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Malibu Chicken Recipe

Malibu Chicken Recipe

A crispy breaded chicken breast topped with deli ham and melted Swiss cheese, baked to golden perfection and served with a homemade honey mustard dipping sauce. Easy enough for weeknights, impressive enough for guests.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, about 6 oz each
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup plain breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil for pan frying
  • 4 slices deli ham, thin cut
  • 4 slices Swiss cheese
  • 3 tbsp Dijon mustard for sauce
  • 2 tbsp yellow mustard for sauce
  • 3 tbsp honey for sauce
  • 1 tbsp mayonnaise for sauce
  • 1 tsp apple cider vinegar for sauce

Equipment

  • Oven-safe skillet
  • Meat mallet or rolling pin
  • Wire rack
  • Three shallow dishes for breading
  • Instant read thermometer

Method
 

  1. Prep the chicken: Pound each breast to 3/4 inch even thickness. Pat dry with paper towels.
  2. Set up breading station: Flour in dish one, beaten eggs in dish two, panko and plain breadcrumbs mixed with all seasonings in dish three.
  3. Bread the chicken: Coat in flour, then egg, then press firmly into the breadcrumb mixture. Rest on a wire rack for 5 minutes.
  4. Pan fry: Heat oil in an oven-safe skillet over medium-high. Cook chicken 3 to 4 minutes per side until deep golden brown.
  5. Bake: Transfer skillet to a 400 degree oven. Bake 12 to 15 minutes until internal temperature reaches 165 degrees.
  6. Add toppings: Remove from oven, layer one slice of ham then one slice of Swiss cheese on each breast. Return to oven 2 to 3 minutes until cheese melts.
  7. Make the sauce: Whisk Dijon, yellow mustard, honey, mayonnaise, and vinegar together until smooth. Serve alongside the chicken.

Notes

  • Pound chicken to even thickness for consistent cooking.
  • Rest breaded chicken on a rack before frying for better crust adhesion.
  • Use an instant read thermometer to confirm 165 degrees internal temperature.
  • Bread chicken up to 24 hours ahead and refrigerate uncovered on a rack.
  • Reheat leftovers in the oven or air fryer to preserve the crust.