Print

Malibu Chicken with Creamy Dijon Honey Sauce Recipe

Print Recipe

★★★★★

4.2 from 38 reviews

Malibu Chicken is a delicious dish featuring breaded, pan-fried chicken breasts layered with savory ham and melted Swiss cheese, all complemented by a creamy, tangy Malibu sauce made from mayonnaise, Dijon mustard, honey, and lemon juice. This recipe combines crispy, juicy chicken with rich flavors and a delightful sauce, perfect for an impressive yet easy dinner.

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 dried breadcrumbs)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Garlic Powder (optional)
  • ¼ teaspoon Paprika (optional)
  • 4 slices Cooked Ham (Black Forest, Virginia, or Honey Ham)
  • 4–8 slices Swiss Cheese (or Gruyère or Provolone as alternative)
  • 3 tablespoons Olive Oil or Vegetable Oil (for pan-frying)

For the Creamy Malibu Sauce:

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

Instructions

  1. Prepare the Chicken Breasts: Begin by pounding the boneless, skinless chicken breasts to an even thinness to ensure uniform cooking. This step will help achieve a tender interior and a crispy coating.
  2. Bread the Chicken: Set out three shallow dishes—one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with salt, black pepper, garlic powder, and paprika if using. Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture.
  3. Cook the Chicken: Heat the olive or vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Alternatively, for a lighter version, you can bake the breaded chicken with a light spray of oil at 400°F (200°C) for 20-25 minutes until crisp and cooked through.
  4. Assemble with Ham and Cheese: Once cooked, transfer the chicken breasts to a baking dish (if pan-frying) or keep on the baking tray (if baking). Place a slice or two of cooked ham over each chicken breast, followed by enough Swiss cheese slices to cover.
  5. Melt the Cheese: Place the assembled chicken under a broiler or in a 375°F (190°C) oven for 3-5 minutes until the cheese melts beautifully and starts to bubble.
  6. Make the Malibu Sauce: In a bowl, whisk together mayonnaise, Dijon mustard, honey, freshly squeezed lemon juice, Worcestershire sauce if using, salt, and black pepper. Add milk or cream to thin the sauce to your desired consistency.
  7. Serve: Spoon the creamy Malibu sauce over the plated chicken, or serve it on the side for dipping. Enjoy warm, accompanied by your favorite sides such as steamed vegetables or a light salad.

Notes

  • Pounding the chicken breasts to an even thickness ensures quick and even cooking.
  • Panko breadcrumbs give extra crispiness but can be substituted with regular breadcrumbs if preferred.
  • For a richer flavor, use a combination of olive oil and butter for pan-frying.
  • The creamy Malibu sauce can be adjusted with milk or cream for thinner or richer consistency according to taste.
  • If you prefer less fat, bake the breaded chicken instead of pan-frying.
  • Gruyère or Provolone cheeses can be used as a variation to Swiss cheese for different flavor notes.

Keywords: Malibu Chicken, breaded chicken, pan-fried chicken, creamy sauce, Swiss cheese chicken, ham and cheese chicken

Find it online: https://foodiecara.com/malibu-chicken-with-creamy-dijon-honey-sauce-recipe/