New Orleans Blackened Chicken Po’boys

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My Blackened Chicken Mozzarella Po’boy recipe is an elevated sandwich of what my mom’s 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.

Blackened Chicken Mozzarella Po-Boy

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.

Frequently Asked Questions

What does it mean to blacken chicken?

When blackening anything, there’s three main components: dipping in melted butter, evenly coating meat or fish in blackening seasoning, and cooking in a piping hot skillet (preferably cast iron). This will create a black crust on the outside.

Is blackened the same as Cajun?

No, it is not. Blackened is a cooking technique created by Chef Paul K. Prudhomme.

What is blackened seasoning made of?

Blackened seasoning is an herb and spices combination of paprika, salt, onion powder, garlic powder, dry thyme, dry oregano, white pepper, black pepper and cayenne.

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Can you make ahead?

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.

Blackened Chicken Mozzarella Po-Boy

latest Recipe Video:

Substitution Options:

Common One to One Substitutions:

Fish, Shrimp, Pork, Turkey, Steak = Chicken

Hoagie, Sub Bread = French Bread

Cheese of Choice = Mozzarella

Blackened Chicken Mozzarella Po-Boy in hand

what to serve with Blackened Chicken Po’boys?

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Meal Ideas:

Blackened Chicken Mozzarella Po-Boy

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-Boy

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. The flavors of this sandwich will bring a tear to your eye and a second line to your palate.
4.67 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Cajun, Creole
Servings 8 persons
Calories 504 kcal

Ingredients
  

Blackening Seasoning:

  • 1 tablespoon paprika
  • 2 ½ teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 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.

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
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4 thoughts on “New Orleans Blackened Chicken Po’boys”

  1. Quick question on the blackening process. The recipe says to place chicken in skillet for 3 minutes, flip over, transfer to foil lined baking sheet. Do we do 3 minutes on each side, or just get that crust on one side, then a quick sear on the other side before transferring? I’m excited to try this recipe with my family! I think it will be a big hit!

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