Cubano Chicken

This Cubano Chicken is the answer to your dinner dilemma. Packed with smoky ham, melty Swiss cheese, and tangy pickles, all wrapped in juicy, mustard-brushed chicken and baked to crispy perfection, it brings all the bold flavors of a Cuban sandwich to your dinner plate in a fun, baked form.

We fell in love with this recipe after craving a Cubano sandwich but wanting something a little more filling and oven-friendly. The idea of rolling everything into a chicken cutlet and baking it until golden made this an instant favorite in our kitchen. It’s savory, crispy, melty, and just the right amount of tangy.

If you love this kind of twist on comfort food, be sure to check out our Cuban Sliders, Brisket Sliders, or even our Italian Sub Sliders. Each one brings big flavor with minimal effort.

Why You’ll Love This Recipe

• Bold, familiar flavors in a new way: Inspired by the classic Cubano sandwich, this baked version is a creative and comforting take.
• Easy weeknight dinner: Most of the prep is hands-off thanks to the brine, and the oven does the rest.
• Perfectly crispy without frying: A mix of bread crumbs and panko gives that crave-worthy crunch.
• Melty, cheesy center: Swiss cheese, ham, and pickles make every bite packed with flavor.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

This recipe starts by soaking chicken in pickle juice for maximum flavor and tenderness. Then comes the mustard, a must for a Cubano, followed by layers of deli ham, shredded Swiss cheese, and pickle slices. Once it’s all rolled up, it’s dipped in egg and coated in a crispy bread crumb and panko mix. It bakes beautifully in the oven and comes out juicy, cheesy, and golden.

Variations

• Use chicken thighs: For a juicier bite, try boneless skinless chicken thighs instead of cutlets.
• Go spicy: Add spicy brown mustard or hot pickles for a kick.
• Switch up the cheese: Try provolone or pepper jack for a different melt.
• Low-carb version: Skip the breading and bake the rolled chicken without it.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Brine the chicken in pickle juice for 6-8 hours.

2. Pat dry, spread mustard, layer ham, cheese, and pickles.

3. Roll up, dip in egg, coat in crumbs.

4. Bake until golden and fully cooked.

Expert Tips

• Use toothpicks or small skewers to hold the roll-ups together.
• Let the chicken rest for 5 minutes after baking to keep it juicy.
• Don’t skip the brine, it makes a huge difference in flavor and texture.
• Make extra, they reheat really well for lunch the next day.

Frequently Asked Questions

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

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📖Recipe

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Cubano Chicken

This Cubano Chicken is a cheesy, crispy twist on the classic Cuban sandwich. Chicken cutlets are brined, filled with ham, cheese, and pickles, then baked to golden perfection. Perfect for dinner or next-day lunches!

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5 from 8 votes

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Equipment

• Rolling pin (optional for flattening chicken)
• mixing bowls
• Shallow dishes for breading
• baking sheet with parchment paper
• Cooking spray

Ingredients

• 4 chicken cutlets
• 1 cup pickle juice
• 2 tablespoons yellow mustard
• 12 slices deli ham
• 2 ounces Swiss cheese shredded
• 8 thin slices of dill pickles

Breading:

• 1 large egg
• ½ cup bread crumbs
• ½ cup panko
• Cooking spray

Instructions

• Add the chicken cutlets and pickle juice to a bowl or ziploc bag. Cover the bowl or seal the bag and refrigerate the chicken in the pickle juice brine for 6-8 hours minimum.
• After the chicken has finished brining, remove it from the pickle juice and pat dry. Discard the pickle juice.
• Preheat the oven to 425 degrees fahrenheit.
• While the oven is preheating, beat an egg in a shallow medium-sized bowl.
• In a separate shallow bowl, blend the bread crumbs and panko together.
• Smear each chicken cutlet with mustard.
• Add three slices of ham, cheese, and two dill pickles to each chicken cutlet.
• Roll each chicken cutlet up tightly over the ham, cheese, and pickle filling.
• Gently dip each side of the rolled-up chicken cutlet fully into the egg then the bread crumb and panko mixture.
• Place each roll of chicken onto a parchment lined cookie sheet. Secure with a toothpick or skewer if needed. Spray each generously with cooking spray.
• Bake for 25-30 minutes or until the chicken is cooked through and at least 165 F.
• Serve hot and enjoy!

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.