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Malibu Chicken Recipe

Malibu Chicken Recipe

Crispy breaded chicken breasts topped with savory ham and melted Swiss cheese, baked in the oven and served with a simple honey mustard dipping sauce. A restaurant-style favorite that is easy to make at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to 3/4 inch
  • 1 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 4 slices Canadian bacon or deli ham
  • 4 slices Swiss cheese room temperature before using
  • 2 tbsp olive oil or melted butter for drizzling
  • 3 tbsp Dijon mustard for sauce
  • 3 tbsp honey for sauce
  • 1 tbsp mayonnaise for sauce
  • 1 tsp apple cider vinegar for sauce

Equipment

  • Baking sheet with wire rack
  • Shallow dishes for breading
  • Meat mallet
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400°F. Set a wire rack on a lined baking sheet.
  2. Set up three shallow dishes with flour, beaten eggs, and seasoned breadcrumb mixture.
  3. Bread each chicken breast through flour, egg, then breadcrumbs, pressing firmly to coat. Place on the wire rack.
  4. Drizzle lightly with olive oil or melted butter. Bake for 20 minutes until golden and internal temperature reads 155°F.
  5. Top each breast with one slice of ham and one slice of Swiss cheese. Return to oven for 4 to 5 minutes until cheese melts.
  6. Whisk Dijon mustard, honey, mayonnaise, and apple cider vinegar together for the sauce. Serve alongside the chicken.

Notes

  • Pat chicken dry before breading to help the coating stick.
  • Drizzling fat over the crust before baking is essential for browning.
  • Pull chicken at 155°F - it finishes to 165°F during the cheese melt step.
  • Bread the chicken up to 4 hours ahead and refrigerate uncovered for better adhesion.