Based off the popular cuban sandwich this Cubano Chicken Bake is layered with chicken breast, deli meats, pickles, and Swiss cheese.
This post may contain Affiliate Links.
Cuban ‘Sandwich’ Chicken Bake
On this blog I have so many chicken bake recipes, the concept is easy… layer popular flavors over top chicken breasts to create delicious easy dinners. They are all delicious and this one is no exception.
This chicken bake is layered with flavors based off of my favorite sandwich, a Cuban Sandwich. A Cuban Sandwich is a sandwich made popular in Florida by Cuban Immigrants. With a few different versions I follow the Tampa style incorporating salami along with the classic ham, pickles, and Swiss cheese, all topped with mustard and/or mayo.
These toppings all do equally as well on top of a chicken breast as they do in a sandwich.
The recipe starts with chicken breast cutlets. On top of the chicken cutlets a mayo-mustard sauce is added and then the deli meats, pickles, and cheese get layered on top. To help it cook and the chicken stay juicy pickle juice is then added to the baking dish, this helps the chicken retain moisture and helps flavor it as well!
Once everything is layered in the dish it is covered and transferred to the oven to bake. And dinner is served!
- Chicken Breast Cutlets – I’ll repeat this in the recipe card below but you want to make sure you use cutlets and/or halved chicken breasts (thin chicken breasts). Using a large sized chicken breast will increase the cook time for this meal dramatically.
- Dijon Mustard – Dijon and mayo make up the sauce that will be spread overtop the chicken.
- Mayonnaise – Part of the spread for the mayo.
- Deli Ham – When buying the ham make sure to not buy something flavored too sweet, honey ham or any other with too much maple or honey flavor might throw the flavor off.
- Salami – You can use larger deli salami or smaller salami used for charcuterie, just use more or less based on what size you buy.
- Pickle Chips/Slices – I like to use the long ‘sandwich’ slices for this recipe because they seem to be the perfect size but if you don’t have those available just line up pickle chips.
- Swiss Cheese – And of course Swiss cheese to top it all off.
Buy your chicken pre-cut into cutlets to speed up the prep time!
Preheat the oven to 425° F.
In a small bowl mix together the Dijon Mustard and Mayo.
Add the 3 tablespoons of pickle juice to a 9×13 baking dish. Add the chicken cutlets to the baking dish.
Top the chicken with equal amounts of the Mayo mustard mixture. Over top the mixture add a slice of ham and salami to each chicken.
Cover the deli meats with a line of pickles. Top with a slice of Swiss cheese on each.
Cover with aluminum foil and transfer to the oven to cook for 15 minutes. Uncover and cook for another 5 minutes. Chicken will be fully cooked when it reaches 165° F with an instant read meat thermometer. Let rest 3 to 5 minutes before serving.
tips, tricks and questions
Note if you aren’t using chicken cutlets and instead using full large chicken breasts for this recipe the cooking time will increase dramatically (most likely double in time).
This is based on a Tampa Style Cuban Sandwich which includes salami, most other variations of the Cuban like Miami-Style will leave the salami off. It is up to you if you want to use salami or not but I think it is delicious!
- 4 chicken cutlets*
- 3 tablespoon dijon mustard
- 3 tablespoons mayonaise
- 4 slices deli ham
- 4 to 8 slices salami (depending on the size)
- 1/2 cup pickle chips or 4 long pickle slices + 3 tablespoons pickle juice
- 4 slices swiss cheese
- Preheat the oven to 425° F.
- In a small bowl mix together the dijon mustard and mayo.
- Add the 3 tablespoons of the pickle juice to a 9x13 baking dish. Add the chicken cutlets to the baking dish, lightly salt the tops of the chicken.
- Top the chicken with equal amounts of the mayo-mustard mixture. Over top the mixture add a slice of ham and salami to each chicken.
- Cover the deli meats with a line of pickles. Top with a slice of Swiss cheese on each.
- Cover with aluminum foil and transfer to the oven to cook for 15 minutes. Uncover and cook another 5 minutes. Chicken will be fully cooked when it reaches 165° F with an instant read meat thermometer. Let rest 3 to 5 minutes before serving.
*A typical pack of chicken breasts at any given grocery store contain chicken breasts that are huge, most chicken breasts are roughly 16 ounces (1 pound) while a proper serving of chicken breast is 6-8 ounces, about half of a typical chicken breast found in a grocery store. So to keep this recipe properly portioned AND to keep cooking times down I recommend butterfly-cutting your chicken breasts in half. OR you can buy chicken breasts already portioned into proper sized cutlets. Typically when I am at the grocery store for a recipe like this I look for a 2ish pound package of breasts with 2 large chicken breasts I can cut in half to make 4. See below for an image on how that chicken breast is cut into a cutlet.
Serving Size:1 chicken with toppings
Amount Per Serving: Calories: 522Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 196mgSodium: 1562mgCarbohydrates: 19gFiber: 2gSugar: 2gProtein: 44g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.