Chicken Lazone
I still remember the first time I made Chicken Lazone — the kitchen smelled like warm garlic and butter, and the sauce clung to the chicken in a way that begged for a forkful of pasta. This creamy, slightly spicy skillet dish uses simple pantry spices and heavy cream to transform plain chicken tenders into an indulgent weeknight favorite that feels restaurant-worthy but comes together fast.
Why you’ll love this dish
Chicken Lazone is the kind of meal that checks a lot of boxes: quick to cook, few ingredients, and richly flavored. It’s comfort food with an effortless technique — a hot sear to caramelize the outside, then a quick cream reduction that becomes a silky sauce. Families love it for its approachable flavors; home cooks like it for how little fuss it takes to look and taste impressive.
“Creamy, buttery, and just the right kick of spice — this has become our go-to dinner when we want something extra without ordering takeout.”
When to make it: perfect for busy weeknights, casual dinner parties, or anytime you want a low-effort dish that pairs beautifully with mashed potatoes, pasta, or rice.
Step-by-step overview
- Season chicken tenders in a simple spice mix.
- Sear in olive oil and butter until golden in batches.
- Make the sauce: add heavy cream and remaining butter, scraping up browned bits.
- Reduce until slightly thickened, return the chicken, warm through, and serve.
This overview helps you see the rhythm: sear → sauce → finish. Total active time is about 25–30 minutes.
What you’ll need
- 2 lb. chicken tenders, unbreaded (about 8–12 tenders depending on size)
- 4 tablespoons butter, divided (use unsalted if you want tighter salt control)
- 1 tablespoon olive oil
- 2 cups heavy cream (substitute: 1½ cups half-and-half + ½ cup whole milk plus 1 tbsp flour for thicker, lower-fat option)
- Salt and pepper, to taste
- Parsley, chopped, for garnish (optional)
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons chili powder (smoked or regular — smoked adds depth)
- ½ teaspoon coarse sea salt
- 1/8 teaspoon black pepper
Ingredient notes: If you prefer less heat, reduce the chili powder to 1 teaspoon. For a dairy-free version, try canned coconut cream and a little nutritional yeast for richness (flavor will change noticeably).
Step-by-step instructions
- Mix the spice blend: combine garlic powder, onion powder, chili powder, coarse salt, and black pepper in a small bowl.
- Generously season both sides of the chicken tenders with the spice mix.
- Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
- When the butter is foaming and the pan is hot, sear chicken tenders in a single layer. Cook 3–4 minutes without moving to get a golden crust. Flip and cook another 3–4 minutes until browned and nearly cooked through. Work in batches so the pan stays hot. Transfer seared chicken to a plate.
- Lower heat to medium. Pour in the heavy cream and add the remaining 2 tablespoons butter. Use a wooden spoon or spatula to scrape up browned bits from the pan — this is flavor.
- Simmer the cream mixture, stirring occasionally, until it thickens and reduces slightly, about 5–8 minutes. Taste and season with salt and pepper as needed.
- Return the chicken and any accumulated juices on the plate to the skillet. Simmer for 1–2 minutes more until the chicken is warmed through and coated in the sauce.
- Serve immediately over pasta, mashed potatoes, or rice. Garnish with chopped fresh parsley if desired. Enjoy!
Best ways to enjoy it
- Over buttered egg noodles or spaghetti for a classic creamy-pasta pairing.
- Spooned on mashed potatoes for a cozy, stick-to-your-ribs meal.
- Serve with steamed green beans, roasted broccoli, or a crisp green salad to cut the richness.
- For a low-carb option, place the chicken and sauce over cauliflower mash or roasted zucchini ribbons.
Presentation tip: ladle sauce over the chicken and pasta separately so the plate looks intentional — a sprinkle of parsley brightens the dish visually and flavor-wise.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container up to 3–4 days. Cool to room temperature no longer than 2 hours before refrigerating.
- Reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce, stirring gently until warmed through. Microwaving works too—cover and heat in 30–45 second bursts, stirring between cycles.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: sauce texture may loosen on thawing; add a quick simmer and a little cream to bring it back together.
Food safety: ensure chicken reaches an internal temperature of 165°F (74°C) during initial cooking. When reheating, heat until steaming hot throughout.
Pro chef tips
- Don’t overcrowd the pan when searing. Overcrowding lowers the temperature and prevents good browning.
- Use room-temperature chicken for even cooking. Cold chicken straight from the fridge lowers pan temperature and increases cook time.
- Deglaze and scrape: those browned bits (fond) on the pan are flavor gold; scrape them into the cream.
- Thickness control: if the sauce gets too thin, simmer a few minutes longer; if it gets too thick, stir in a splash of cream or milk.
- Taste and season at the end. Because heavy cream mutes salt, adjust seasoning after reduction.
Creative twists
- Cajun Chicken Lazone: increase chili powder, add 1 teaspoon smoked paprika and 1/2 teaspoon cayenne. Finish with a squeeze of lemon.
- Mushroom Lazone: sauté sliced mushrooms in the pan before searing chicken; remove and add back with chicken for a mushroom-cream version.
- Lighter version: use half-and-half with a tablespoon of cornstarch dissolved in a little water to thicken.
- Herb-forward: stir in chopped tarragon or chives at the end for a fresh herbal lift.
- Dairy-free: use full-fat canned coconut milk and reduce for texture; balance with a squeeze of lime to cut sweetness.
Your questions answered
Q: How long does this take to make?
A: Active cook time is about 20–30 minutes. Allow a few extra minutes if you need to work in batches or prep sides.
Q: Can I use chicken breasts instead of tenders?
A: Yes. Use thinly sliced or pounded boneless chicken breasts so they cook quickly and evenly. Adjust sear time to ensure they don’t overcook.
Q: Is the sauce thick enough to coat pasta?
A: Yes — after reducing 5–8 minutes the cream should cling to pasta. If you want it thicker, simmer a few extra minutes or whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Q: Can I make this ahead?
A: You can sear chicken and prepare the sauce separately, then refrigerate both (covered). Reheat gently and combine before serving — but it’s best eaten the day it’s made for optimal texture.
Q: How spicy is this?
A: Mild to medium. The chili powder gives warmth rather than heat. Reduce it if you prefer very mild flavors or add a pinch of cayenne if you want more kick.
Conclusion
If you want a quick, comforting skillet meal that feels elevated without extra effort, this Chicken Lazone checks all the boxes. For variations and an old-school take on the dish, see Chicken Lazone – Plain Chicken. For another widely referenced version and technique notes, check out Chef John’s Chicken Lazone Recipe.
Enjoy the creamy sauce, the browned edges on the chicken, and the ease of a recipe that turns pantry staples into something special.
Chicken Lazone
Ingredients
Method
- Mix the spice blend: combine garlic powder, onion powder, chili powder, coarse salt, and black pepper in a small bowl.
- Generously season both sides of the chicken tenders with the spice mix.
- Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
- When the butter is foaming and the pan is hot, sear chicken tenders in a single layer. Cook 3–4 minutes without moving to get a golden crust. Flip and cook another 3–4 minutes until browned and nearly cooked through. Work in batches so the pan stays hot. Transfer seared chicken to a plate.
- Lower heat to medium. Pour in the heavy cream and add the remaining 2 tablespoons butter. Use a wooden spoon or spatula to scrape up browned bits from the pan.
- Simmer the cream mixture, stirring occasionally, until it thickens and reduces slightly, about 5–8 minutes. Taste and season with salt and pepper as needed.
- Return the chicken and any accumulated juices on the plate to the skillet. Simmer for 1–2 minutes more until the chicken is warmed through and coated in the sauce.
- Serve immediately over pasta, mashed potatoes, or rice. Garnish with chopped fresh parsley if desired.
