Southern Chicken Lazone Recipe

4.94 from 16 votes

This post may contain affiliate links. Please read my disclosure policy.

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!

extreme closeup: Chicken Lazone over linguine topped with sauce

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.

closeup: Chicken Lazone over linguine topped with sauce

For more mouthwatering chicken recipes, check out my Chicken Divan, Chicken Tetrazzini, and this Monterey Chicken

overhead: Chicken Lazone in pan with sauce

Ingredient Notes and Substitutions

  • 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.

Tip From Kevin

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. 

overhead: Chicken Lazone recipe on a white plate with a fork showing

Video Below!

Watch me make this from start to finish in the video located in the recipe card below.

How to Make Chicken Lazone

  1. 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. 
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. Serve. Place the chicken over the seasoned pasta, then cover with sauce and a sprinkle of fresh parsley.
side view: Chicken Lazone recipe over linguine and topped with sauce

Share this recipe on Pinterest!

Love this recipe? Share it with the world on Pinterest.

Frequently Asked Questions

What is Chicken Lazone?

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.

What side dishes go well with Chicken Lazone?

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.

Can I make this Chicken Lazone recipe ahead of time?

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.

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

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.

Southern Chicken Lazone Recipe

4.94 from 16 votes
This Creole-inspired recipe for Chicken Lazone features succulent pan-fried chicken in an expertly seasoned cream sauce. Serve over pasta!
Servings: 4
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes



  • 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.



  1. Feel free to substitute Half and Half cream for heavy.


Calories: 1022kcal | Carbohydrates: 89g | Protein: 64g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 226mg | Sodium: 889mg | Potassium: 1202mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 8.2mg | Calcium: 79mg | Iron: 3mg

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.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): creamy Chicken Lazone


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    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.

  2. 5 stars
    Your pasta looks more like fettuccine than linguine. I know any pasta will work, just want it to be more like yours. Making tonight.

  3. 5 stars
    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!

  4. 5 stars
    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

  5. 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.

  6. 5 stars
    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!

  7. 4 stars
    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.