Blackened Chicken Po’Boy with Remoulade Sauce and Pickled Cucumbers

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

A classic New Orleans sandwich featuring tender blackened chicken, tangy remoulade, and crisp pickled cucumbers in a fresh French roll. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, blackening seasoning, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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: 20 min Cook: 15 min Serves 2 Louisiana Creole cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/4 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl. Add 1 small thinly sliced cucumber and toss to coat. Let pickles sit for at least 15 minutes.
  2. Step 2: Mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a bowl to create remoulade sauce. Refrigerate until ready to use.
  3. Step 3: Pat dry 2 boneless skinless chicken breasts and rub evenly with 2 tbsp blackening seasoning.
  4. Step 4: Heat 3 tbsp vegetable oil in a cast-iron skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until blackened and cooked through, reaching 165°F internal temperature.
  5. Step 5: Slice French rolls lengthwise without cutting through, toast lightly if desired.
  6. Step 6: Spread remoulade sauce generously on both sides of each roll. Layer shredded iceberg lettuce (1/2 cup per sandwich), sliced tomato (1/2 medium per sandwich), blackened chicken, and pickled cucumber slices.
  7. Step 7: Close sandwiches and serve immediately with extra remoulade on the side.

Frequently asked questions

How long does Blackened Chicken Po’Boy with Remoulade Sauce and Pickled Cucumbers take to make?

Total time is about 35 minutes (20 min prep + 15 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 with Remoulade Sauce and Pickled Cucumbers?

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 blackening seasoning from drying out.

Can I substitute ingredients in Blackened Chicken Po’Boy with Remoulade Sauce and Pickled Cucumbers?

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 with Remoulade Sauce and Pickled Cucumbers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Remoulade Sauce and Pickled Cucumbers?

Louisiana Creole 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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