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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.
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.
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.
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.
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
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!
Easy Chicken Lazone
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
Could I use FF coconut milk or what else might you suggest to make this dairy free?
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!
Can I sub half & half for the cream?
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.
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 🙂
Could definitely give that a try! Thanks for the suggestion!
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!
Hope you love it!!!
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.
Yay!! I’m so glad to hear that! 🙂
Very easy to make and was delicious!!
Wonderful! 😀
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!
I am so glad you enjoyed it, Abbey! Thanks for letting me know! Yes, spinach and tomatoes in there would be delish I think.
If i double the amount of cream do I double the amount of spice?
Hmm that’s a good question. I probably wouldn’t go so far as doubling it, but maybe taste it and add more if needed. ☺️
I made this tonight and doubled the sauce. I did double the spices as well except for the cayenne because my kids aren’t big on too much heat. It turned out perfect and was absolutely delicious!! Definitely adding it into my monthly menu plan!
Wonderful! 🙂
I messed up the sauce by cooking too long but it was still DELICIOUS. Love this blog!
Haha so glad to hear it still worked out, Lexi! 😉
This was fantastic!! A new family favorite!!!
Any ideas on adding a veggie to the dish?
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.
Sounds amazing but would love to make this using bone-in, skin on chicken thighs. Recommendations on how to do that?
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.
This was excellent! I only added a pinch of red pepper flakes. I’m in Louisiana, what can I say, we love spicy food!!!
I am so glad to hear it, Lisa! Thanks for taking the time to leave a comment! 🙂
soooo yum!! we paired with parmentier potatoes and it was amazing, can’t wait to try more !
So happy you enjoyed it, Molly!
I don’t have onion powder in my spice drawer. Do you think it’s necessary?
Hmmm it’s actually hard for me to say in this recipe. You could try leaving it out and see if you still like the flavor, though! Let me know.
we didn’t have any either, still tasted great
Excellent!
I am going to try this… I am on Keto and this will be a nice dish to try. Instead of normal flour… I will try coconut flour. I will let you know how it turns out. Thank you for this. I am sure it will be great. I will do it Saturday. Keep you posted.
Hope it works out! Let me know 🙂