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Homestyle Chicken Lazone

A creamy, buttery, chicken dish made popular at Brennan’s in New Orleans.

Chicken Lazone Horizontal 1
Image: Jono Elderton for 12 Tomatoes

Chicken Lazone is a dish made famous by Brennan’s restaurant and its one time executive chef Lazone Randolph. Brennan’s is a New Orleans institution, with a menu that marries Spanish and French cuisines. It’s not on the menu at Brennan’s anymore, but Chicken Lazone is easy to make at home for family and friends, and certain to impress the taste buds – it’s a decadent, silky-smooth delight!

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Image: Jono Elderton for 12 Tomatoes

While known for its luxurious flavor (and the classy Brennan’s connection), Chicken Lazone is a simple recipe made from pantry favorites. Quick to cook, buttery, and delicious, the flavor of pan fried chicken filets is amplified by Cajun spices, a generous amount of butter, and heavy cream. The flavors combine to create a beautifully rich sauce that combines with juicy, melt-in-your-mouth chicken pieces, and a side of mashed potatoes or angel hair pasta. It’s lick-your-plate good!

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Image: Jono Elderton for 12 Tomatoes

The original chicken Lazone recipe uses an astounding amount of butter, so I cut that amount down to 3-4 oz for this version. There’s still unmistakable buttery smoothness in the chicken and sauce, but it doesn’t overwhelm the spices or work against the cream. The sauce stays smooth and enjoyably rich, while the chicken soaks it all up, while retaining the other flavors too.

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Image: Jono Elderton for 12 Tomatoes

I’ve used a variety of popular southern style herbs and spices in line with the original recipe, but if you’re strapped for time and/or resources, a simple store bought cajun spice mix will suffice. Don’t be shy in applying the spices prior to cooking – I highly recommend that you coat the chicken thoroughly, then refrigerate it for at least half an hour. Conversely, you could add the spices to the sauce and make it a little more lively.

Chicken Lazone is a rich and delicious meal, yet takes next to no time to cook and serve – with little to clean up either. I enjoy cooking it for a weeknight meal after a tough day, as it’s comforting and delicious without being time consuming.

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Image: Jono Elderton for 12 Tomatoes

Serves 4

5m prep time

20m cook time

Rated 5 out of 5
Rated by 2 reviewers
  • 3 teaspoons chili powder
  • 3 teaspoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 4 oz unsalted butter
  • 4 chicken breasts, trimmed
  • 1/2 cup heavy cream
  • Kosher salt and black pepper, to taste
  • Garnish: 2-3 tablespoons fresh parsley, finely chopped
  1. Mix all of the herbs and spices in a bowl. Generously coat each piece of the chicken breast with the herb mixture until it’s all gone.
  2. Melt the butter in a deep-sided skillet or frying pan at medium-high temperature. Add the chicken breast pieces, and cook for 7-8 minutes or until lightly browned on both sides.
  3. Add the heavy cream to the chicken and butter, stirring thoroughly to combine. Briefly bring to the boil, then lower the temperature and cook for another 7-10 minutes, allowing the sauce to thicken as it cooks.
  4. Remove the chicken from the heat. Sprinkle thoroughly with salt and pepper, then spoon chicken and sauce onto each plate. Garnish with fresh parsley, and serve immediately with mashed potatoes and steamed greens.

Recipe adapted from Plain Chicken

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