Craft this hot n’ creamy, Cajun-inspired dish to serve with pasta, rice, or mashed potatoes.
I used to think that curry was the only dish that could be both creamy and spicy. But after trying chicken Lazone, I realized how foolish my assumption had been. It always amazes me to discover how many different ways we can cook chicken, and this recipe is a perfect example of that. It looks and tastes high-class, yet it’s incredibly easy to make. In just a few minutes, you’ll have tender pieces of chicken breast seasoned with colorful spices and a velvety smooth sauce that can top off anything from pasta or potatoes to rice or quinoa. We love a main dish that’s this versatile!
Frankly, I’m grateful to keep this recipe up my humble sleeve, because although I’m not a professional chef, this dish certainly makes me feel like one. It’s easy to make, yet tastes like it could be from a restaurant—which is exactly where the original recipe comes from. Tradition is preserved in how delicious it tastes and how dynamic it is. Each bite of juicy chicken is tender and blissfully spiced so that your taste buds are never bored. However you choose to serve chicken Lazone, you can rest assured that the finished product will be warm, buttery, and scrumptious.
A little chicken Lazone history
Inspired by spicy Cajun cuisine, this bright and zesty dish was originally cooked by Chef Lazone Randolph—the kitchen mastermind behind Brennan’s restaurant in New Orleans. Supposedly, it was invented sometime during the late ’90s by this clever Creole chef who worked his way up from dishwasher to cook in just a few years. He contributed directly to not only the restaurant, but their famous cookbook, Sugar Bust for Life with the Brennans. While many folks debate the specific details about this dish and its spearheading chef, it’s clear that this comfort food has become a classic in the south—especially in the state of Louisiana.
How do I store leftovers?
Let your leftover chicken Lazone cool completely to room temperature and then transfer it to an airtight container, sauce and all. Refrigerate for 2-3 days or freeze it in a freezer-safe container for up to 3 months. Then, thaw it in the fridge overnight before reheating. I like to reheat mine in a covered pot on the stove, at medium-low heat, for about 10 minutes.
Serving suggestions
After you’ve garnished your chicken Lazone with fresh parsley, consider serving it over Garlic Butter Pasta, Rice Cooker Brown Rice, or Healthy Mashed Potatoes. Any one of these is ideal for soaking up that spicy sauce and creating a full meal worth drooling over. If you’d like a lighter, more fiber-rich option, then try Quinoa instead. On the other hand, if you’d like to craft a classic New Orleans soul food spread, then cook your chicken Lazone alongside Cajun Shrimp and Brabant Potatoes. Need more veggies? Try a side of juicy Beet Greens or Carrot Salad.
Chicken Lazone
Ingredients
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- Cayenne pepper to taste, optional
- 4 thin-sliced chicken breasts
- 4 tablespoons butter divided
- 1 cup heavy cream
- Fresh parsley chopped, for garnish
Instructions
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In a small bowl, mix salt, chili powder, onion powder, garlic powder, paprika, and cayenne pepper. Sprinkle half of the spice mix on both sides of the chicken breasts and reserve the rest.
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Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook about 5 minutes per side until they are golden brown and cooked through.
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Remove the chicken from the skillet. Add the heavy cream, remaining 2 tablespoons of butter, and the reserved spice mix to the skillet. Whisk the mixture over medium heat until the sauce begins to thicken, about 2 minutes.
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Return the chicken to the skillet and toss to coat evenly with the creamy sauce. Let it heat through for 1 minute, then serve immediately.
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Plate the chicken with a spoonful of the sauce. Garnish with fresh parsley. Optionally, serve over pasta, mashed potatoes, or with a side salad.
Nutrition
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