Spicy Chicken Strips with Cream Sauce

Spicy Chicken Strips in Cream Sauce

I loved the idea of this dish.  Simple.  That’s what I need lately.  Things that I can get on the table within an hour for everything including setting the table.  Prep work definitely helps too.  If you are making mashed potatoes getting them peeled and into ice water can save a bit of time at dinner or even parboiling them.  I usually have a bowl of potatoes sitting in my refrigerator during the summer to make potato salads, potato fritters or even hash as a quick back up meal.

I found this recipe on Pinterest for Chicken Lazone from Plain Chicken.com.  As with all recipes I changed it up a bit to suit my families tastes.  I think everyone should do this.  My family loves garlic, spicy tastes so I tend to go a bit heavy-handed on the spices.   Look at the recipe and add half the spices if you need to then add more, bit by bit, until you find the right balance for your family.


This was a hit.  My daughter liked the garlic in the cream sauce best while my son liked the bit of kick from cayenne powder on the chicken strips. I liked that it was a quick meal once everything was on the stove cooking it was 30-45 minutes to the table.  If you used instant mashed potatoes or pasta it may even be faster.

I served this meal over mashed potatoes with a side of raw, cut vegetables.


  • 1/2 tsp salt
  • 1 1/2 tsp chili powder
  • 2 tsp onion powder
  • 3 tsp garlic powder, divided
  • 1/4 tsp cayenne pepper
  • 2 lb chicken breasts, cut into strips
  • 1/4 cup butter, divided
  • 2 cups heavy cream (do not substitute)
  • parsley, garnish


  1. Preheat oven to 170 degrees (or warming temperature on your oven).
  2. Combine salt, chili powder, onion powder, 2 1/2 tsp. of garlic powder, and cayenne pepper in a small bowl.
  3. In a large skillet, melt half of the butter over medium-high, heat.
  4. Lightly dip chicken tenders into the spice mixture, both sides, and then lay them in the skillet.
  5. Cook until chicken tenders are completely cooked through.
  6. Remove chicken tenders from the pan and place on dish in the warm oven.
  7. Add rest of the butter, cream, and 1/2 tsp. garlic powder to the skillet.
  8. Lower the heat once the mixture begins to simmer.  Simmer, stirring constantly and scraping the bottom of the pan to get up all the extra spices on the bottom of the pan, for 7-10 minutes until the sauce thickens.  DO NOT BOIL!
  9. Once sauce has thickened remove from heat and serve chicken tenders over mashed potatoes or pasta with a drizzle of cream sauce and a garnish of parsley, if desired.

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