Can I bake instead of fry?

Yes! You’ll lose a little of that deep golden crunch, but it’ll still taste great. For best results, place breaded chicken on a wire rack over a sheet pan, spray with cooking spray, and bake at 400°F until crispy and cooked through. Then add ham and Swiss near the end to melt.

What can I use instead of Swiss cheese?

Provolone works beautifully. Mozzarella is milder. Pepper Jack is fun if your household likes a little kick.

How do I store leftovers?

Store chicken and sauce separately in airtight containers. Chicken keeps well in the fridge for 3–4 days . Reheat chicken in the oven or air fryer to bring the crisp back.

Can I make the sauce ahead?

Absolutely. That honey mustard sauce can be made up to 3 days ahead and kept chilled. It actually gets even better after it sits.

What sides go with Malibu chicken?

Think simple and cozy: roasted veggies, mashed potatoes, a crisp salad, or even just fries if it’s that kind of day .

Malibu Chicken Recipe: Irresistibly Crispy Magic (7-Step)

Description

This Malibu Chicken Recipe features crispy breaded chicken topped with savory ham, melty Swiss cheese, and served with a creamy honey mustard sauce. Perfect for an easy weeknight dinner that feels restaurant-worthy.

Ingredients

Scale

For the chicken

2 large chicken breasts (or 4 thin sliced chicken breasts)
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 large eggs
Splash of water
1 cup Italian-style panko breadcrumbs
Oil, for frying
8 slices deli ham
6 slices Swiss cheese

For the honey mustard sauce

1 cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons yellow mustard
4 teaspoons honey
½ teaspoon garlic powder
½ teaspoon onion powder

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Instructions

Preheat the oven to 350°F. Slice the chicken breasts in half lengthwise if using large breasts.
In a shallow bowl, mix flour, salt, pepper, garlic powder, and onion powder.
In another bowl, whisk eggs with a splash of water.
Place breadcrumbs in a third shallow bowl.
Dredge each piece of chicken in flour, dip into egg, then coat with breadcrumbs, pressing gently to adhere.
Heat about ½ inch of oil in a large skillet over medium heat. Fry chicken in batches until golden brown on both sides (not fully cooked).
Transfer chicken briefly to paper towels, then place on a wire rack.
Arrange chicken in a baking dish. Top each piece with ham and Swiss cheese.
Bake for 15–20 minutes, until cheese is melted and chicken reaches an internal temperature of 165°F.
While baking, whisk all sauce ingredients together until smooth.
Serve chicken hot with honey mustard sauce for dipping.

Notes

Let breaded chicken rest for 5–10 minutes before frying for extra crispiness.

Provolone or mozzarella can be substituted for Swiss cheese.

Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer for best texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Frying & Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken cutlet
Calories: 640 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 42 g
Saturated Fat: 11 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 185 mg