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

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, Cajun seasoning, and olive oil 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 "Build a week of meals around this recipe" 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 pieces (6 oz each) boneless skinless chicken breasts
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 medium carrot, julienned
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

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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.