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Malibu Chicken That Tastes Better Than The Restaurant Topped With Swiss And

Malibu Chicken That Tastes Better Than the Restaurant

Malibu Chicken That Tastes Better Than the Restaurant is a panko-crusted chicken dinner topped with melted Swiss and cool creamy Dijon sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 thin chicken breast cutlets 1/2-inch thick
  • 1/4 cup all-purpose flour for dredging
  • 1 large egg beaten
  • 1/4 cup milk divided, as needed
  • 1/2 cup panko breadcrumbs plain
  • 1 teaspoon garlic powder for coating
  • 1/2 teaspoon smoked paprika for coating
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 1/2 tablespoons olive oil divided
  • 4 slices Swiss cheese thinly sliced
Creamy Dijon Sauce
  • 1/4 cup plain Greek yogurt 2% preferred
  • 2 teaspoons mayonnaise full-fat
  • 1 1/2 tablespoons Dijon mustard smooth
  • 2 teaspoons honey mild
  • 1 teaspoon lemon juice freshly squeezed
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • 12-Inch Oven-Safe Skillet
  • Three Shallow Dishes
  • Small mixing bowl
  • whisk
  • Instant-Read Thermometer

Method
 

Chicken
  1. Preheat the oven to 425°F. Place the flour in one shallow dish, whisk the egg with 3 tablespoons milk in another, and combine the panko, garlic powder, paprika, and half the salt and pepper in a third.
  2. Pat the chicken cutlets dry and season with the remaining salt and pepper. Coat each cutlet lightly with flour, dip it in the egg mixture, and press it into the panko.
  3. Heat half the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  4. Sear two cutlets for 2 to 3 minutes on the first side and 2 minutes on the second. Transfer them to a plate, add the remaining oil, and repeat with the other cutlets.
  5. Return all four cutlets to the skillet. Top each with one slice of Swiss cheese.
  6. Bake for 5 to 7 minutes, until the cheese melts and the thickest part of each cutlet reaches 165°F. Rest for 3 minutes.
Sauce and Finish
  1. While the chicken bakes, whisk the Greek yogurt, mayonnaise, Dijon mustard, honey, lemon juice, and remaining tablespoon of milk until smooth. Add a few drops of milk if the sauce needs thinning.
  2. Arrange the cutlets slightly overlapping on a platter. Spoon the Dijon sauce over the top and finish with parsley.

Notes

Refrigerate leftovers in an airtight container for up to 3 days, keeping the Dijon sauce separate when possible. Reheat cutlets at 375°F until hot to protect the crust; freeze the cooked chicken without sauce for up to 2 months. Gluten-free panko and measure-for-measure flour work, though the crust may brown a little differently.