Chicken Lazone is a rich and flavorful dish that tantalizes the taste buds with its bold, spicy kick and creamy, savory sauce. With each bite, the perfectly seasoned chicken delivers a delightful combination of smoky heat and buttery smoothness, all enveloped in a velvety sauce that clings to every tender piece of meat. Its Louisiana-inspired flavors bring a southern charm to the table, making it the kind of meal that feels both comforting and exciting. Whether paired with a side of rice, pasta, or veggies, Chicken Lazone is a dish that leaves a lasting impression, turning an ordinary dinner into something extraordinary. It’s the perfect balance of spice and creaminess, a true celebration of flavor in every bite.
Chicken Lazone
Chicken Lazone is a flavorful, Southern-inspired dish that combines tender chicken with a rich, creamy sauce bursting with bold spices. Its zesty seasoning and velvety texture create a perfect harmony of heat and comfort, making it a satisfying meal that stands out on any table.
Ingredients
- 1½ teaspoons chili powder
- 1½ teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 4 skinless, boneless chicken breasts
- 1½ teaspoons kosher salt, or to taste
- 1 tablespoon vegetable oil
- ½ lemon, juiced
- ⅔ cup heavy cream
- ⅓ cup water
- ¼ cup sliced green onions
- 1 tablespoon cold butter, cubed
Instructions
- In a small bowl, combine the chili powder, smoked paprika, cayenne, black pepper, garlic powder, and onion powder. Mix well, then divide the blend in half—one portion will be used to season the chicken, while the other will flavor the sauce.
- Generously season the chicken with salt on both sides. Then, coat the chicken evenly with half of the spice mixture. Cover and refrigerate for at least an hour, or up to overnight, allowing the flavors to fully marinate until ready to cook.
- Heat oil in a sturdy nonstick skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, turning once, until it is about 75% cooked through. Remove the chicken from the pan and transfer it to a plate, setting it aside to finish cooking in the sauce later.
- Add the remaining spice mixture to the pan, stirring it into the hot oil for about 30 seconds to release the flavors. Then, pour in the lemon juice, cream, and water, stirring in a pinch of salt to balance the richness.
- Bring the mixture to a simmer over medium-high heat, stirring occasionally. Once simmering, lower the heat to medium-low and add the chicken back to the pan, along with any juices. Let the chicken simmer gently, turning it occasionally to ensure it's coated in the sauce, until fully cooked through—about 8 to 10 minutes. The chicken should no longer be pink in the center, and its juices should run clear. For accuracy, check the temperature with an instant-read thermometer, which should read 165°F (74°C). Cooking time may vary depending on the size of the chicken breasts.
- Lower the heat to low and stir in the green onions and butter, allowing them to melt into the sauce. While stirring, baste the chicken with the sauce to ensure it’s fully coated. Taste and adjust the seasoning if needed, then serve the dish warm.
