Introduction

Malibu Chicken is a delightful dish combining crispy breaded chicken with savory ham and melted Swiss cheese, all topped with a creamy mustard sauce. This recipe offers a perfect balance of textures and flavors that’s sure to please the whole family.

A close-up shows a piece of breaded chicken cutlet held by a fork, lifted high with melted white cheese stretching thickly from the cutlet to the white plate below. The chicken layer beneath the cheese is light golden brown and crispy, with some hints of pink from ham or similar inside. The cheese layer is glossy and soft with a smooth texture covering the top of the cutlet. On the white plate with a brown rim, some golden cheese and sauce remains, and a few green beans are seen in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Boneless chicken breasts, thinly pounded
Ham slices (Black Forest or Honey ham recommended)
Swiss cheese slices (or Provolone/Gruyère as alternatives)
All-purpose flour (or gluten-free flour)
Eggs, beaten (or plant-based milk mixture for vegan option)
Panko breadcrumbs (or gluten-free Panko)
Olive oil or butter, for frying
Mayonnaise (or Greek yogurt)
Dijon mustard (or yellow mustard)
Honey (or maple syrup)
Lemon juice (or vinegar)
Worcestershire sauce (optional, ensure gluten-free if needed)
Salt and pepper, to taste

Instructions

Step 1: Pound the boneless chicken breasts between plastic wrap to about ¼ to ½ inch thickness. Season both sides generously with salt and pepper.
Step 2: Set up a breading station with three dishes: one with all-purpose flour, one with beaten eggs, and one with seasoned Panko breadcrumbs.
Step 3: Dredge each chicken breast in flour, ensuring an even coat. Dip into the beaten eggs, then press into the Panko breadcrumbs to cover well.
Step 4: Preheat oven to 400°F (200°C). In a large skillet, heat olive oil or butter over medium heat. Pan-fry the breaded chicken for about 3 minutes on each side until golden brown. Transfer to a baking dish.
Step 5: Top each piece of chicken with one or two slices of ham, then lay 1-2 slices of Swiss cheese over the ham.
Step 6: Bake in the preheated oven for 15-20 minutes until chicken is cooked through (internal temperature reaches 165°F) and cheese is melted.
Step 7: While the chicken bakes, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and Worcestershire sauce in a bowl. Adjust seasoning to taste.
Step 8: Let the chicken rest a few minutes after baking, then drizzle generously with the creamy mustard sauce. Garnish with fresh parsley if desired.
Step 9: Serve with a side salad or roasted vegetables for a complete meal.

Tips & Variations

Substitute Swiss cheese with Provolone or Gruyère for a different flavor profile.
Use gluten-free flour and Panko breadcrumbs for a gluten-free version.
For a lighter sauce, swap mayonnaise with Greek yogurt.
Try plant-based milk mixture instead of eggs to make the breading vegan-friendly.
Adding a pinch of smoked paprika to the breadcrumbs can enhance the smoky taste.

Storage

Store leftover Malibu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the chicken crispy. The creamy sauce is best added fresh, but can be stored separately in the fridge for up to 3 days.

How to Serve

The image shows a white plate on a white marbled surface with a crispy golden-brown fried chicken cutlet as the bottom layer, topped with thin slices of light pink ham, then fully covered with melted white cheese that has a slightly creamy texture and is sprinkled with small green herbs. To the side of the cutlet, there is a small bunch of fresh green leafy salad, including different shades of green and purple leaves. Behind the cutlet on the plate, there is a clear small glass bowl filled with light yellow creamy sauce. A wooden-handle knife lies next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They are juicier but may require slightly longer cooking time. Make sure they are pounded to an even thickness for best results.

Is Worcestershire sauce necessary in the sauce?

Worcestershire sauce adds depth and a subtle tang to the creamy mustard sauce, but it’s optional. You can skip it if you prefer or substitute with a splash of soy sauce (gluten-free if needed) for umami flavor.