Chicken Lazone is an amazingly flavorful chicken dish that is so simple to make!
This one-pan chicken breast dinner is packed with the most mouthwatering savory flavors and is covered with a Cajun-inspired creamy pan sauce that’s perfect over buttered noodles or rice.
I’m back with another quick and easy one-skillet creamy chicken dish! I’ve become quite obsessed with this method for cooking chicken breasts, and I love how versatile it is.
Similar creamy chicken recipes include my Creamy Lemon Chicken, Tarragon Chicken, and Chicken Florentine.
Each of these starts with chicken cutlets that are cooked quickly in a skillet. Then the pan drippings are used to create a rich sauce, and it’s done in less than 30 minutes!
Changing up the sauces and seasonings means that you can make this meal in hundreds of different ways! Chicken for dinner will never be boring again.
For this Chicken Lazone Recipe, we’re pan-searing chicken breasts, then covering them in a savory sauce made with fresh garlic, heavy cream, and all the right spices.
Why You’ll Love This Recipe
What makes Chicken Lazone special and different from the rest is the Cajun flavors. Open up your spice cupboard, because we’re adding all of the best savory seasonings to this chicken.
The mild Cajun cream sauce is just so delicious, and the whole family will love it because we’re not adding anything overly spicy. You can of course add a dash of cayenne pepper if you want a bit of a kick!
This dish tastes like something you’d be served at a restaurant, but it’s so easy to make at home! It’s perfect for a weeknight meal, but just fancy enough for guests too.
Key Ingredients for Chicken Lazone
Here’s what you need to make this delectable creamy chicken recipe:
- Chicken Cutlets: Chicken breast cutlets are my go-to for recipes like this, but you can also use chicken tenderloins or boneless thighs. Whichever you choose, slice it into cutlets yourself to save money at the store.
- Butter and Oil: Using some of both to pan-sear the chicken gives the meat so much rich flavor.
- Garlic: Three whole cloves of garlic, finely minced, give the Lazone cream sauce a ton of savory flavor. Use a garlic press if you have one to save a bit of time.
- Heavy Cream: The key to a super rich and creamy sauce is to use heavy whipping cream (in the UK this is called “double cream”). Don’t try to use milk here, it won’t thicken up in the same way that cream will.
- Spices: To further season the sauce, you’ll need a few things from the pantry: smoked paprika, chili powder, garlic powder, onion powder, and Italian seasoning.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chicken Lazone
- Prepare the Chicken: Slice your chicken into thin cutlets if needed, then season it with salt and pepper on both sides.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Brown the chicken, working in batches, for 4-5 minutes per side or until cooked through and golden brown. Chicken is done when the internal temperature reaches 165°F/74°C. Transfer the chicken to a plate, cover, and set aside.
Tip!
Don’t overcrowd the skillet! The chicken cutlets won’t brown if there are too many of them in the pan at once. Cook the chicken in 2 or 3 batches as needed.
- Deglaze the Pan: Remove excess oil from the pan, leaving about 1 tablespoon. Then add the garlic and cook for 30 seconds. Deglaze the pan with chicken stock, and use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan.
- Make the Cream Sauce: Adjust the heat to medium-low, add heavy cream, smoked paprika, chili powder, garlic powder, onion powder, and Italian seasoning. Whisk everything together and cook for 3-4 minutes, the sauce will reduce and thicken a little.
- Finish the Dish: Return the cooked chicken back to the pan, along with the juices on the plate, and cook for 5 more minutes. Remove from the heat and garnish with fresh parsley if desired. Serve over pasta or potatoes.
Recipe Tips
- Don’t burn the garlic! After you add the garlic to the pan, be ready to pour in the chicken stock in less than a minute. The garlic cooks very quickly and will burn if you aren’t paying attention.
- This dish is very mildly spicy from the chili powder in the sauce. You can make it spicier by adding a pinch of cayenne pepper as well.
- Fresh parsley is a wonderful garnish for heavy cream sauces like this one, as it adds a bright bit of freshness.
- If you’d like to make a pasta dish with chicken and cajun seasonings instead, try my Creamy Cajun Chicken Pasta recipe! It’s similar to this one, except that cooked pasta is stirred in at the end.
Storing Tips
I highly suggest enjoying this creamy chicken dinner immediately after making it!
If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. The sauce will thicken and be absorbed by the meat during storage, but it’s still very tasty when reheated.
What To Serve With Chicken Lazone
You must serve some sort of a side with this dish that will soak up all of the heavenly sauce!
Here I’m serving chicken lazone with buttered noodles. Olive oil pasta will also work in the same way.
White or brown rice, Boursin mashed potatoes, or roasted fingerling potatoes will also do the trick.
For dessert, try a restaurant-style favorite like Tiramisu or NY Style Cheesecake.
Recipe FAQs
This dish was created by Chef Lazone Randolph and was originally served at Brennan’s Restaurant in New Orleans. While this dish is no longer on the menu there, it’s ok, because you can easily make his masterpiece at home with this recipe!
This recipe is gluten-free! Since we aren’t adding any flour to the chicken before cooking it, this dish is suitable for anyone avoiding wheat or gluten.
I don’t recommend trying to freeze anything with a cream sauce. The sauce will not survive being frozen and reheated and will end up clumpy and weird.
More Easy Creamy Chicken Recipes
This may be the easiest creamy chicken recipe on the blog! Try Chicken Lazone then next time you run out of dinner ideas, and make sure to Pin the recipe.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Creamy Chicken Lazone
Equipment
- Meat thermometer
Ingredients
- 1 ½ lb (680 g) chicken breasts skinless and boneless and sliced lengthwise into cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (30 ml) olive oil, (not extra virgin) or avocado oil
- 1 tablespoon (14 g) butter
- 3 cloves garlic minced
- ½ cup (120 ml) chicken stock
- 1 cup (240 ml) heavy whipping cream double cream in the UK
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon italian seasoning
Instructions
- Season chicken with salt and pepper from both sides.
- In a large skillet, heat olive oil and melt butter over medium high heat. Swirl pan to coat with oil evenly. Brown the chicken (do not overcrowd the pan, and work in 2 batches) for 4-5 minutes on each side or until golden brown and cooked through (the chicken is done when the internal temperature reaches 165°F/74°C checking with a meat thermometer). Transfer onto a plate, cover, and set aside.
- If there’s too much oil in the pan, you can discard it leaving about 1 teaspoon of oil. Add garlic, and cook for 30 seconds, then add chicken stock to deglaze the pan and with a wooden spoon scrape off any bits stuck to the bottom of the pan.
- Adjust the heat to medium low, add heavy cream, smoked paprika, chili powder, garlic powder, onion powder, and italian seasoning. Whisk everything together and cook for 3-4 minutes, the sauce will reduce and thicken a little.
- Return the chicken back in (along with the chicken juices in the plate), and cook for 5 more minutes. Remove from heat, and garnish with some fresh parsley if desired. Serve over cooked pasta.
Notes:
- Instead of chicken breasts, try this recipe with chicken tenders or boneless thighs.
- Don’t overcrowd the skillet. The chicken cutlets won’t brown if there are too many of them in the pan at once. Cook the chicken in 2 or 3 batches as needed.
- Don’t burn the garlic! After you add the garlic to the pan, be ready to pour in the chicken stock in less than a minute. The garlic cooks very quickly and will burn if you aren’t paying attention.
- This dish is very mildly spicy from the chili powder in the sauce. You can make it spicier by adding a pinch of cayenne pepper as well.
- Fresh parsley is a wonderful garnish for heavy cream sauces like this one, as it adds a bright bit of freshness.
- To Store: Keep leftovers in an airtight container for up to three days. This dish is best enjoyed immediately, and will not freeze well.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lisa Diane Spinelli says
I only have 1/2 and 1/2 will this work/ Also thinking about making it with shrimp, have you tried that?
Little Sunny Kitchen says
Hi Lisa! You can use half and half in place of the cream, but the sauce won’t thicken nearly as much that way. I think it should work with shrimp, just cook the shrimp in the pan, remove it, and add it back just before serving so that it doesn’t overcook. Enjoy!
Anita Pitchford says
I made the chicken lazon it was so good. thank you
Diana says
You are very welcome! Glad to hear you enjoyed it!