In a small bowl, mix together the garlic powder, onion powder, paprika, cayenne pepper, thyme, salt, and black pepper.
Pat the chicken breasts dry with paper towels. This will help the seasoning stick and ensure a crispy exterior.
Season the chicken evenly with the spice mixture. If you like, you can lightly dust the chicken with flour for a slightly thicker sauce later on.
2. Cook the Chicken:
Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.
Once the pan is hot, add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). Remove the chicken from the skillet and set it aside on a plate. Keep the juices in the pan.
3. Make the Sauce:
In the same skillet, add 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth (or white wine) and stir, scraping up any browned bits from the bottom of the skillet (this adds flavor to the sauce).
Add the heavy cream, paprika, and cayenne pepper. Stir well and bring the mixture to a simmer. Let it cook for about 3-5 minutes until the sauce thickens slightly. Adjust the seasoning with salt and pepper as needed.
4. Finish the Dish:
Return the cooked chicken breasts to the skillet, spooning the sauce over the top of the chicken.
Let the chicken simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld together and the chicken to warm through.
5. Serve:
Garnish the Chicken Lazone with freshly chopped parsley and serve.
Optional sides: Serve with rice, mashed potatoes, or steamed vegetables to complement the rich sauce.
