Pan-Seared Chicken with Fried Green Tomatoes and Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breast served alongside crispy fried green tomatoes and a zesty remoulade dipping sauce. This southern-inspired chicken ready in about 45 minutes pairs divided salt, divided black pepper, divided all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 25 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 pounded chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge in 1/2 cup all-purpose flour until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove and keep warm.
  3. Step 3: In a shallow dish, mix 1/2 cup all-purpose flour with 1/2 cup cornmeal, 1 tsp salt, and 1/2 tsp black pepper. Dip each 1/2-inch thick green tomato slice into flour mixture, shaking off excess.
  4. Step 4: Heat 3 cups vegetable oil in a deep skillet to 350°F. Fry green tomato slices in batches for 2-3 minutes per side until crisp and golden. Drain on paper towels.
  5. Step 5: For remoulade, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp paprika until smooth.
  6. Step 6: Serve chicken breasts alongside fried green tomatoes with remoulade sauce for dipping.

Frequently asked questions

How long does Pan-Seared Chicken with Fried Green Tomatoes and Remoulade take to make?

Total time is about 45 minutes (20 min prep + 25 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 Fried Green Tomatoes and Remoulade?

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 divided salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Fried Green Tomatoes and Remoulade?

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 Fried Green Tomatoes and Remoulade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Fried Green Tomatoes and Remoulade?

Southern 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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