I love New Orleans for a bunch of reasons, but probably at the top is the food. We’ve been lucky enough to have some really tasty meals there, and po’ boys are a classic. These Blackened Chicken Po’ Boys have everything you want in a sandwich. Crusty French bread, bold seasoning, juicy chicken, and all the fixings—wrapped up in one messy, delicious bite.
Instead of fried seafood, this version loads up on blackened chicken. Seared in a hot cast iron skillet with a smoky-spicy Cajun brings serious flavor. The outside gets a little char, the inside stays juicy, and the whole thing is tucked into French bread slathered with garlic mayo.
Pile on melting mozzarella, cool shredded lettuce, sliced tomatoes, pickles, and maybe a few extra shakes of hot sauce if you like. It’s bold, messy, and 100% satisfying. I used this King Arthur Flour NOLA style bread recipe for the bread here. You could also use store bought French bread. If you want to try a different take on a po’ boy, I also have this amazing roast beef po’ boy recipe for you.
Blackened Chicken Po’ Boys
Ingredients
For the chicken:
- 2 boneless skinless chicken breasts halved along the long side, so you have two long, thin breast pieces, then lightly pounded out
- oil for searing
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1/2 tsp cayenne if you like
For the garlic mayo:
- 1 cup mayo
- 2 tbsp garlic oil optional
- 2 minced garlic cloves
- 1 tsp garlic powder
- salt to taste
To serve:
- 4 french bread rolls
- lettuce leaves
- tomato slices
- dill pickle slices
- 4 slices mozzarella cheese optional
Instructions
- If you are making your own bread, make that first. Mix together the mayo ingredients and let sit while you make the rest of the meal. Mix together the spices for the blackened chicken. Cut the chicken breasts in half flat across the breast, so you have two thin, long breasts for each. Pound them lightly to tenderize. Coat well with the blackened seasoning.
- Heat a skillet over medium high heat with 2 tbsp of oil and a tbsp of butter. When hot, add the seasoned chicken and sear well. Flip and sear the other side. Keep cooking and flipping until chicken is blackened and cooked through. During the last minute of cooking, top with sliced mozzarella if using and allow to melt.
- Open up your bread and toast if you want it toasted. Spread with some garlic mayo. Place a chicken piece on the bread, then top with tomato, lettuce and pickles and serve.