Chicken Lazone

Enjoy this chicken Lazone with Cajun-rubbed chicken, pan-seared in butter until golden and smothered in a simple but delicious cream sauce. Serve over a bed of your favorite pasta and top with fresh parsley.

We love any excuse to cook up some pasta and smother it in a cream sauce. We loved it with creamy garlic Tuscan shrimp and again with creamy salmon pasta with spinach. This chicken Lazone is an easy 20 minutes of simple, but delicious cooking to give you exactly that.

Chicken breasts are rubbed in a spice mix with Cajun roots then pan-fried until just right, before adding in a cream sauce and topping it with some fresh parsley. There’s a great deal of flavor in the spice mix which is balanced out by the creamy simplicity of the sauce. Let’s start cooking.

WHAT IS CHICKEN LAZONE?

Chicken Lazone is Cajun seasoned and seared chicken smothered in a cream sauce. Pair that with freshly chopped parsley and you have a simple and cozy meal that you can enjoy with your favorite pasta, mashed potatoes, or rice.

CHICKEN LAZONE TIPS AND TRICKS

Chicken: I used boneless, skinless chicken breasts but you can also use boneless, skinless chicken thighs or chicken tenders.

Paprika: You can use regular paprika or smoked paprika.

Cayenne pepper: Feel free to adjust the amount of cayenne to your liking. I added just enough to the spice mix to give some lingering heat to the chicken but not enough to overwhelm and burn off your taste buds. If you don’t have cayenne pepper, you can also sub it with chili powder.

Salt: I like to use coarse sea salt because it’s more forgiving than your average table salt and I can be generous with the amount of seasoning.

Cajun seasoning: The spices are a rough Cajun seasoning mix. If you don’t have all these ingredients in your pantry, you can also get away with using pre-made Cajun seasoning.

Deglazing: Depending on what kind of skillet you’re using, there will be stuck-on browned bits from the chicken. These are called fond, aka yummy browned bits. You can deglaze your pan with chicken broth or wine before adding in the heavy cream. The more browned bits there are and the more you scrape them off into the sauce, the darker or redder your sauce will be.

Heavy cream: You can usually get away with substituting heavy cream for half and half if you reduce the heat to very low so the sauce doesn’t curdle.

Parsley: I used flat-leaf parsley but curly-leaf parsley works just as well.

Serve with: Serve on a bed of your favorite pasta, with mashed potatoes or rice.

And that’s about it. Enjoy your creamy Cajun seared chicken and happy eating.

MORE CREAMY CHICKEN RECIPES TO TRY

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