Chicken Lazone

An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. TIPS & NOTES ABOUT MAKING IT

Before I became friends with Steph over at Plain Chicken, I was certain she would think I was a stalker if we ever met because we have sooo many of the same or similar recipes!

Because she has amazing taste. Obviously.

I can't tell you how many times I’ve seen something on Pinterest and been like Hey, I make that too! Then click over to the recipe and discover it lead me to Plain Chicken.

There’s one recipe Steph has that I’d never heard of before and knew I wanted to try it: Chicken Lazone.

Because, I mean, LOOK at it!

Chicken Lazone couldn’t be any easier and the leftovers heat up like a dream! You just season up some chicken, pan fry it in a little butter, dump in some cream and voila!

TIPS & NOTES ABOUT CHICKEN LAZONE

• I used 3 cups of cream (vs. the 2 in the original recipe) to ensure there was enough sauce for 6-8 servings.
• You can substitute black pepper for white pepper but I'm telling ya, white pepper takes this to a whole other level of awesomeness.
• Feel free to cut this recipe in half. I would suggest using 2 cups of cream, though, because wouldn't you rather have too much sauce than not enough??
• There's been some discussion about the sauce not thickening and/or adding cornstarch and flour to the cream to make it thicken. If you use real, heavy cream (36% fat or higher) the sauce will thicken on its own beautifully. I have made this dozens of times and never ever never had any issues with the sauce thickening. Just simmer it (slow, small bubbles) until it's thick.

Recipe for Chicken Lazone

If you love easy supper recipes with Cajun flair, check out Shrimp Delicate too!

Chicken Lazone

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

An easy recipe with Cajun roots made with seasoned chicken pan-fried until golden in butter finished with an easy creamy pan sauce served over pasta.

Ingredients

• 2 pounds chicken breast tenderloins
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon white pepper
• 1/2 cup butter, divided
• 3 cups heavy cream
• 10-12 oz. spaghetti, cooked

Instructions

1. Combine garlic, salt, onion powder, chili powder, paprika and white pepper in a separate bowl then mix well. Reserve 2 teaspoons of spice mixture and set aside. Season chicken with remaining spice mixture.
2. Heat 3 tablespoons butter in a large skillet over medium heat until sizzling. You can’t get the butter too hot or it will burn so keep your heat set at medium. Add half of the chicken pieces and cook until nicely browned. Add 1 more tablespoon butter then flip the chicken and brown on the other side.
3. Once chicken is nicely browned on both sides, remove from pan. Repeat this process with the remaining chicken and butter. Set chicken aside then cover with aluminum foil to keep warm.
4. Add cream and reserved spice mixture to skillet then heat over medium heat until simmering (small bubbles), slowly stirring. Once simmering, continue to cook over medium heat for approximately 10-15 minutes or until thick and creamy. Once thickened, add additional salt and/or garlic powder to taste if desired.
5. Serve chicken and sauce over cooked spaghetti. Sometimes I take my chicken for a swim through the sauce once it's ready to make sure the chicken is nice and hot.

Notes

• You can substitute black pepper for white pepper but I'm telling ya, white pepper takes this to a whole other level of awesomeness.
• Feel free to cut this recipe in half. I would suggest using 2 cups of cream, though, because wouldn't you rather have too much sauce than not enough??
• UPDATE: There's been some discussion about the sauce not thickening and/or adding cornstarch and flour to the cream to make it thicken. If you use real, heavy cream (36% fat or higher) the sauce will thicken on its own beautifully. I have made this dozens of times and never ever never had any issues with the sauce thickening. Just simmer it (slow, small bubbles) until it's thick.

https://www.southyourmouth.com/2015/08/chicken-lazone.html

Images and text © South Your Mouth LLC 2015

chicken, lazone, cajun, creole, pasta, spaghetti, cream, sauce, easy, best, how to, alfredo, southern, plain

dinner, supper, pasta, chicken

cajun, southern

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