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!
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