Chicken Lazone

4.92 from 12 votes

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

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.

Chicken Lazone

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.

Chicken Lazone in pan with sauce

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.

overhead shot of Chicken Lazone

For other tasty dinners, try my Paprika Pork SchnitzelChicken Tortellini Dijon AlfredoEasy Chicken Tamale Pie or this Creamy Pesto Chicken Pasta. Enjoy!

Chicken Lazone

 


 

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.

Chicken Lazone

4.92 from 12 votes
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.
Servings: 4
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients 

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

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

Nutrition

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!

Kevin

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.

30 Comments

  1. 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.

  2. 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!

  3. 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.