Malibu Chicken
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This Malibu Chicken recipe is a throwback to the classic Sizzler favorite. Crispy breaded chicken is topped with smoky ham, melted cheese, and finished with a drizzle of honey mustard sauce that pulls everything together. After making it at home a few times, it’s easy to see why this one sticks around. It’s simple, comforting, and always disappears fast at the dinner table.
Want other delicious easy dinner recipes to try? Check out my Oven Roasted Chicken Breast, Ultimate Chicken Pot Pie, KFC Chicken Bowls and my Asian Zing Sauce Recipe– Buffalo Wild Wings Copycat!
Why You’ll Love This Sizzler Malibu Chicken Recipe
- Easy weeknight dinner. Simple ingredients and minimal prep make this a great option when you need a reliable dinner on the table quickly.
- Restaurant copycat at home. If you love the classic Sizzler Malibu Chicken, this homemade version brings those same crispy, cheesy flavors to your own kitchen.
- Family favorite meal. The combination of crispy chicken, melty Swiss cheese, ham, and honey mustard sauce is the kind of comfort food that usually wins over everyone at the table.
- Baked instead of fried. The chicken bakes up golden and crisp in the oven, giving you that classic texture without the extra hassle of frying.
This baked Malibu Chicken has quickly become one of those recipes I come back to again and again. Crispy breaded chicken, melty Swiss cheese, and a drizzle of honey mustard sauce come together in the best way. It’s simple to make, incredibly satisfying, and the kind of dinner that always seems to disappear fast.
Inspired by the classic Sizzler version, this homemade take keeps all the nostalgic flavors but bakes everything right in the oven. The chicken stays tender inside with that golden crunch on the outside, and the sweet-tangy sauce ties it all together. It’s the kind of cozy, crowd-pleasing dinner that works just as well for a busy weeknight as it does when you want something a little extra comforting.
Malibu Chicken Ingredients
Making this baked chicken is easy with just a few simple ingredients. Each one adds its own special touch to create a dish that’s crispy, cheesy, and full of flavor. Here’s what you’ll need:
- Chicken breast: Boneless, skinless chicken breasts work best for this recipe. Tip: Pound them to an even thickness for quicker, more even cooking.
- Butter: Melted butter helps the breadcrumbs stick and adds richness to the coating. Tip: Use unsalted butter to control the saltiness of the dish.
- Dijon mustard: This adds a tangy kick to the honey mustard sauce. Tip: Swap with spicy brown mustard if you want a bolder flavor.
- Breadcrumbs (Italian): Pre-seasoned breadcrumbs make the coating flavorful and crispy. Tip: For extra crunch, mix in a tablespoon of panko breadcrumbs.
- Parmesan cheese: Adds a savory, nutty depth to the breadcrumb coating. Tip: Grate it fresh for the best flavor and texture.
- Ham: Thinly sliced deli ham layers perfectly over the chicken. Tip: Black Forest or honey ham adds a subtle sweetness.
- Swiss cheese: The creamy, melty star of the dish. Tip: Use baby Swiss for a milder taste if you’re cooking for picky eaters.
With these staples, you’re just a few steps away from a family-favorite dinner that’s better than takeout!
Jesseca’s Recipe Review
This easy baked version makes this classic even easier. No oil splatters, just golden, crispy goodness straight from the oven. Add that creamy, tangy sauce on top, and it’s a total throwback to the Sizzler version, but better. This is one of those dinners that feels a little fancy but is secretly so simple.
Tip from Jesseca:
Place a wire rack on your baking sheet so the chicken cooks evenly and stays crispy on all sides. No soggy bottoms here!
Variations and Substitutions
One of the best things about this recipe is how easy it is to customize. The crispy chicken base works with lots of different flavor combinations, so you can easily adjust it depending on what you have on hand or what your family prefers.
- Turkey. Swap the ham for thin slices of deli turkey. It keeps the same savory flavor but feels a little lighter.
- Cheddar. Not a fan of Swiss? Try sharp cheddar, provolone, or mozzarella instead. Each one melts beautifully and gives the dish a slightly different flavor.
- Panko-Crusted. Use panko breadcrumbs instead of Italian breadcrumbs for an even crispier coating.
- Spicy. Add a pinch of cayenne pepper to the breadcrumb mixture or drizzle the finished chicken with a little hot honey for a sweet heat twist.
- Chicken Cutlet Version. Use thin chicken cutlets instead of slicing breasts yourself. They cook faster and make the recipe even easier for weeknight dinners.
- Honey Mustard Lovers. If you love sauce, double the honey mustard recipe so you have plenty for dipping or drizzling over the chicken before serving.
These small changes let you turn the same recipe into several slightly different dinners while keeping that crispy chicken and melty cheese combination everyone loves.
How To Make Sizzler’s Malibu Chicken Recipe
Making baked Malibu Chicken is easier than you think! Here’s a quick overview of the steps:
- Preheat and prepare your pan: Heat the oven to 425°F, line a
- Baking Tray: Not all baking trays are made equal. Using a quality baking tray (affiliate) is going to help give you a more even bake. Thinner trays will cook the outside too quickly leaving you with dry chicken.
- with foil, and place an oven safe rack (affiliate) on top.
- Prepare your coatings: Whisk butter and Dijon in one shallow bowl (affiliate), and mix breadcrumbs with Parmesan in another.
- Coat the chicken: Dip chicken into the butter mixture, then coat evenly in breadcrumbs. Double dip for extra crunch!
- Bake the chicken: Place on the rack, mist with cooking spray, and bake for 20-25 minutes, flipping halfway.
- Add the toppings: Top each piece with ham and Swiss cheese, and bake for 3-5 more minutes until melty.
That’s it! Serve this crispy, cheesy chicken with your favorite sides for a dinner everyone will rave about.
The Honey Mustard Sauce
The Malibu sauce is what really brings this dish together. It’s creamy, slightly tangy, and just sweet enough to balance the crispy chicken and salty ham.
The best part is how simple it is to make. A quick mix of Dijon mustard, mayonnaise, honey, and a little yellow mustard creates a smooth sauce that’s perfect for dipping or drizzling right over the chicken.
If you love extra sauce (and honestly, who doesn’t?), go ahead and double the batch. It’s just as good with roasted potatoes or fries on the side.
Questions, Answered
Absolutely! Chicken thighs work well and tend to be juicier, but they may need a few extra minutes in the oven to cook through.
Make sure the chicken is fully coated in the butter and mustard mixture before dipping it into the breadcrumbs. Press the breadcrumbs onto the chicken gently to ensure they adhere.
Use a meat thermometer to check the internal temperature—it should read 165°F. This ensures the chicken is fully cooked without being dry.
Using a rack helps the chicken stay crispy on all sides, but if you don’t have one, you can bake directly on a foil-lined sheet. Just flip the chicken halfway through and mist the underside with cooking spray.
Yes! The honey mustard sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge until ready to use.
Yes! Let the chicken cool completely, then freeze in an airtight container or bag for up to 2 months. Reheat in the oven for the best texture.
Storage and Reheating Instructions
If you have leftovers, this chicken stores and reheats surprisingly well. Just a few simple steps will help keep the coating crisp and the chicken tender.
Storing Leftovers
Place any leftover chicken in an airtight container and store it in the refrigerator for up to 3–4 days. For best results, keep the sauce stored separately so the coating stays crisp.
Reheating in the Oven (Best Method)
Preheat your oven to 375°F. Place the chicken on a baking sheet or oven-safe rack and heat for 10–12 minutes, or until warmed through. This helps bring back the crispy texture.
Reheating in the Air Fryer
An air fryer works great for reheating. Heat at 350°F for 4–6 minutes until hot and crispy.
Reheating in the Microwave
If you’re short on time, the microwave works too. Heat in 30-second intervals until warmed through. The coating will be softer, but the flavor will still be great.
Freezing
You can freeze the cooked chicken (without the sauce) for up to 2 months. Wrap tightly and store in a freezer-safe container. Thaw overnight in the refrigerator before reheating in the oven.
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Malibu Chicken Recipe (Sizzler Copycat)
Ingredients
For the Chicken
- 3 large chicken breasts (sliced lengthwise or pounded to an even thickness)
- 1/4 cup butter (melted)
- 2 Tablespoons Dijon mustard
- 3/4 cups Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 6 pieces of sliced ham
- 6 pieces of Swiss cheese
For the dipping sauce
- 2 Tablespoons Dijon mustard
- 3 Tablespoons Mayonnaise
- 1 teaspoon mustard
- 1 teaspoon honey
Instructions
For the Chicken
- Preheat your oven to 425°F. Line a cookie sheet with aluminum foil for easy cleanup, and place an oven-safe rack on top of the foil. This helps the chicken stay crispy on all sides. Set aside.
- In a shallow bowl, whisk together the melted butter and 2 tablespoons of Dijon mustard until combined. In a separate shallow dish, mix the Italian breadcrumbs and Parmesan cheese.
- Dip each piece of chicken into the butter mixture, ensuring it’s fully coated, then press it into the breadcrumb mixture, covering it evenly. For an extra-crispy finish, dip it back into the butter and breadcrumbs for a second coating.
- Place the coated chicken pieces directly on the prepared rack. Mist them lightly with cooking spray, such as avocado oil, to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
- Once the chicken is cooked, remove the pan from the oven and top each piece with a slice of ham followed by a slice of Swiss cheese. Return to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Remove the chicken from the oven and let it rest for a few minutes. Serve hot with your favorite sides for a restaurant-worthy meal at home!
For the Sauce
- Mix all of the sauce ingredients together and enjoy.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Make this for dinner. It was excellent, it’s a family favorite.,making it again.
wanting to try this, just curious can these be reheated for lunches the next day?
Absolutely! These Malibu Chicken pieces reheat really well and make great lunches for the next day. You can pop them in the oven or air fryer to keep them crispy, or use the microwave if you’re in a hurry. Just make sure to store them in an airtight container in the fridge. Let me know how it goes!
This was such an easy recipe, both my parents & hubby loved it. I think it tastes better than sizzler. Will make this again after the summer is over! Great recipe!
Thank you so much, Ruth!
While some of the ingredients are similar, this has very little resemblance to Sizzler’s version.
Thanks for the feedback, Todd.
I think this is better than Sizzler’s! This is definitely a family favorite! My young kiddos and hubby all love it! Thanks for sharing!
a great find for our family! thank you for having this recipe available!
can’t you get a recipe app that allows for printing in a more compact form? this recipe should not take 6-8 pages to print
I’m always open to suggestions, however please consider requesting in a more positive way. It was printing in 4 pages due to the images in the recipe instructions, not 6. I removed the images to make it 2 pages. However, I get many many requests for the step by step photos in instructions. I cannot please everyone and appreciate any patience and kindness you have to offer.
I always copy and paste into a document file, editing to my personal shortcut phrases as I go. Then I can print.
Your recipe is so easy, I LOVE the sauce.
Smart idea to create your own doc to help you read through a recipe quickly. So glad you loved the sauce, it’s one of my favorites.
I just printed it and it only took two pages.
At the ‘print’ page remove everything but the recipe – ie, ‘notes’ equipment, photo of recipe, etc.
the go the the ‘file’ tab above and print from file tab
sounds like you’re just printing the page and getting all the adverts, etc.
Delicious! Made exactly as indicated in the recipe. The breading on the chicken still came out a bit soggy for me, but still better than other chicken I’ve baked…so the tip to use the baking rack will definitely be my new go-to method. All came together very easy and quick. Had to limit myself on the dipping sauce because I could drown everything in that…so good! Thank you!
Thanks for taking the tie to comment, Allison! I’m glad you liked it.
Try using an oven safe cooling rack on your baking sheet with some foil under it so it doesn’t come out soggy. Spray the rack with cooking spray or lightly oil it first. Applies to Shake n Bake or any baked breaded meats as well.
What kind of mustard do I use along with Dijon?
classic yellow mustard.
Easy and tasty dinner. We doulbed the dipping sauce and cooked the chicken stovetop because it was easier.
Cooking stove top is a good substitution. I’m guessing you got a nice crisp chicken breast!