise, mustards, honey, and spices for the sauce; serve with chicken.
Leave a Reply