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This Sizzler Malibu Chicken copycat recipe tastes even better than the popular restaurant dish! You’ll love the fresh, crispy chicken and tangy mustard sauce.
This Sizzler Malibu Chicken takes me right back to my childhood. Our dad would take us to Sizzler on special occasions, and this crisp chicken dinner is what we always ordered. As kids, it was a special treat to eat at Sizzler, however as adults it now takes us some convincing to go. I know now that the reason we loved Sizzler so much was because it was something special we shared with our father, not necessarily the food. So nowadays we make this fresh, yummy chicken dish and invite our dad over to our house. Best of both worlds!
Ingredients in Malibu Chicken
- Boneless skinless chicken breasts – I like to create this recipe with large chicken breasts and my own breading but you can certainly grill the chicken as well. We have a Grilled Malibu Chicken Recipe that is scrumptious!
- Breading:
- Eggs – mix a large egg or two together with just a splash of water
- Garlic cloves
- Butter
- Panko bread crumbs
- Parmesan cheese
- Parsley
- Garlic powder and onion powder
- Salt and pepper
- Black Forest ham – add thin slices ham
- Swiss cheese – you can add any kind of cheese you like but Swiss goes so well with the dish, especially when it gets all melty and delicious.
Ingredients in Honey Mustard Dipping Sauce
- Mayonnaise
- Dijon mustard
- Yellow mustard
- Honey
- Pineapple – optional but a slice of pineapple on top of this chicken is delicious!
Putting It All Together
Making Malibu Chicken is easy! Simply bread the chicken by soaking the chicken pieces in an egg mixture and then pressing the chicken into a Panko bread crumb mixture. Bake the chicken until done (165-degrees F internal temp) then top each chicken piece with a slice of ham and a slice of cheese. Return to the oven until cheese is melted. Serve with Honey Mustard Sauce.
A Homemade Version of Sizzler Malibu Chicken
- This version of the Sizzler Malibu Chicken is so delicious! For starters, we don’t use frozen chicken patties. It’s so easy to make your own breaded chicken with some Panko breadcrumbs, eggs and seasonings. Plus, this chicken is baked, not fried, so you can really keep the calories down with this recipe. It still comes out crispy on the outside, tender and juicy on the inside. Perfection!
- The Creole mustard sauce is Emily’s creation that she uses for Cap’n Crunch Chicken. Sweet honey, spicy Dijon mustard yellow mustard and mayo gives this sauce a unique sweet flavor that tastes so much better than the plain mayo-mustard sauce that Sizzler uses.
- I like to use deli black forest ham, thinly sliced and purchased from my local meat counter. Any kind of ham will work great for this recipe.
- Top this chicken dish with a slice or two (or three, who’s counting?) of tangy Swiss cheese. It melts slightly over the ham and chicken and tastes absolutely scrumptious!
- Malibu chicken tastes so good the next day, sliced up on a bun for a sandwich. Just add some lettuce and tomatoes and slice the chicken into strips. So good!
Frequently Asked Questions
Our Malibu sauce is made from combining mayonnaise, mustard, and honey.
In Malibu chicken, the ingredients are stacked on one another. In a chicken corn bleu, the ham and cheese are rolled up in the chicken. Malibu chicken is usually served with a honey mustard sauce and chicken cordon bleu is usually served with a gravy or cream sauce.
There are 50 carbs in a serving of Malibu chicken.
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How to Make Malibu Chicken
Malibu Chicken
Video
Equipment
Ingredients
- 3 egg yolks
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts halved
- 6 tablespoons butter
- 1 cup panko bread crumbs Japanese bread crumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- ½ tablespoon salt
- ground black pepper, (to taste)
- 4 slices Black Forest ham or deli ham
- 4 slices Swiss cheese
Honey Mustard Sauce
- 3 tablespoons mayonnaise
- 2 tablespoons Grey Poupon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon honey
Instructions
- In a small bowl, beat egg yolks with garlic. Combine chicken and egg mixture in a large resealable plastic bag, squeeze out all the air, and seal tightly. Place chicken in the refrigerator and allow to marinate for 4 hours or overniight.
- Heat oven to 400 degrees F. Melt butter and pour into the bottom of a 9×13-inch baking dish. Set aside.
- In a bowl, mix bread crumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
- Dip marinated chicken in crumb mixture. Place coated chicken in a baking dish, and pour the remaining egg mixture over the top.
- Bake for 15 minutes on each side or until the chicken is no longer pink and the juices run clear.
- Top each piece of chicken with ham and a slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted.
- Remove from oven and serve with honey mustard sauce.
Honey Mustard Sauce
- Mix the honey mustard sauce ingredients together and refrigerate until ready to serve.
Notes
- Malibu chicken tastes so good the next day, sliced up on a bun for a sandwich. Just add some lettuce and tomatoes and slice the chicken into strips.
- Store leftovers in an airtight container and refrigerate for up to 5 days. It is best to store the cooked chicken before adding the ham and cheese. If the cheese is added before storing, it will melt too quickly when reheating. Reheat chicken in an air fryer at 350 degrees F for 8-9 minutes or until cooked through, add ham and cheese the last 2 minutes.
- Try this chicken dipped in homemade ranch dressing, Chicken Cordon Bleu Sauce, or hot honey.
Oh, how I love copycat recipes! It has so many memories and is always more flavorful than restaurants!
We tried this recipe but excluded the ham. The whole family loved it and had seconds. Thank you!
I love how tasty this is! My family loved it!
This is an amazing recipe that my whole family loves. The combination of ham and chicken just does magical things!
I’ve never been to a Sizzler but think I should find one. This recipe sounds delish and perfect for my family.
All of the Sizzlers here in Dallas / Fort Worth have been closed for years.
We really miss them and we loved the Stake and Malibu Chicken
This is a huge family favorite! I love it!
I. Used to make this all the time, but I used pepperjack cheese its alittle spicier this also makes excellent sands on hoagie rolls,
I am a low carb’r so how do you think this recipe would be if the bread crumbs were substituted with crushed pork rinds??
We actually have a grilled version of this recipe and it’s really good! The recipe is here: /grilled-malibu-chicken.html
Is the grated Parmesan fresh grated or the Kraft kind that comes in the green bottle?
It is the kind that comes in the green bottle. 🙂 It is is dry and mixes well with the bread crumbs for the crunchy coating on the chicken. Thanks for asking!
ANY CHANCE OF FINDING THE RECIPE FOR SIZZLERS “CLAM CHOWDER” ITS THE BEST I HAVE FOUND.
Chicken for cordon bleu without the fuss.
Exactly! That is why I love this recipe so much. The chicken is so flavorful and you don’t have to roll anything up. Thank you for your comment!
What?? There are still Sizzlers in the world?? I’m from Indianapolis and the Sizzler closed years ago. We frequented it often after church on Sundays. The only thing I remember is the bread. It was a toasted bread with maybe Parmesan and garlic? I don’t know I just remember it was good!
Yes! There are still Sizzler Restaurants – I know they are still open in California, Utah, and Arizona. Their bread is really good. We should try to copy that recipe as well. It would be delicious with the Malibu Chicken. Thank you for your comment!
Hello!
My daughter and I are going to Sizzler in about an hour. Malibu chicken rocks! Going to try your version for Sunday dinner.
Claire
PS You made me a bit misty eyed about your Dad. My Dad, me and my brother always went to his favorite diner for breakfast. I miss him.
Claire, I hope your dinner at Sizzler was fun with your daughter, and thank you for sharing the memory about your Dad. It is the simple things that count, isn’t it! It sounds like you are carrying on the same tradition. Let us know how you like our version of Malibu Chicken. Thank you for your comment!
Made this and my husband raved about it!! Great recipe, thanks!
I love Malibu Chicken, really want to try this. My husband is allergic to eggs, can I do anything else to coat the chicken? Thanks!
You can probably coat it in buttermilk instead of eggs
I’m using the honey mustard sauce to coat the chicken. I do this often with chicken recipes.
Just made this the other day, it was fabulous! Definitely going in my 'keepers' file. Thanks!!
You can find the potato wedges here:
/2011/07/baked-potato-wedges.html
Looks yummy! Do you have the recipe for the potato fries on the side? Those look great too!
Yummy! I have been looking for a new chicken recipe and this one looks great! Can't wait to make it for the family! Thanks!
This looks delicious! Making me hungry! I will definitely try this one! Thanks!
Lisa