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

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

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 recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, julienned carrot
• 1/3 cup mayonnaise
• 1 tbsp Creole mustard
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1/4 tsp cayenne pepper
• 2 stalks, thinly sliced green onions

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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.