Southern Chicken Lazone Recipe
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Chicken Lazone is an easy-to-make dinner loaded with rich, zesty flavor. Tender chicken breast is covered in a robust spice blend, sauteed to perfection, and combined with one of the most delicious cream sauces you’ll ever taste!
Try your hand at this Chicken Lazone recipe for a quick weeknight dinner with serious gusto! Juicy chicken is bathed in a rich, robust cream sauce and served over tender pasta noodles to soak up all the goodness. Don’t want pasta, try it over Brown Butter Mashed Potatoes. I promise this one is a crowd-pleaser!
Chicken Lazone can be made in just under 30 minutes! And, I’m willing to bet you probably have most of the ingredients in your pantry right now. It is a great example of how much you can accomplish with simple, quality ingredients and a bit of creativity.
Table of Contents
For more mouthwatering chicken recipes, check out my Chicken Divan, Chicken Tetrazzini, and this Monterey Chicken.
- Chicken – Boneless, skinless chicken breasts are perfect. Choose thinner breasts if possible, or simply butterfly before cooking.
- Linguine – I prefer long, flat linguine noodles for creamy dishes like this one. Feel free to substitute spaghetti, fettuccine, or any pasta you prefer.
- Olive Oil – A high-quality olive oil is excellent for enhancing flavor without adding too much heaviness.
- Heavy Cream – Gives the sauce a rich flavor and smooth, creamy texture.
- Garlic Powder – Milder than fresh garlic, it adds a mild pungency and slightly sweet flavor.
- Onion Powder – Adds a deep, savory-sweet onion flavor without the sharpness of fresh onions.
- Chili Powder – Infuses the dish with layers of spicy, smoky, and zesty flavor. You can find it in the spice aisle, but I highly recommend you check out my easy DIY version. It’s more cost-effective and way, way tastier.
- Paprika – Offers just the right dash of subtle, fruity heat.
- White Pepper – Gives the recipe another kick of peppery spice. If needed, you can substitute black pepper. Just keep in mind that black pepper is a bit zestier and will be visible in the sauce.
- Parsley – Freshly chopped parsley adds a lovely splash of green color and a clean, peppery flavor.
Did you know…
Chile powder refers to the pepper itself and usually is one type of finely ground chile pepper. Chili powder, on the other hand, refers to a blend of spices that includes chile peppers.
Video Below!
Watch me make this from start to finish in the video located in the recipe card below.
- Blend the Spices. Use a small bowl to whisk together the garlic and onion powder, chili seasoning, paprika, salt, and white pepper. Mix well, separate out 2 tablespoons, and set aside.
- Season the Chicken. Process any large chicken breasts into smaller pieces by slicing them horizontally and butterflying into two pieces. Use a large bowl to toss the chicken with the spice blend, pressing to adhere the spices on all sides. Reserve any leftover spice blend to use in the sauce.
- Cook the Chicken. Place a large skillet with the olive oil over medium heat. Working in batches to avoid overcrowding, add the chicken and sear for several minutes on each side, or until nice and browned. Remove from the pan, set aside, and cover to keep warm.
- Boil the Pasta. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions. Drain, transfer to a bowl, and combine with a bit of olive oil and half of the freshly chopped parsley. Cover and set aside.
- Craft the Sauce. Using the same saute skillet, add the reserved spice mix and cook for about one minute. Stir in the cream, bring the mixture to a boil, then reduce the heat to low. Let the sauce cook and reduce for about 15-20 minutes, or until the sauce can coat the back of a spoon.
- Serve. Place the chicken over the seasoned pasta, then cover with sauce and a sprinkle of fresh parsley.
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This Creole-inspired dish was created at Brennan’s Restaurant in New Orleans in the mid to late 1990s. Its creator and namesake was executive chef Lazone Randolph, who developed the recipe for a cookbook entitled Sugar Bust for Life with the Brennans.
The recipe has evolved a bit since then (hence the pasta) but still has the same basic foundation of boneless, pan-fried chicken in a Creole-flavored cream sauce.
I included pasta in this recipe, but it certainly isn’t the only thing to pair with Chicken Lazone. Instead, you could spoon the chicken and sauce over steaming Dirty Cajun Rice or enjoy it on top of Roasted Mashed Potatoes.
This Chicken Lazone recipe is also great served alongside Roasted Vegetables, Grilled Cauliflower, or a Classic Caesar Salad.
This dish is best served freshly made, so I don’t recommend preparing the whole thing ahead of time.
However, you can set yourself up for success by blending the spices, butterflying the chicken, and possibly even applying the spice rub. Then, once you are ready to cook, you’ll just have to heat up the pan, saute the chicken, and whip up the sauce.
Leftovers will keep for 2-3 days in an airtight container in the refrigerator.
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Southern Chicken Lazone Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts
- 4 tbs olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili seasoning
- 1 tsp paprika
- 1 tsp salt
- 1 tsp white pepper
- 1 lb linguine
- 1 cup heavy cream (See Note 1)
- 4 tbsp parsley chopped
Instructions
- In a small bowl whisk together the garlic, onion and chili powders with the paprika, salt and white pepper. Reserve 2 teaspoons and set aside.
- If chicken breasts are large, split by cutting each horizontally to butterfly and create two pieces. Season both sides of each chicken piece in a large bowl, pressing spice mixture with your hands to adhere. Reserve any leftover spice mix for the sauce.
- In a large skillet over medium heat add olive oil and sauté chicken several minutes each side to brown. Cook in batches to not over crowd if necessary.
- Remove chicken from the pan, cover and keep it warm.
- In a large pot of boiling salted water, cook pasta according to package instructions and drain. In a bowl, toss pasta with some olive oil and half of the chopped parsley. Set aside and keep covered.
- Add the reserved spice mix to the sauté pan and cook for a minute. Add the cream, stirring to mix and bring to a boil. Turn heat to low and cook to reduce by half and sauce coats the back of a spoon, about 10-15 minutes.
- Serve chicken over pasta dressed with olive oil an seasoned with salt and pepper. Pour sauce over all and sprinkle chopped parsley over top.
Video
Notes
- Feel free to substitute Half and Half cream for heavy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
A great and versatile recipe. It is one of the 1st I ever learned and I make something similar to this all the time. You can make it quick and dirty by switching the seasoning with your favorite Cajun seasoning and using egg noodles. Or you can go all out and start this recipe with a roux.
Thanks so much Blake, much appreciated!
Your pasta looks more like fettuccine than linguine. I know any pasta will work, just want it to be more like yours. Making tonight.
This looks so good. Love these pice blend for the sauce. I would use thighs instead of breasts, as I am not a fan of breasts. and I make béchamel sauce for anything calling for heavy cream, using a little butter and four for the rough, the seasonings and then low fat or even skim milk, and still comes out silky and creamy. I never use enough cream to have any on hand. But this is another great jumping off recipe from you, Kevin, thank you!
So glad I could assist Jiwa!
What a great recipe and quick to boot! Mine wasn’t as pretty as yours, it came out so dark, really almost like “blackened” which of course affected the whole dish. I can only assume it was because my heat was too high plus I was busy making a salad and not paying attention to the chicken as it fried. At any rate, it was very delicious and I will definitely make it again, but not so dark next time!! Thank you, Kevin
Oh my, watch that skillet Jody! Thanks for taking the time to come back and let me know. 🙂
Are the nutrition facts you posted for 1 serving or the entire dish? I love this recipe and I’m just trying to make it work for my diet.
It’s for 4 servings Stephanie! Enjoy!
love this recipe have used it many times.
I am glad you enjoy it enough to make it over and over again!
Do you have to use linguini?
Feel free to use another pasta if you prefer! Let me know how you enjoy it!
I made this last night and it was delicious! Even my picky eater liked it. I only used 1 lb. chicken breast and sliced it into 4 filets. I probably should have pounded them or maybe I cooked them too long because they were a bit tough and dry but drenched in that sauce they were fine. I used butter instead of olive oil..I read several variations of this recipe on line and I saw that many readers suggested smoked paprika which I used. The spice mixture was exactly the right amount for coating and adding to sauce. I noticed some comments about salt so I did not use any at first. I tasted the sauce just as I was about ready to serve and salted to taste at that point. I was lazy and did not feel like dealing with pasta so made some instant mashed potatoes. I think that the next time making this I will use chicken thighs and linguine. Thanks for such a great recipe!
thank you for sharing! I am glad you enjoyed the recipe!
I made this for my family and they all enjoyed it very much – thanks. Only negative was that we felt the salt was a little heavy. Easy enough to reduce it for next time.
Thank you for the feedback! If you adjust let me know next time!