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!
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! 🙂
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.
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 Garlic Chicken
- Creamy Chicken in White Wine Sauce
- Creamy Honey Mustard Chicken
- Creamy Bacon Chicken
- Creamy Mushroom Chicken
Will you give this spicy Chicken Lazone recipe a try? Made it? Tag me #saltandlavender on Instagram.
Questions? Ask me below!
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!
- 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)
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.