Blackened Chicken Po'Boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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.

Ingredients

• 2 (6 oz each), butterflied boneless skinless chicken breasts
• 2 tbsp cajun seasoning
• 2 tbsp vegetable oil
• 1 loaf, cut into 4 portions French baguette
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1, minced garlic cloves
• 2, chopped green onions
• 4 romaine lettuce leaves
• 1 large, sliced ripe tomato
• to taste salt
• to taste black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.