Chicken Lazone: The Best 30-Minute Creamy Cajun Chicken Recipe
My ridiculously easy Chicken Lazone recipe is the hidden gem of New Orleans cooking. Get ready for a flavor-packed, creamy, spicy chicken dinner in 30 minutes!
Equipment
- Large, Heavy-Bottomed Skillet (Cast Iron Recommended)
- Tongs
- Small Whisk
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into ½-inch thick cutlets
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- For the Lazone Seasoning Blend
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper or up to 1 tsp if you like it spicy
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Prep and Season: In a small bowl, mix together all ingredients for the Lazone Seasoning Blend. Pat your thinly sliced chicken breasts completely dry with a paper towel. Toss the dry chicken in the spice blend until every piece is generously coated.
- Heat Your Skillet: Place your large, heavy-bottomed skillet over medium-high heat. Add the butter and olive oil. Let it heat up until the butter is completely melted and starts to foam.
- Sear the Chicken in Batches: Carefully place the seasoned chicken into the hot pan, making sure not to overcrowd it. Let the chicken cook, without moving it, for 3-4 minutes per side, until a deep golden-brown crust forms. Once cooked, remove the chicken to a clean plate.
- Sauté the Garlic: Turn the heat down to medium-low. Add the minced garlic to the skillet and sauté for 30-45 seconds until fragrant, being careful not to burn it.
- Build the Cream Sauce: Slowly pour the heavy cream into the skillet. Grab your whisk and immediately begin stirring, scraping up all the flavorful browned bits from the bottom of the pan.
- Simmer Gently to Thicken: Let the sauce come to a gentle simmer—never a rolling boil—and cook for 2-3 minutes, stirring occasionally, until it has thickened just enough to coat the back of a spoon.
- Reunite and Serve: Turn off the heat. Return the seared chicken to the skillet, spooning the cream sauce over each piece. Let it sit for a minute to warm through. Serve immediately over pasta or rice.
Notes
- Secret to Juicy Chicken: Slice chicken breasts into ½-inch thick cutlets for fast, even cooking. Ensure your pan is very hot before adding the chicken to get a perfect sear that locks in the juices.
- Foolproof Cream Sauce: Always use heavy cream; lower-fat dairy will curdle. Let the pan cool slightly after cooking the garlic and never let the sauce come to a full boil.
- Storing & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. Reheat gently on the stovetop over low heat with a splash of milk or broth to revive the sauce. Avoid the microwave.