This post may contain affiliate links. See our disclosure policy.
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.
Read Next: 35+ Easy Dinner Ideas
More Delicious Chicken Recipes
Looking for more ways to dress up boneless, skinless chicken breast? Try these favorite chicken recipes!
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.
Love this recipe! It also turns out great in the air fryer. I air fry the breaded chicken, then transfer to the oven to keep warm if doing batches of chicken, cover with the ham and cheese and bake until melted. Thanks for sharing this recipe!
I made this and used shake and bake chicken mixed with the Parmesan (no eggs) and did everything else exactly the same it was absolutely delicious and a lot easier to make lol!
That is a great way to make it a little quicker! Thanks for sharing that. We will have to try it that way too!
All was great except the soggy breading. I recommend frying the chicken vs. baking it.
I’m sorry it turned out soggy for you! Did you use Panko bread crumbs and turn the chicken breasts over during the baking time? I’ve never had this problem.
Here in OZ in the 90s all of us went to sizzler,I always ordered Malibu and habarchi chicken, it was the Malibu mustard and mayo sauce I couldn’t get enough of, make this sauce,mayo some honey if you want but just add American mustard until you get the right tang and flavor,use your favorite cheese and don’t skimp on the ham, some of the sauce recipes with a lot of Dijon are real tounge pickles ,just use pre crumbed chicken and it’s fine,but the dipping sauce makes it