Introduction

Malibu Chicken is a delicious twist on classic breaded chicken breasts, layered with ham and melted Swiss cheese, and topped with a creamy, tangy Malibu sauce. This recipe offers a satisfying combination of crispy textures and rich flavors that’s perfect for an impressive weeknight dinner or a casual gathering.

The image shows a white plate with three grilled chicken pieces stacked on top of each other in the center. Each chicken piece is golden brown with char marks and covered with a melted layer of light yellow cheese. Small green parsley sprigs are sprinkled on top of the cheese, adding a fresh touch. Behind the chicken, there is a small pile of thick, crispy golden fries. In the background, a white bowl with a blue rim holds a creamy white dipping sauce with small green herbs mixed in. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6–8 oz each)
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs (or regular dried breadcrumbs)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ teaspoon paprika (optional)
4 slices cooked ham (e.g., Black Forest, Virginia, or Honey Ham)
4–8 slices Swiss cheese (or enough to cover each breast)
3 tablespoons olive oil or vegetable oil (for pan-frying)
½ cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey (or to taste)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Worcestershire sauce (optional)
Pinch of salt and black pepper
1–2 tablespoons milk or cream (optional, to thin sauce if needed)

Instructions

Step 1: Pound the chicken breasts to an even thickness, about ¼ inch, to ensure even cooking.
Step 2: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, salt, pepper, garlic powder, and paprika.
Step 3: Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
Step 4: Heat olive oil in a large skillet over medium heat. Pan-fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Alternatively, lightly spray the chicken and bake at 400°F (200°C) for 20-25 minutes.
Step 5: Once the chicken is cooked, top each breast with a slice of ham and enough Swiss cheese to cover. Cover the skillet or transfer to the oven and cook for another 2-3 minutes, until the cheese is melted.
Step 6: While the chicken rests, whisk together mayonnaise, Dijon mustard, honey, lemon juice, Worcestershire sauce, salt, and pepper in a bowl. Add milk or cream if you prefer a thinner sauce.
Step 7: Serve the chicken topped with generous spoonfuls of the creamy Malibu sauce. Enjoy warm.

Tips & Variations

For extra flavor, use Italian-style breadcrumbs or add chopped fresh herbs to the breadcrumb mixture.
Gruyère or Provolone cheese work well as delicious alternatives to Swiss cheese.
If you prefer, bake the chicken entirely instead of pan-frying for a lighter version.

Storage

Store any leftover Malibu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce can be stored separately in the fridge for up to 1 week.

How to Serve

The image shows a close-up of a white plate with several golden-brown potato pancakes stacked unevenly. Each pancake has a crispy, slightly rough edge and a soft, warm center with a light yellow color. Melted cheese covers the top layer with some browned spots, and a small sprinkle of chopped green herbs adds a fresh touch. To the side, a small pile of light yellow French fries with a slightly uneven crisp texture fills the corner of the plate. A white bowl with a creamy white sauce speckled with small green herbs is visible in the background on the white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to pound evenly and ensure consistent cooking. If using frozen, thaw completely before proceeding.

Can I make the Malibu sauce ahead of time?

Yes, the sauce can be prepared and refrigerated up to one day in advance. Stir well before serving, adding a little milk or cream if it thickens too much.

Malibu Chicken with Creamy Dijon Honey Sauce Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

Malibu Chicken is a deliciously crispy breaded chicken breast layered with savory ham and melted Swiss cheese, topped with a tangy and creamy Malibu sauce made from Dijon mustard, mayonnaise, honey, and lemon juice. Perfectly pan-fried or baked for a golden crust and indulgent flavor, this recipe offers a satisfying balance of textures and tastes ideal for a comforting dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

For the Chicken:

4 Boneless, Skinless Chicken Breasts (about 6–8 oz each)
1 cup All-Purpose Flour
2 Large Eggs, beaten
1 ½ cups Panko Breadcrumbs (or regular breadcrumbs)
½ teaspoon Salt
¼ teaspoon Black Pepper, freshly ground
¼ teaspoon Garlic Powder (optional)
¼ teaspoon Paprika (optional)
4 slices Cooked Ham (Black Forest, Virginia, or Honey Ham, about 1–2 oz each)
4–8 slices Swiss Cheese (or Gruyère/Provolone)
3 tablespoons Olive Oil or Vegetable Oil (for pan-frying)

For the Creamy Malibu Sauce:

½ cup Mayonnaise (full-fat recommended)
3 tablespoons Dijon Mustard
1 tablespoon Honey (or to taste)
1 tablespoon Freshly Squeezed Lemon Juice
1 teaspoon Worcestershire Sauce (optional)
Pinch of Salt and Black Pepper (to taste)
1–2 tablespoons Milk or Cream (optional, to thin sauce)

Instructions

Prep the Chicken: Start by pounding the boneless, skinless chicken breasts to an even thinness for uniform cooking and tender texture. This also helps the chicken cook faster and achieve a crispy crust.
Prepare Breading Station: In three separate shallow bowls, place the flour, beaten eggs, and seasoned breadcrumbs mixed with salt, pepper, garlic powder, and paprika. These steps ensure a well-adhered and flavorful coating.
Bread the Chicken: Dip each chicken breast first into the flour, shaking off excess. Then dip it into the beaten eggs to help the breadcrumbs stick. Finally, coat thoroughly with the breadcrumb mixture for a crispy outer layer.
Layer Ham and Cheese: Place a slice of cooked ham on each breaded chicken breast followed by enough Swiss cheese slices to cover. This layering creates the signature Malibu Chicken flavors with a gooey melted cheese finish.
Cook the Chicken: Heat olive or vegetable oil in a skillet over medium heat. Carefully add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side, or alternatively, lightly oil a baking dish and bake at 375°F (190°C) for 20-25 minutes until cooked through and crispy.
Make the Malibu Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, honey, freshly squeezed lemon juice, Worcestershire sauce (if using), salt, and pepper. Add milk or cream as needed to thin the sauce to your desired consistency. This sauce adds a tangy and sweet complement to the crispy chicken.
Serve: Spoon the creamy Malibu sauce over the cooked chicken breasts or serve alongside as a dipping sauce. Enjoy this delicious meal with your favorite sides.

Notes

For even cooking, pound the chicken breasts to a consistent thickness of about ½ inch.
If you prefer a smoky flavor, use smoked paprika in the breadcrumb mixture.
The sauce can be made ahead and refrigerated for up to 3 days.
Use Italian-style breadcrumbs or add herbs like parsley to the breadcrumbs for extra flavor.
Baking is a lighter alternative to pan-frying while still producing a crispy coating when brushed or sprayed with oil.

Keywords: Malibu chicken, breaded chicken, pan-fried chicken, Swiss cheese chicken, creamy mustard sauce, crispy chicken breast