Start by preparing your chicken. Cut the breasts in half lengthwise to create thinner cutlets. This step not only helps the chicken cook evenly but also makes it tender. Sprinkle both sides of each piece with garlic powder, salt, and pepper to give them a delicious base flavor.
Coat each piece of chicken in flour. This dredging will give the chicken a nice crust when cooked, adding to the texture of the dish. Make sure to shake off any excess flour.
Next, heat a skillet over medium-high heat and add butter and olive oil. Once hot, carefully place the coated chicken cutlets in the skillet. Cook for about four to five minutes on each side until the chicken is golden brown and fully cooked. You want a beautiful sear that enhances the flavor.
Once the chicken is done, remove it from the skillet and set it aside on a plate. This resting time allows the juices to redistribute and keeps the chicken moist.
In the same skillet, add the heavy cream. Scrape up any brown bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor and will enrich your sauce.
Stir in the remaining spices: smoked paprika, onion powder, chili powder, cayenne pepper, and Italian seasoning. Whisk until everything is well combined and you have a smooth sauce. Let it simmer for a minute to thicken slightly.
Add the chicken back into the skillet, ensuring each piece is coated with the creamy sauce. Let it cook for an additional five minutes or until the chicken is heated through. This step allows the chicken to absorb some of the sauce's flavors.
Taste the sauce and adjust the seasoning with more salt and pepper if necessary. I usually find that a little extra salt brings out the flavors beautifully.
Finally, serve the Easy Chicken Lazone hot, garnished with freshly chopped parsley if desired. It’s a beautiful way to add color and a hint of freshness to the dish.
