Skip to Content

Chicken Lazone Recipe

Chicken Lazone in a plate.

Ready in less than thirty minutes, Chicken Lazone is one of those meals that combines quick prep and incredible flavor. It is also fabulously easy to make. If you can boil a pot of water and saute some chicken breasts, this recipe will soon become a favorite that you turn to again and again. From the time that you step foot in the kitchen until you are ready to serve dinner will be less than half an hour, making this recipe one you will add to your regular dinner recipe rotation.

Chicken Lazone in a plate.

Chicken Lazone Recipe

April Freeman
This recipe is simple, but the flavor is out of this world. It was invented in the popular restaurant, Brennan’s in New Orleans, Louisiana. The head chef there, Lazone Randolph, created this way of making chicken in a creamy, flavorful sauce. Although the chef has moved on to another restaurant and Brennan’s no longer serves this dish, the blend of flavors and textures is still delicious.
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Cuisine American
Servings 6 Servings


  • Large Pot
  • Dinner Plate
  • Saucepan
  • Skillet


  • ½ tsp Salt
  • tsp Chili Powder
  • 2 tsp Garlic Powder
  • tsp Onion Powder
  • ¼ tsp Cayenne Pepper
  • 2 tbsp Flour
  • 6 to 8 Chicken Tenders
  • ¼ cup Butter
  • 2 cups Heavy Cream or Half and Half
  • 1 tsp Dried Parsley
  • 1 lbs Spaghetti Noodles


  • Cook the spaghetti noodles according to package instructions by boiling them in a large pot of salted water. Drain the pasta and set it aside as you prepare the rest of the ingredients.
    Boiling pasta in a large pot.
  • Onto a large dinner plate, measure out your flour, chili powder, salt, garlic powder, onion powder, and cayenne pepper. Stir these dry ingredients together.
    Mixture of flour, chili powder, salt, garlic powder, onion powder, and cayenne pepper.
  • Roll the chicken tenders into this mixture.
    Chicken tenders rolled in the flour mixture.
  • In a large heavy skillet, melt half the butter over medium heat. When the butter is bubbly and hot, put the chicken tenders in the pan. Cook the chicken tenders for about four or five minutes on each side, turning to cook them on all sides. This should take about 8 to 10 minutes.
    Frying marinated chicken tender in a pan.
  • Add the remaining butter to the skillet and add the cream or half and half. Reduce the heat to a simmer and let it cook for four or five minutes or until slightly thickened. Stir a bit from time to time, scraping the bottom of the skillet with your spatula to remove any tasty browned bits from the pan, incorporating these into the sauce. Roll the chicken in the sauce so that it is fully coated in the cream sauce. Turn the heat off and sprinkle the parsley over the sauce as a garnish.
    Chicken, with cheese sauce and parsley.
  • Serve the chicken and sauce over the spaghetti noodles.
    Chicken Lazone in a plate.
  • Store leftovers in the refrigerator for up to three days. If you want to reheat this dish, you should heat the cream sauce over low heat on the stovetop so that the cream does not curdle. Microwaving the sauce will ruin the silky texture of the sauce. When the sauce is warm, add the chicken breasts and warm them on the stove top with the sauce. You can microwave the leftover pasta until it is warm, and then add the chicken and sauce to the pasta.


In our recipe for Chicken Lazone, the meat and cream sauce is served over spaghetti. However, you can use any other kind of pasta that you prefer. Whether you like rotini or fettuccine, any of these will taste great with Chicken Lazone. Don’t have any pasta on hand? That’s okay! Chicken Lazone also would be great on top of rice, mashed potatoes, or cauliflower rice.
This recipe as it is written is fairly mild. It features classic Creole seasonings like garlic, onion, and chili powder. The small amount of cayenne pepper gives a slight zing to the seasoning mixture, but it is not very spicy at all. If you like a bit more heat in your food, you could increase the cayenne pepper to a half teaspoon. The creamy sauce does temper the heat in the recipe quite a bit.
If you don't have chicken tenders available, you can cut boneless, skinless chicken breasts in half and pound them thin between two pieces of plastic wrap. They should cook similarly to the chicken tenders.
First, you will coat the chicken tenders in the seasoning mixture and then you will cook it in butter. Don’t add the chicken until the butter is sizzling hot. The seasoning mixture will brown as it cooks in the pan. Just flip the chicken when one side is cooked to saute the back side of the chicken.
Cooking the chicken in butter means that it will be scrumptious and tender when you are done. There will be no dry, overcooked, under-flavored chicken in this recipe!
The cream sauce can be made with either half and half or heavy cream. Both will yield a delicious sauce, but the heavy cream will make it a bit more silky and rich. A half and half sauce will be a bit thinner, but it is still very good. Half and half might be a good substitution if you are trying to reduce your fat consumption.
Keyword Chicken Lazone Recipe, Fried Chicken Recipes

All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks | Beverages | Breads

Related: Chicken Lazone Recipe