This one-skillet creamy chicken lazone recipe is made up of simple chicken breasts, cooked in a creamy seasoned sauce. This dish is so good, you’ll be sure to enjoy every single bite — and so will anyone you serve it to!
"Chicken lazone got its fame when it was first served in Brennan’s restaurant in New Orleans," says food blogger, photographer, and recipe developer Ksenia Prints of At the Immigrant’s Table. A New Orleans institution since its opening in 1946, Brennan’s is a white-cloth restaurant that marries Spanish and French cuisines with modern twists. Creamy chicken lazone quickly became one of their hallmark dishes.
Yet despite its fancy cuisine origins, this one-skillet recipe is remarkably easy and made out of humble, simple ingredients you’ll find at your local supermarket. Our creamy chicken lazone recipe can be ready in just 20 minutes, and when served to the table with a side of pasta, it’ll make you feel like you’re dining in a little elegant oasis amidst the Mardi Gras madness.
Gather the ingredients to prepare one-skillet creamy chicken lazone
You would think that for one of the most renowned dishes of New Orleans, a foodie mecca, creamy chicken lazone would involve some hard-to-find components. Not so! You will be amazed by how common the ingredients are for this delectable elegant main dish. In fact, everything you’re going to need for this can be found in most supermarkets.
From the meat aisle, grab two large chicken breasts. For seasoning the chicken, we will need flour, garlic powder, smoked paprika, onion powder, chili powder, oregano, salt, and pepper. And finally, for the creamy sauce, stock up on some butter, olive oil, heavy cream, and fresh parsley. We also recommend some spaghetti or mashed potatoes for serving alongside this dish, but neither is mandatory.
Prepare and dredge the chicken
In a medium-sized bowl, add the flour, and season it with ½ teaspoon of salt and ½ teaspoon of black pepper. Mix well to combine. Then, mix the rest of spices in another small bowl: garlic powder, smoked paprika, onion powder, chili powder, oregano, and at least ½ teaspoon of salt and pepper each.
Dredge the chicken slices in the flour mixture on both sides. Set aside on a large plate or baking sheet. Season the chicken on one side with ⅓ of the spice mixture. The reason you’re only seasoning one side now is because you don’t want the spices to burn. You are going to season the other side right after turning the chicken over!
Cook the chicken
Set a large pan to medium heat. You can use a nonstick pan, a Dutch oven, or a sturdy stainless-steel clad pan. It really doesn’t matter — just make sure the pan is big enough to hold all of your chicken.
Add the butter and olive oil to the pan, and wait for the butter to melt. Once the pan is hot and the butter is fully melted, add the floured chicken breast strips to the pan. Cook the chicken on one side for four to five minutes, then turn it over, and season the other side with ½ of the remaining spice mixture. Cook for an additional four to five minutes on the other side.
Prepare the creamy sauce
As this is a one-skillet recipe, you are going to continue right in your pan with making the creamy chicken lazone sauce. You don’t even have to remove the cooked chicken strips out — it’s that easy.
Add the heavy cream to the pan with the chicken. Season the sauce with the remaining spice mixture. Whisk until the spices are well-blended into the sauce. You should end up with chicken strips, half-submerged into a reddish, thick creamy sauce. Taste the sauce, and make sure you are happy with the balance of flavors. You may want to add more salt or pepper at this point — it’s totally your call.
Finish cooking the chicken in the sauce
Cook the chicken in the sauce for an additional five minutes, or until the chicken’s internal temperature reaches 165 F. You can test this with a meat thermometer inserted into the thickest part of the chicken cutlet. In general, investing in a meat thermometer is a wise decision if you’re going to be cooking a lot of chicken or meat, as it’s the most surefire way to ensure your chicken is safe to eat and that your steaks are always done to you favorite consistency.
Top the chicken lazone with finely diced fresh parsley. Then, you can move on to the final and most exciting step of the recipe!
Serve one-skillet creamy chicken lazone with spaghetti or your choice of side
This is it — after only about 20 minutes of prepping and cooking, your legendary New Orlean dish is done! To get the full Brennan’s experience, cover your dining room table with a clean white tablecloth. If you have some linen napkins, pull those out as well. Use the good china, and light a few candles. (You can even set a 15-minute timer, and warm up your plates in a 140 F oven for a truly "fine dining" experience.) Serve some good wine in your nicest wine glasses.
Finally, when the table is set, bring out the chicken lazone at the perfect temperature. Serve a few pieces of one-skillet creamy chicken lazone sprinkled with parsley and accompanied by optional spaghetti. Or, if you’re just looking to have chicken lazone as part of a regular meal, serve it on everyday plates, and eat it with your favorite side. (Mashed potatoes or some roasted or even steamed vegetables would work just fine!) Either way, the presentation of this meal will be awesome. Leftover creamy chicken lazone will keep in an airtight container for four days.
- ½ cup flour, for dredging
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 teaspoon oregano
- 2 large chicken breasts (1 pound), skinless and boneless, cut into strips
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- fresh parsley, diced, for serving
- spaghetti, for serving
- To a medium-sized bowl, add the flour, and season with ½ teaspoon of salt and ½ teaspoon of black pepper. Mix well to combine.
- Mix the garlic powder, smoked paprika, onion powder, chili powder, and oregano in another bowl.
- Dredge the chicken strips in the flour mixture on both sides. Set aside on a large plate or baking sheet. Season with ⅓ of the spice mixture on one side.
- Set a large pan to medium heat. Add the butter and olive oil, and wait for them to melt.
- Once the pan is hot and the butter is melted, add the floured chicken breast strips to the pan. Cook on one side for 4 to 5 minutes, then turn over and season the other side with ½ of the remaining spice mixture. Cook for an additional 4 to 5 minutes on the other side.
- Add the heavy cream to the pan with the chicken. Season with remaining spice mixture. Whisk until blended into the sauce.
- Cook the chicken for an additional 5 minutes, or until the internal temperature reaches 165 F.
- Serve one-skillet creamy chicken lazone sprinkled with parsley and optional spaghetti.