Hey there! So, let me tell you about this little gem of a recipe I stumbled upon—Chicken Lazone. The first time I made it, I was in a bit of a culinary rut, you know? Just tired of my usual chicken dishes (grilled, roasted – nothing exciting). But boy, did this recipe shake things up! It’s creamy, it’s spicy, and it’s super quick to whip up. Think of it as the dish that saved me from chicken monotony.
Why You’ll Love This
I make this when I need to feel like a kitchen rockstar but only have 30 minutes to spare. My family goes absolutely bonkers for it because it’s like comfort food with a kick (the kind that sneaks up on you in the best way). And when I say it’s quick, I mean it—perfect for a weeknight dinner when you’re juggling a million things. Trust me, this dish is a keeper.
What You’ll Need
- 4 boneless, skinless chicken breasts (if they’re huge, just halve ’em)
- 1/2 cup butter (I sometimes use margarine if I’m out of butter—it happens!)
- 2 tsp garlic powder (my neighbor swears by fresh garlic, but I find the powder easier)
- 1 tsp onion powder
- 2 tsp chili powder (more if you’re feeling spicy!)
- 1 1/2 cups heavy cream (I’ve tried half and half in a pinch, not bad)
- Salt and pepper to taste
How to Make It
- First, mix up all those spices in a bowl. And don’t worry if you spill a bit—you should see my spice rack, it’s a mess!
- Rub the mixture all over your chicken. This is where I usually sneak a taste (just for quality control, right?).
- Heat the butter in a large skillet over medium heat. Brown the chicken on both sides. It might look a bit weird at this stage, but have faith!
- Pour in the cream and bring it to a simmer. Then, reduce the heat and let it thicken a bit. Don’t rush this; I did once and ended up with a watery sauce.
- Serve it up with some of that glorious sauce on top. You’ll thank me later!
Notes
You might find the sauce thin at first; give it time. I once turned up the heat thinking it would speed things up and, well, it didn’t end well.
Variations
I’ve tried adding mushrooms and it was delightful. But the time I tossed in broccoli? Not my best idea—it got way too mushy. Maybe you’ll have better luck!
What If I Don’t Have…
Don’t have a skillet? A large pot works too! Just watch the edges for burning.
Storing Leftovers
Store it in the fridge, though honestly, in my house, it never lasts more than a day!
What to Serve With It
We usually have this with pasta, but honestly, a side of steamed veggies or mashed potatoes would hit the spot too.
Pro Tips
I once tried rushing the browning step and regretted it because the chicken ended up pale and a bit sad. Give it time!
FAQ
Can I make this with chicken thighs? Absolutely! Just keep an eye on the cooking time.
Is this dish really spicy? It’s got a kick, but you can dial back the chili powder if you prefer.
Why the cream? It really ties the dish together with its rich, velvety texture.