Chicken Luzon

By Leslie Blythe Chicken, Pasta Boiling, Sautéing

May 10, 2022

This Chicken Luzon apparently is a recipe from Brennan's in New Orleans, though it's no longer on the menu. Regardless of where this recipe originated, it's really good. The chicken is coated in a rub, simmered in a creamy sauce, and served on a bed of linguini. It's quick and easy to make.

Prep: 15 mins
Cook: 15 mins
Yields: 8 Servings

Ingredients

1 pound boneless, skinless chicken breasts, cut crosswise in half

1 tablespoon olive oil

4 tablespoons unsalted butter, divided

1 pound linguine

2 cloves garlic, minced

2 cups half & half

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Seasoning

2 teaspoons smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Kosher salt and freshly ground black pepper, to taste

Directions

1To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano, and basil in a small bowl; season with salt and pepper, to taste.

2In a gallon size Ziploc bag, add chicken, olive oil, and paprika mixture, shaking to coat thoroughly.

3Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.

4In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

5Melt the remaining 2 tablespoons of butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half & half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

6Stir in pasta and gently toss to combine.

7Serve immediately with chicken, garnished parsley, if desired.

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