Vibrantly spiced and bathed in a rich, creamy sauce, Chicken Lazone may sound fancy, but it’s a quick and easy one-pan wonder that’s perfect for a weeknight meal.
Are you familiar with the New Orleans restaurant Brennan’s? Famous for, among other things, inventing bananas Foster, Brennan’s has been a NOLA staple run by various members of the Brennan family since it opened in 1946. During the time Theodore (Ted) Brennan was involved, the kitchen was helmed by Executive Chef Lazone Randolph, the man who invented chicken Lazone—tender chicken breasts rubbed with Cajun-inspired spices, pan-seared in butter, and then finished in a rich, cream-infused sauce that may well be the most delectable chicken you’ve ever tasted. While Brennan’s may not serve the dish anymore, you can make chicken Lazone whenever you want with this simple, one-pan recipe.
Chef Lazone created chicken Lazone specifically for the 1998 book published by Ted Brennan and his wife, Ellen. The book, titled Sugar Bust for Life!…With the Brennan’s: Cookbook and Companion Guide, was inspired by Ellen’s experience with the then very popular Sugar Busters diet, which focused on decreasing refined carbs and sugars and increasing lean proteins and high-fiber fruits and veggies. The Brennan’s book did very well, except with the three New Orleans doctors who invented Sugar Busters and self-published their own book, Sugar Busters! Cut Sugar to Trim Fat, in the same year. Yes, there was a lawsuit! Luckily, it didn’t affect Chef Lazone or his namesake chicken dish!
Leave it to a chef to create a truly delicious dish that can be a satisfying and comforting family dinner, as well as perfect for entertaining. Whether you’re whipping it up for a weeknight meal or serving it to guests, the recipe is very straightforward and easy to prepare. Deeply flavorful, thanks to the spice blend and the rich, velvety sauce that is made in the pan where you’ve cooked the chicken, chicken Lazone is going to be one of those dishes you return to time and again.
Creole versus Cajun
Creole and Cajun styles of cooking are the main types of Louisiana cuisine. While they do share similarities, they are also quite distinct from one another in terms of origins, cooking techniques, and flavor profiles. One of the biggest differences is in terms of spice. Creole cooking tends to be more aromatic and herb-based, whereas Cajun dishes are often focused on spicy and earthy flavors and on heat (often from cayenne pepper). While Brennan’s was considered a Creole restaurant and Chef Lazone Randolph was once praised as the “last of the great Creole chefs,” he did create Cajun dishes and was well-known for chicken Lazone.
How do I store leftovers?
Cooled chicken Lazone can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over medium heat.
Serving suggestions
While you can serve chicken Lazone with any kind of sides you like, it’s fun to make it the centerpiece of a Cajun/Creole meal, especially when you’re entertaining guests. A dinner party menu we love features chicken Lazone, Cajun Shrimp, and some kind of rice: I’ve served it with Cajun Dirty Rice With Sausage, The Best Red Beans And Rice With Sausage, or Vegan Jambalaya, and all three were delicious. Round out your meal with some Southern-inspired crunch, like Crispy Fried Green Tomatoes or Air-Fryer Green Beans tossed in melted Homemade Butter mixed with a bit of Creole Seasoning and topped with crumbled Bacon. You can always end your meal with bananas Foster, but if you aren’t up for flambéing, we recommend this Southern classic, Banana Pudding.
Chicken Lazone
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1/2 cup chicken stock
- 1 cup heavy cream
- Fresh parsley chopped, for garnish
Instructions
- Mix garlic powder, onion powder, chili powder, paprika, cayenne pepper, salt, and black pepper. Rub half of the mixture evenly over both sides of the chicken breasts, reserving the rest of the spices for later.
- In a large skillet, melt butter over medium heat. Add the chicken and cook for about 4-5 minutes on each side or until golden brown and cooked through.
- After removing the chicken, add chicken stock to the skillet. Stir to mix in any browned bits from the chicken.
- Add the heavy cream and the remaining spices; cook on medium heat until the sauce thickens, about 5-7 minutes.
- Return the chicken to the skillet with the sauce. Coat the chicken in the sauce and heat through. Serve hot, garnished with fresh parsley.
Leave a Comment