Chicken Lazone Recipe

4.79 from 23 votes

This creamy chicken Lazone is a quick, comforting dinner made with Cajun-spiced chicken simmered in a buttery cream sauce. Simple ingredients, one pan, and tons of flavor—perfect over pasta for an easy weeknight meal.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 499kcal

Author: Becky Hardin

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

Video

Notes

*Boneless, skinless chicken thighs will also work.

**I used a yellow onion to add a touch of sweetness, but any type of onion will work.

***Half-and-half will work for a lighter dish, but you'll need to simmer for a few minutes longer.

Tips:

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!

Storage: Store chicken Lazone in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition