Chicken Lazone
One-skillet Chicken Lazone with juicy tenders in a creamy Creole-spiced sauce. Fast, rich, and absolutely irresistible comfort food!
Servings 4 people
Calories 791kcal
Ingredients
- 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
Instructions
- In a shallow bowl, mix together the first 6 ingredients. Reserve 2 teaspoons and set aside.
- Sprinkle the chicken tenders (2 pounds) evenly with the spice mix and gently press it to adhere.
- Add vegetable oil (2 tablespoons) 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 (2 cups), 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.
Notes
- Boil the cream confidently. There’s no acid in this sauce, so it won’t curdle! Let it boil briefly before simmering for that dreamy, thick consistency.
- Batch sear for better browning. Crowding the pan steams the chicken instead of searing it — cook in batches for that golden crust.
- Taste before serving. The cream mellows the spice mix slightly, so check your seasoning and adjust with a little salt if needed.
- Serve immediately. The sauce thickens as it cools — it’s best hot off the stove, spooned over the chicken.
Nutrition
Serving: 1/4 of the recipe | Calories: 791kcal | Carbohydrates: 6g | Protein: 51g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 323mg | Sodium: 1248mg | Potassium: 966mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2393IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg