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Chicken Lazone has juicy and tender seasoned boneless chicken in a luscious cream sauce. Serve it over pasta for a quick weeknight meal or a special dinner party.
What is Chicken Lazone?
It’s a delicious chicken recipe said to have originated at Brennan’s restaurant in New Orleans, where it was named after Chef Lazone Randolph. He worked with the Brennan family for more than four decades – starting as a dishwasher and working his way up to Executive Chef.
The dish no longer appears on the Brennan’s menu – perhaps dropped from the menu when the restaurant changed hands in the family after some legal drama. But luckily, we can all make it at home!
Creamy and Delicious Comfort Food
If you’ve never tried Chicken Lazone – you are in for a delicious treat! This easy chicken dish is ultra rich and creamy and so wonderfully flavorful! When served over pasta, it becomes the ultimate comfort food meal.
Boneless skinless chicken breasts are coated with a variety of Cajun-inspired seasonings. (But don’t worry, this dish isn’t overly spicy at all!)
Then, the chicken is sauteed in butter until golden brown and cooked through before a creamy sauce is made in the same skillet. The sauce picks up some of the seasonings from the chicken, so every bite is loaded with flavor.
After dinner, make Bananas Foster for dessert – another delicious recipe that originated at Brennan’s restaurant in New Orleans.
Why you’ll love Chicken Lazone
- The flavors are incredible, and you’ll be so happy to have this simple dish in your recipe collection.
- This easy meal only takes about thirty minutes to prepare – so it’s perfect for a weeknight family meal.
- It’s also delicious and decadent enough to serve at a special dinner party, but the quick and easy prep won’t take you away from entertaining your guests.
Key Ingredients & Substitutions
- Chicken – Buy four boneless, skinless chicken breasts, between six and eight ounces each. You have the option to butterfly the chicken breasts, leaving them whole. Or, you can make this dish with smaller strips of chicken (the cooking time will be less for the smaller strips).
- Seasonings & Spices – You’ll use kosher salt, chili powder, onion powder, garlic powder, cayenne pepper, paprika, and dry oregano. As written, the finished recipe isn’t super spicy but if you like a lot of heat in your seasonings, feel free to add more chili powder and cayenne pepper.
- Butter – We typically cook with unsalted butter so we can adjust the seasonings as needed.
- Shallots – These are not found in most other versions of Chicken Lazone, but we felt it added a nice flavor profile to the dish.
- All-Purpose Flour – A little flour is added to thicken the sauce (as needed).
- White wine – Use to deglaze the pan. You can use chicken stock if you prefer a non-alcoholic option.
- Heavy Cream
- Parmesan Cheese – Another ingredient not found in most other versions of Chicken Lazone. But, again, we felt the cheese added a little extra something to the dish. (You can leave it out if you prefer.)
- Spaghetti – Any pasta type can be served with Chicken Lazone. Cooked rice or mashed potatoes are other options.
- Fresh Parsley – Used as a garnish when serving, this is totally optional but adds a nice touch of color to the dish.
Special Tools Needed
- Large Skillet
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Small Bowl – To mix the spices together.
- Pot – To cook the pasta.
- Strainer – To strain the pasta.
How do I make Chicken Lazone?
- Cook the spaghetti, drain, and set aside.
- Butterfly and season the chicken with the spices.
- Sear the seasoned chicken in butter, then remove the chicken to a platter.
- Add more butter to the skillet. Sauté the shallots for three minutes.
- Deglaze skillet with white wine.
- Add remaining butter and flour to make a roux.
- Add cream and Parmesan to make the sauce.
- Nestle seared chicken back into the sauce and simmer until the chicken is cooked through.
- Serve over cooked spaghetti.
Tips & Tricks
- Once the seared chicken is back in the sauce, be careful not to cook the chicken for longer than it takes to cook it through, or it will become tough. Just cook long enough so it’s no longer pink in the center.
- You can remove the cooked chicken from the sauce and toss the spaghetti in the sauce before serving. Or serve extra sauce on the side as we show in our photos.
Frequently Asked Questions
- Can I make Chicken Lazone ahead of time? If you are trying to save time, you could precook the spaghetti and reheat that later, and fully cook the chicken in the sauce and reheat it later as well. However, keep in mind that this dish only takes 30 minutes from start to finish and it will be best freshly cooked.
- How do I store leftovers? Store refrigerated in a covered container for up to three days.
- How do I reheat leftovers? Gently reheat individual portions in the microwave or reheat in a sauté pan. Avoid overheating so the chicken stays tender and the sauce doesn’t separate.
- Can I freeze? No, the sauce will separate once frozen and thawed.
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12 ounces dry spaghetti
4 similar-sized boneless skinless chicken breast halves, about 6–8 ounces each
1 teaspoon sea salt (or kosher salt)
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dry oregano
6 tablespoons butter, divided
1 cup shallots sliced
1/4 cup white wine
2 tablespoons all-purpose flour
3 cups heavy cream
1/4 cup grated Parmesan cheese
1/4 cup fresh flat leaf parsley, chopped
- Start the water for the spaghetti and cook per box directions. If it is cooked before the chicken is done, pour into a colander to hold.
- Butterfly the four chicken breasts so they are even in thickness but do not pound.
- Mix the salt, chili powder, onion powder, garlic powder, cayenne pepper, paprika and the oregano in a small bowl.
- Sprinkle both sides of each chicken breast with the spice mix.
- Place four tablespoons of the butter into a large skillet over medium heat. Once melted, place the seasoned chicken in and cook for 2-3 minutes on each side to brown. The chicken will not be fully cooked at this stage. Remove to a platter.
- Put in two more tablespoons of butter and once melted, add shallots, and cook for three minutes, keeping heat at medium.
- Add the wine to deglaze.
- Once the wine has evaporated, add the remaining two tablespoons of butter, and once melted, add the flour, and cook for three minutes, stirring often.
- Add the heavy cream and Parmesan cheese and stir to combine.
- Nestle the chicken back in and cook on medium heat until the chicken is cooked through, about 2-3 more minutes once bubbling. (Spoon the sauce over the top and flip the pieces over a few times to get fully coated) You can test for doneness by slicing open the side of one piece to check or put a probe thermometer into the chicken and check for 160 degrees F.
- Place the heated drained spaghetti onto a serving platter and top with the four cooked pieces of chicken. Spoon sauce over the top and serve with additional sauce on the side.
- Sprinkle chopped parsley over the top of the platter plus over each portion.
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