Introduction

Homemade Malibu Chicken is a deliciously crispy and cheesy chicken dish layered with ham and Swiss cheese. With a flavorful seasoned crust and a tangy dipping sauce, it’s perfect for a satisfying dinner that feels special but is easy to prepare at home.

The dish shows a white plate with a brown rim holding a breaded chicken cutlet topped with a thin pink ham layer and melted light yellow cheese covering the top fully, with slight bubble texture on the cheese. On the left side of the plate, there is a small pile of vibrant green steamed green beans. In the background, part of a baking sheet with more chicken cutlets topped with ham and melted cheese is visible, resting on a white marbled surface. A green bowl with a yellow sauce or dip is partially seen to the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken breasts (pounded to even thickness)
6 slices ham
12 slices Swiss cheese
1 cup all-purpose flour
1 cup buttermilk
1 large egg
1–2 cups Panko breadcrumbs (lightly crushed)
2 teaspoons Slap Ya Mama® seasoning
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon red pepper flakes
½ cup vegetable oil
2 tablespoons butter
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon yellow mustard
1 teaspoon honey

Instructions

Step 1: Pound the chicken breasts evenly using a mallet or rolling pin between plastic wrap or parchment paper to ensure uniform thickness.
Step 2: Heat the vegetable oil and butter in a cast iron skillet or frying pan over medium heat.
Step 3: Set up three shallow bowls: one with flour, one with the buttermilk and egg mixed together, and one with Panko breadcrumbs combined with seasoning (Slap Ya Mama®, garlic salt, onion powder, black pepper, paprika, and red pepper flakes).
Step 4: Pat the chicken pieces dry, then dredge each one first in flour, then dip into the buttermilk mixture, and finally coat with the breadcrumb mixture.
Step 5: Fry three chicken breasts at a time in the hot skillet, cooking for about 6–8 minutes per side until golden brown and cooked through.
Step 6: Remove the cooked chicken and place it on a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining chicken pieces.
Step 7: Arrange the cooked chicken breasts on a baking sheet. Top each with a slice of Swiss cheese, followed by a slice of ham, and then another slice of Swiss cheese.
Step 8: Bake in a preheated 350°F oven until the cheese melts, about 5 minutes. Carefully remove from the oven.
Step 9: For the dipping sauce, mix mayonnaise, Dijon mustard, yellow mustard, and honey in a small bowl until smooth.
Step 10: Serve the Malibu Chicken hot with the prepared dipping sauce on the side.

Tips & Variations

Use a meat mallet or rolling pin gently to avoid tearing the chicken while pounding it evenly.
For extra crispiness, toast the Panko breadcrumbs lightly before coating the chicken.
You can substitute Swiss cheese with provolone or mozzarella for a different flavor.
Try adding fresh herbs like thyme or rosemary to the breadcrumb mixture for a herbal twist.

Storage

Store leftover Malibu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the coating crispy. The dipping sauce can be refrigerated separately for up to 1 week.

How to Serve

On a white plate with a brown rim, there are crispy, golden-brown breaded chicken cutlets as the base layer, topped with a thin pink layer of ham, and covered by a thick layer of melted white cheese that looks smooth and creamy, slightly dripping on the edges. To the side, there is a small pile of bright green steamed green beans, adding a fresh and healthy touch. The plate is placed on a white marbled surface. In the background, more cheesy chicken cutlets rest on a wire rack over a baking tray, and a green bowl with yellow sauce is barely visible. 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 for this recipe, but you may need to adjust cooking time as thighs can vary in thickness.

Is there a substitute for Slap Ya Mama® seasoning?

If you don’t have Slap Ya Mama®, you can use a Cajun or Creole seasoning blend, or a mix of smoked paprika, cayenne pepper, garlic powder, and onion powder for a similar flavor profile.

Homemade Malibu Chicken Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

Malibu Chicken is a deliciously crispy, breaded chicken breast layered with ham and Swiss cheese, then baked to melty perfection. This recipe features a flavorful seasoned breadcrumb coating and a creamy honey mustard dipping sauce, making it a perfect comfort food meal that balances savory and slightly sweet flavors.

Author: Marco
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

6 boneless, skinless chicken breasts (pounded to even thickness)
6 slices ham
12 slices Swiss cheese
1 cup all-purpose flour
1 cup buttermilk
1 large egg
1–2 cups panko breadcrumbs (lightly crushed)
2 teaspoons Slap Ya Mama® seasoning
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon red pepper flakes
½ cup vegetable oil
2 tablespoons butter

Dipping Sauce

¼ cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon yellow mustard
1 teaspoon honey

Instructions

Prepare the Chicken: Pound the chicken breasts evenly to a uniform thickness using plastic wrap or parchment paper to cover the chicken, preventing sticking to the mallet or rolling pin.
Heat the Skillet: Heat the vegetable oil and butter in a cast iron skillet or frying pan over medium heat until hot and melted.
Prepare Coating Stations: In three separate shallow bowls or containers, place the all-purpose flour in the first, a mixture of buttermilk and beaten egg in the second, and the panko breadcrumbs combined with Slap Ya Mama seasoning, garlic salt, onion powder, black pepper, paprika, and red pepper flakes in the third.
Coat the Chicken: Pat each chicken breast dry. Dip each piece first into the flour, then into the buttermilk and egg mixture, and finally coat thoroughly with the seasoned breadcrumb mixture.
Fry the Chicken: Carefully place three coated chicken breasts at a time into the hot skillet. Fry for approximately 6 to 8 minutes per side, or until they develop a golden brown crust and are cooked through.
Drain Excess Oil: Remove the fried chicken breasts and place them on a plate lined with paper towels to absorb excess oil. Repeat frying with the remaining chicken pieces.
Assemble for Baking: Arrange the cooked chicken breasts on a baking sheet. Top each piece with one slice of Swiss cheese, followed by a slice of ham, and then topped again with another slice of Swiss cheese.
Bake to Melt Cheese: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for about 5 minutes, or until the cheese is fully melted.
Prepare the Dipping Sauce: In a small bowl, mix together the mayonnaise, Dijon mustard, yellow mustard, and honey until smooth. Serve alongside the baked Malibu Chicken.

Notes

Make sure the chicken breasts are pounded to an even thickness to ensure even cooking.
Adjust red pepper flakes to your preferred level of spiciness or omit if you want a milder flavor.
Panko breadcrumbs provide a crispier texture; a light crush helps better adhesion.
The honey mustard dipping sauce complements the savory chicken with a sweet tangy contrast.
Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
This recipe works well with either a cast iron skillet or a heavy-bottomed frying pan to achieve an even crust.

Keywords: Malibu Chicken, breaded chicken, crispy chicken, ham and cheese chicken, panko chicken, honey mustard sauce