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!

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!

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.

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.