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Golden breaded chicken breast topped with melted Swiss cheese and smoked ham on a white plate beside mustard sauce

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One-Pan Malibu Chicken with Hot Honey Mustard

Recipe by Chloe Davis

This streamlined take on the retro steakhouse classic delivers all the savory satisfaction of the original with half the cleanup. Crispy Parmesan-panko chicken breasts are pan-seared until golden, crowned with smoky ham and melted Swiss, then finished in the same skillet. The real standout is the creamy hot honey mustard sauce—it brings a modern, sweet-heat kick that cuts perfectly through the rich, melty cheese.

  • Total Time30 minutes
  • Yield4 cutlets (serves 4) 1x

Ingredients

Scale

Hot Honey Mustard Sauce

  • ½ cup mayonnaise (115g)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (or yellow mustard)
  • 2 tablespoons hot honey (or standard honey plus a pinch of cayenne pepper)
  • ½ teaspoon garlic powder

Chicken & Breading

  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g total)
  • ¼ cup all-purpose flour (30g)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 large eggs
  • 1 tablespoon water
  • ¾ cup plain panko breadcrumbs (45g)
  • ¼ cup grated Parmesan cheese (25g)

Searing & Topping

  • 2 tablespoons neutral oil (such as avocado or canola)
  • 1 tablespoon unsalted butter
  • 4 thick slices deli Black Forest ham (or 8 thin slices)
  • 4 thick slices Swiss cheese

Instructions

  1. Make the sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, hot honey, and garlic powder until smooth. Set aside in the refrigerator to let the flavors meld.
  2. Prep the oven and chicken: Preheat your oven to 400°F (200°C). Carefully slice the 2 large chicken breasts in half horizontally (butterfly style) to create 4 even, thin cutlets.
  3. Set up the breading station: Line up three shallow dishes. In the first dish, whisk together the flour, garlic powder, smoked paprika, kosher salt, and black pepper. In the second dish, beat the eggs with 1 tablespoon of water. In the third dish, toss the panko breadcrumbs with the grated Parmesan cheese.
  4. Bread the cutlets: Working one piece at a time, dredge the chicken in the seasoned flour, shaking off any excess. Dip it into the egg wash to coat completely, letting the excess drip off. Finally, press the chicken firmly into the panko-Parmesan mixture so the crumbs adhere securely to both sides. Set on a clean plate.
  5. Sear the chicken: Heat the oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and foaming, add the breaded chicken cutlets. Cook for 2 to 3 minutes per side, just until the crust is a deep golden brown. The chicken will not be fully cooked through at this stage. Turn off the heat.
  6. Top and bake: While the chicken is still in the skillet, fold 1 slice of ham (or 2 thin slices) over each cutlet, then top with a slice of Swiss cheese. Transfer the entire skillet to the preheated oven.
  7. Finish cooking: Bake for 8 to 10 minutes, or until the cheese is beautifully melted and bubbly, and the internal temperature of the chicken reaches exactly 165°F (74°C) on a meat thermometer.
  8. Serve: Transfer the chicken to plates immediately. Serve hot, passing the hot honey mustard sauce on the side for dipping or drizzling over the top.

Notes

  • Why it works: Swapping a deep fry for a quick pan-sear in a butter-oil blend gives the panko crust rich flavor and color, while moving the skillet directly to a hot oven gently finishes cooking the meat without burning the breading or drying out the chicken.
  • Breading tip: For the most secure crust, press the panko into the chicken firmly with the heel of your hand, then let the breaded cutlets rest for 5 minutes before frying. This allows the egg to hydrate the flour, acting as a stronger glue for the crumbs.

Nutrition (per serving — estimates)

Calories: 680 | Total Carbs: 23g (Fiber: 1g, Sugar: 9g) | Fat: 43g (Saturated: 11g) | Protein: 50g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Sear and Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cutlet with 3 tablespoons sauce
  • Calories: 680
  • Sugar: 9g
  • Fat: 43g
  • Saturated Fat: 11g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 50g

Find it online: https://delicious.alfityan.org/2026/07/26/one-pan-malibu-chicken-with-hot-honey-mustard/