Blackened Chicken Po'Boy Sandwich with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A spicy blackened chicken sandwich served in a crusty baguette with crisp lettuce, tomatoes, and a tangy homemade remoulade. This Southern-inspired sandwich and wrap recipe, ready in about 27 minutes, pairs boneless skinless chicken breasts, cajun seasoning, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Southern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 minced garlic clove, and 2 chopped green onions. Mix well to create remoulade sauce and refrigerate until serving.
  2. Step 2: Pat dry 2 boneless skinless chicken breasts (6 oz each), butterflied to even thickness. Rub both sides evenly with 2 tbsp Cajun seasoning.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook 4-5 minutes per side until blackened and cooked through with an internal temperature of 165°F.
  4. Step 4: Slice the 1 French baguette loaf into 4 sandwich-sized pieces and split each lengthwise without cutting all the way through. Lightly toast if desired.
  5. Step 5: Spread remoulade sauce generously inside each baguette portion, then layer with 1 romaine lettuce leaf and tomato slices.
  6. Step 6: Place sliced blackened chicken inside each sandwich, season with salt and black pepper as needed, then close and serve immediately.

Frequently asked questions

How long does Blackened Chicken Po'Boy Sandwich with Remoulade Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Blackened Chicken Po'Boy Sandwich with Remoulade Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.

Can I substitute ingredients in Blackened Chicken Po'Boy Sandwich with Remoulade Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackened Chicken Po'Boy Sandwich with Remoulade Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blackened Chicken Po'Boy Sandwich with Remoulade Sauce?

Southern sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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