Chicken Lazone
Elevate your dinner game with this savory Chicken Lazone recipe featuring tender, seasoned chicken breasts in a rich, creamy sauce. Perfect for impressing your guests or satisfying your family’s taste buds.
Leftover Chicken Lazone can be refrigerated in an airtight container for up to 3-4 days or frozen for 2-3 months. Thaw in the refrigerator overnight before reheating. To reheat, gently warm it in a microwave or on the stovetop over low heat until hot. If the sauce thickens too much upon reheating, you can add a splash of chicken broth or cream to reach your desired consistency. Do not heat too quickly or the sauce will break.
This dish is designed to have a mildly spicy flavor however dishes with a Cajun spice base like this one can be adjusted to be spicier or milder, depending on preference. To make this dish spicier, add an additional Tablespoon of Old Bay Seasoning and additional ½ teaspoon of chili powder to the chicken broth. You can increase the spice further if desired but do so in small amounts or it may get too spicy. To decrease the spice level, decrease or omit the spices added to the chicken broth. You can also use a spicier or milder cajun seasoning if desired since Old Bay Seasoning is a mildly spicy mixture.
Ingredients Needed
- Boneless, skinless chicken breasts: This recipe is designed for about 2 pounds of boneless, skinless chicken breast. You can substitute another cut of chicken, such as thighs or drumsticks but keep in mind that cooking time may vary, especially with bone in chicken. Always cook chicken to 165 degrees Fahrenheit internally.
- Old Bay seasoning: Substitute your favorite cajun seasoning if desired but you may wish to adjust the amounts to suit your tastes.
- Chili powder
- Salt
- Cooking oil: Use an oil with a high smoke point such as vegetable, canola, avocado or sunflower oil.
- Minced garlic: Substitute about ¾ teaspoon of garlic powder instead.
- Chicken broth: Vegetable broth is a good substitution. You can also use water, however you may want to increase the seasonings for flavor.
- Heavy cream: Half and half or whole milk can be used as a substitute, however the sauce will be thinner so I recommend using about ½ as much and only adding more if you want to thin out the sauce.
- Cornstarch
Chicken Lazone
- Cut or pound the chicken breasts to even 1 inch thicknesses all over.
- In a small mixing bowl, whisk together 2 Tablespoons of Old Bay seasoning, 1 teaspoon of chili powder and the salt until combined.
- Rub the seasoning mixture all over both sides of all chicken breasts until well seasoned.
- In a large, non-stick skillet or saucepan, heat the cooking oil over medium or medium high until it shimmers but is not smoking. Sear the chicken for 3-5 minutes per side or until well browned on each side. It does not need to be cooked through yet and be sure not to overcrowd the pan. Cook in batches, adding small amounts of oil, if needed.
- Remove and cover the chicken well with aluminum foil.
- Add in the minced garlic and saute for about 1 minute or until fragrant. Slowly whisk in the chicken broth, additional Tablespoon of Old Bay Seasoning and chili powder and stir to get everything off the bottom of the pan.
- Carefully place the chicken back in the liquid and cover the pan. Simmer for 5-10 minutes or until a thermometer reads 165 degrees Fahrenheit in the center of the chicken.
- Whisk in the heavy cream and reduce the heat to medium low. It is easier to make the sauce if you remove the chicken again shortly so that the heavy cream can be fully incorporated into the sauce.
- Stirring frequently, cook over medium low heat until the sauce is hot and slightly thickened, about 3-5 minutes. If you would like a thicker sauce, whisk the cornstarch with 1 Tablespoon of the hot sauce in a small bowl until smooth. Slowly whisk the cornstarch slurry into the sauce and simmer for 1 minute.
- Return the chicken, if removed, and any juices to the pan and serve hot over cooked spaghetti and garnish with fresh chopped parsley, optional.
Chicken Lazone
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Ingredients
- 3-4 large chicken breasts boneless, skinless
- 3 Tablespoons Old Bay seasoning divided
- 1 ½ teaspoons chili powder divided
- 1 teaspoon salt
- 1 Tablespoon cooking oil
- 1 Tablespoon minced garlic
- 1 cup chicken broth
- 1 ½ cup heavy cream
- 1 Tablespoon cornstarch optional
- Cooked spaghetti optional serving suggestion
- Fresh chopped parsley, optional garnish
Instructions
- Cut or pound the chicken breasts to even 1 inch thicknesses all over.
- In a small mixing bowl, whisk together 2 Tablespoons of Old Bay seasoning, 1 teaspoon of chili powder and the salt until combined.
- Rub the seasoning mixture all over both sides of all chicken breasts until well seasoned.
- In a large, non-stick skillet or saucepan, heat the cooking oil over medium or medium high until it shimmers but is not smoking.
- Sear the chicken for 3-5 minutes per side or until well browned on each side. It does not need to be cooked through yet and be sure not to overcrowd the pan. Cook in batches, adding small amounts of oil, if needed.
- Remove and cover the chicken well with aluminum foil.
- Add in the minced garlic and saute for about 1 minute or until fragrant.
- Slowly whisk in the chicken broth, additional Tablespoon of Old Bay Seasoning and chili powder and stir to get everything off the bottom of the pan.
- Carefully place the chicken back in the liquid and cover the pan.
- Simmer for 5-10 minutes or until a thermometer reads 165 degrees Fahrenheit in the center of the chicken.
- Whisk in the heavy cream and reduce the heat to medium low. It is easier to make the sauce if you remove the chicken again shortly so that the heavy cream can be fully incorporated into the sauce.
- Stirring frequently, cook over medium low heat until the sauce is hot and slightly thickened, about 3-5 minutes.
- If you would like a thicker sauce, whisk the cornstarch with 1 Tablespoon of the hot sauce in a small bowl until smooth.
- Slowly whisk the cornstarch slurry into the sauce and simmer for 1 minute.
- Return the chicken, if removed, and any juices to the pan and serve hot over cooked spaghetti and garnish with fresh chopped parsley, optional.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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