Description
This Cubano Chicken Bake is a flavorful, easy-to-make dish inspired by the classic Cuban sandwich. Tender chicken cutlets are topped with a tangy dijon-mayo spread, layers of ham, salami, pickles, and Swiss cheese, then baked to melty perfection. It’s a great way to enjoy the iconic Cubano flavors in a simple baked chicken dinner.
Ingredients
Scale
Chicken
- 4 chicken cutlets
Sauce
- 3 tablespoons dijon mustard
- 3 tablespoons mayonnaise
Toppings
- 4 slices deli ham
- 4 to 8 slices salami (depending on size)
- 1/2 cup pickle chips or 4 long pickle slices + 3 tablespoons pickle juice
- 4 slices Swiss cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F, preparing it for baking the chicken with all the toppings.
- Make Sauce: In a small bowl, mix together the dijon mustard and mayonnaise until well combined for a creamy tangy spread.
- Prepare Baking Dish: Pour 3 tablespoons of pickle juice into a 9×13 baking dish, then add the chicken cutlets in a single layer. Lightly salt the tops of the chicken to enhance flavor.
- Layer Chicken: Spread the mayo-mustard mixture evenly over each chicken cutlet. Then place a slice of ham and several slices of salami over the saucy chicken.
- Add Pickles and Cheese: Lay a line of pickle chips or slices on top of the meats, followed by a slice of Swiss cheese on each piece of chicken.
- Bake Covered and Uncovered: Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for another 5 minutes. The chicken is done when it reaches an internal temperature of 165°F.
- Rest Before Serving: Allow the chicken to rest for 3 to 5 minutes after baking to let the juices settle for the best taste.
Notes
- You can swap chicken cutlets for chicken breasts pounded thin if preferred.
- Adjust the amount of salami according to your taste and size of slices.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
- Pickle juice added to the baking dish helps keep the chicken moist and adds a subtle tang.
- For a crispier top, broil uncovered for the last 1-2 minutes instead of just baking uncovered.
