Chicken Lazone
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Another winner using pantry spices like white pepper, chili powder and paprika, this Chicken Lazone is super tender, loaded with flavor and the cream sauce to die for. Served over noodles to soak up the delicious sauce, this is on the table in under 30 minutes.
Rumored to have come from Brennan’s Restaurant in New Orleans, but who knows it’s true origin, this Chicken Lazone is one of my favorites for quick and tasty, on the table in under 30 minutes kind of meals.
The seasoning is quickly made using pantry spices like white pepper, chili powder, garlic and onion powders and paprika. How easy, right?
The chicken gets rubbed with the spice blend and pan fried.
The pan gets deglazed with cream and the browned bits are scraped up and the sauce reduces and thickens.
And that sauce! I’m telling you it’s amazing. I typically serve this over pasta noodles or mashed potatoes with the sauce poured over.
I’ve also been know to sop up extra sauce with bread, so whatever you like, be ready to enjoy a delicious meal and serve it up in mere minutes.
For other tasty dinners, try my Paprika Pork Schnitzel, Chicken Tortellini Dijon Alfredo, Easy Chicken Tamale Pie or this Creamy Pesto Chicken Pasta. Enjoy!
Chicken Lazone
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.
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!