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American·Main Course

Creamy Cajun Chicken Lazone

A shockingly simple and incredibly rich New Orleans classic featuring pan-seared chicken breasts finished in a decadent spiced cream sauce with a touch of lemon and butter.

Prep

10m

Cook

15m

Total

25m

Serves

4

Method

  1. 01

    Mix smoked paprika, chili powder, cayenne, black pepper, onion powder, and garlic powder in a small bowl. Season the chicken breasts generously with salt on both sides, then coat with about half of the spice blend. For best flavor, refrigerate for 1–2 hours.

    Step 1
    Watch · 0:45
  2. 02

    Heat vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken for about 4 minutes per side until seared but not quite cooked through. Remove the chicken to a plate and set aside.

    Step 2
    Watch · 2:07
  3. 03

    With the heat off or very low, add the remaining spice blend to the hot pan and stir for 30 seconds to toast. Squeeze in the lemon juice, then stir in the heavy cream and water. Increase heat to medium-high and bring to a simmer, scraping any browned bits from the bottom.

    Step 3
    Watch · 2:53
  4. 04

    Return the chicken and any accumulated juices to the pan. Reduce heat to medium-low and simmer gently for a few minutes per side until the chicken is cooked through and the sauce has thickened slightly.

    Step 4
    Watch · 3:45
  5. 05

    Reduce heat to low and stir in most of the green onions. Add the cold butter chunks and shake the pan while stirring to emulsify the butter into the sauce. Baste the chicken with the glossy sauce and serve over pasta or rice, garnished with the remaining green onions.

    Step 5
    Watch · 5:07

From Chef John

  • “Never underestimate the power of a fun to say recipe name.”
  • “In New Orleans, where this recipe is from, it is actually illegal to throw those [juices] away, or so I assume.”
  • “Give the pan the old shake-a-shake-a.”