It comes together quickly — warm, saucy, and flavorful in under 30 minutes.
The sauce is silky and indulgent, perfect for spooning over the chicken or serving with pasta, rice, or mashed potatoes.
It strikes a great balance: buttery richness, gentle heat, and savory depth from the spices.
You don’t need complicated ingredients — many are likely in your pantry already.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or chicken tenders
Butter
Olive oil (or neutral cooking oil)
Heavy cream (or half‑and‑half)
Garlic (minced)
A seasoning blend (such as chili powder, garlic powder, onion powder, smoked paprika, cayenne, dried herbs)
Salt & black pepper
Optional: parsley or fresh herbs for garnish
Directions
Prepare the chicken Cut the chicken into strips or slices (if using breasts) or use tenders. Pat dry and season generously with the seasoning blend (chili powder, garlic powder, onion powder, smoked paprika, a pinch of cayenne, salt & pepper).
Sear the chicken In a large skillet over medium‑high heat, melt part of the butter with a little oil (oil helps prevent burning). Add the chicken pieces in a single layer. Cook without disturbing for a few minutes until one side is golden, then flip and sear the other side until chicken is mostly cooked through. Remove chicken from pan and set aside.
Make the cream sauce Reduce heat to medium. Add remaining butter to the skillet. Once melted, add garlic and sauté briefly (30 seconds to a minute) until fragrant (don’t let it brown too much). Pour in the heavy cream (or half‑and‑half) and stir, scraping up browned bits from the bottom of the skillet. Bring to a gentle simmer.
Simmer and thicken Let the cream sauce simmer gently, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste and adjust salt, pepper, or spice level as needed.
Return chicken to the sauce Add the chicken back into the pan, turning to coat in the sauce. Let it heat through for a minute or two, allowing flavors to meld.
Serve Serve the chicken and sauce over pasta, rice, mashed potatoes, or with your favorite starch. Garnish with chopped parsley or fresh herbs if desired.
Servings and timing
Yield: About 4 to 6 servings (depending on portion size)
Prep time: ~10 minutes
Cook time: ~15 to 20 minutes
Total time: Approximately 25 to 30 minutes
Variations
Use half‑and‑half instead of full heavy cream for a lighter sauce.
Add a splash of white wine or chicken broth to the sauce for extra depth.
Use boneless skinless thighs instead of breasts — they stay juicier.
Boost the heat with extra cayenne, hot sauce, or crushed red pepper flakes.
Stir in Parmesan cheese or cream cheese for even more richness.
Add sautéed mushrooms, spinach, or sun‑dried tomatoes to the sauce for variation.
Storage/Reheating
Storage: Let cool slightly, then store in an airtight container in the refrigerator for up to 2‑3 days.
Reheating: Warm gently over low heat on the stovetop, stirring in a little cream or milk to loosen the sauce. Avoid high heat to prevent the cream from separating.
Freezing: Cream‑based sauces don’t always freeze well. Freezing may affect texture; if you do freeze, thaw slowly and reheat gently with care.
FAQs
What cut of chicken is best for Chicken Lazone?
Boneless, skinless chicken breasts or tenders work well because they cook quickly. Thighs are also viable and can provide more juiciness, though cooking time might differ slightly.
Can I substitute the heavy cream?
Yes — you can use half‑and‑half, or a mix of milk and cream. Just be aware the sauce won’t be quite as thick or rich.
How can I adjust the spiciness?
Reduce or omit the cayenne or chili powder for milder flavor, or add more for extra heat. You can also include hot sauce or red pepper flakes in the cream sauce.
Why do I sear the chicken first and remove it?
Searing helps build flavor and color. Removing it before making the sauce prevents overcooking, and lets you use the fond (browned bits) in the sauce base.
What if my sauce is too thick?
Add a splash of milk, cream, or reserved pasta water (if using) and stir until you reach the desired consistency.
What if the sauce is too thin?
Let it simmer a bit longer, stirring gently, until it reduces to a thicker consistency. You can also stir in a small amount of flour or cornstarch slurry if needed.
Can I make this dish ahead of time?
Yes — but store the chicken and sauce separately from pasta or starchy sides. Reheat gently and combine just before serving for best texture.
What should I serve with Chicken Lazone?
Great choices include pasta (spaghetti, fettuccine, linguine), rice, mashed potatoes, or even crusty bread to soak up the sauce. Vegetables or salad make nice accompaniments.
How do I prevent the cream from curdling?
Keep heat moderate (don’t boil aggressively). Stir frequently and avoid very high temperatures once cream is in the pan.
Can I make a dairy‑free version?
You could try using coconut cream or a non‑dairy cream substitute. The flavor and texture will change, but it can still be enjoyable.
Conclusion
Chicken Lazone is a deceptively simple yet luxurious dish. With its spiced, pan-seared chicken and velvety cream sauce, it feels elegant without demanding complex techniques or ingredients. Whether you serve it over pasta, rice, or potatoes, it’s a satisfying and comforting meal that’s sure to impress. Would you like me to send you a fully measured recipe version to try?
Chicken Lazone is a quick and creamy chicken dish with bold Southern-inspired seasoning and a rich, buttery cream sauce. It’s perfect for weeknight dinners yet elegant enough for entertaining.
Ingredients
1.5 lbs boneless, skinless chicken breasts or tenders
2 tablespoons butter (divided)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
3 garlic cloves, minced
1 cup heavy cream (or half-and-half)
Optional: chopped parsley or fresh herbs for garnish
Instructions
Slice chicken into strips (if using breasts). Pat dry and season on all sides with chili powder, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
In a large skillet over medium-high heat, melt 1 tablespoon butter with the olive oil. Add chicken in a single layer and sear 3–4 minutes per side, until golden and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium. Add remaining butter and minced garlic. Sauté for 30 seconds until fragrant, being careful not to brown.
Pour in the heavy cream and stir, scraping up any browned bits from the bottom. Bring to a gentle simmer.
Simmer for 3–5 minutes until the sauce slightly thickens. Taste and adjust seasoning as needed.
Return chicken to skillet and toss in the sauce. Let it heat through for 1–2 minutes.
Serve over pasta, rice, or mashed potatoes. Garnish with parsley if desired.
Notes
Use thighs instead of breasts for extra juiciness.Add Parmesan or cream cheese for a richer sauce.To lighten it up, use half-and-half or a mix of milk and cream.Include sautéed mushrooms, spinach, or sun-dried tomatoes for variation.Pair with pasta, mashed potatoes, or rice to soak up the sauce.
