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Easy Chicken Lazone

Published: / Updated: / 66 Comments

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This Chicken Lazone recipe is fast, easy to make, and you'll love the tender pan-fried chicken that's drenched in a flavorful Cajun cream sauce!

Chicken Lazone in a skillet

This recipe is ready in about half an hour, so it's perfect for when you want something a little different on a busy weeknight. 

What is Chicken Lazone? According to the interwebs, Chicken Lazone was created by Chef Lazone Randolph who is the executive chef of Brennan's restaurant in New Orleans. There are a number of versions of this recipe floating around (all pretty similar), and since I am obsessed with creamy chicken recipes, I had to get my own adaptation of this one on my blog! 🙂

spicy Chicken Lazone in a skillet

Typically, Chicken Lazone has garlic, smoked paprika, onion powder, chili powder, and cayenne pepper. I also added a dash of Italian seasoning. I coated the chicken pieces in flour to help them get a nice sear and thicken up the sauce. This is one tasty recipe. 

I recently bought a lovely Mauviel copper skillet, and this is the first recipe that I've used it for. Turns out there's a bit of a learning curve to using copper cookware - it conducts heat a lot more than the regular stuff! The first time I tested this recipe, I cooked it on way too high a heat, and the chicken ended up overcooked and the sauce way too thick. And I almost damaged my new skillet. Whoops. The second time around, I reduced the heat by about 25% of what I'd usually cook it at (so medium vs. medium-high, for example), and it worked out as I was hoping it would. I really like the new pan, though. I like how the photos turned out! 

A few recipe notes:

  • The sauce is somewhat spicy. If you really can't do spice, I suggest using a small pinch of cayenne pepper or leaving it out completely. 
  • 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.
  • I always get questions on these types of recipes about whether you can substitute 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.
  • This dish is best fresh. Reheating the cream sauce can easily break it if you don't do it on a low heat. 

extreme close-up of Chicken Lazone

If you're into spicy cream sauces, you may also like my One Pot Cajun Chicken Pasta or my Spicy Italian Sausage Pasta.

What to serve with Chicken Lazone

You can't go wrong with mashed potatoes or pasta. It's a rich sauce, so I like to garnish the dish with a bit of fresh parsley to add a bit of freshness. You could also squeeze a bit of lemon juice over top! You also can't go wrong with a light side salad. 

More creamy chicken recipes you'll love:

creamy Chicken Lazone in a copper skillet

Will you give this spicy Chicken Lazone recipe a try? Made it? Tag me #saltandlavender on Instagram.

Questions? Ask me below!

Chicken Lazone in a skillet

Chicken Lazone

This Chicken Lazone recipe is fast, easy to make, and you'll love the tender pan-fried chicken that's drenched in a flavorful Cajun cream sauce!
4.95 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Cajun
Servings 4
Calories 427 kcal

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 dash 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. Chicken is safe at 165F (an instant read meat thermometer is the fast and easy way to ensure chicken is never under or overcooked).
  • 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: 427kcalCarbohydrates: 4gProtein: 26gFat: 34gSaturated Fat: 18gTrans Fat: 1gCholesterol: 169mgSodium: 209mgPotassium: 490mgFiber: 1gSugar: 1gVitamin A: 1337IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Keyword Chicken Lazone recipe
Author Natasha Bull

 

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  1. Ali E says

    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

  5. Candace Crook says

    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

      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

  6. Melanie says

    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

  7. Jennifer says

    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

  8. Kim says

    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

  11. Ashley says

    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

  14. Naomi says

    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

  15. Jessica says

    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

      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

    • Natasha says

      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

  19. Cammy Herman says

    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

  21. Abbey says

    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

      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

  24. Karyn says

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

    Reply

    • Natasha says

      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

  25. Lisa Lukinovich says

    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