@@haley746 all the better! that way he can make more money creating delicious dishes while not having to start his videos with "this video is sponsored by Proton VPN..."
I love Chef John's recipe because I get rave reviews when I make them. His Pecan Crumble Coffee cake is famous at my church bazaar so thank you~ His joy of food is infectious. I wish I could share my Korean home recipes with him❤❤😊
Made this last night for dinner! I suggest cooking a half-pound or so of sliced mushrooms, removing them, then adding them back to the sauce (with any accumulated juices!) when you add the cream. Extra points if you have homemade herbed dinner rolls and a salad from your own garden!
THANK YOU! People act like I’m crazy whenever I say I never put salt in my spice blends or only use seasoning blends that are low/no salt. It’s absurdly easy to over or under salt your food unless you do the salt separately
I HAVE FOLLOWED YOU FOR YEARS AND I USE ALOT OF YOUR RECIPES IN OUR RESTAURANT TO THIS DAY.. THANKS FOR ALL YOU DO. i ALWAYS TELL PEOPLE.. I LEARNED THIS DISH FROM CHEF JOHN!! :)
Chef John, I made this recipe this evening! It was absolutely delicious! I have the tastiest lunch of leftovers waiting for me tomorrow. Thank you so much for sharing with us! 💜
Thank you Chef John! I am going through some health treatments that are affecting my taste, and this has inspired me to try something along theses lines soon. Thanks again for a lovely presentation.
"The belly is an ungrateful wretch, it never remembers past favors, it always wants more tomorrow." - Aleksandr Solzhenitsyn Thanks Chef John, keep up the great work, we will need more tomorrow!
@@bluequiltedness “he wished it were as easy to relieve hunger by rubbing an empty stomach” - Diogenes Laertius Blue is this the quote? If not please post, I would like to see it. Thanks, S.
@southfloridaarcheryguy114 absolutely! I'm a former sous chef of 28 years fine dining, and I strongly believe it is imperative to teach others how to cook, the chemistry behind it, how food reacts to different cooking methods, etc. I LOVE Polish food! You are so lucky to have learned the cooking techniques! 😇❤️👍🏻
Last minute trick. I used the Lazone sauce as a base for an alfredo sauce, which I put over fettuccine. Worked out very well, according to my team of somewhat surly taste testers. I told them it was a "cajun" alfredo sauce...😁
Made this the other night and it was absolutely delicious!! Can't wait to make it again! That extra addition of butter at the end makes all the difference!!
SAW IT, TRIED IT, LOVED IT. I'm originally from the South. Love Southern and Cajun food. It's so simple we actually had most of the ingredients handy. Had to buy a few things. But it is simple to make and delicious. Cooked some orzo with ours. Made a great combo. Thanks again Chef John! Another winner
Thank you and thank you. I just made this for guests and one of them took a photo of the dish! I served it with mashed potato and a side of fried peppers and onions!
I like to cook recipes like this for my wife, and then we compare notes on what improvements that we think are needed. This dish got the rare "no notes" rating from my wife, and I found nothing to tweak either. Great recipe! Thanks!
It's 2:41am, I'm starving , can't sleep and Chef John is torturing me with this heavenly looking dish. This looks amazing and yet so simple and easy at the same time. This is a Cajun/Creole dish that I have never heard of much less tried. A nice salad with some garlicky shredded Brussel sprouts, broccolini, broccoli rabe or Chinese broccoli and a nice baguette would round this out perfectly for us. Thank you Chef John and we will make this very soon. I would make it now but don't have any chicken on hand. 🤤🤤🤤
When I was 10 my family moved to New Orleans where my father worked in the oil fields. My mother was a Kansas farm girl but she embraced the local cuisine. Soon she was making Gumbo and boiling shrimp. I wish I had been older because I rejected this alien menu outright. It took years to adapt to the joy that is Cajun cooking.
Fell asleep with earbuds in listening to Food Wishes last night. Woke up knowing how to cook everything I’ll ever want to eat for the rest of my life and with every dad joke on the tip of my tongue like how Neo from the Matrix learned Kung Fu
Just made this for dinner. Used new mexican chili. Instead of spooning over the sauce, i removed the chicken and tossed the noodles in it. The wife asked to take the leftovers to work, so I'd say it's a hi.
I love chef john, because he always tastes his food. Drives me nuts watching a cooking show and they don't eat/taste what they cooked. Thanks chef john l always enjoy your videos.
Watched Chef John's videos of Chicken Lazone and Pork Chops Al Pastor recipes in the same sitting: gather ingredients for both, make each once, swap the proteins and make each again with maybe some happy accidents along the way, all the while using the same pan. I typically make a batch of rice uniquely flavored from deglazing the pan which becomes easier to clean
Love this recipe, Been watching you since you were an indepentent. I long ago learned that thighs are the caviar of chicken! Wish you a long and healthy life, keep 'em coming!
Wow, someone had chicken, butter, cream, and three of the most commonly used spices in western cuisine in their kitchen? I realize you probably only eat cheerios you've pissed in, but it's really not surprising to have this stuff on hand.
@@shaunhall284 not all of us "clowns" can afford a place like that, and we're going by what locals eat but figure it's a brit who would judge the natives like a proper snob lol who cares if you can speak the Cajun gibberish lol 😆 9 years ehhh? Good ..then.fix that boring English cuisine of yours, if you're so talented, hope you took some cayenne home wif ya
This is a classic and now that I think about it, it's surprising Chef John hasn't done a video on this one until now. Better late than never, because this is actually a very good dish.
Well, I would've lost my house. If I were a batting man, I was sure it was going to be "you're the Sylvester Stallone of your chicken lazone " 😂, and apparently I've been making this for years except I use fresh seared tuna.
If the chicken has come out of the fridge to be prepared then there is no need to put it back in the fridge. It will absorb the spice mix and rise in temperature which will help with cooking. Where I come from food must be returned to the fridge within two hours if it is not intended to be cooked or cooked within four hours of being removed from the fridge. Of course fridge temp should be 4degrees or less for these guidelines. I will be trying this recipe.
Chef John, I just want to say, after years of watching your videos, I appreciate that you don't do sponsor spots in your videos.
He’s paid for by allrecipes the website so
@@haley746 all the better! that way he can make more money creating delicious dishes while not having to start his videos with "this video is sponsored by Proton VPN..."
I love when Chef John posts a recipe I have never heard of before. Bonus points when it's simple and has a fancy veneer.
Facts 😂😂😂😂😂
I love Chef John's recipe because I get rave reviews when I make them.
His Pecan Crumble Coffee cake is famous at my church bazaar so thank you~
His joy of food is infectious. I wish I could share my Korean home recipes with him❤❤😊
Me too. Everything I make of his always comes out great.
You can't go wrong with copious amounts of cream and butter. Looks delicious!
Ask your cardiologist if he would agree, tho.
What I love about Chef John is unlike a lot of online chefs he has a sense of humor. Great recipes and easy to watch.
“You can.” That’s the beautiful message of your channel, chef. I tell people about Food Wishes constantly.
Made this last night for dinner! I suggest cooking a half-pound or so of sliced mushrooms, removing them, then adding them back to the sauce (with any accumulated juices!) when you add the cream. Extra points if you have homemade herbed dinner rolls and a salad from your own garden!
Served on cauliflower rice is a great low carb meal thanks Chef John
other cooking channels: you suck at cooking
Chef John: oh, you definitely can cook, my friend.
wholesome 100%
what channels are saying that?? the whole "foods that are good and easy to bake" genre on youtube is booming
@@Whiteboykun there is literally a channel called "you suck at coocking" :)
There's actually a very funny cooking channel which is (ironically, I think?) called "You Suck At Cooking"
his editing is very nice@@matthewcummings5067
THANK YOU! People act like I’m crazy whenever I say I never put salt in my spice blends or only use seasoning blends that are low/no salt. It’s absurdly easy to over or under salt your food unless you do the salt separately
The butter at the end stole my heart!
Always love a good "put stuff in a pan with chicken and it magically becomes one of the best sauces you've ever tasted" recipe.
I HAVE FOLLOWED YOU FOR YEARS AND I USE ALOT OF YOUR RECIPES IN OUR RESTAURANT TO THIS DAY.. THANKS FOR ALL YOU DO. i ALWAYS TELL PEOPLE.. I LEARNED THIS DISH FROM CHEF JOHN!! :)
Made this earlier this week, but we serve it over Parmesan grits. My family loves it!
You had me at, 'No slicin'. No dicin'.'
Chef John, I made this recipe this evening! It was absolutely delicious!
I have the tastiest lunch of leftovers waiting for me tomorrow.
Thank you so much for sharing with us! 💜
Love these low carb recipes! They keep me on my goal this spring!
Thank you Chef John! I am going through some health treatments that are affecting my taste, and this has inspired me to try something along theses lines soon. Thanks again for a lovely presentation.
"The belly is an ungrateful wretch, it never remembers past favors, it always wants more tomorrow."
- Aleksandr Solzhenitsyn
Thanks Chef John, keep up the great work, we will need more tomorrow!
There's an appropriate quote from Diogenes of Sinope that would pair well with that...
@@bluequiltedness “he wished it were as easy to relieve hunger by rubbing an empty stomach” - Diogenes Laertius
Blue is this the quote? If not please post, I would like to see it.
Thanks, S.
@@septembersurprise5178Yep, you found it! :D
Chef John, you are a treasure. Best TH-cam chef period...
I love this rich and buttery chicken lazone ❤ thank you chef for sharing delicious recipes every time 👍🏻
Made this for dinner tonight. great recipe.!
Im.going to do this recipe with my 9 year old; he loves to learn how to cook! Thank you Chef John!!
Teach your progeny to cook!!! Best gift you can give them. My Polish aunts taught me and I’m grateful every day!
@southfloridaarcheryguy114 absolutely! I'm a former sous chef of 28 years fine dining, and I strongly believe it is imperative to teach others how to cook, the chemistry behind it, how food reacts to different cooking methods, etc. I LOVE Polish food! You are so lucky to have learned the cooking techniques! 😇❤️👍🏻
Last minute trick. I used the Lazone sauce as a base for an alfredo sauce, which I put over fettuccine.
Worked out very well, according to my team of somewhat surly taste testers. I told them it was a "cajun" alfredo sauce...😁
but you have made something else - not John's dish
I have new Easter dinner plans. Holy cow!
Made this the other night and it was absolutely delicious!! Can't wait to make it again! That extra addition of butter at the end makes all the difference!!
SAW IT, TRIED IT, LOVED IT. I'm originally from the South. Love Southern and Cajun food. It's so simple we actually had most of the ingredients handy. Had to buy a few things. But it is simple to make and delicious. Cooked some orzo with ours. Made a great combo. Thanks again Chef John! Another winner
Nothing better than meat and a pan sauce. Beautiful.
Nobody does it better than you Chef John. Never change
That spice blend is really great on shrimp, too.
Thank you and thank you. I just made this for guests and one of them took a photo of the dish! I served it with mashed potato and a side of fried peppers and onions!
I like to cook recipes like this for my wife, and then we compare notes on what improvements that we think are needed. This dish got the rare "no notes" rating from my wife, and I found nothing to tweak either. Great recipe! Thanks!
Beautiful recipe..I would serve mine over grits.
It's 2:41am, I'm starving , can't sleep and Chef John is torturing me with this heavenly looking dish.
This looks amazing and yet so simple and easy at the same time. This is a Cajun/Creole dish that I have never heard of much less tried. A nice salad with some garlicky shredded Brussel sprouts, broccolini, broccoli rabe or Chinese broccoli and a nice baguette would round this out perfectly for us.
Thank you Chef John and we will make this very soon. I would make it now but don't have any chicken on hand. 🤤🤤🤤
I want to try this recipe with fillet of pork. I am sure it would work perfectly.
Wow you nailed this one. Wonderful color and simplicity.
I love all your dishes can't wait to try this one ❤
I've watched recipes by Chef John knowing I'll never make them; I just wanted to hear his friendly voice. And drool a little bit.
THANK YOU! Something new but I actually have all the items on hand! Thank you!!
Another Must-Make! Thank you, Chef John - you continue to inspire! ❤
@@shaunhall284 If you leave now no one will miss you troll. Your comments are unnecessary and not funny.
Another winner winner 🏆 chicken dinner! Something new for my dinner tonight! Thank you!
When I was 10 my family moved to New Orleans where my father worked in the oil fields. My mother was a Kansas farm girl but she embraced the local cuisine. Soon she was making Gumbo and boiling shrimp. I wish I had been older because I rejected this alien menu outright. It took years to adapt to the joy that is Cajun cooking.
Just made this the other night. Like you Chef John it was Outstanding. 🧑🍳
This looks amazing, thank you 👍
Excellent dish have had this at the restaurant and it truly is amazing.
Looks really tasty I must say, and I can't wait to try. Thinking the addition of lemon was a great idea! Thanks John, always appreciated.
Looks incredible.
Made it! SOOOOOOO delicious, my husband ate the white meat - he NEVER does. DELICIOUS!!!!!! in my #topten #chefjohn #recipes!
I'll make this and add scallops too. I'll also swap the scallions for shallots. Thanks for sharing this fabulous and simple recipe, Chef John!
I love Chef John
WE* love chef John 😉
Chef John's green onions comes pre-sliced, confirmed :D
I do the same thing with the salt at the beginning. Makes sense, looks great. Basically Cajun chicken.
Thanks for the recipe.
I love when you come out with low carb dishes I can make!
Fell asleep with earbuds in listening to Food Wishes last night. Woke up knowing how to cook everything I’ll ever want to eat for the rest of my life and with every dad joke on the tip of my tongue like how Neo from the Matrix learned Kung Fu
I love this. It's everything I like, done brilliantly yet simply.
I love recipes which create a chicken😊 and a sauce!!
This was so easy to make. Thank you.
Your videos are the best! I've only been cooking in the industry about a year now and you reciepes help out A LOT!
Just made this for dinner. Used new mexican chili. Instead of spooning over the sauce, i removed the chicken and tossed the noodles in it. The wife asked to take the leftovers to work, so I'd say it's a hi.
The sauce reminded me of a nigerian pepper and tomato sauce that is ooooh so splendid.
Looks delicious, will try a spiced down version for the kiddo.
Can’t wait to try it tonight!!
The butter got a smile❤😊
Wow!! Once again Chef John you amaze us !!!
I made this dish and it was delicious 😋
I love chef john, because he always tastes his food. Drives me nuts watching a cooking show and they don't eat/taste what they cooked. Thanks chef john l always enjoy your videos.
Lol they aren't making recipes up on the spot and then throwing away the food afterwards
Watched Chef John's videos of Chicken Lazone and Pork Chops Al Pastor recipes in the same sitting: gather ingredients for both, make each once, swap the proteins and make each again with maybe some happy accidents along the way, all the while using the same pan. I typically make a batch of rice uniquely flavored from deglazing the pan which becomes easier to clean
Thanks so much. Your videos are so fun and encouraging
I m gonna make this one! Thank you Chef!
Love this recipe, Been watching you since you were an indepentent. I long ago learned that thighs are the caviar of chicken! Wish you a long and healthy life, keep 'em coming!
I'm gonna make a Chicken Lazone Calzone
I didn't know it
But you really are a poet
You were so concerned about whether or not you could, you didn't stop to think if you should. (You should most definitely)
For Sylvester Stallone?
With provolone
You are, after all, the fashionista of your inside out pizza.
I’m making this today
So if your chicken comes out perfect you could say you were just "in the Lazone".
You are on it Xani!
Aw, thanks! :D @@shaunhall284
You know it! XD
@@laurak7409
Not to be a party pooper, but since “La” can mean “the”, you could have just skipped to “in Lazone”
That was my suspicion but I wagered that if I did that not all would get the pun.@@ghoulish6125
Thank you for another amazing recipe, looks so good!
Just made it and wow so GOOD!!
Wow, someone had chicken, butter, cream, and three of the most commonly used spices in western cuisine in their kitchen? I realize you probably only eat cheerios you've pissed in, but it's really not surprising to have this stuff on hand.
Only 4 " go ahead" well done. Great easy recipe, thanks
Love your videos! The butter that you added at the end. It was that salted or unsalted butter?
Looks bussin, Chef John!
All the time I’ve spent in South Louisiana, and I’ve never heard of Chicken Lazone!! ❤❤
I've spent many years with cajuns and never heard a peep about this!
@@l.m.mccormick1470sounds like it's a specific restaurant/chef's dish.
@@shaunhall284 we don't have a president, we have a mafia running things
Lived in the heart of Cajun Country my whole life...never heard of this. Lol
@@shaunhall284 not all of us "clowns" can afford a place like that, and we're going by what locals eat but figure it's a brit who would judge the natives like a proper snob lol who cares if you can speak the Cajun gibberish lol 😆 9 years ehhh? Good ..then.fix that boring English cuisine of yours, if you're so talented, hope you took some cayenne home wif ya
This Guy Is the Goods
Still pining for the podcast Chef John and Say Goodbye Andrew
Yay ! Keto-friendly without omitting anything. Thank you, Chef John.
Chef John, the “Babe Ruth” of cooking videos. ⚾️
This is a classic and now that I think about it, it's surprising Chef John hasn't done a video on this one until now. Better late than never, because this is actually a very good dish.
Hope your cold cleared up! Lots of chicken soup!
having chicken tonight,chicken to night! 🍗 🌶️
😋 I'm loving this recipe! I'll be making it soon.
Thanks Chef John for this recipe. HAPPY GOOD FRIDAY.❤❤❤❤😂❤
Just made it. It's a great dish but mine was a bit on the salty side. I would skip that second pinch of salt and salt the result if needed.
Awesome recipe chef, please show lebanese chicken fatteh recipe please please
This is like a variation on chicken fricassee, New Orleans style.
I made this dish. It was easy and very, very tasty--a big hit with my peeps. I can't seem to post the photo.
Hello Cheif John, Could I not use the lemon? I just love your recipes 😜
You are in Da Zone when you make Chicken Lazone!
Hmmm... It's look like amazing taste....
Will try for my family
Thank u so much for this information ☺️☺️☺️
YUMMMMM !!
Well, I would've lost my house. If I were a batting man, I was sure it was going to be "you're the Sylvester Stallone of your chicken lazone " 😂, and apparently I've been making this for years except I use fresh seared tuna.
Nice comment❤
Made this tonight. Good but I got too much salt in it somehow. Will definitely try it again.
Well, I just found out what I'm cooking for dinner my next day off. Thank you!
Very similar to Tuscan Chicken but without spinach, no? (at least my version) Can't wait to try this one for my all-things-chicken family!
Another awesome rendition.
If the chicken has come out of the fridge to be prepared then there is no need to put it back in the fridge. It will absorb the spice mix and rise in temperature which will help with cooking. Where I come from food must be returned to the fridge within two hours if it is not intended to be cooked or cooked within four hours of being removed from the fridge. Of course fridge temp should be 4degrees or less for these guidelines. I will be trying this recipe.
You do yours your way. That doesn't mean anyone else is doing it wrong.
Where everyone else comes from, they do what they want, whenever they want to.