Our Version of Sizzler’s Malibu Chicken

Sizzler's Malibu Chicken from FavFamilyRecipes.com

When we were little we always considered it a treat to go to Sizzler. My Dad would take us there on special occasions. As kids, we all loved Sizzler… but now, it takes some convincing to go. I know now that the reason we loved Sizzler so much was because it was something special we shared with our Dad… not the food. When we went, I would always order the Malibu chicken. I loved it then but now I think my version is much much better (for starters I don’t use frozen chicken patties). The sauce is Emily’s creation that she uses for Cap’n Crunch Chicken. It tastes so much better than the plain mayo-mustard sauce that Sizzler uses. Anyway, this recipe is for you, Dad. Thanks for always making us feel special and taking us on dates to Sizzler. 🙂

Malibu Chicken

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  • 3 egg yolks
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 6 Tbsp. butter
  • 1 c. Panko bread crumbs (Japanese bread crumbs)
  • 1 c. grated Parmesan cheese
  • 1 Tbsp. dried parsley
  • 1 Tbsp. garlic powder
  • ½ Tbsp. salt
  • 1 Tbsp. ground black pepper
  • 4 slices black forest ham
  • 4 slices Swiss cheese
  • 2 tablespoons Grey Poupon Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon honey


  • Mix together the creole mustard sauce ingredients and refrigerate.
  • In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible.
  • Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.
  • Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.
  • These also make GREAT sandwiches or wraps the next day, just cut it into strips.


  1. Lisa Yates says:

    This looks delicious! Making me hungry! I will definitely try this one! Thanks!

  2. Jacquelyn says:

    Yummy! I have been looking for a new chicken recipe and this one looks great! Can't wait to make it for the family! Thanks!

  3. Karrissa Winward says:

    Looks yummy! Do you have the recipe for the potato fries on the side? Those look great too!

  4. Emily says:

    You can find the potato wedges here:

  5. Chalece says:

    Just made this the other day, it was fabulous! Definitely going in my 'keepers' file. Thanks!!

  6. Katie says:

    I love Malibu Chicken, really want to try this. My husband is allergic to eggs, can I do anything else to coat the chicken? Thanks!

    • Erica says:

      You can probably coat it in buttermilk instead of eggs

    • Chelsea says:

      I’m using the honey mustard sauce to coat the chicken. I do this often with chicken recipes.

  7. Aubrey says:

    Made this and my husband raved about it!! Great recipe, thanks!

  8. Claire Saunders says:

    My daughter and I are going to Sizzler in about an hour. Malibu chicken rocks! Going to try your version for Sunday dinner.
    PS You made me a bit misty eyed about your Dad. My Dad, me and my brother always went to his favorite diner for breakfast. I miss him.

    • Echo says:

      Claire, I hope your dinner at Sizzler was fun with your daughter, and thank you for sharing the memory about your Dad. It is the simple things that count, isn’t it! It sounds like you are carrying on the same tradition. Let us know how you like our version of Malibu Chicken. Thank you for your comment!

  9. Corinne Essex says:

    What?? There are still Sizzlers in the world?? I’m from Indianapolis and the Sizzler closed years ago. We frequented it often after church on Sundays. The only thing I remember is the bread. It was a toasted bread with maybe Parmesan and garlic? I don’t know I just remember it was good!

    • Echo says:

      Yes! There are still Sizzler Restaurants – I know they are still open in California, Utah, and Arizona. Their bread is really good. We should try to copy that recipe as well. It would be delicious with the Malibu Chicken. Thank you for your comment!

  10. lynne says:

    Chicken for cordon bleu without the fuss.

    • Echo says:

      Exactly! That is why I love this recipe so much. The chicken is so flavorful and you don’t have to roll anything up. Thank you for your comment!

  11. JIM CAVINESS says:


  12. Trisha says:

    Is the grated Parmesan fresh grated or the Kraft kind that comes in the green bottle?

    • Echo says:

      It is the kind that comes in the green bottle. 🙂 It is is dry and mixes well with the bread crumbs for the crunchy coating on the chicken. Thanks for asking!

  13. Sheila says:

    I am a low carb’r so how do you think this recipe would be if the bread crumbs were substituted with crushed pork rinds??

    • Emily says:

      We actually have a grilled version of this recipe and it’s really good! The recipe is here: http://www.favfamilyrecipes.com/grilled-malibu-chicken.html

  14. Carolyn Swope says:

    I. Used to make this all the time, but I used pepperjack cheese its alittle spicier this also makes excellent sands on hoagie rolls,

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