Go Back
+ servings
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!
Course Main Course
Cuisine Cajun
Keyword Chicken Lazone recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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.