Pan-Seared Chicken with Spiced Po’boy Slaw

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

A vibrant chicken dish inspired by New Orleans po’boys, featuring crispy pan-seared chicken topped with a tangy, spiced slaw. This American-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs boneless chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 lb boneless chicken thighs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups, shredded green cabbage
• 1/2 cup, julienned red bell pepper
• 1/4 cup mayonnaise
• 1 tbsp hot sauce
• 1 tbsp apple cider vinegar
• 1/4 tsp celery seeds
• 2 tbsp, chopped fresh parsley
• 2 hoagie rolls

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 1 lb boneless chicken thighs and season with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat and add the chicken thighs. Sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
3. Step 3: While the chicken cooks, combine 2 cups shredded green cabbage, 1/2 cup julienned red bell pepper, 1/4 cup mayonnaise, 1 tbsp hot sauce, 1 tbsp apple cider vinegar, 1/4 tsp celery seeds, and 2 tbsp chopped fresh parsley in a bowl. Mix thoroughly until the slaw is well coated and slightly creamy.
4. Step 4: Slice the cooked chicken thighs into strips. Toast 2 hoagie rolls lightly until warm and crisp.
5. Step 5: Assemble by layering the spiced po’boy slaw generously on the bottom half of each hoagie roll, then topping with the sliced chicken. Close the sandwich and serve immediately.