Creamy Chicken Lazone

Make weeknight dinners a breeze with this one-skillet creamy chicken Lazone!

Tender chicken cutlets are smothered in a luscious, velvety Cajun sauce that’ll have you licking your plate clean. 

It’s a restaurant-quality meal you can whip up in just 30 minutes.

So forget that same-old, basic chicken dinner and shake things up with this mouthwatering recipe. 

Why You’ll Love This Creamy Chicken Lazone

Quick Fix: Ready in 30 minutes, this one-pan recipe is perfect for busy weeknights and special occasions alike.

Southern Comfort: This Louisiana dish is comfort food in a skillet! It’s slightly spicy, bold, creamy, and 100 percent delish.

Pantry-Friendly: Made with basic common staples, this chicken recipe will save you a trip to the store.

Versatile Pairing: Serve over rice, couscous, pasta, or mashed potatoes. Or, add a leafy salad or green vegetable side dish for a satisfying meal.

Ingredients

• Boneless, Skinless Chicken Breasts: They’re cut thin into cutlets for quick cooking. Boneless chicken thighs and tenders also work.
  
• Spice Blend: Use garlic powder, onion powder, paprika, chili powder, cayenne pepper, salt, and black pepper for a bold Cajun flavor.
  
• Unsalted Butter: The secret to a rich, velvety sauce. Use unsalted so you can control the salt level.
  
• Chicken Broth: To thin the sauce and amplify the savory flavor.
  
• Heavy Cream: For the base of the rich, creamy sauce.
  
• Fresh Parsley: The ideal garnish to cut through the richness and brighten the dish.

How to Make Creamy Chicken Lazone

This Southern dish is an explosion of flavor! But can I let you in on a secret? There’s nothing to it. All you need are a handful of pantry staples and a skillet. 

1. Prep the chicken. Pat the chicken cutlets dry with paper towels. Mix the garlic powder, onion powder, paprika, chili powder (if using), cayenne pepper, salt, and black pepper in a bowl. Season the chicken cutlets with the spice mixture.

2. Cook the Chicken. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken cutlets and cook for about 3-4 minutes per side. Once cooked, remove and set aside.

3. Make the sauce. In the same skillet, melt the remaining 2 tablespoons of butter. Pour in the chicken broth and simmer for 2-3 minutes. Reduce the heat to medium, then slowly stir in the heavy cream. Simmer for 3-4 minutes until slightly thickened.

4. Combine. Return the cooked chicken cutlets to the skillet, coating them with the creamy sauce. Simmer for another 2-3 minutes.

5. Serve. Garnish with fresh parsley. Spoon the extra sauce over the chicken and enjoy!

Tips For the Best Creamy Chicken Lazone

Here are some tips to help with this easy skillet recipe:

• Spice it up or down. For a more or less spicy dish, adjust the cayenne and chili powder to suit your taste. 
  
• Lighten it up. For a lighter version, you can substitute the heavy cream with half-and-half. You can also use a combination of milk and cream.
  
• Amp up the flavor. Add a splash of white wine to the pan after cooking the chicken for depth of flavor.
  
• Don’t crowd the pan! Avoid overcrowding the pan to ensure the chicken cooks properly. Cook in batches if needed.
  
• Bulk it up. For extra flavor and texture, add sautéed mushrooms, bell peppers, onions, or spinach to the sauce.
  
• Add in some crunch. Garnish with toasted pine nuts or crispy bacon bits for added crunch.

How to Store

I don’t recommend freezing this dish. The cream-based sauce may separate and lose its incredible texture upon thawing. Fortunately, you can enjoy leftovers for lunch or dinner the next day.

To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 3 days. 

To Reheat: Warm in a covered skillet over medium-low heat, stirring occasionally, until heated through. Add a splash of cream or broth if the sauce is too thick.

Creamy Chicken Lazone

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

539

kcal

This creamy chicken Lazone is a one-skillet dish no one can resist! Tender chicken is coated in the most delicious, spicy Cajun sauce for a meal to remember.

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Ingredients

• 2 large boneless, skinless chicken breasts, cut in half lengthwise to make 4 thin cutlets

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon paprika

• 1 teaspoon chili powder (optional, for extra kick)

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 4 tablespoons unsalted butter

• 1/2 cup chicken broth

• 1 cup heavy cream

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

• Pat the chicken cutlets dry with paper towels. In a small bowl, mix the garlic powder, onion powder, paprika, chili powder (optional), cayenne pepper, salt, and black pepper. Season both sides of the chicken cutlets with this spice mixture, rubbing it in gently.
• Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken cutlets to the skillet and cook for about 3-4 minutes per side or until golden brown and fully cooked (internal temperature of 165°F). Once cooked, remove the chicken from the skillet and set aside.
• In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, scraping up any browned bits from the chicken for extra flavor. Pour in the chicken broth and simmer for 2-3 minutes, reducing slightly. Reduce the heat to medium, then slowly stir in the heavy cream. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.
• Return the cooked chicken cutlets to the skillet, coating them with the creamy sauce. Simmer for another 2-3 minutes, allowing the flavors to meld.
• Garnish with fresh parsley and spoon extra sauce over the chicken. Serve over your choice of pasta, rice, or mashed potatoes if desired. Enjoy!

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