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Get a taste of New Orleans with this easy and simple Chicken Lazone recipe! It has tender pan-fried chicken that’s drenched in a flavorful Cajun cream sauce.
You may also enjoy my Creamy Cajun Chicken that has sun-dried tomatoes and parmesan cheese.
Why you’ll love it
It’s ready in 30 minutes, so it’s perfect for when you want something a little different on a busy weeknight. The richly seasoned creamy Cajun sauce has a touch of spice that’s paired with golden chicken.
There are a number of versions of Chicken Lazone floating around, and they’re all pretty similar. Since I am obsessed with creamy chicken recipes, I had to get my own even better adaptation of it on the blog!
What is Chicken Lazone?
- Chicken Lazone was created by Chef Lazone Randolph, who was the executive chef of Brennan’s restaurant in New Orleans. It’s a chicken dish with a simple Cajun cream sauce. While it’s no longer on the menu there, home cooks can rejoice since it’s easy to re-create in your kitchen.
What you’ll need
- Chicken – we’re using boneless, skinless chicken breasts
- Garlic powder and salt & pepper – for infusing savory flavor into the cutlets
- Flour – to get a nice sear on the chicken and to thicken the sauce
- Butter and olive oil – for pan frying and making the buttery base of the sauce
- Heavy cream – it’s what makes the sauce luxurious
- Spices – smoked paprika, onion powder, chili powder, and cayenne pepper are an irresistible combo that make up the typical Cajun flavors
- Italian seasoning – it’s a tasty blend of dried herbs. You buy it in a single jar, and it’s my twist to make the sauce next-level good with more dimension.
- The smoked paprika is the star of this dish, in my opinion. It’s one of my favorite ingredients to cook with, so I highly recommend buying some if you don’t have any in your pantry!
How to make Chicken Lazone
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken in half lengthwise, making 4 smaller cutlets. Season with the garlic powder and salt & pepper, and dredge in flour. Pan fry in olive oil and butter until golden. Transfer to a plate.
Stir in the cream, and scrape up any tasty browned bits from the bottom of the pan. Add in the spices, and whisk until combined. Return the chicken to the pan, and cook until it’s 165F. Season with extra salt & pepper and garnish with fresh parsley if desired.
Tools for this recipe
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Substitutions and variations
- The sauce is somewhat spicy. If you really can’t do spice, I suggest using a small pinch of cayenne pepper for gentle warmth or leaving it out completely.
- Use your best judgment when substituting the heavy cream for something else. I don’t recommend it, but if you’re used to tweaking sauces, then you could always give it a try. Milk/half-and-half will yield a more watery sauce, so you may need to add more flour or cornstarch or cook it longer to get it to the right consistency.
What to serve with Chicken Lazone
- You can’t go wrong with Garlic Mashed Potatoes or pasta. Try bucatini or spaghetti.
- It’s a rich sauce, so I like to garnish the dish with fresh parsley to add a bit of freshness. You could also squeeze a bit of lemon juice over top!
- A light side salad is another fantastic option. I like spring mix with a simple Homemade Balsamic Dressing.
Leftovers and storage
- This dish is best fresh. Reheating the cream sauce can easily break it if you don’t do it on a low heat and slowly in a saucepan.
- Chicken Lazone will keep in the fridge for 3-4 days in an airtight container, though.
- Storing leftovers in the freezer won’t work due to the cream sauce.
Will you give this spicy Chicken Lazone recipe a try? Made it? Tag me #saltandlavender on Instagram. Questions or want to leave a review? Talk to me below!
Easy Chicken Lazone
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon Italian seasoning
- Fresh parsley chopped, to taste (optional)
- Prep your chicken (cut it in half lengthwise so you have 4 thinner cutlets). Sprinkle both sides of each piece of chicken with the garlic powder and salt & pepper. Coat each piece in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 minutes/side until it's nice and golden. Take the chicken out of the pan and set it aside.
- Stir in the cream and scrape up the brown bits from the bottom of the pan so they're incorporated into the sauce.
- Add the remaining spices and whisk them in until you've got a smooth sauce.
- Add the chicken back into the pan and cook it for 5 minutes or so until the chicken is cooked through and the sauce has thickened up a bit. Season with more salt & pepper if necessary (I do find the sauce needs a little more salt). Serve with parsley sprinkled over top if desired.
- If using small chicken breasts, just keep them intact (you may need to cook them a little longer, though). I like cutting the larger ones so they cook quickly and evenly so they don’t dry out.
- This recipe does have a bit of a kick to it. If spice isn’t your thing, use less cayenne.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on October 23, 2019. It’s been updated with new photos and better instructions but is the same great recipe!