Malibu Chicken with Creamy Mustard-Honey Sauce Recipe
Malibu Chicken is a delicious, crispy breaded chicken breast stuffed with savory ham and melted Swiss cheese, complemented by a creamy, tangy Malibu sauce made with Dijon mustard, mayonnaise, honey, and lemon juice. This dish combines a crunchy exterior and gooey, flavorful filling, perfect for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
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 (about 1–2 oz per breast)
- 4–8 slices Swiss Cheese (enough to cover each breast)
- 3 tablespoons Olive Oil or Vegetable Oil (for pan-frying, optional)
For the Creamy Malibu Sauce:
- ½ cup Mayonnaise
- 3 tablespoons Dijon Mustard
- 1 tablespoon Honey (or to taste)
- 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
- Prepare the Chicken Breasts: Start by pounding the chicken breasts to an even thinness to ensure uniform cooking and easier rolling. Place each breast between two sheets of plastic wrap or in a ziplock bag and gently pound with a meat mallet until about ¼ inch thick.
- Set up Breading Stations: In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs well. In a third dish, combine the panko breadcrumbs with salt, black pepper, garlic powder, and paprika (if using).
- Assemble the Chicken: Lay each pounded chicken breast flat and place one slice of ham on top. Then layer enough Swiss cheese slices to cover the ham. Carefully roll the chicken around the filling, tucking in the sides to enclose the ham and cheese securely.
- Bread the Chicken Rolls: Dredge each rolled chicken breast first in the flour, shaking off the excess. Then dip into the beaten egg, allowing any extra to drip off. Finally, coat evenly with the breadcrumb mixture, pressing gently to adhere well. Set aside on a plate.
- Cook the Chicken: Heat olive oil or vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken rolls and cook for about 3-4 minutes on each side, turning to brown all sides until golden and crispy. Alternatively, you can lightly spray the rolls with oil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, turning halfway, until cooked through and golden.
- Prepare the Creamy Malibu Sauce: In a bowl, whisk together mayonnaise, Dijon mustard, honey, fresh lemon juice, Worcestershire sauce (if using), salt, and black pepper. Adjust the sauce consistency by adding 1-2 tablespoons of milk or cream if it seems too thick. Taste and adjust seasoning as needed.
- Serve: Slice the cooked Malibu Chicken rolls if desired, plate them, and generously drizzle or serve with the creamy Malibu sauce on the side. Enjoy this crispy, cheesy, and flavorful dish warm.
Notes
- Pounding the chicken to an even thickness ensures uniform cooking and tenderness.
- You can substitute Swiss cheese with Gruyère or Provolone for different flavors.
- For a healthier option, bake the chicken rolls instead of pan-frying.
- Add herbs such as parsley or thyme to the breadcrumb mixture for extra flavor.
- The Malibu sauce can be made ahead and stored refrigerated for up to 3 days.
- Use fresh lemon juice for the best sauce flavor; bottled lemon juice may alter the taste.
Keywords: Malibu chicken, breaded chicken, stuffed chicken breasts, creamy mustard sauce, crispy chicken recipe