You can't go wrong with this one, y'all! Imagine savoring a restaurant-quality meal at home in just 20 minutes, with hardly any effort, and tons of flavor. Chicken Lazone is your go-to recipe for those busy weeknights when you want something delicious and comforting.
Inspired by the flavors of New Orleans, this dish combines tender chicken with a rich, creamy, and spicy sauce that will make your taste buds do the cha-cha-cha. Whether you're cooking for family or entertaining guests, this quick and easy recipe is a guaranteed hit!
This creamy, one-skillet chicken recipe is even low-carb as long as you leave off the pasta!
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- I love a quick and easy recipe like this. It uses one skillet, less than 10 ingredients, and just 20 minutes cooking time for a restaurant-quality homecooked weeknight dinner!
- It's easily adaptable to different dietary needs and preferences.
- So easy that it's perfect for the busiest of weeknights. So delicious that it works for company.
- Feel free to use boneless skinless chicken thighs instead of chicken breast.
Chicken Lazone was created by Chef Lazone Randolph who was the executive chef of Brennan's restaurant in New Orleans for years. I've eaten there and let me tell you, the food is incredible.
The sauce is silky, buttery, melt-in-your-mouth creamy - I am not ashamed to admit that I got as much sauce as I could out of the pan and then sopped the rest of it up with slices of baguette.
Y'all, we love this stuff! It's just so darn easy and it's one of those meals that I always have the ingredients for. I like to turn on some jazz and get cooking!
If you love creamy chicken and pasta as much as I do you'll want to try this crack chicken spaghetti.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Dairy Free: Use coconut cream and olive oil or other non-dairy ingredients to make it dairy-free.
- Low Carb: Serve over zucchini noodles (zoodles) or mashed cauliflower to make it keto.
- Gluten-Free: Use GF pasta, zucchini noodles, or rice to make this dish gluten-free.
- Add a splash of white wine to the sauce for an extra layer of complexity.
- Bell peppers, mushrooms, and spinach make great additions. Sauté them with the chicken or stir them into the sauce.
- Slice up smoked sausage and add it to the simmering sauce.
- This recipe works great with pork chops instead of chicken!
- You can use boneless skinless chicken thighs instead of breasts.
- You can use chicken pieces if you prefer. They may need to cook longer. Just make sure that the chicken is cooked to an interior temperature of 165F.
- You can use half and half cream instead of heavy cream and save some calories but the sauce will be watery and not as flavorful. It's not worth it, y'all.
- I'm thinking shrimp would be delicious in this but I haven't tried it... yet.
- Use whatever pasta you like: penne pasta, bow tie pasta (farfalle), fettuccine - the sky's the limit!
- For more spice sprinkle with creole seasoning before serving.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Mix the seasoning together and season the chicken with the spice mixture.
Saute until golden on both sides.
Add the cream and butter.
Simmer until thickened, the sauce coats the back of a spoon, and chicken is cooked through.
🤫 Cook's secrets -
It's important to cook the chicken on medium-high heat to achieve the perfect sear on the chicken. BUT once the cream goes in it should just gently simmer on medium-low or low heat. High heat will cause the sauce to get watery and can toughen the chicken over time.
🍴 Equipment
- cast iron skillet
- instant-read thermometer
🥫 How to store leftover chicken Lazone
We almost never have leftovers when creamy chicken lazone is on the menu!
If you happen to have some left be sure to refrigerate it promptly. Just spoon it into an airtight container or cover with plastic wrap and refrigerate for up to 4 days.
This creamy chicken recipe does not freeze well. The sauce separates and becomes watery.
Marye's Tip o' the day
I like to season the chicken and refrigerate it overnight before cooking the next day. I think it gives it more flavor.
💭 Things to know
- If the sauce is too thick, add a little more cream. Too thin? continue letting it reduce.
- Use tenders instead of breasts to make this even quicker and easier.
- Reheat leftovers slowly over low heat or the sauce will break and get watery.
- I like to double the sauce ingredients for more sauce. It's SO good.
- If you'd like a thicker sauce add a tablespoon of cornstarch to the cream before adding it to the skillet.
- Although the delicious cream sauce cools it down, this is on the spicy side. Leave the cayenne out if you don't like the heat.
- When the chicken is done it will register 160F on an instant read meat thermometer. It will continue to cook to 165F as it simmers in the sauce after it's removed from the heat.
- I like to sprinkle a little fresh parsley on top to make it pretty.
👩🍳 FAQs
Imagine fall apart tender chicken breast pan-fried with a spicy cajun seasoning, then covered in a creamy, garlicky sauce. It's a combination that really wakes up your tastebuds.
To make a dairy-free version, you can substitute the heavy cream with coconut cream or a non-dairy cream alternative. Use olive oil or dairy-free margarine instead of butter.
If you use real heavy cream that has at least 36% milk fat (read the label) AND you simmer it it will thicken. If you boil it it will break and be watery.
Sure! To make Chicken Lazone ahead of time cook the chicken and prepare the sauce, then store them separately in airtight containers in the refrigerator. When you're ready to serve (no more than 1 to 2 days), reheat the chicken in a skillet and add the sauce, and heat gently until everything is warmed through.
📚 Related recipes
🍽️ Serve with...
I love this creamy chicken lazone recipe during the week because it's so easy but if you're serving it for a company dinner your favorite cabernet sauvignon is the perfect "go with".
I love soft garlic breadsticks with this! They're perfect for soaking up the creamy sauce. Or, try this Turkish flatbread - it's super easy to make.
Marinated green beans salad adds a tangy, crunchy flavor to the meal. I'd leave out the potatoes, though.
You can't go wrong with this simple buttermilk pound cake served with fresh fruit to finish the meal.
🍽️ Repurpose leftovers
Leftovers? No problem. Here are some ideas on how to use them.
- Use leftovers to make chicken spaghetti
- Stir leftovers right into creamy angel chicken and rice casserole.
- Chop up the leftover chicken and sauce and use as a filling for chicken empanadas.
📞 The last word
Everyone needs that one great recipe that they pull out for those chaotic-busy weeknights, unexpected visits from the in-laws, and invite-the-boss-to-dinner nights.
This is mine.
I've served it to family and to company and there's one thing that never changes. There are never-ever any leftovers.
Prefer beef? Try this one skillet, 15 minute garlic butter steak tips recipe!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken Lazone
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 teaspoons garlic powder
- 1½ teaspoon chili powder
- 1½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 pounds boneless skinless chicken breast, chicken tenders, or thighs
- ¼ cup butter, divided use
- 2 cups heavy cream
- 1 pound thin spaghetti, or your favorite pasta
Instructions
- Cut chicken breasts into strips.
- Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.
- Sprinkle over both sides of chicken.
- Melt two tablespoons of the butter in the skillet over medium-high heat.
- Cook the chicken until done, about 8 minutes. (165F on a meat thermometer)
- Add the cream and remaining butter into the skillet.
- Lower heat and simmer until the sauce thickens, about 5-7 minutes.
- Serve chicken and sauce over thin spaghetti or your favorite pasta.
- While the sauce is simmering cook pasta according to the instructions on the package. Drain.
Notes
- I like to season the chicken and refrigerate it overnight before cooking the next day. I think it gives it more flavor.
- Reheat leftovers slowly over low heat or the sauce will break and get watery.
- If you'd like a thicker sauce add a tablespoon of cornstarch to the cream before adding it to the skillet.
- Although the delicious cream sauce cools it down, this is on the spicy side. Leave the cayenne out if you don't like the heat.
- When the chicken is done it will register 160F on an instant read meat thermometer. It will continue to cook to 165F as it simmers in the sauce.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published April 19, 2022. Last updated May 27, 2024 for more tips, readability, and better user experience.
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Katherine McHugh says
So good I added red and yellow bell peppers with chicken broth so yummy!
Big Johnny says
This was really good. However, I must admit that we really love spicy food, and so next time I make this, I am going to make extra of the spice mix, and add some to the cream so that the sauce will be as spicy as the wonderful chicken.
I do have to admit, eating this made me feel like I was taking a quick trip down to New Orleans. Really yummy!
Marye says
So glad you liked it! I add a little extra heat as well.
Judy P says
I wonder how Chicken livers would taste in this? I love livers, but get tired of just frying them.