Blackened Chicken Po’Boy with Remoulade Sauce and Pickled Cucumbers

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Ingredients

• 2, about 6 oz each boneless skinless chicken breasts
• 2 tbsp blackening seasoning
• 3 tbsp vegetable oil
• 2 French rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 small cucumber, thinly sliced
• 1/4 cup white vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup shredded iceberg lettuce
• 1 medium ripe tomato, sliced

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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.