Pan-Seared Chicken with Cajun-Spiced Po’Boy Slaw

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

Juicy pan-seared chicken breast topped with a zesty Cajun-spiced slaw inspired by New Orleans po’boys, offering a flavorful, crunchy contrast. This southern american-inspired chicken ready in about 30 minutes pairs Cajun seasoning, olive oil, thinly sliced green cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 2 Southern American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season evenly with 1 tbsp Cajun seasoning on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and rest for 5 minutes.
  3. Step 3: While chicken cooks, combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1 medium julienned carrot in a bowl.
  4. Step 4: In a separate small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  5. Step 5: Pour the dressing over the cabbage mixture and toss well until the slaw is evenly coated and slightly creamy.
  6. Step 6: Slice the rested chicken breasts and serve topped with a generous handful of Cajun-spiced po’boy slaw.

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Frequently asked questions

How long does Pan-Seared Chicken with Cajun-Spiced Po’Boy Slaw take to make?

Total time is about 30 minutes (15 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 Pan-Seared Chicken with Cajun-Spiced Po’Boy Slaw?

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 Pan-Seared Chicken with Cajun-Spiced Po’Boy Slaw?

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 Pan-Seared Chicken with Cajun-Spiced Po’Boy Slaw 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 Pan-Seared Chicken with Cajun-Spiced Po’Boy Slaw?

Southern American chicken 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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