One-Skillet Creamy Chicken Lazone
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Creamy chicken Lazone is a one skillet, 30-minute, weeknight-friendly dinner recipe that is sure to please the pickiest eater! Serve over pasta, rice, caulirice, or fresh bread to soak up that golden delicious sauce!
Channeling all the sunny vibes with this chicken recipe!
Chicken Lazone is creamy cozy seasoned chicken rolling around in a cajun cream sauce, and I’m all here for it. But the best part is that it sounds fancy to impress the family or your dinner guests, but it doesn’t require much work and is ready to go in around 30 minutes. Essentially, it’s pan-fried chicken breasts in a creamy sauce.
So if you’re usually in charge of Valentine’s Day dinner or if you want to impress your significant other for date night, Chicken Lazone is the way to their heart. They don’t really need to know that it’s quite effortless on the chef’s part! Maybe also do a garlic and herb brie while you’re cooking this up. I’m telling you, you’re gonna score some major points!
What is Chicken Lazone?
According to the internet (yes, I had to Google where Chicken Lazone started), it was started at a New Orleans Restaurant called Brennan’s by the executive chef there, Chef Lazone Randolph.
What do you need to make chicken Lazone at home?
- Chicken: I used chicken breasts for this recipe. I happen to have two large ones, so I just sliced them in half lengthwise. You could also use 4 small chicken breasts. However, the cooking time may vary a little bit. Both boneless skinless chicken thighs and tenders would also work for this recipe.
- Seasonings: This recipe is heavy on the seasonings! You’ll need garlic powder, onion powder, dried basil, Italian seasoning, chili powder, white pepper, and the most important one of them all – creole or cajun seasoning. I suggest using low sodium seasonings so that you can control how salty you want your sauce to be.
- All-purpose flour: We’ll use a bit of all-purpose flour to coat the chicken breasts before panfrying them.
- Butter + Oil: A combination of oil and butter is used to pan fry the chicken and to make the sauce. Because cajun/creole seasonings typically contain quite a bit of salt, I suggest using unsalted butter for this recipe.
- Half and Half: I like to use half and half when I’m making chicken Lazone so that the sauce thickens nicely but still has a consistency where you can serve it with pasta! Both heavy cream and canned coconut milk would work here as well.
- Chopped Parsley: Just a pinch or two to finish the dish!
How to make Chicken Lazone from scratch:
- Season and pan-fry the chicken. Add the seasoning for the chicken in a bowl and combine. Sprinkle the chicken with this seasoning. Then, add the flour to a shallow dish. Season the flour with the smallest pinch of salt and whisk to combine. Add the chicken breasts one at a time to the flour mixture and coat. You can use your hands or use a fork to do this! Check out the picture above; it’s easy to do. Heat the oil and butter in a large skillet. When it’s hot, add the chicken breast and cook them until they reach an internal temperature of 165ºF. Remove them to a plate and let them sit while you make the sauce in the same pan.
- Make Chicken Lazone sauce: Add the remaining tablespoon of butter to the skillet. When it melts, add the heavy cream and scrape the bottom of the skillet using g a wooden spoon or a rubber spatula to help loosen anything that may have been stuck on. Then, add the remaining seasonings and whisk to combine. Allow the sauce to heat through and start simmering. Taste and adjust with additional seasonings as you’d like. At this point, you can toss in the cooked pasta (if using) or add the chicken back to the skillet and allow it to heat through for just a minute or two. Top with parsley, and you’re ready to serve!
FAQs about Chicken Lazone:
- Can I use a different cut of chicken? Sure, can! You can swap the chicken breasts for boneless skinless chicken thighs. I’ve also tested this recipe with chicken tenders, and they work equally well too!
- What is half and half? half and half is essentially just a 50:50 combination of whole milk and heavy cream. You could also use all heavy cream for this recipe if you’d like! But I do prefer it with half and half. The sauce doesn’t get quite as thick and makes it ideal for serving with pasta or rice.
- How would I make this if I wanted to add pasta? I’d suggest boiling the pasta separately and then tossing it with the sauce once the sauce is ready. You could also dice or slice the chicken and toss all three together – it would certainly stretch further if you’re feeding a crowd! I’d suggest either spaghetti or bowtie (Farfalle) for this recipe
If you like this chicken recipe, you might also like:
- One Skillet Chicken with Lemon Garlic Cream Sauce
- Skillet Balsamic Caramelized Onion Chicken
- One Skillet Chicken with Garlicky Mushroom Cream Sauce
- Greek Chicken Meatballs in Lemon Cream Sauce
- Easy Lemon Rosemary Chicken
- Honey Lemon Chicken with Sautéed Green Beans
- Pesto Baked Chicken
- 1 ¼ pound chicken breasts (see notes)
- ½ teaspoon garlic powder
- 1 teaspoon low sodium creole seasoning (or cajun seasoning)
- ¼ teaspoon white pepper
- ¼ cup all-purpose flour
- 1 tablespoon EACH: unsalted butter AND oil
Chicken Lazone Sauce:
- 1 tablespoon unsalted butter
- 1 ¼ cup half and half (or heavy cream/canned coconut cream)
- 1 ½ teaspoon low sodium creole seasoning (or cajun seasoning)
- ½ teaspoon EACH: garlic powder, onion powder, dried basil, Italian seasoning, AND smoked paprika
- 2 teaspoons chopped parsley, for topping
- DREDGE: In a small bowl, combine the garlic powder, creole seasoning, and pepper. Sprinkle both sides of the chicken with the seasonings. Place the flour in a shallow baking dish along with a small pinch of salt. Shake the bowl or whisk to combine. Coat each piece of chicken in the flour; set chicken aside on a plate while you dredge the remaining pieces.
- COOK: Place a large skillet over medium-high heat. Add 1 tablespoon of butter and oil to a skillet. Once the pan is hot and the butter has melted, add the chicken and cook about 4-5 minutes per side depending on the thickness of the chicken until golden and cooked through and registers 165ºF on a meat thermometer. Take the chicken out of the pan, place it on a plate, and set it aside for now.
- SAUCE: Add the remaining tablespoon of butter to the skillet and allow it to melt. Pour in the half and half and scrape using a wooden spoon to loosen anything that might be stuck to the pan. Add all the remaining seasonings (except the parsley) to the skillet and whisk until the sauce is smooth. Allow the sauce to heat through for 1 minute (or until it comes to a simmer.) Taste and adjust with salt and pepper as desired. Let the chicken cook in the sauce for 1-2 minutes on the low setting. This will help thicken the sauce a bit further. Serve topped with parsley over spaghetti, rice, caulirice, or with fresh bread!
- I used two large chicken breasts that I sliced in half lengthwise. You can also use four small chicken breasts. However, cooking times may vary slightly. You can also use boneless, skinless chicken thighs or tenders for this recipe. Again, cooking times may vary.
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