Pan-Seared Chicken with Spicy New Orleans-Style Po’Boy Slaw

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

Juicy pan-seared chicken breasts served with a zesty, crunchy New Orleans-inspired po’boy slaw that balances heat and tang perfectly. This southern american-inspired chicken ready in about 30 minutes pairs olive oil, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each). Rub both sides with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Set aside for 10 minutes to marinate.
  2. Step 2: Heat a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove and let rest.
  3. Step 3: In a large bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 julienned medium carrot.
  4. Step 4: In a separate small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Creole mustard, 1 tsp hot sauce, 1 tbsp lemon juice, and 1/4 tsp cayenne pepper until smooth and creamy.
  5. Step 5: Pour the dressing over the cabbage mixture, add 2 thinly sliced green onions, and toss until the slaw is evenly coated and vibrant.
  6. Step 6: Slice the rested chicken breasts and serve topped with a generous scoop of the spicy po’boy slaw for a refreshing crunch and spicy kick.

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Frequently asked questions

How long does Pan-Seared Chicken with Spicy New Orleans-Style 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 Spicy New Orleans-Style 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spicy New Orleans-Style 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 Spicy New Orleans-Style 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 Spicy New Orleans-Style 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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