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    Home » Chicken & Poultry

    Easy Chicken Lazone

    Published: Jan 16, 2023 / Updated: Jan 16, 2023 / 85 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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.

    a skillet with chicken lazone

    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.
    ingredients for chicken lazone in prep bowls

    Pro tip

    • 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.

    dredging chicken in flour and pan frying in a cast iron skillet

    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.

    making creamy cajun sauce for chicken lazone in a skillet

    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

    Check out Natasha's favorite kitchen essentials, gadgets, and cookware!

    • Chicken is safe at 165F. An instant read meat thermometer is the fast and easy way to ensure it's never under or overcooked.
    • A wire whisk is great for making the sauce.
    • This Le Creuset skillet is a trusty favorite in our kitchen for chicken recipes on the stove.

    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.

    More Cajun-inspired recipes

    • Cajun Garlic Butter Chicken
    • Creamy Cajun Chicken Pasta
    • Remoulade Sauce Recipe
    • Cajun Corn Chowder
    • Cajun Chicken and Shrimp Alfredo
    a plate with chicken lazone over pasta

    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!

    a skillet with chicken lazone

    Easy Chicken Lazone

    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.
    4.89 from 26 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Cajun
    Servings 4
    Calories 430 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 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)

    Instructions
     

    • 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.

    Notes

    • 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.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 430kcalCarbohydrates: 5gProtein: 26gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 155mgSodium: 197mgPotassium: 501mgFiber: 0.4gSugar: 2gVitamin A: 1334IUVitamin C: 2mgCalcium: 51mgIron: 1mg
    Keyword Chicken Lazone recipe
    Author Natasha Bull

    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!

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    1. Brandy says

      April 10, 2023 at 4:00 PM

      5 stars
      Yet another winner! My teenagers especially enjoyed it. Will make again!

      Reply
      • Natasha says

        April 10, 2023 at 5:23 PM

        That makes me happy!! Thank you, Brandy!!

        Reply
    2. B says

      February 6, 2023 at 2:09 PM

      5 stars
      Fantastic!

      Reply
      • Natasha says

        February 6, 2023 at 7:20 PM

        Thank you!!

        Reply
    3. Marcie says

      February 3, 2023 at 8:15 PM

      5 stars
      Absolutely delicious!! I didn’t change a thing in the recipe and served it over rice. As good as any dish served at Owen Brennan’s!!

      Reply
      • Natasha says

        February 4, 2023 at 12:04 PM

        I'm thrilled to hear you enjoyed it so much, Marcie!! Thank you!! 🙂

        Reply
    4. Terry m says

      February 1, 2023 at 9:30 AM

      5 stars
      I use a lot of your recipes they are always right on. But I need to find a way to lower the calories. Can I use almond milk instead of heavy cream to lower the calories?

      Thanks

      Reply
      • Natasha says

        February 1, 2023 at 10:46 PM

        Hi! Almond milk will result in a thin and watery sauce that doesn't quite taste the same. I wish there was a low calorie sub for cream that tastes and acts the same, but alas I have yet to find one. I'd just have this as a treat meal if you're able to fit it into your diet.

        Reply
    5. RM says

      January 23, 2023 at 4:01 PM

      3 stars
      I made it as directed and it was okay. The sauce needs to be doubled, and if I make it again I would add tomato paste and broth in the sauce and simmer over very very low heat. Probably a bit of spinach in it as well would be nice.

      Reply
    6. Tonya says

      March 9, 2022 at 5:55 PM

      I made this again today. As always, it was great. My cream had gone bad, so I used some canned, evaporated milk. It worked marvelously.

      Reply
      • Natasha says

        March 9, 2022 at 6:53 PM

        I'm so glad you enjoy this recipe and that the evaporated milk worked in a pinch! Appreciate your review, Tonya!

        Reply
    7. Troy says

      August 30, 2021 at 9:49 PM

      Hey, just letting you know I’m in love with this recipe my wife and kids love this dish whenever I make it. Although I had a question, we always run into some issues with leftovers and reheating… the sauce usually splits on us. Do you have any recommendations on how to prevent that or should we just eat it all in one go? lol

      Reply
      • Natasha says

        August 31, 2021 at 7:40 AM

        Hi Troy!! I'm so glad that your family loves this dish. That's unfortunately something that happens with cream sauces quite often (that's one of the reasons it's generally recommended that cream sauces aren't frozen, for example). I'd probably eat it in one go if you can, but reheating slowly over a low heat can help too (and sometimes adding a splash more cream when reheating can salvage the sauce).

        Reply
    8. Tammy F. says

      July 28, 2021 at 4:01 PM

      5 stars
      I couldn't stop eating this!!

      Reply
      • Natasha says

        July 28, 2021 at 4:02 PM

        That's what I like to hear! 😉

        Reply
    9. Jim Smrekar says

      July 14, 2021 at 5:58 PM

      5 stars
      This is great. Have made multiple times now and use boneless, skinless chicken thighs. After browned, very slow simmer in the sauce for about a half hour or so while rice is getting ready in the rice cooker.. Melt in your mouth chicken served over rice with steamed broccoli on the side.

      Reply
      • Natasha says

        July 14, 2021 at 9:03 PM

        Thank you! I'm so happy that you like it. Love chicken thighs!

        Reply
    10. Ali E says

      March 13, 2021 at 12:54 PM

      5 stars
      Another phenomenal, easy recipe. I used shrimp and andouille sausage with pasta. Definitely keep an eye on the sauce, I kept it super low so it didn't reduce too fast like other recommended. I doubled the sauce per other reviews, I also deglazed the pan with wine before adding the cream so it would be "saucier." You could also thin it our with a bit of pasta water I'd think. Hit it with fresh parsley and lemon to finish and it was perfect!

      Reply
      • Natasha says

        March 14, 2021 at 10:53 AM

        Thank you so much! I'm glad you enjoyed it. 🙂

        Reply
    11. Tonya says

      March 9, 2021 at 5:49 PM

      4 stars
      Yummy! My husband liked it also. It’s a keeper!

      Reply
      • Natasha says

        March 9, 2021 at 7:51 PM

        Excellent!

        Reply
    12. Jeanne Berryhill says

      February 23, 2021 at 11:33 AM

      I have chicken breast tenders. Will they work? If so, any changes to the recipe? I can't wait to try this!

      Reply
      • Natasha says

        February 23, 2021 at 11:38 AM

        I think so. I would just cook them for a little less so they don't go rubbery. 🙂

        Reply
    13. Brittany david says

      January 20, 2021 at 3:33 PM

      making this tonight doubling the sauce so we can have noodles as well!

      Reply
      • Natasha says

        January 20, 2021 at 4:28 PM

        Enjoy!

        Reply
    14. Candace Crook says

      January 14, 2021 at 6:13 AM

      I somehow lost all the sauce?!
      I'm not sure if it was too hot, but I followed the directions. It was looking really good one second, and then I stepped away to check on my side dish and came back and truly thought my partner poured the sauce somewhere else because there was none left in the pan!
      I would be willing to try again, maybe bring it to a simmer when I add the chicken back into the cream though, I'm not sure. A shame because all those spices in the sauce were smelling so good! The chicken was tasty on its own but definitely missed having the sauce with it over a bed of rice.
      Any tips are welcome!

      Reply
      • Natasha says

        January 14, 2021 at 10:02 AM

        Hi Candace! Sounds to me like the pan was just too hot and it reduced too fast. I would try cooking it on a slightly lower heat next time (especially if you're using a pan that retains a lot of heat like cast iron).

        Reply
    15. Melanie says

      January 9, 2021 at 1:24 PM

      5 stars
      This dish is easy and delicious. I also tried it with shrimp and andouille and served over cheesy grits. I always double the sauce. This is one of my favorite recipes with chicken or shrimp. Definitely worth the calories.

      Reply
      • Natasha says

        January 9, 2021 at 1:45 PM

        I'm so glad you liked it! I love the shrimp and andouille idea! 🙂

        Reply
    16. Jennifer says

      December 15, 2020 at 4:55 PM

      5 stars
      We just finished eating this. It is SO good!! I doubled the sauce because of others comments, but not the cayenne pepper, it is perfect! You’re instructions were so easy to follow. My chicken came out so tender & moist. Absolutely delicious & will be a regular on our menu.

      Reply
      • Natasha says

        December 16, 2020 at 11:02 AM

        I'm so happy that it worked out!! 🙂

        Reply
    17. Kim says

      December 10, 2020 at 7:04 AM

      5 stars
      My family of 6 LOVED this recipe, even the youngest who is 9!! Next time I’m making more of that yummy sauce!!! Thank you for the recipe!

      Reply
      • Natasha says

        December 10, 2020 at 10:07 AM

        That's awesome!!

        Reply
    18. Bruce says

      December 6, 2020 at 5:45 PM

      5 stars
      Made this a few times and every time everyone said they love it

      Reply
      • Natasha says

        December 6, 2020 at 9:53 PM

        Wonderful!

        Reply
    19. Emily Colson says

      November 16, 2020 at 7:28 PM

      5 stars
      So easy to make! I doubled the recipe and my whole fam loved it!

      Reply
      • Natasha says

        November 17, 2020 at 9:46 AM

        That's great to hear, Emily!!

        Reply
    20. Ashley says

      November 15, 2020 at 5:35 PM

      5 stars
      Lovely recipe! Love the heat! We served over Rotini pasta and topped with fresh grated Parmesan and Gruyere cheeses. It was wonderful!

      Reply
      • Natasha says

        November 16, 2020 at 9:08 AM

        So happy to hear that!!

        Reply
    21. Cindy Long says

      November 10, 2020 at 9:19 PM

      5 stars
      So yummy, everyone love this. Will definitely make again.

      Reply
      • Natasha says

        November 11, 2020 at 10:46 AM

        That makes me happy!!

        Reply
    22. Carolyn says

      October 19, 2020 at 4:53 PM

      5 stars
      Very tasty!!

      Reply
      • Natasha says

        October 19, 2020 at 9:20 PM

        Fantastic!

        Reply
    23. Naomi says

      October 17, 2020 at 7:57 PM

      I did this dinner for my husband, he loved it! I am a new cook, and it was super straight forward with directions! I used almond flour and tasted fabulous!

      Reply
      • Natasha says

        October 18, 2020 at 9:21 AM

        Wonderful!! 🙂

        Reply
    24. Jessica says

      September 30, 2020 at 4:12 PM

      5 stars
      Made it with chicken the other night. Didn’t have cayenne pepper so I used crushed red pepper. Tonight I’m making it with pork chops instead of chicken!

      Reply
      • Natasha says

        September 30, 2020 at 8:15 PM

        Oooh good idea! Glad you're enjoying the recipe!

        Reply
    25. Jaycee F. says

      September 28, 2020 at 4:38 PM

      Help. I only have half and half. Anybody make the recipe with that? I do have sour cream to thicken it. Thoughts?

      Reply
      • Natasha says

        September 28, 2020 at 8:03 PM

        You could try... the sour cream will add a little tang, but I don't think it would be bad. I'd just cook it at a slightly lower heat so it's less likely to curdle.

        Reply
    26. Gerald Freeman says

      August 31, 2020 at 3:50 PM

      5 stars
      This is a good one.Quick and easy,will make again.

      Reply
      • Natasha says

        September 1, 2020 at 8:32 AM

        Wonderful!

        Reply
    27. Yukoncamper says

      August 10, 2020 at 1:53 PM

      Could I use FF coconut milk or what else might you suggest to make this dairy free?

      Reply
      • Natasha says

        August 10, 2020 at 1:56 PM

        Hi! I'll be honest... I have yet to find a good cream substitute that really tastes/acts the same. Some recipes just weren't meant to be dairy-free. With that said, if you want to try coconut milk, you can... but it'll have a different flavor and texture. I think it could be tasty, but it's really hard for me to say without testing. I heard that Silk makes a dairy-free whipping cream you may want to try (I know some readers recommend it), so that could be an option as well. Let me know how it goes!

        Reply
        • Robert says

          August 22, 2020 at 9:53 PM

          Can I sub half & half for the cream?

          Reply
          • Natasha says

            August 23, 2020 at 9:12 AM

            Hi! You could try, but the sauce won't be as thick and there's an increased chance it'll separate due to the high heat we cook it on.

            Reply
        • Amy F says

          October 1, 2020 at 11:57 PM

          I wonder if homemade cashew cream would work! I’ve had it as a cream replacement in other recipes and it usually is a wonderful dairy free replacement 🙂

          Reply
          • Natasha says

            October 2, 2020 at 9:10 AM

            Could definitely give that a try! Thanks for the suggestion!

            Reply
        • Jennifer says

          January 22, 2023 at 11:57 AM

          I haven’t tried this exact recipe but have made many of your other recipes and always enjoy!
          All my dishes are dairy free and the Silk non-dairy whipping cream works great in all of them!
          Just keep the heat a little lower so it does not separate.
          Will be trying this recipe soon!

          Reply
          • Natasha says

            January 22, 2023 at 5:23 PM

            Hope you love it!!!

            Reply
    28. Cammy Herman says

      August 4, 2020 at 8:32 PM

      5 stars
      I have made the Chicken Lazone many many times already and it’s something that is already a “request” dinner for us. We love anything with a bit of spice and this recipe is soooo easy. I’ve made it with mashed potatoes, boiled potatoes and rice and every time it was great.

      Reply
      • Natasha says

        August 5, 2020 at 8:33 AM

        Yay!! I'm so glad to hear that! 🙂

        Reply
    29. Lisa says

      August 2, 2020 at 9:13 AM

      5 stars
      Very easy to make and was delicious!!

      Reply
      • Natasha says

        August 2, 2020 at 12:26 PM

        Wonderful! 😀

        Reply
    30. Abbey says

      December 23, 2019 at 6:01 PM

      5 stars
      Delicious! The sauce is very good and the directions were easy to follow. We used chicken thighs and cooking time was a little bit longer, but it turned out great. It would be so good served over pasta, and I might add in spinach and diced tomatoes next time! Thanks for this easy and delicious recipe!

      Reply
      • Natasha says

        December 24, 2019 at 11:23 AM

        I am so glad you enjoyed it, Abbey! Thanks for letting me know! Yes, spinach and tomatoes in there would be delish I think.

        Reply
      • Jo Amos says

        January 24, 2020 at 12:06 PM

        If i double the amount of cream do I double the amount of spice?

        Reply
        • Natasha says

          January 24, 2020 at 12:13 PM

          Hmm that’s a good question. I probably wouldn’t go so far as doubling it, but maybe taste it and add more if needed. ☺️

          Reply
        • Gina says

          February 19, 2020 at 4:40 PM

          5 stars
          I made this tonight and doubled the sauce. I did double the spices as well except for the cayenne because my kids aren’t big on too much heat. It turned out perfect and was absolutely delicious!! Definitely adding it into my monthly menu plan!

          Reply
          • Natasha says

            February 19, 2020 at 8:49 PM

            Wonderful! 🙂

            Reply
    31. Lexi says

      December 8, 2019 at 1:30 PM

      5 stars
      I messed up the sauce by cooking too long but it was still DELICIOUS. Love this blog!

      Reply
      • Natasha says

        December 8, 2019 at 6:36 PM

        Haha so glad to hear it still worked out, Lexi! 😉

        Reply
    32. Michele says

      November 11, 2019 at 9:02 PM

      This was fantastic!! A new family favorite!!!
      Any ideas on adding a veggie to the dish?

      Reply
      • Natasha says

        November 12, 2019 at 1:18 PM

        So glad you enjoyed it, Michele! I think adding some spinach in towards the end and letting it wilt would work. Maybe you could also add some chopped tomato and let it warm through, also towards the end.

        Reply
    33. Karyn says

      November 2, 2019 at 7:40 PM

      Sounds amazing but would love to make this using bone-in, skin on chicken thighs. Recommendations on how to do that?

      Reply
      • Natasha says

        November 2, 2019 at 10:12 PM

        Hi Karyn! I'd just cook the chicken thighs for a bit longer. I haven't tested it with thighs, and the cooking time will vary depending on their size. I'd probably cook them during the initial searing step for a bit longer on both sides. Perhaps an extra minute or two in the sauce as well, but be careful not to let the sauce cook off entirely. If in doubt, always use a meat thermometer to ensure they're 165F in the middle.

        Reply
    34. Lisa Lukinovich says

      October 29, 2019 at 8:56 AM

      5 stars
      This was excellent! I only added a pinch of red pepper flakes. I'm in Louisiana, what can I say, we love spicy food!!!

      Reply
      • Natasha says

        October 29, 2019 at 11:40 AM

        I am so glad to hear it, Lisa! Thanks for taking the time to leave a comment! 🙂

        Reply
    35. Molly Cannon says

      October 24, 2019 at 3:40 PM

      5 stars
      soooo yum!! we paired with parmentier potatoes and it was amazing, can’t wait to try more !

      Reply
      • Natasha says

        October 24, 2019 at 4:20 PM

        So happy you enjoyed it, Molly!

        Reply
    36. Natalya Korchuk says

      October 23, 2019 at 1:56 PM

      I don’t have onion powder in my spice drawer. Do you think it’s necessary?

      Reply
      • Natasha says

        October 23, 2019 at 4:20 PM

        Hmmm it's actually hard for me to say in this recipe. You could try leaving it out and see if you still like the flavor, though! Let me know.

        Reply
      • Molly says

        October 24, 2019 at 3:40 PM

        we didn’t have any either, still tasted great

        Reply
        • Natasha says

          October 24, 2019 at 4:20 PM

          Excellent!

          Reply
        • JaeD1 says

          November 7, 2019 at 12:55 PM

          I am going to try this... I am on Keto and this will be a nice dish to try. Instead of normal flour... I will try coconut flour. I will let you know how it turns out. Thank you for this. I am sure it will be great. I will do it Saturday. Keep you posted.

          Reply
          • Natasha says

            November 7, 2019 at 4:31 PM

            Hope it works out! Let me know 🙂

            Reply

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