Chicken Lazone
Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce! And it’s so easy!
The new house is slowly, but surely, coming together. I have no office or table just yet, nor a dining table or sofa, but the kitchen should be fully operational by tomorrow.
Now this is the last recipe I shot at the old house, and we definitely ended with a bang.
I mean with a cream sauce like this, you can’t go wrong. You just can’t.
Now I’ll let you decide what you want to do with that cream sauce.
Whether you want to guzzle it down, slurp it with a spoon, or put it over a bed of pasta, it is completely 100% up to you. There’s no judgments here. I promise.
Chicken Lazone
Ingredients
- 1 pound boneless skinless chicken breasts, cut crosswise in half
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 pound linguine
- 2 cloves garlic, minced
- 2 cups half and half*
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the seasoning
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
- In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with chicken, garnished parsley, if desired.
Notes
Did you make this recipe?
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So I have had this recipe on the back burner waiting for a time to try it. Today was the day. I needed something quick and easy as I have been cooking bacon all day. Tomorrow is Baconpalooza, every New Years for the last 10 years we have Baconpalooza. Every dish (even drinks) have bacon. And we host an open house where friends come and eat. Great for hangovers. Anyway I digress, I needed a quick and easy meal.
The chicken was awesome, wouldn’t change a thing, but for our taste the sauce needed a little doctoring. Our chicken redendered more fat than I thought it would, and I was worried about it being to thin. So with the fat, I added 2 tbsp flour after cooking the garlic and made a roux. Let that cook for 3-5 min, then added the cream. Still found the sauce somewhat bland. The taste was good, but was missing depth, that little extra something that makes it just special. First I thought lemon juice, which I think would work fine but was too lazy to cut and juice one. So I added black pepper, and 1/2 c of dry white wine. BINGO!!!! That made it off the chain.
Thank you for a great recipe, sorry I tweeked it.
This looks and sounds amazing, I really want to try your recipe tonight! I have everything but half & half… can I sub with whole milk? Thanks for the recipe too btw!
A mixture of heavy cream and milk should do the trick!
I made this tonight (we are 3rd shifters so night is our day). It was delish! My hubby decided at the last minute to add 1/4 cup of grated parmesan cheese to the sauce (we both love to cook). I thought it was a great idea but on the other side I wanted to rate the recipe as written. Either way I think this is a great, easy, simple recipe that doesn’t take loads of time to make. It will go into our recipe book of favorites with the “Damn Delicious” logo! Thanks for a great simple easy recipe!
This is seriously ONE OF THE BEST DISHES I’ve made. This was a huge hit with my family of picky eaters. Bonus… best seasoning EVER! I’m baking chicken right now using your seasoning recipe. Thank you!
Hi Chungah! Just wanted to say that this watered my mouth in no time. I couldn’t even get through half of the recipe without wanting to grab some food – that’s how good it is! Thank you so much for sharing it and I look forward to cook it now!
I just found this site, and this was the first recipe I tried. This came out very well. I did dial down the Cayenne a bit, as I’m also cooking for a 3 year old. The chicken was excellent, but next time I might try to thicken up the sauce just a little bit. Good flavor but a bit soupy.
I made this for my husband and parents last night and felt slightly guilty that there weren’t any leftovers!!! And the sauce was so Heavenly that I should have doubled that recipe!! I did add some cornstarch to the sauce and it was thick and wonderful!! Have I used enough adjectives?? Thanks once again for a great recipe!
And to accompany this I did your baked Parmesan mushrooms it was awesome combination!!
AMAZING!
I have made this recipe twice and in my opinion, it was disgusting, sorry. My husband didn’t like it either and I ended up throwing it all away. It looks so good, but I definitely will not attempt to make this again.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. Did you follow the recipe exactly as written without any substitutions?
Damp delicious is right I followed the directions . I will definitely make again thank you Chungah!!!
Yayyyyyy I’m so glad to hear that!
2 oz chicken per person is not an adequate serving of protein. Either increase the amount of chicken by 1/2 lb and cut back to 12 oz linguini, or keep the protein at one pound and halve the amount of linguini used.
Did you know that Fat-free 1/2 and 1/2 works GREAT in this dish? It will save 48 grams of fat total!
I made a roux of the 2 tbs butter and 2 tbs flour before I added the FF1/2&1/2, and it thickened the sauce perfectly with approx 4 additional minutes of cooking/stirring.
That said, the sauce is very dull and needs some acid to brighten it up. The chicken is complex and a little spicy but the sauce is…bleah. I think throwing in 1/2 cup of white wine just before sauteeing the garlic would be a good move. It would help deglaze the pan as well. Or adding some lemon juice (1/4 cup?) instead of the white wine would be a welcome addition. As it is, the sauce doesn’t assert itself enough to complement the chicken.
I cooked 12 oz of mushrooms in a separate pan (my kids hate mushrooms) and they were a tasty addition
24 oz chicken + 12 oz pasta = 6 servings
16 oz chicken + 8 oz pasta = 4 servings
4 oz chicken per person is a much more reasonable serving size
Just discovered Damn Delicious and your interesting recipes! A bit confused about the asterisk info re subbing milk + heavy cream for half and half. It says:
“Half and half is *equal parts* of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.”
“Equal parts” is a 1:1 ratio. But 3/4 c. whole milk + 1/4 c. heavy cream is not “equal parts,” it’s a 3:1 ratio. And, 2/3 c. skim + 1/3 c. heavy cream is a 2:1 ratio. So, which is correct? If subbing whole milk + heavy cream for the half and half, should “equal parts” be used (1/2 c. whole milk + 1/2 c. heavy cream = 1.1) OR should the 3:1 ratio you gave (3/4 c. milk + 1/4 c. heavy cream) be used?
It is equal volumes in a sense but sometimes this does not work in a few recipes, hence the 3/4 – 1 or 2/3 – 1 ratio, which makes it a little bit more precise if you factor in specific % of fat. You can read more about it here.
https://food52.com/blog/12536-the-milk-fat-percentages-you-need-to-know
Hope that helps!
I amgoing to try thid with lactaid instead… we shall see.
This was ok. The sauce didn’t thicken up as much as I hoped. But my kids ate all of the chicken (had to omit the cayenne).
8 servings from 1 # of chicken. I think I will still be hungry. Seriously, only 2 ounce portions.
I used 2 tablespoons of butter when cooking the chicken, and even when cooking it a little longer than suggested I was still left with oil and butter in the pan. Is that normal? I didn’t want to burn the butter, so we took out the chicken when they were done, but I can already tell that with the half and half added, the sauce may be water. I saw suggestions for adding cornstarch, but I’m wondering if I should be wiping out the pan before adding the half and half.
If the chicken is rendering too much fat, then yes, you can wipe out the pan as needed, but please note that the browned up bits are essential for the sauce!
I did enjoy this dish but felt like the cayenne pepper overpowered all the other herbs and spices. The spice level was fine, but I couldn’t taste the oregano, basil, garlic or onion. If I make it again, I’ll reduce the cayenne so the other flavors can come through.
My husband, the pickiest eater, loved this meal but for me I wasn’t a huge fan. The sauce and noodles were pretty good but there was something about the chicken, and it was probably just how I cooked it, that I wasn’t a huge fan. I will say, I am 6 months pregnant so my taste buds are all out of whack, so take my husband’s word for it and try this meal!
Ok You had me at 1/2 n 1/2, but this was way better than I expected. I gathered all the seasonings, had chicken breasts ready and then realized I didn’t have fresh parsley. Uurrrgh. I have smoked paprika but no fresh herbs? Oh well I soldiered on and made this recipe using the dry parsley but if it was a big miss, we couldn’t tell. It was that good! I didn’t really need the pasta because I was in love with just the chicken seasoned like this. The sauce was amazzzzing too. I did add a little more cayenne because my husband loves spicy. I didn’t add the pasta to the sauce but rather added the sauce over some pasta to keep it a lighter (ha), and after reading the other comments I added about 1/2 cup of heavy cream and this did the trick. The sauce was perfect. I have leftover sauce but as I’m typing this my husband is calling my son over for a great quick dinner. Oh well its all over now. Thanks for the great recipe. Different, quick and damn delicious.
*thin chicken breast would work as I used both but I prefer the regular size due to the spices.
Making the seasoning mixture in advance and keeping it it sealed in bags for even quicker preparation next twenty times I make this.
Love it! One of the must-do meals this week. Thank you!
Regards,
Lilly
Very yummy, even using a few alternative ingredients. Best meal of the week. Thanks.