Chicken Lazone
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One pan, 30 minutes, and a rich, velvety cream sauce—this Chicken Lazone is pure comfort food. Tender strips of chicken are perfectly seasoned, pan-seared until golden, and simmered in a buttery, garlicky cream sauce that clings to every bite. It’s ridiculously simple yet delivers restaurant-worthy flavor, making it perfect for a cozy weeknight dinner. Just add pasta and dinner is served!
I’d been meaning to make Chicken Lazone for years—one of those recipes I kept hearing about but never got around to. When I finally did, let’s just say it did not disappoint. The sauce alone had me wondering why I waited so long—rich, buttery, and perfectly coating every bite of tender chicken. My husband took one bite and immediately asked when I was making it again. Safe to say, it’s now firmly in the “make again” rotation!
Why You’ll Love This Recipe
- Easy & Quick – Just one pan, a handful of ingredients, and 30 minutes.
- Velvety Cream Sauce – Rich, buttery, and clings perfectly to the chicken and pasta.
- Big Flavor, Simple Ingredients – No fancy ingredients, just pantry staples doing all the work.
- Versatile – Serve it over pasta, rice, or even mashed potatoes.
Before You Start – Pro Tips for the Best Chicken Lazone
This Chicken Lazone is proof that simple ingredients can create restaurant-quality flavor with minimal effort.
Choosing the Right Chicken
- Chicken Breasts: I used boneless, skinless chicken breasts, which cook quickly and stay tender in the creamy sauce.
- Want juicier chicken? Swap breasts for boneless, skinless chicken thighs for extra richness.
Tip: I always cut the chicken into evenly sized strips so they cook at the same time and stay juicy.
The Secret to a Flavorful Spice Blend
The seasoning mix in this dish is simple, but it packs a punch.
- Garlic & Onion Powder: These build a deep, savory base flavor.
- Italian Seasoning: Adds a blend of herbs that complement the creamy sauce. You can use store bought or make your own using my recipe.
- White Pepper: Milder than black pepper, it brings subtle heat without overpowering the dish.
Tip: Season in layers—adding half the spice mix when searing the chicken and the rest when flipping ensures the best distribution of flavor.
Butter + Heavy Cream = The Ultimate Sauce
- I use butter to create a rich, golden base for the sauce while helping deglaze the pan.
- Heavy cream makes the sauce thick, velvety, and luxurious.
Tip: If you want a lighter version, swap half the cream for evaporated milk or half-and-half for a slightly lighter but still creamy consistency.
The Pasta – Getting It Just Right
- Always salt your pasta water! This ensures the noodles absorb flavor as they cook.
- I love serving this with spaghetti or linguini, but fettuccine or penne also work well.
Tip: Make sure to reserve ½ cup of pasta water before draining. If the sauce thickens too much, a splash of pasta water helps bring it back to the perfect consistency.
This dish comes together in just 25 minutes, but each step is key to getting the juiciest chicken and the creamiest sauce. Here’s exactly how I make it:
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving ½ cup of pasta water in case the sauce needs thinning.
Start by mixing garlic powder, onion powder, Italian seasoning, white pepper, and salt in a small bowl. This spice blend is what gives the chicken its bold, savory flavor.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken strips in a single layer and season with half the spice mixture. Cook for 3 minutes without moving them to develop a golden crust.
Flip the chicken, sprinkle with the remaining spice mix, and cook for another 2-3 minutes until browned. The chicken does not need to be fully cooked at this stage—it will finish cooking in the sauce.
Add the remaining 2 tablespoons of butter to the skillet. As it melts, pour in the heavy cream, scraping up any browned bits from the pan to enhance the flavor.
Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 7-8 minutes until thickened. Stir occasionally to prevent scorching.
Tip: If the sauce thickens too much, add a splash of reserved pasta water to adjust the consistency.
Serve over cooked pasta, garnished with fresh parsley for color and a burst of freshness.
How To Serve
This creamy, buttery Chicken Lazone is rich and comforting, making it perfect for pairing with sides that balance the flavors and textures. Here are some great serving ideas:
Skillet Green Beans
The Ultimate Parmesan Roasted Broccoli
No Knead Bread
Instant Pot Mashed Cauliflower
Frequently Asked Questions
What Is Chicken Lazone?
Chicken lazone is just a fancy name for chicken in cream sauce! It’s a quick and easy recipe ideal for a weeknight dinner. According to the internet, Chicken Lazone was created by Chef Lazone Randolph who is the executive chef of Brennan’s restaurant in New Orleans.
What if my sauce is too thick?
If the sauce thickens too much while simmering, add a splash of reserved pasta water or a bit more heavy cream to loosen it up. Stir well until the desired consistency is reached.
Can I make this dish ahead of time?
Yes, but for the best texture, store the chicken and sauce separately from the pasta. When reheating, add a little extra cream or milk to bring the sauce back to its silky consistency.
How do I reheat Chicken Lazone without it drying out?
Reheat the sauce and chicken gently over low heat on the stovetop, adding a splash of milk or cream to refresh the sauce. Avoid using high heat, which can cause the cream to separate.
Can I make Chicken Lazone without heavy cream?
For a lighter version, swap half the heavy cream for evaporated milk or half-and-half. While it won’t be quite as rich, it’ll still be deliciously creamy.
More Related Recipes:
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Chicken Lazone
Video
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon white pepper
- ½ teaspoon salt (or to taste)
- 1 pound chicken breasts (boneless and skinless, cut into long strips)
- 4 tablespoon butter (unsalted, divided)
- 2 cups heavy cream
- 12 ounce spaghetti (or linguini)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl combine together the garlic powder, onion powder, Italian seasoning, white pepper, and salt.
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chicken pieces, season with half the spice mixture and cook until brown, about 3 minutes. Flip the chicken over, season with remaining spices and cook for another 2 to 3 minutes, until it starts to brown.
- Add the remaining 2 tablespoons of butter, the 2 cups of heavy cream, scrape the bottom of the pan a bit then and bring to a boil. Lower the heat to low and simmer until the sauce thickens a bit, 7 to 8 minutes.
- Serve over cooked pasta, garnished with parsley.
Equipment
Notes
- If you can’t find white pepper, regular pepper will work just fine!
- Cut Chicken Evenly – Slice the chicken into even strips so that it cooks at the same rate and stays juicy.
- Layer Your Seasoning – Adding half the spice blend before cooking and the rest when flipping builds more depth of flavor.
- Sauce Too Thick? – Stir in a splash of reserved pasta water or extra cream to loosen it up.
- Want a Lighter Version? – Swap half the heavy cream for evaporated milk or half-and-half for a slightly less rich but still creamy sauce.
- Best Pasta Choices – Spaghetti or linguini work best, but fettuccine, penne, or even zucchini noodles are great alternatives.
- Reheating Tip – Heat gently over low heat, stirring in a splash of milk or cream to refresh the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
