New Orleans Blackened Chicken Po'boys

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My Blackened Chicken Mozzarella Po’boy recipe is an elevated sandwich of what my moms would make for us during parade season. The flavors of this sandwich will bring a tear to your eye and a second line to your palate.

Here are some more awesome blackened recipes: Blackened Chicken Alfredo, Blackened Salmon Pasta, and Blackened Salmon and Shrimp.

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What is a Po’boy?

Here are the answers to some of the most frequently asked questions about this blackened chicken po-boy recipe: 

A po’boy is a traditional sandwich in New Orleans, Louisiana. It’s served on New Orleans French bread, a crisp crust with a light and fluffy center. A po’boy can be filled with hot sausage, grilled chicken, fried shrimp, roast beef, hamburger, fried oyster, fried catfish, or French fries and gravy. All po’boys are served dressed with mayonnaise, tomatoes, pickles, and lettuce.

The po’boy, originally known as a poor boy, has two legends of its genesis. The first account is by Madame Begue in 1896, who ran a coffee stall in the French Market where begged by African American youths for a sandwich “for a poor boy.” She served the sandwiches on French bread similar to today’s po’boys. The second happened in 1929, during a streetcar strike when Beenie and Clovis Martin served free food to any “poor boy” or union worker from their French Market coffee stand restaurant.

John Gendusa baked the original po boy bread back in 1929, and the bakery continues to this day to make French Bread. All you need is $1.25 to get one fresh from the bakery. Just knock twice on the door to get the baker’s attention to buy a loaf or three.

Key Ingredients

Here are the ingredients you'll need to make blackened chicken breasts.

Boneless Chicken Breasts

Boneless skinless chicken breasts are the best to learn how to blacken things. Chicken cutlets work well too.

Blackened Seasoning

You have a few options I’ve provided you with my blackening spice mix, or use my Savory Low-Sodium Cajun seasoning since all the heavy lifting, or my Homemade Creole Seasoning.

Melted Butter

You're going to need at least a stick of melted unsalted butter.

How To Make Blackened Chicken Po'boys

The key to blackening anything is fat and a piping hot skillet, preferably a cast iron skillet.

Make Blackening Seasoning:

Preheat oven to 400°F. In a bowl, whisk the paprika, salt, onion powder, garlic powder, cayenne, white pepper, black pepper, thyme, and oregano.

Blackened Chicken Po'boy:

Turn on the heat to medium-high for 3-4 minutes. Dip chicken in butter, evenly coating both sides. On a plate, liberally season both sides of the chicken with blackened seasoning.

Place chicken in skillet and cook for 3 minutes, until blackened, flip over, and transfer to a foiled lined baking sheet. Cook 2 pieces at a time. Repeat with the remaining pieces of chicken, and bake in the oven for 5 minutes. Remove from oven and place 2 slices of mozzarella over chicken; bake for 3-5 minutes, until cheese has melted.

To assemble, spread ¼ cup of mayonnaise evenly over the top and bottom of the bread. On the top of the bread, place the lettuce, pickles, and tomatoes. On the bottom of the bread, add the chicken, close the sandwich, and cut into desired pieces. 

How To Store Blackened Chicken Po'boys

Freezer: New Orleans Blackened Chicken: Blackened chicken should be kept in an airtight container for 3 months.

Fridge: New Orleans Blackened Chicken: Blackened chicken can be made one day in advance.

Blackening Seasoning: Keep blackening seasoning in an airtight container for 6 months.

Reheating: New Orleans Blackened Chicken Po-Boys: Bake the blackened chicken in a 350°F oven for 5-8 minutes. Bake the bread for 2-3 minutes. You must heat the two separately since the chicken takes longer to reheat. If you do them together, your bread will harden before the chicken is reheated.

Pro Recipe Tips & Tricks

Here are the best practices and flavor builders you'll need to make delicious blackened chicken po boy sandwiches at home.

• If you're not in New Orleans, the closest thing to French bread can be found at your friendly local Vietnamese restaurant, where they serve delicious Bahi Mi sandwiches.
• Traditionally cheese is not added to a chicken po'boy, but you can add your favorite or leave it off.
• When we say "dressed," it means we'll be adding some delicious mayonnaise, tomatoes, and shredded lettuce to your po boy sandwich!
• Cast iron skillets are perfect for blackening because they excel at retaining heat. They're your best friend in the kitchen!
• Using room-temperature chicken breasts is ideal. If the chicken is cold, it can cause the butter to solidify.
• If you decide to skip the part where you pound out your chicken, your chicken will end up blackening unevenly.
• If you don't have a meat mallet, just grab a heavy-bottom small skillet and pound the chicken breast.
• Go ahead and use boneless, skinless chicken thighs instead of chicken breast. It's totally fine!
• Your skillet is hot enough when you see faint white smoke coming from it
• Electric ranges use varying voltages to prevent energy surges. If your stovetop is not gas, you may want to cook the chicken for an additional 1-2 minutes to achieve a delicious blackened result.
• If you happen to notice that your chicken isn't getting the right color, go ahead and add a couple of tablespoons of butter to the skillet. It'll do the trick!
• You can totally use oil, like canola oil or vegetable oil, instead of butter.

Frequently Asked Questions

Here are the top questions readers have about making a chicken po'boy at home.

Meal Cajun-Creole Recipes

Here are more satisfying recipes from my hometown.

• New Orleans Baked Mac and Cheese
• Roast Beef Po'boys
• Crawfish Etouffee
• Dirty Rice
• Seafood Filé Gumbo
• Chicken and Sausage Jambalaya

Before You Begin

Here are my steps for getting organized before I start anything.

Step 1: Get all ingredients for the blackened chicken po’boy sandwich on the counter.

Step 2: Put everything measured into individual bowls.

Step 3: Start following the recipe below and get ready for the best chicken sandwich you’ve ever made!

So, if you want to enjoy a taste of New Orleans without leaving your house (or spending a fortune), whip up my blackened chicken mozzarella po’boys. I promise they will bring the flavors of the city right to your kitchen. And don’t forget to leave me a 5-star review if you give them a try!

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📖 Recipe

Blackened Chicken Mozzarella Po'Boys

Kenneth Temple

My Blackened Chicken Mozzarella Po-boys recipe is an elevated sandwich of what my mom’s would make for us during parade season.

4.59 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Cajun, Creole

Servings 8 persons

Calories 504 kcal

Ingredients

  

1x2x3x

Blackening Seasoning:

• 1 tablespoon paprika
• 2 ½ teaspoons kosher salt
• 1 teaspoon granulated onion powder
• 1 teaspoon granulated garlic powder
• 1 teaspoon cayenne pepper
• ¾ teaspoon white pepper
• ¾ teaspoon black pepper
• ½ teaspoons dry thyme
• ½ teaspoons dry oregano

Blackened Chicken Mozzarella Po-Boy:

• 8 boneless skinless chicken breast, pounded thin
• 2 sticks unsalted butter melted
• 16 oz. fresh mozzarella sliced
• 10 oz. French bread halved
• ½ cup mayonnaise
• ½ cup shredded lettuce
• 12 sliced dill pickles
• 2 roma tomatoes sliced ½ inch thick

Instructions

 

• Preheat oven to 400°F. In a bowl, whisk the paprika, salt, onion powder, garlic powder, cayenne, white pepper, black pepper, thyme, and oregano.
• Turn on the heat to medium-high for 3-4 minutes. Dip chicken in butter, evenly coating both sides. On a plate, liberally season both sides of chicken with blackened seasoning. Place chicken in skillet cook for 3 minutes, until blackened, flip over, and transfer to a foiled lined baking sheet. Cook 2 pieces at a time. Repeat with remaining pieces of chicken, bake in the oven for 5 minutes. Remove from oven and place 2 slices of mozzarella over chicken, bake for 3-5 minutes, until cheese has melted.
• To assemble, spread ¼ cup of mayonnaise evenly over the top and bottom of the bread. On the top of the bread, place the lettuce, pickles, tomatoes. On the bottom of the bread, add the chicken, close the sandwich and cut into desired pieces.

Notes

Storage

Freezer: New Orleans Blackened Chicken: Blackened chicken should be kept in an airtight container for 3 months.

Fridge: New Orleans Blackened Chicken: Blackened chicken can be made one day in advance.

Blackening Seasoning: Keep blackening seasoning in an airtight container for 6 months.

Reheating: New Orleans Blackened Chicken Po-Boys: Bake the blackened chicken in a 350°F oven for 5-8 minutes. Bake the bread for 2-3 minutes. You must heat the two separately, since the chicken take longer to reheat. If you do them together, your bread will harden before the chicken is reheated.

Pro Recipe Tips & Tricks

Here are the best practices and flavor builders you'll need to make delicious blackened chicken po boy sandwiches at home.

• If you're not in New Orleans, the closest thing to French bread can be found at your friendly local Vietnamese restaurant, where they serve delicious Bahi Mi sandwiches.
• Traditionally cheese is not added to a chicken po'boy, but you can add your favorite or leave it off.
• When we say "dressed," it means we'll be adding some delicious mayonnaise, tomatoes, and shredded lettuce to your po boy sandwich!
• Cast iron skillets are perfect for blackening because they excel at retaining heat. They're your best friend in the kitchen!
• Using room-temperature chicken breasts is ideal. If the chicken is cold, it can cause the butter to solidify.
• If you decide to skip the part where you pound out your chicken, your chicken will end up blackening unevenly.
• If you don't have a meat mallet, just grab a heavy-bottom small skillet and pound the chicken breast.
• Go ahead and use boneless, skinless chicken thighs instead of chicken breast. It's totally fine!
• Your skillet is hot enough when you see faint white smoke coming from it
• Electric ranges use varying voltages to prevent energy surges. If your stovetop is not gas, you may want to cook the chicken for an additional 1-2 minutes to achieve a delicious blackened result.
• If you happen to notice that your chicken isn't getting the right color, go ahead and add a couple of tablespoons of butter to the skillet. It'll do the trick!
• You can totally use oil, like canola oil or vegetable oil, instead of butter.

Nutrition

Calories: 504kcalCarbohydrates: 22gProtein: 41gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 124mgSodium: 1603mgPotassium: 597mgFiber: 2gSugar: 3gVitamin A: 1144IUVitamin C: 4mgCalcium: 328mgIron: 3mg

Keyword chicken po boy, chicken po boy recipe, blackened chicken po boy sandwich recipe, po boy sandwich, blackened chicken po boy sandwich

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