Growing up, Sizzler’s Malibu Chicken was my family’s go-to treat for special occasions. That crispy chicken cutlet topped with melty Swiss cheese and a slice of ham, paired with that sweet-tangy honey mustard sauce—it was pure comfort food heaven. I’ve spent years tweaking this recipe in my kitchen to bring back those nostalgic vibes, and this version nails it. Whether you’re feeding a hungry family or just craving a taste of the ‘80s, this Malibu Chicken is a total winner. Let’s dive in and make it!

Contents

1 Why You’ll Love This Recipe
2 Ingredients
3 Equipment Needed
4 Step-by-Step Instructions
5 Tips for Success
6 Serving Suggestions
7 Why This Recipe Works
8 FAQs
9 Easy Sizzler Malibu Chicken Recipe
10 Final Thought

Why You’ll Love This Recipe

This dish is like a hug on a plate—crispy, juicy chicken, savory ham, gooey cheese, and a sauce that ties it all together. It’s surprisingly easy to make at home, and it feels like a restaurant-quality meal without the price tag. My kids beg for it, and even my picky eater cleans their plate. Plus, you can prep parts of it ahead for a quick weeknight dinner.

Ingredients

Here’s what you’ll need to serve 4:

For the Chicken:

Chicken breasts: 4 boneless, skinless (about 1.5 lbs)
All-purpose flour: ½ cup

Eggs: 2 large, beaten
Panko breadcrumbs: 1 cup (for extra crunch)

Salt: 1 teaspoon
Black pepper: ½ teaspoon
Garlic powder: ½ teaspoon

Vegetable oil: ¼ cup (for frying)
Swiss cheese: 4 slices
Ham: 4 thin slices (deli ham or prosciutto works great)

For the Honey Mustard Sauce:

Mayonnaise: ¼ cup
Dijon mustard: 2 tablespoons
Honey: 1 tablespoon

Lemon juice: 1 teaspoon
Salt: Pinch

Note: Panko gives the best crunch, but regular breadcrumbs work too. For the ham, I love using a slightly smoky deli ham to mimic Sizzler’s flavor.

Equipment Needed

Meat mallet or rolling pin (for pounding chicken)
Three shallow bowls (for breading station)
Large skillet

Baking sheet
Tongs
Mixing bowl (for sauce)

Step-by-Step Instructions

This recipe is straightforward but has a few steps to get that perfect crispy coating and melty topping. Here’s how I make it:

Prep the Chicken: Place each chicken breast between plastic wrap or in a ziplock bag and pound to about ½-inch thickness with a meat mallet or rolling pin. This makes them cook evenly and stay tender. Sprinkle both sides with salt, pepper, and garlic powder.
Set Up the Breading Station: Grab three shallow bowls. Put the flour in one, the beaten eggs in another, and the panko in the third. Dip each chicken breast first in flour (shake off excess), then egg, then panko, pressing gently to make sure the crumbs stick. I learned the hard way—don’t skip the flour step, or the coating won’t hold!

Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once it’s shimmering, add the breaded chicken breasts (work in batches if needed). Cook for 3-4 minutes per side until golden and crispy. Check that the internal temperature hits 165°F. Transfer to a paper towel-lined plate to drain excess oil.
Assemble the Malibu Chicken: Preheat your oven to 400°F. Place the fried chicken breasts on a baking sheet. Top each with a slice of ham, then a slice of Swiss cheese. Bake for 5-7 minutes until the cheese is melty and bubbly.
Make the Honey Mustard Sauce: While the chicken bakes, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt in a small bowl. Taste and adjust—sometimes I add a smidge more honey if I’m feeling sweet.

Serve: Plate the chicken hot from the oven and serve with a generous drizzle or side of honey mustard sauce. Dig in while it’s warm!

Tips for Success

Pound the Chicken Evenly: This ensures it cooks through without drying out. I use a rolling pin when I can’t find my mallet—it works like a charm.
Don’t Overcrowd the Pan: Frying in batches keeps the oil hot and the coating crispy. I made the mistake of crowding once, and the chicken steamed instead of crisped.

Make-Ahead Option: Bread the chicken and refrigerate it for up to a day before frying. The sauce can also be made ahead and stored in the fridge for up to a week.
Storage: Leftovers keep in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F for 10 minutes to keep the coating crisp.

Serving Suggestions

This Malibu Chicken is so versatile, it pairs with tons of sides. Here are my favorites:

Classic Sizzler Style: Serve with mashed potatoes and steamed green beans for that retro restaurant feel.
Light and Fresh: Pair with a crisp salad and some roasted veggies.
Kid-Friendly: Add fries or tater tots—my kids go wild for this combo.

Sandwich Twist: Slice the chicken and serve it on a bun with lettuce, tomato, and extra sauce for a killer sandwich.

Why This Recipe Works

The crispy panko coating gives you that perfect crunch, while the ham and Swiss add a savory, melty layer that screams indulgence. The honey mustard sauce brings it all together with its sweet-tangy balance. It’s like Sizzler’s version but made with love at home. I’ve served this for family dinners and even small get-togethers, and it’s always a hit—plates are clean before I can blink!

FAQs

Can I bake the chicken instead of frying?
Yes! After breading, place the chicken on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 400°F for 20-25 minutes, flipping halfway. It won’t be quite as crispy, but it’s still delicious.

Can I use a different cheese?
Swiss is classic, but mozzarella or provolone work great too. Just avoid anything too strong, like blue cheese, as it might overpower the dish.

How do I make the sauce less sweet?
Cut back on the honey or add a bit more Dijon mustard for a tangier kick. Taste as you go to get it just right.

Can I freeze the chicken?
You can freeze the breaded, uncooked chicken for up to 2 months. Thaw in the fridge before frying. The cooked chicken doesn’t freeze as well—it can get soggy.