Deliciously seasoned chicken in a rich sauce, my chicken lazone recipe is the weeknight comfort food dinner you’ve been waiting for!
One pan. Twenty minutes. Southern chicken perfection! My chicken lazone recipe is both a crowd-pleaser and a time-saver. It can spice up a brisk fall evening, warm up a cold winter’s night, match your high spring spirits, or fill hungry summer bellies. Of all my favorite chicken recipes, this is one I reach for again and again!
Browned chicken and creamy seasoned sauce — do you need any other reason to try my chicken recipe? Let’s get cooking!
This chicken lazone recipe is perfect for busy days when your family has worked up a good appetite and you need to whip something together in a short amount of time. One-skillet dishes always have my heart, and this spicy Cajun blend of seasoning and topped with a creamy sauce is to die for!
- 20 minutes to done!
- Perfect weeknight comfort food
- Virtually NO prep work
- Simple, easy ingredients
- Homemade Seasoning and Homemade Sauce — yum!
How To Make Chicken Lazone Recipe
My chicken recipe couldn’t be easier! At its core, it’s made by coating chicken with homemade Cajun seasoning and pan-frying it in butter, then topping it with thickened cream sauce. Despite the dish’s simplicity, the finished product is impressive enough to serve to company or for special occasions.
First, mix all spices in a shallow bowl and set aside 2 teaspoons of the mixture. Sprinkle your spices evenly on chicken tenders. Add oil to your skillet and brown both sides of the tenders. Set aside and cover with aluminum foil.
Next, pour the cream, reserved spice mixture, and butter into the skillet. Bring mixture to a boil, stirring frequently. Reduce heat and continue simmering until the sauce thickens.
I cannot sing the praises of one-skillet meals enough! Seriously, one skillet. Minimal clean-up. What’s not to love? But I know you have questions about the specifics, so I’m here to answer your questions!
Chicken: This recipe uses chicken tenders, but chicken breast would work as well! You can even use chicken thighs if you want a richer, oilier cut of meat.
Burn Warning: Use caution when cooking the chicken! If you burn or singe the spice coating, the sauce may turn out bitter, which will change the flavor of the dish. You want to cook the spices enough to bring out their toasty flavors, but not so much that they lose their structure.
Cream: Only the real heavy cream deal will do in this recipe! Do not try to substitute something like regular milk, whole milk, or half and half, or the sauce will not thicken up. Because the fat content of these substitutes is different, your sauce may also curdle. Stick to heavy cream, and save creative substitutions for other recipes!
Boiling: Yes, bring the cream to a boil, then let it simmer until it thickens! Do not worry about the sauce breaking or curdling, since there is no acidic liquid like lemon juice involved in the recipe.
Equipment: When you thicken the sauce for my recipe, use a pot with a heavy bottom. Otherwise, the sauce may scorch.
Can You Freeze This?
Cream-based foods and sauces typically do not freeze well. The chicken’s thick sauce may break and become watery or grainy.
If you cannot avoid freezing, your best bet is to pour the sauce in thin layers in your freezer container. Then when you reheat the dish, do so slowly, stirring the sauce frequently. You may also add a bit more cream during the reheating process to preserve texture and flavor.
Alternatively, you could freeze the chicken without the sauce, and prepare a new cream-based sauce when you next serve the chicken.
Make Ahead Tips
Since my recipe whips together in less than twenty minutes, there’s not much you can do to shave off even more time. If you want, you can always mix up the spices ahead of time and store them in a sealed container at room temperature.
How Long Can You Keep This In The Fridge?
You can refrigerate my recipe in an air-tight container for up to four days. Reheat it slowly on a low setting, stirring the sauce frequently. You may find that adding additional cream when reheating preserves the rich feel of the dish.
Rice and southern cooking? Yes, please! Jambalaya is a staple that’s been filling up bellies for years. And of course, there’s the one, the only: Southern macaroni salad! Everyone loves this dish and all the spices packed into each bite. How about Paula Deen corn casserole too?
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/2 teaspoon Creole seasoning
- 2 pounds chicken tenders
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cups heavy whipping cream
- In a shallow bowl, mix together the first 6 ingredients. Reserve 2 teaspoons and set aside.
- Sprinkle the chicken tenders evenly with the spice mix and gently press it to adhere.
- Add vegetable oil to a large skillet. Brown the chicken tenders, in batches so as not to crowd the pan, on medium heat. About 3-4 minutes each side. Remove browned tenders to a plate a loosely cover with aluminum foil and set aside.
- Pour the cream, reserved spice mixture, and the remaining 2 tablespoons of butter to the skillet. Bring mixture to a boil, stirring frequently so cream doesn't curdle, then reduce heat and simmer 10-15 minutes or until the sauce thickens a bit.
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The list of classic southern chicken recipes is long and delicious! Here are some of my must-haves:
- Southern Chicken And Dumplings – Perfect for cold nights!
- Louisiana Chicken – New Orleans perfection!
- Chicken And Waffles – Salty, sweet, fluffy, crunchy — this has it all
- Chicken Gumbo – A great, hearty soup!
- Blackened Chicken – Spices from every angle
- Smothered Chicken – a Southern specialty!
If my chicken lazone recipe was your first time making a southern chicken recipe, I hope it showed you just how good this category of flavors can be! Creamy, salty, savory, sweet — southern cooking hits all the right notes.
What’s your all-time favorite southern chicken recipe? Let me know in the comments!