Chicken Lazone

This is one of those fabulous recipes that is so simple and easy to make, but tastes like you spent a long time on it. BONUS.

It originally comes, I’m told, from Brennan’s in New Orleans; I found it here on

The sauce is rich and creamy without being complicated, and because I used chicken tenders rather than chicken breasts, this cooks up really quickly — perfect for a weeknight meal.  I used more cream than the original recipe called for because I wanted enough sauce for the pasta too; I also added some olive oil, and some cayenne pepper for a little kick.

Chicken Lazone


  • 1/2 tsp salt
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 3/4 tsp onion powder
  • 1 tsp garlic powder
  • 2 pounds chicken tenders
  • 2 Tbsp. olive oil
  • 1/4 cup butter, divided
  • 1 cup heavy cream
  • Angel hair pasta


  1. Get a large pot of water boiling for the pasta
  2. Combine spices and sprinkle over both sides of chicken tenders
  3. Heat olive oil and 2 Tbsp. butter in heavy pan until sizzling, then cook tenders till the pink is gone, about 4 minutes a side
  4. Add remaining butter and cream and simmer till sauce starts to thicken, about 5 minutes or so
  5. Cook pasta while sauce thickens, then serve chicken and sauce over pasta

Now here is my question: who is good at reheating cream sauce? Know any tricks? This is amazing the right out of the pan, but I have not yet learned how to reheat cream sauces without them separating and being weird. Who can school me?

8 thoughts on “Chicken Lazone

  1. Oooooh, yes. This dish looks awesome. I’m always looking for more ways to prepare chicken, and I love a spicy cream sauce. I’m with Leah on the reheating cream sauce. I think you just have to add more of the cream (or milk) and whisk it in.

  2. To reheat cream sauce: place in microwave on level 3 until warm, then continue on level 5 on 30 second intervals. Never lost a sauce yet !

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