When I’m craving a bit of low-effort Southern comfort food, I whip up this creamy chicken Lazone recipe. I simmer tender, Cajun-spiced chicken breast in a buttery cream sauce for a rich, cozy, and dead simple one-pan meal. Served over pasta to soak up all that incredible sauce, my chicken Lazone is a family favorite!
Top Reader Reviews
Fabulous recipe. Loved to learn a new way to eat chicken. Will make this a part of my recipe rotation.
–
Came out great. Everyone loved it. Thanks
–
Creamy Chicken Lazone with Pasta
Nothing screams “comfort food” to me quite like Cajun chicken, and my chicken Lazone recipe adds the perfect creamy twist. I coat thin-sliced chicken breasts in a homemade Cajun spice blend for a bold and savory flavor. The mix of garlic, chili powder, onion powder, and paprika gives this dish a nice kick without being too spicy for my kiddos. And searing the chicken in butter creates a crispy crust and a beautiful flavor base for the sauce.
Once you stir in the cream and scrape up the browned bits, the sauce turns silky-smooth. I typically serve this creamy chicken Lazone with pasta, because the creamy sauce clings beautifully to penne. But it’s also great with rice or mashed potatoes when I want something extra cozy!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Troubleshooting Sauce Consistency
Don’t worry if your Lazone sauce looks too thin! Just keep it at a gentle simmer for a minute or two longer, stirring often. This helps the cream reduce naturally without curdling, giving you a silky smooth finish. If your heat is too high and the sauce does curdle, you can easily fix it by lowering the heat and whisking vigorously for 30-60 seconds.
Chicken Lazone Recipe
Ingredients
- 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 (halved lengthwise*)
- ¼ cup unsalted butter (½ stick, divided)
- ½ cup diced yellow onion (**)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream (room temperature***)
For Serving (optional):
- 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.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
- Dry the chicken breasts with paper towels.2 boneless, skinless chicken breasts
- Season the chicken breasts evenly with the seasoning mixture.
- In a large skillet set over medium-high heat, melt 2 tablespoons of butter.¼ cup unsalted butter
- Add the chicken and brown for about 4-5 minutes on each side. Remove to a plate and set aside.
- Reduce heat to medium-low. Melt the remaining butter in the skillet, then add the onion and garlic. Sauté for 3-5 minutes, until translucent.¼ cup unsalted butter, ½ cup diced yellow onion, 2 cloves garlic
- Sprinkle in the flour and whisk for 1 minute.1 tablespoon all-purpose flour
- Stir in the cream, scraping the brown bits from the bottom of the pan.1½ cups heavy cream
- Simmer for 2-3 minutes, stirring until the sauce has begun to thicken.
- 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
Notes
- If you like things spicier, add a pinch of cayenne pepper to the seasoning blend.
- Sear the chicken in batches (if needed) to prevent steaming, so you get that signature browned, flavorful crust.
- If the halved chicken breasts are uneven in thickness, pound the thicker end slightly so they cook evenly and brown better.
- Scrape up all those browned bits from cooking the chicken and onions. They add tons of flavor to the sauce.
- Cold cream can cause the sauce to break. Bringing it to room temperature first helps it emulsify into a silky sauce.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- If your sauce looks too thin, leave it simmering for an additional minute or two to give it time to thicken.
- If your sauce gets too thick, add a tablespoon or two of chicken broth or warm cream to loosen it without diluting the flavor.
- If the sauce starts to look grainy, whisk it vigorously over low heat for 30-60 seconds to bring it back together.
- Cook the pasta while the sauce reduces so everything finishes at the same time.
- This dish is also great served over rice or mashed potatoes!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Lazone Step by Step
Prep: Gather the list of ingredients for this recipe. Set out the heavy cream so it has time to come to room temperature. Slice 2 boneless, skinless chicken breasts in half to create thin cutlets. This ensures they will cook through quickly. Dice the onion and mince the garlic. If you plan to serve this dish with pasta, cook it according to package instructions while completing the other steps.
Make the Cajun Seasoning: In a small bowl, combine 1½ teaspoons of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of onion powder, ½ teaspoon of ground paprika, ¾ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Add about 1 teaspoon of cayenne pepper (or to taste) for a spicier kick.
Season the Chicken: Pat dry 4 thinly-sliced chicken breast pieces with paper towels to remove excess moisture. This will help the seasoning stick. Then coat the chicken evenly in the spice mixture.
Sear the Chicken: In a large skillet set over medium-high heat, melt 2 tablespoons of unsalted butter. Add the seasoned chicken, and brown for about 4-5 minutes on each side. Remove to a plate and set aside. The chicken does not need to be fully cooked through at this point, but it should be close. Sear in batches if needed to avoid overcrowding and steaming the chicken.
Sauté the Onion: Reduce the heat to medium-low. Melt the remaining 2 tablespoons of unsalted butter in the skillet, then add ½ cup of diced yellow onion and 2 minced cloves of garlic. Sauté for 3-5 minutes, until translucent. Sprinkle in 1 tablespoon of all-purpose flour and whisk for 1 minute, or until lightly browned and toasty. The flour mixes with the pan juices to create a roux that will thicken the creamy sauce.
Add the Cream: Then stir in 1½ cups of room-temperature heavy cream, scraping the brown bits from the bottom of the pan. Those browned bits add tons of flavor! Simmer for 2-3 minutes, stirring until the sauce has begun to thicken. If the sauce starts to separate or look grainy, set it over low heat and whisk vigorously for 30-60 seconds to bring it back together.
Simmer: Return the seared chicken to the skillet with the cream sauce, and cook for about 5 minutes; or until the chicken reaches 165°F internally. Adjust the sauce if needed. If it’s too thin, simmer a bit longer; too thick, add a bit of warm broth or cream to loosen. Taste and season with salt and pepper, if desired.
Serve: Serve your creamy chicken Lazone over pasta, garnished with parsley if desired.
How to Store, Freeze, and Reheat
Store creamy chicken lazone in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Cooked pasta can be stored in the fridge with the chicken and cream sauce, but I do not recommend freezing the pasta. Reheat on the stovetop over medium heat, stirring until warmed through. Add a splash of heavy cream to help revive the sauce! Serve with freshly-boiled pasta if you don’t have any leftover.
Leave a Reply