Crispy Malibu Chicken Recipe: Creamy Sauce Comfort (Print Version)

Discover our Malibu Chicken recipe! Crispy chicken, ham, melted Swiss, and a rich Dijon cream sauce. Pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten, Meat

# Ingredients:

→ Crispy Chicken Components

01 - 4 boneless, skinless chicken breasts (about 6-8 oz each), butterflied or pounded thin
02 - ½ cup all-purpose flour
03 - 2 large eggs, whisked
04 - 1 cup Panko breadcrumbs
05 - Salt and freshly ground black pepper, to taste
06 - 1 tsp garlic powder

→ Flavor Layers & Fillings

07 - 4-8 slices thinly sliced deli ham (about 1 oz per breast)
08 - 4 slices Swiss cheese

→ Creamy Sauce Essentials

09 - 3 tbsp unsalted butter, divided
10 - 1 tbsp all-purpose flour (for sauce)
11 - 1 ½ cups heavy cream
12 - 2 tbsp Dijon mustard
13 - Pinch of garlic powder (for sauce)
14 - Salt and pepper, to taste

→ Finishing Touches

15 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, let's get that chicken ready. If your chicken breasts are thick, butterfly them or gently pound them to about ½ to ¾ inch thickness. I usually place them between two sheets of parchment paper and use a rolling pin or the flat side of a meat mallet. This makes sure they cook evenly and can hold all that delicious ham and cheese. Season both sides generously with salt, pepper, and a sprinkle of garlic powder. You don't want bland chicken, trust me on this!
02 - This is where things can get a little messy, but it's worth it! Grab three shallow dishes. In the first, put your flour. In the second, whisk your eggs until they're smooth and slightly frothy. And in the third, pour out your Panko breadcrumbs. Now, take each seasoned chicken breast, dredge it in the flour (shaking off any excess), then dip it in the egg wash, letting any extra drip off. Finally, press it firmly into the Panko, making sure it’s completely coated. This step is key for that amazing crunch!
03 - Heat a large, oven-safe skillet over medium-high heat with a good knob of butter. Once it's shimmering, carefully place your breaded chicken breasts in the pan. Don’t overcrowd it; you want a beautiful golden-brown crust, not steamed chicken. Sear for about 3-4 minutes per side, until they're golden and crispy. They won't be cooked through yet, and that’s totally fine! This searing step is crucial for texture, honestly.
04 - Once the chicken is seared, reduce the heat if you're using the same pan, or transfer to a baking dish. Place a slice or two of ham on top of each chicken breast, followed by a slice of Swiss cheese. Pop the skillet (or baking dish) into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the chicken is cooked through and the cheese is beautifully melted and bubbly. That smell filling your kitchen right now? Pure happiness!
05 - While the chicken is baking, let's make that dreamy sauce. In a small saucepan, melt another tablespoon of butter over medium heat. Whisk in a tablespoon of flour to make a quick roux, cooking for about a minute until lightly golden. Slowly, gradually, whisk in the heavy cream until smooth. Bring it to a gentle simmer, then stir in the Dijon mustard, a pinch of garlic powder, and a little salt and pepper. Let it thicken for a few minutes, stirring constantly. Taste and adjust seasonings – I always add a bit more Dijon, oops!
06 - Carefully remove the chicken from the oven. The cheese will be bubbling, and the chicken will look perfectly golden. Transfer each piece to a plate. Now, spoon that luscious, creamy Dijon sauce generously over the top of each Malibu Chicken breast. Garnish with a little fresh parsley if you're feeling fancy, or just dive right in! The contrast of the crispy chicken with the warm, rich sauce is just fantastic.

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it won't get crispy, I learned that the hard way.
02 - Make the sauce ahead of time! It honestly tastes even better after chilling for a bit, just warm it gently later.
03 - Ran out of Swiss? Provolone or even a mild cheddar works, I've tried it – it's different, but good in a pinch.
04 - Serve this Malibu Chicken with some simple steamed green beans to cut through the richness, it's my go-to pairing.

# Tools You'll Need:

01 - Large oven-safe skillet
02 - baking dish
03 - small saucepan
04 - whisk
05 - meat mallet (optional)

# Nutrition Facts (Per Serving):

Calories: 680 kcal
Total Fat: 42 g
Total Carbohydrate: 35 g
Protein: 48 g

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