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–+ servings
A stainless steel skillet of chicken in a flavorful creamy sauce
5 from 23 votes

Creamy Chicken Lazone

Easy one-pan Creamy Chicken Lazone is bursting with flavor and requires just a few basic ingredients. This recipe is sure to impress!
Author Diana
Servings 4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Equipment

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

Calories: 501kcal | Carbohydrates: 4g | Protein: 39g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 553mg | Potassium: 748mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1214IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/creamy-chicken-lazone/