Sheet Pan Cajun-Spiced Po’Boy with Pickled Slaw

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

A New Orleans-inspired po’boy sandwich featuring Cajun-seasoned roasted chicken thighs on toasted French bread topped with tangy pickled slaw. This American-inspired sandwich and wrap recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, cajun seasoning, olive oil 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• 1, about 12 inches french bread loaf
• 1/4 cup mayonnaise
• 1 tbsp dijon mustard
• 2 cups shredded green cabbage
• 1/2 cup shredded carrot
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 scallions, thinly sliced
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb boneless skinless chicken thighs with 2 tbsp olive oil and 2 tbsp Cajun seasoning until evenly coated. Arrange on a rimmed baking sheet and roast for 20-25 minutes until internal temperature reaches 165°F and edges are slightly charred.
2. Step 2: While chicken roasts, combine 2 cups shredded green cabbage, 1/2 cup shredded carrot, 2 tbsp apple cider vinegar, 1 tsp granulated sugar, 1/2 tsp salt, 1/4 tsp black pepper, 2 thinly sliced scallions, and 1 tbsp lemon juice in a bowl. Toss well and let sit to pickle while chicken cooks.
3. Step 3: Slice 1 French bread loaf lengthwise and toast lightly in the oven for 3-4 minutes until warm and crisp.
4. Step 4: Mix 1/4 cup mayonnaise with 1 tbsp Dijon mustard to create a tangy spread and spread evenly on both halves of the toasted bread.
5. Step 5: Slice the roasted chicken thighs into strips and layer generously on the bottom half of the bread. Top with a heap of the pickled slaw, then close the sandwich and slice into 4 portions. Serve immediately.