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This easy Chicken Lazone recipe features pan-fried, juicy, and deliciously seasoned chicken tenders served with zucchini noodles tossed in the most amazing cream sauce. Ready in just 30 minutes, this restaurant-worthy dinner is perfect for a quick weeknight meal!
I love creamy chicken recipes and never pass up a chance to make this Creamy Garlic Sauce Chicken or my Creamy Chicken and Cauliflower, a perfect blend of comfort and nutrition. Then there’s this fabulous Skillet Chicken with White Wine Sauce, which offers a sophisticated flavor that’s sure to impress everyone at the table.
Creamy Chicken Lazone is an easy low carb, Keto-friendly chicken recipe, served with loads of flavor in a luscious cream sauce with butter, garlic, and cream. This is the chicken dinner everyone raved about for days. It’s an easy skillet dish that’s decadently delicious and the ideal meal for hectic weeknights.
These perfectly pan-fried chicken tenders are juicy and full of flavor, accompanied by a velvety cream sauce that simply melts in your mouth. And because of the zucchini noodles, this dish offers a nice contrast in textures while being super simple to prepare. Whether you’re a novice or a seasoned chef, this dish is quite easy to make. To keep things light, I serve this easy Chicken Lazone recipe over tender zucchini noodles, but if low-carb isn’t your thing, lucky you! Whip out the linguine, please! 🙌
Why You’ll Love Chicken Lazone
Quick and Easy: Ready in just 30 minutes, this chicken lazone recipe is perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.
Versatile: While the recipe is keto-friendly and low-carb, it’s easy to adapt for those who prefer chicken lazone pasta. Simply swap out the zoodles for fettuccine or linguine.
Creamy Goodness: The cream sauce, made with butter, garlic, and heavy cream, makes this dish feel like a luxurious treat straight from a high-end restaurant.
The Ingredients
In just a few words, there are zero fancy things going on here. It’s just seasoned chicken breast tenders cooked in butter and topped with a simple cream sauce. Plus zoodles – you can get those precut at Whole Foods, Target, Walmart, etc…
- Chicken Tenders: I use about a pound of tenders. You can also just grab a chicken breast and cut it into thicker strips.
- Spices & Seasonings: Italian seasoning, chili powder, sweet paprika, garlic powder, onion powder, salt, and pepper.
- Butter: Used for pan-frying the chicken, sautéing the zoodles, and forming the base of the cream sauce.
- Fresh Garlic: You’ll want to use 2 to 3 cloves for this, but garlic powder can be substituted.
- Zucchini Spirals: Make your own zoodles or grab a bag of store-bought spiralized zucchini.
- Heavy Cream: To make the deliciously creamy sauce.
How To Make Chicken Lazone
- Season the chicken tenders with salt, pepper, paprika, chili powder, garlic powder, and Italian Seasoning.
- Melt butter in a large skillet and cook the chicken for about 4 to 5 minutes per side, or until cooked through and browned; remove from skillet and set aside.
- Add zucchini noodles to the skillet and cook for 2 minutes, or until just tender. Remove from skillet and set aside.
- Melt the remaining butter in the skillet and add garlic. Whisk in heavy cream and, while whisking, scrape up the browned bits from the bottom of the skillet. Simmer and stir often until sauce is reduced and thickened – about 3 minutes. Taste for salt and pepper and adjust accordingly.
- Return the chicken and zucchini to the skillet; cook for 1 minute just to heat through. Garnish with parsley and serve.
Recipe Tips
- Skillet: Use a large, heavy-bottomed skillet for even heat distribution, which helps the chicken cook evenly.
- Chicken Prep: Ensure the chicken tenders are of even thickness for consistent cooking; if not, gently pound them using a meat mallet.
- Zucchini Noodles: To avoid soggy zoodles, pat them dry with paper towels before cooking.
- Cream Sauce: Don’t rush the cream sauce. Allow it to simmer and reduce to achieve the desired thickness and richness.
- Variations: Feel free to add veggies like bell peppers, mushrooms, or spinach for added nutrition and flavor.
Serving Suggestions
I often serve chicken lazone with my keto breadsticks or this recipe for focaccia bread to soak up the creamy sauce. A light bulgur salad or kale quinoa salad can balance out the dish’s richness.
Offer a side of Roasted Broccoli or Carrots and Green Beans for a fresh contrast. Smashed Potatoes are also great. Finally, finish the meal with something light and fruity like Mango Sorbet, Cottage Cheese Ice Cream, or Blueberry Nice Cream.
Storage
Store leftovers in an airtight container and keep them in the refrigerator for up to 4 days.
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Chicken Lazone
Ingredients
- 1 pound boneless, skinless chicken breast tenders
- 1 teaspoon Italian Seasoning
- ½ teaspoon chili powder,, or to taste
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and fresh ground black pepper,, to taste
- 4½ tablespoons butter,, divided
- 1 bag (12 ounces) zucchini noodles
- 3 cloves garlic,, minced
- 1 cup heavy cream,, you can also use Half & Half
- chopped fresh parsley,, for garnish
Instructions
- In a small bowl, combine Italian Seasoning, chili powder, paprika, garlic powder, onion powder, salt, and ground pepper; mix together and sprinkle over the chicken tenders.
- Melt 2 tablespoons butter in a large skillet set over medium heat. Add the chicken tenders to the hot skillet and cook for about 4 minutes on each side or until browned and cooked through.
- Remove chicken tenders from the skillet and set aside.
- Add 1/2 tablespoon butter to the skillet and melt; add zucchini noodles and cook for 2 to 3 minutes, or until just tender, stirring frequently. Remove zucchini from the skillet and set aside.
- Melt the remaining butter in the skillet and add the garlic; cook for 20 seconds or until fragrant. Whisk in heavy cream and bring to a boil; continue to cook for 2 minutes or until the sauce is reduced and slightly thickened. Taste the sauce for salt and pepper and adjust accordingly.
- Return chicken and zoodles to the skillet; cook for 1 minute or just until heated through. Remove from heat.
- Garnish with parsley and serve.
Notes
- Chicken Tenders: For even cooking, ensure the chicken tenders are about the same size.
- Zucchini Noodles: Pat zoodles dry to prevent a watery sauce.
- Cream Sauce: Let the sauce simmer until it reaches the right consistency, and don’t forget to whisk.
- Spice Adjustments: Tweak chili powder or add red pepper flakes for more heat.
- Skillet Selection: Use a large, heavy-bottomed skillet.
- Serve Promptly: For best results, serve the dish immediately after cooking to enjoy the creaminess of the sauce and the tenderness of the chicken.
- Storage: Leftovers can be stored in an airtight container and kept in the fridge for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Made this for dinner last evening. It was absolutely delicious!! I thought the seasonings would be too heavy, but I stuck it out and was not sorry! Such good flavor carried through to the cream sauce. I added 1 Tablespoon cream cheese to the sauce to help thicken it and sprinkled fresh grated parmesan cheese over the finished plate. I use a Spiralizer to make my own zoodles, and the freshness really pays off.
This needs to be added to our weeknight dinner rotation!