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Sizzler-Style Malibu Chicken

Crispy Panko and Parmesan breaded chicken breasts topped with deli ham and melted Swiss cheese, served with a creamy honey mustard dipping sauce for a classic Sizzler copycat dinner in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to an even 1/2-inch thickness
  • 0.5 cup all-purpose flour seasoned with salt and pepper
  • 2 large eggs beaten with 1 tablespoon water
  • 1 cup Panko breadcrumbs or Italian breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • 4 slices deli ham thinly sliced; up to 8 slices for a more generous topping
  • 4 slices Swiss cheese Gruyère can be substituted for more complex flavor
  • 0.5 cup mayonnaise for the dipping sauce
  • 2 tbsp yellow mustard for the dipping sauce
  • 1 tbsp Dijon mustard for the dipping sauce
  • 1 tbsp honey for the dipping sauce; or 1 to 2 teaspoons powdered sugar for a low-carb swap

Equipment

  • Rimmed baking sheet
  • Wire rack (optional but recommended)
  • parchment paper
  • Three shallow bowls (for breading station)
  • Meat mallet or heavy skillet (for pounding)
  • Instant-read meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Set a wire rack over the baking sheet if available.
  2. Set up three shallow bowls: Bowl 1 with flour seasoned with salt and pepper. Bowl 2 with beaten eggs and water. Bowl 3 with Panko breadcrumbs, grated Parmesan, and garlic powder combined.
  3. Bread each chicken breast: dredge in seasoned flour and shake off excess, dip fully in the egg wash, then press firmly into the breadcrumb mixture on both sides until evenly coated.
  4. Place breaded chicken on the prepared baking sheet. Spray the tops lightly with cooking spray. Bake for 20 to 25 minutes until the coating is golden and the internal temperature reads 160°F.
  5. Remove the pan from the oven. Fold one or two slices of ham over each chicken breast. Top each with a slice of Swiss cheese.
  6. Return to the oven for 3 to 5 minutes until the cheese is completely melted and beginning to bubble at the edges.
  7. While the cheese melts, whisk together the mayonnaise, yellow mustard, Dijon mustard, and honey in a small bowl until smooth. Taste and adjust seasoning.
  8. Serve immediately with the creamy Malibu dipping sauce alongside.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in an air fryer at 350°F for 5 to 8 minutes to restore the crispy coating, or in the oven at 375°F for 12 to 15 minutes on a wire rack. Breaded chicken without toppings can be frozen for up to 2 months. Substitutions: Use crushed pork rinds and almond flour for a keto-friendly version. Gruyère can replace Swiss cheese for a nuttier flavor. Chicken thighs work in place of breasts; increase bake time by 5 minutes. Pro tip: Pounding chicken to an even 1/2-inch thickness is the most important prep step for even cooking. A wire rack elevated over the baking sheet produces a crispier bottom crust. Double the dipping sauce recipe and refrigerate for up to one week.