Miley This Chicken Lazone is made in just one skillet and takes less than 30 minutes to cook! It’s an easy dinner that’s loaded with bold Cajun spice, juicy chicken, and a rich, creamy sauce!
This Chicken Lazone always means empty plates at our house, especially on nights when we want restaurant quality food without the fuss!
The family happily digs in because there is so much savory garlic butter flavor and silky sauce coating every bite of chicken.
I sear the seasoned chicken right in the pan to lock in the spice, then add heavy cream and butter so everything simmers together and the sauce turns luscious and thick.
I love serving this skillet recipe over pasta or with a huge, sliced loaf of bread for mopping up that incredible creamy sauce!
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Why You’ll Love This Recipe
Creamy Cajun chicken like this always wins people over at the table. The flavors stay bold but never overpower the dish, and the texture stays smooth and comforting.
Perfect Taste: Rich flavor balance comes from butter, cream, garlic, and spice working together instead of fighting each other.
Quick Cooking: Fast cooking makes this perfect for busy nights since everything finishes in one pan.
Easy Prep: Minimal prep helps since the seasoning mix uses pantry spices you probably already have.
Multiple Serving Options: Flexible serving options let you spoon it over pasta, rice, or mashed potatoes.
Party Ready: Crowd friendly results mean this works for family dinners or guests without stress.
Ingredients
For the Chicken and Seasoning:
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Sauce:
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Cajun seasoning
- Fresh parsley for garnish
Step by Step Instructions
1. Season the Chicken
Start by patting the chicken breasts dry with paper towels so the seasoning sticks well. In a small bowl, mix paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Rub the seasoning evenly over both sides of the chicken, pressing it in gently. Let the chicken rest for a few minutes while the pan heats so the spices settle into the meat.
2. Sear Until Golden
Heat a large skillet over medium heat and add the butter. Once melted and lightly bubbling, place the chicken into the pan in a single layer. Let it cook without moving for about five minutes so a golden crust forms. Flip and cook the other side until the chicken cooks through and stays juicy. Transfer the chicken to a plate and keep it warm.
3. Build the Sauce Base
Lower the heat slightly and add minced garlic to the same pan. Stir it gently for about thirty seconds until fragrant. Pour in the chicken broth and scrape up all the browned bits from the bottom of the skillet. Those bits add deep flavor and should fully dissolve into the liquid.
4. Finish the Cream Sauce
Slowly pour in the heavy cream while stirring. Sprinkle in Cajun seasoning and keep the heat low so the sauce thickens smoothly. Let it simmer for five to seven minutes until it coats the back of a spoon. Return the chicken to the pan and spoon sauce over the top so everything warms together.
Tips and Variations
- Spice control stays easy here. Reduce cayenne for mild heat or add extra Cajun seasoning if you love bold flavors.
- Chicken thighs work well if you prefer darker meat with more richness.
- A splash of lemon juice at the end brightens the sauce without changing the base flavor.
- Mushrooms or sliced bell peppers add texture and cook right in the sauce.
- For thicker sauce, let it simmer a few extra minutes instead of adding flour.
Serving Suggestions
Creamy Chicken Lazone pairs perfectly with simple sides that soak up sauce. Spoon it over fettuccine or linguine for a classic comfort plate. Steamed rice works great if you want something lighter but still filling. Mashed potatoes turn this into full comfort food.
For vegetables, I usually serve roasted broccoli, green beans, or a crisp side salad. The creamy sauce balances well with fresh or lightly seasoned sides, and everything feels complete without being heavy.
Frequently Asked Questions
Is Chicken Lazone very spicy?
It has warmth but not overwhelming heat. You control spice easily by adjusting cayenne.
Can I make this ahead of time?
Yes. Store it in the fridge for up to three days and reheat gently on low heat.
Can I use half and half instead of cream?
You can, though the sauce will feel thinner and less rich.
Does this freeze well?
Cream sauces change texture after freezing, so fresh cooking works best.
What skillet works best?
A heavy pan like cast iron or stainless steel gives the best browning and flavor.
Final Thoughts
Chicken Lazone brings big flavor without complicated steps, which makes it one of those recipes you keep coming back to. The creamy sauce, bold seasoning, and tender chicken feel indulgent while still being easy enough for a weeknight.
I love how this dish feels both comforting and impressive at the same time. Serve it simply or dress it up with sides, and it always delivers that warm, satisfying finish that keeps everyone reaching for another bite.
Chicken Lazone
Ingredients
For the Chicken and Seasoning:
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Sauce:
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Cajun seasoning
- Fresh parsley for garnish
Instructions
- Season the Chicken: Start by patting the chicken breasts dry with paper towels so the seasoning sticks well. In a small bowl, mix paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Rub the seasoning evenly over both sides of the chicken, pressing it in gently. Let the chicken rest for a few minutes while the pan heats so the spices settle into the meat.
- Sear Until Golden: Heat a large skillet over medium heat and add the butter. Once melted and lightly bubbling, place the chicken into the pan in a single layer. Let it cook without moving for about five minutes so a golden crust forms. Flip and cook the other side until the chicken cooks through and stays juicy. Transfer the chicken to a plate and keep it warm.
- Build the Sauce Base: Lower the heat slightly and add minced garlic to the same pan. Stir it gently for about thirty seconds until fragrant. Pour in the chicken broth and scrape up all the browned bits from the bottom of the skillet. Those bits add deep flavor and should fully dissolve into the liquid.
- Finish the Cream Sauce: Slowly pour in the heavy cream while stirring. Sprinkle in Cajun seasoning and keep the heat low so the sauce thickens smoothly. Let it simmer for five to seven minutes until it coats the back of a spoon. Return the chicken to the pan and spoon sauce over the top so everything warms together.
