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Easy Chicken Lazone

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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.

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

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 430 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
  • 1/8 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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  3. Marcie says

    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

  4. Terry m says

    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

      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

    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

    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

      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

    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

      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

  9. Jim Smrekar says

    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

  10. 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

  14. 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

  15. 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

  16. 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

  17. 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

  20. 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

  23. 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

  24. 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

        • Natasha says

          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

        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

      • Jennifer says

        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

  28. 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

  30. 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

  33. 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

  34. 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