Chicken lazone is a just a skillet of lightly breaded chicken simmered in a simple cajun cream sauce. It is delicious, so easy to make and as long as you have some cajun seasoning on hand, you can whip this comforting dish up tonight.
Let’s get started…
Begin by cutting 2 boneless skinless chicken breasts in half horizontally. If they are thicker on one end, use a meat tenderizer, rolling pin or heavy skillet to pound them out into even thickness.
In a shallow bowl, combine 1/2 cup of all purpose flour with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cajun seasoning and 1/4 teaspoon of black pepper.
Coat the chicken in the seasoned flour and set them aside for now.
Melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
Add the lightly breaded chicken into the melted butter and olive oil in a single layer. Cook the chicken for 3-4 minutes on the first side and as soon as the underside is crisp and golden brown, flip the chicken and cook until both sides are crisp and the chicken is cooked through with an internal temperature of 165 degrees.
Transfer the chicken onto a plate and set it aside for now.
Add 1 tablespoon of butter into the skillet and as soon as it melts, add 2 cloves of finely minced garlic and cook over medium heat for 60-90 seconds, stirring constantly.
Add 1 1/2 cups of half n half, 1 teaspoon of cajun seasoning, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder and salt and black pepper, to taste. Different cajun seasoning blends vary in saltiness, so add a pinch and taste to see if you need more.
Bring the sauce to a simmer and let it simmer for a few minutes to reduce a bit before adding the chicken back into the skillet.
The amount of time you simmer the chicken in the sauce is flexible, which is nice because then the start of dinner is flexible, which is always helpful! Because the sauce is made with half n half, it will not reduce quickly, so there is no real hurry to serve this dish.
A relaxed dinner is an easy dinner and an easy dinner is a good dinner…
You can serve your chicken lazone with mashed potatoes, rice, pasta or my creamy cajun orzo (I highly recommend the latter…) and maybe some green beans or wilted spinach.
If you have a big skillet, some cajun seasoning and about 20 minutes, you can whip up this beautifully comforting and incredibly flavorful chicken lazone.
… and after one taste, you’ll be so glad that you did…
Chicken Lazone
Ingredients
- 2 boneless skinless chicken breast, halved horizontally
- 1 teaspoon of garlic powder
- 1 teaspoon of onon powder
- 2 teaspoons of cajun seasoning
- 1/4 teaspoon of black pepper
- 1/2 cup of all purpose flour
- 3 tablespoons of butter
- 1 tablespoon of extra virgin olive oil
- 2 cloves of garlic, finely minced
- 1 1/2 cups of half n half
- 1/2 teaspoon of paprika
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
- a pinch of black pepper
- fresh parsley, finely chopped (garnish)
Instructions
- Combine 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cajun seasoning, 1/4 teaspoon of black pepper and 1/2 cup of all purpose flour in a shallow bowl
- Dip each piece of chicken into the seasoned flour and set aside for now
- Add 2 tablespoons of butter and 1 tablespoon of extra. virgin olive oil into a large skillet and place over medium heat
- As soon as the butter has melted, add the coated chicken into the skillet in a single layer
- Cook over medium heat for 3-4 minutes per side or until the chicken is lightly crisp and golden brown
- Transfer the cooked chicken onto a plate and set it aside for now
- Add 1 tablespoon of butter into the skillet and as soon as it melts, add 2 cloves of finely minced garlic and cook for 60-90 seconds, stirring consistently
- Add 1 1/2 cups of half n half, 1 teaspoon of cajun seasoning, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder and salt and black pepper, to taste
- Bring the sauce to a simmer and simmer for a few minutes to allow the sauce to begin reducing
- Once the sauce has reduced a bit, add the breaded chicken back into the sauce and simmer for a few minutes to re-warm the chicken
- Serve with potatoes, rice or pasta
