No time machine needed for this recipe—just a skillet and a few simple ingredients! Copycat Sizzler Malibu Chicken is a retro-style, homemade favorite that delivers all the crispy, cheesy, golden-fried flavors right to your dinner table. It’s a recipe the family will enjoy that doubles as a weeknight win!
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If you’re a fan of the classic Sizzler Malibu Chicken, this copycat version is calling for you. Crispy, breaded chicken topped with salty ham, melty Swiss cheese, and dipped in a sweet and creamy honey mustard sauce—it’s the kind of combo that just sticks with you.
No plans to go out but still craving that old-school dish? Not a problem. I’ve been making this one at home for years, and the results never disappoint. Whether you’re throwing it back to a childhood favorite or trying it for the first time, this recipe is perfect for any night of the week.
Looking for more copycat recipes? Try this Sweet Potato Casserole, Broccoli Cheddar Soup, or Olive Garden Breadsticks next!
Why You’ll Love This Recipe
- Simple and Easy: This Malibu chicken recipe uses pantry staples and straightforward instructions. No fuss, no fancy tools—just signature flavors that come together in under an hour.
- Delicious on All Fronts: You get the best of everything—crispy chicken, savory ham, and gooey Swiss cheese, all finished with a creamy, tangy dipping sauce that ties it all together.
- A Family Favorite: Always a hit with both kids and adults, this is the kind of recipe that brings everyone to the table—and keeps them reaching for more.
Ingredients
- Chicken Breasts: The star of the dish—cooked until golden on the outside and tender inside. You can also use pounded pork chops if you want to switch it up.
- Sliced Ham: Adds a salty, savory bite with just a hint of sweetness. Use your preferred type. Deli, honey ham, or smoked all work well for this recipe.
- Swiss cheese: Melts easily and pairs perfectly with the chicken and ham. Not a fan? Try provolone or mozzarella for a mild alternative.
- The Crispy Coating: A combo of flour, buttermilk, and egg helps the breading stick and keeps the chicken juicy. Panko breadcrumbs add that signature light crunch on the outside.
- The Sauce: Mayo gives the sizzler Malibu chicken sauce a creamy base, Dijon adds tang, yellow mustard brings mild heat, and honey adds sweetness with a slightly sticky texture. Short on time? Simply use your favorite store-bought honey mustard sauce.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Malibu Chicken
Don’t let the layers and steps fool you—this Sizzler Malibu chicken recipe is easy to pull off in just 30 minutes with just a little prep and a few ingredients on hand. Grab your cast iron skillet, prep and pound out the chicken, and let’s get frying!
- Step 1: Make the Dredging Stations. Add flour to one bowl, whisked buttermilk and egg to another bowl, and combine the panko with Slap Ya Mama, garlic salt, onion powder, pepper, paprika, and red pepper flakes in a third bowl.
- Step 2: Dredge and Coat. Pat each chicken breast dry, and dip into the flour, then the buttermilk mixture, and finally into the breadcrumb mixture, pressing to coat well.
- Step 3: Cook the Chicken. Fry the chicken in batches (no more than 3 pieces at a time) in a skillet over medium heat with oil and butter. Cook for 6–8 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Step 4: Layer. Place the fried chicken on a baking sheet. Top each piece with a slice of Swiss cheese, a slice of ham, and another slice of cheese.
- Step 5: Bake. Place in a 350°F oven for about 5 minutes, or until the cheese is melted. Let rest for a few minutes while making the sauce.
- Step 6: Mix the Sauce and Serve. Whisk together the mayonnaise, Dijon mustard, yellow mustard, and honey until smooth. Serve alongside the chicken for dipping, and enjoy!
Serving Suggestions
This go-to chicken recipe pairs well with just about anything. Whether you’re keeping things cozy with comfort sides or building out a fun party spread, here are a few of my favorite ways to serve it:
- Balance out your plate with a nice side salad or air fried vegetables like diced potatoes, or lemony asparagus.
- Want to turn it into a party spread? Slice the chicken into strips and serve it alongside appetizers like jalapeno artichoke dip, avocado empanadas, and brisket sliders.
- Don’t forget dessert! Finish off the meal with something sweet like cosmic cupcakes, sea salt caramel cookies, or bananas foster bread pudding.
Expert Tips
- Dry Before Dredging: Pat the chicken dry with paper towels before coating. It helps the breading stick better and stay crisp while frying.
- Don’t Overcook or Overcrowd: Bake just until the cheese melts. There’s no need to overdo it. And when frying, cook one piece at a time to keep the oil hot and the coating crunchy.
- Storing: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy again.
Recipe FAQs
Yes! This dish freezes well for up to 3 months. Let the chicken cool completely, then store it in a freezer-safe container. Reheat in the oven at 350°F until heated through and crispy again.
This recipe works great to prepare in advance! You can prep the sauce and fry the chicken up to 24 hours in advance. Just follow the storage instructions, and reheat as instructed when you’re ready to serve.
Absolutely! Arrange the breaded chicken in your air fryer basket, spray with oil, and cook at 375°F for 10–12 minutes, flipping halfway through. Add the ham and cheese during the last few minutes so it all melts together perfectly.
Try This Delicious Copycat Chicken Recipe Today
This copycat recipe is an easy-to-make dish that the whole family will enjoy, and I would definitely recommend it to anyone looking for a tasty and satisfying weeknight meal.
More Delicious Chicken Recipes
Here is a delicious Mississippi Chicken recipe made in the slow cooker, from Great Grub, Delicious Treats, that you will enjoy as well. Tender, juicy, flavorful, slow cooked chicken makes an easy weeknight dinner the whole family will enjoy.
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Homemade Malibu Chicken Recipe
Ingredients
For the Malibu Chicken
- 6 chicken breasts, boneless, skinless (pound down a bit)
- 6 slices ham
- 12 slices Swiss cheese
- 1 cup all purpose flour
- 1 cup buttermilk
- 1 large egg
- 1-2 cups Panko breadcrumbs, crush them a bit
- 2 teaspoon Slap Ya Mama® seasoning
- 2 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ cup vegetable oil
- 2 Tablespoons butter
For the Dipping Sauce
- ¼ cup mayonnaise
- 2 Tablespoons Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon honey
Instructions
For the Malibu Chicken
- Pound the chicken breasts evenly across the surface, so that it is all the same thickness. Use plastic wrap or parchment paper and place the chicken in between so the chicken won’t stick to the mallet or rolling pin
- Heat oil and butter in a cast iron skillet, or in a frying pan, over medium heat.
- Using 3 separate bowls, or shallow containers, add flour to one bowl, buttermilk and egg mixture in the second bow, and bread crumbs and seasonings to the third bowl.
- Pat dry each piece of chicken and dip into flour, then into buttermilk mixture and lastly, into the breadcrumb mixture.
- Add chicken (3 at a time) into the hot skillet.
- Fry for approximately 6-8 minutes per side until golden brown.
- Remove and place on a plate lined with paper towels.
- Repeat the process and continue cooking the remaining 3 pieces of chicken.
- Place cooked chicken on a baking sheet.
- Top each piece of chicken with a slice of Swiss
- Next, top with a slice of ham and then followed by another slice of Swiss cheese.
- Bake at 350° until the cheese has melted, approximately 5 minutes.
- Carefully remove from the oven.
For the Dipping Sauce
- In a small bowl, mix mayonnaise, dijon mustard, yellow mustard, and honey together.
Notes
- Pat the Chicken Dry: Removing excess moisture helps the breading stick better and results in a crispier crust.
- Fry in Batches: Avoid overcrowding the pan to keep the oil hot and your chicken golden, not soggy.
- Bake Just Until Melty: After layering the cheese and ham, bake only until the cheese melts—no need to overcook.
