When I’m craving a bit of Southern comfort, I make this creamy, flavorful chicken Lazone with a side of penne pasta. I season chicken breasts to perfection and simmer them in a rich and creamy Cajun sauce, creating a super flavorful dish that tastes like it took hours to make when in reality it takes less than one!
This creamy chicken Lazone pulled me out of a severe dinner rut. I was so tired of making the same thing night after night, and I wanted something with some real flavor going on. Made in one pan with just 10 ingredients, this chicken Lazone is quick, easy, and oh-so flavorful. No more boring dinners for me!
What’s in This Chicken Lazone Recipe?
- Chicken: I like to use lean boneless, skinless chicken breasts, but thighs will also work.
- Spices: Garlic powder, chili powder, onion powder, and paprika infuse the dish with Creole flavor.
- Butter: Unsalted butter helps cook the chicken and onions without burning them and adds flavor to the dish.
- Onion: I used a yellow onion to add a touch of sweetness, but any type of onion will work.
- Flour: A bit of all-purpose flour helps thicken up the sauce.
- Garlic: Adds extra savory flavor to the sauce.
- Heavy Cream: Makes the sauce rich and creamy.
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How to Store and Reheat
Store leftover chicken Lazone in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop and combining with freshly cooked pasta.
Notes and Tips
- Parsley makes a perfect garnish for this dish.
- If your sauce looks too thin, leave it simmering for an additional minute or two to give it time to thicken.
- Serve this easy chicken recipe with penne pasta (pictured) for a simple meal.
Top Reader Review
“Fabulous recipe. Loved to learn a new way to eat chicken. Will make this a part of my recipe rotation.” -Laura K.
Chicken Lazone Recipe
Ingredients
- 2 boneless, skinless chicken breasts cut in half lengthwise
- 1½ teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon ground paprika
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup unsalted butter divided (½ stick)
- ½ cup diced yellow onion
- 1 tablespoon all-purpose flour
- 2 cloves garlic minced
- 1½ cups heavy cream
For Serving
- Cooked penne pasta
- Chopped fresh parsley for garnish
Instructions
- Combine the garlic powder, chili powder, onion powder, paprika, salt, and pepper in a small bowl and whisk well. Dry the chicken breasts with paper towels, then season evenly with the seasoning mixture.1½ teaspoons garlic powder, 1 teaspoon chili powder, 1 teaspoon onion powder, ½ teaspoon ground paprika, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 boneless, skinless chicken breasts
- In a large skillet set over medium-high heat, melt 2 tablespoons of butter. Add the chicken and brown for about 4-5 minutes on each side. Remove to a plate and set aside.¼ cup unsalted butter
- Reduce heat to medium-low. Melt the remaining butter in the skillet, then add the onion and garlic. Saute for 3-5 minutes, until translucent. Sprinkle in the flour and whisk for 1 minute.¼ cup unsalted butter, ½ cup diced yellow onion, 1 tablespoon all-purpose flour, 2 cloves garlic
- Stir in the cream, scraping the brown bits from the bottom of the pan. Simmer for 2-3 minutes, stirring until the sauce has begun to thicken.1½ cups heavy cream
- Return the chicken to the skillet and finish cooking for about 5 minutes. Taste and season with salt and pepper, if desired.
- Serve chicken and sauce over pasta, garnished with parsley if desired.Cooked penne pasta, Chopped fresh parsley
Came out great. Everyone loved it. Thanks
Thanks for sharing, Joann!
Fabulous recipe. Loved to learn a new way to eat chicken. Will make this a part of my recipe rotation.
Thanks for sharing, Laura!