This Chicken Lazone recipe is fast, easy to make, and you’ll love the tender pan-fried chicken that’s drenched in a flavorful Cajun cream sauce!
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 dash Italian seasoning
- Fresh parsley chopped, to taste (optional)
Prep your chicken (cut it in half lengthwise so you have 4 thinner cutlets). Sprinkle both sides of each piece of chicken with the garlic powder and salt & pepper. Coat each piece in flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 minutes/side until it’s nice and golden. Take the chicken out of the pan and set it aside.
Stir in the cream and scrape up the brown bits from the bottom of the pan so they’re incorporated into the sauce.
Add the remaining spices and whisk them in until you’ve got a smooth sauce.
Add the chicken back into the pan and cook it for 5 minutes or so until the chicken is cooked through and the sauce has thickened up a bit. Season with more salt & pepper if necessary (I do find the sauce needs a little more salt). Serve with parsley sprinkled over top if desired.
- If using small chicken breasts, just keep them intact (you may need to cook them a little longer, though). I like cutting the larger ones so they cook quickly and evenly so they don’t dry out. Chicken is safe at 165F (an instant read meat thermometer is the fast and easy way to ensure chicken is never under or overcooked).
- This recipe does have a bit of a kick to it. If spice isn’t your thing, use less cayenne.
more instructions please visit: https://www.saltandlavender.com/easy-chicken-lazone/