These are just nuts. SO GOOD! Did I eat two of them in one sitting? Yep, I sure did. I dunno, they just go down so easily, you know? These Blackened Chicken Sandwiches with Pickled Pepper Slaw are a wonderful way to wield a simple, humble chicken breast, and certainly make the most of some tangy pickled peppers (a total secret weapon here). Read on for a few tips and tricks, or jump ahead to the recipe itself.

Table of Contents

Blackened Chicken Sandwiches with Pickled Pepper Slaw

What is Blackening Seasoning?

I’m pulling out this ingredient to spotlight it a bit, as I know it’s not immediately recognizable to everyone. But you can purchase some killer pre-blended spice mixes these days, and a good blackening seasoning is something I do like to keep around. Here’s what it’s made from: Blackened seasoning is a blend of paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt and freshly ground black pepper. It has a delicious savory flavor with a kick of heat that’s easily customizable to suit your tastes.

paprika
onion powder
garlic powder
herbs like oregano and thyme
cayenne
salt and pepper

So, if you’re thinking, dang – that sounds flavorful! Then yes, you’d be correct. It’s really delicious and thanks to the heat from the cayenne, it can also be very spicy. So I’d suggest tasting a little bit on your finger before going hog wild and coating all the things with it. If you want to try your hand at making your own, here’s a good one.

What you’ll need to make these Blackened Chicken Sandwiches with Pickled Pepper Slaw

You can swap things in and out of my core ingredient list here, as you see fit. If you have some chicken thighs that you’d like to use up – go for it. If you don’t want to purchase blackening spice mix, try a combination of equal parts smoked paprika, cumin, and chili powder with 1/4 part garlic powder. You can also use a bagged slaw mix if you’d like (I’m a fan of their convenience – a true MKL ingredient for sure)

INGREDIENTS

4 cups finely shredded red cabbage

2 scallions, sliced

½ cup chopped pickled banana peppers

½ cup chopped pickled jalapenos

¾ cup mayonnaise

2 teaspoons Worcestershire sauce

Juice of ½ lemon

1 teaspoon garlic powder

Salt and pepper to taste

2 boneless skinless chicken breasts

2 tablespoons store-bought blackening seasoning

Olive oil, as needed for cooking

4 slices Swiss, Muenster or Provolone cheese

4 brioche buns, split and toasted

How to make these easy Blackened Chicken Sandwiches

These are so FAST to whip up. We’re tossing together a very flavorful slaw and piling it up on some chicken cutlets that are seasoned with a store-bought blackening spice mix. A little cheese and a good quality brioche bun and WHAM! You’ve got yourself one of the most delicious chicken sando’s you’ll ever sink your teeth into.

DIRECTIONS

In a large mixing bowl, toss together the cabbage, scallions, banana peppers, jalapeños, mayo, Worcestershire sauce, lemon juice, garlic powder, and some salt and pepper to taste. You want this slaw to be really saucy, so you can add more mayo as needed to get things nice and creamy. Taste and adjust anything to suit your preferences. Set aside for now.
Place the chicken breasts on a cutting board and, using a sharp chef’s knife, split them in half crosswise/horizontally, creating 4 flat cutlets. Cover with plastic wrap and, using a heavy object/meat mallet, pound them a bit to get them nice and thin/flat – about half of their original thickness. Coat completely with the blackening seasoning.
Add a couple of tablespoons of oil to a large skillet set over medium-high heat. Cook the chicken for about 3 minutes per side, or until just done. Cover each with a slice of cheese during the last minute of cooking, and cover the pan to help it melt.
Pile some of the slaw onto each bottom bun and top with a cooked chicken breast piece. Top with a little more slaw and the bun tops. Serve right away.