CHICKEN TENDER LAZONE

Name: Chicken Tender Lazone (Low Carb, Gluten-Free)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb chicken tenders; 1 tbsp Cajun seasoning; 2 tbsp butter; 1 cup heavy cream; 1/4 tsp xanthan gum; Salt and pepper to taste

August 31, 2023

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Looking for a rich, satisfying dinner that’s low-carb, full of flavor, and surprisingly easy to make? This Chicken Tender Lazone recipe delivers Cajun-style comfort with a modern twist. Tender chicken strips are seasoned, pan-seared, and coated in a silky, restaurant-quality sauce—perfect for busy weeknights or anyone wanting a keto-friendly indulgence.

What makes this version special is the addition of a touch of xanthan gum. Instead of relying on flour or cornstarch, xanthan gum naturally thickens the sauce, creating that classic Lazone creaminess while keeping the carbs nearly zero. It’s the secret ingredient that gives you a smooth, velvety finish without compromising flavor or texture.

Whether you're following a ketogenic, diabetic-friendly, or gluten-free diet—or just love bold, comforting food—this Chicken Lazone brings together simplicity, spice, and a perfectly balanced creamy sauce. Serve it over zucchini noodles, cauliflower mash, or your favorite low-carb sides for a meal that tastes like it came straight from a Louisiana bistro.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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CHICKEN TENDER LAZONE

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Calories

299

Indulge in the ultimate comfort food experience with our Chicken Tenders Lazone recipe, enhanced by the magic of xanthan gum. This recipe takes the beloved classic to new heights, featuring tender chicken strips coated in a perfectly seasoned blend, elevated by the binding prowess of xanthan gum. As you savor each bite, you'll appreciate the harmonious balance of flavors and the satisfyingly crispy texture, all achieved while keeping the carb count in check. Get ready to elevate your dinner game with a dish that marries simplicity, flavor, and innovation, all in a single delightful plate.

Ingredients

1 1/4 lb. chicken tenderloins
1 1/4 lb. zucchini
1 cup heavy cream
1/4 tsp. Cape Crystal xanthan gum
2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. oregano
1/2 tsp. basil
Salt
Black pepper
1 tsp. olive oil
5 tsp. unsalted butter

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Directions

STEP 1: In a bowl combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried basil, and some salt and pepper to taste.
STEP 2: In a medium-sized mixing bowl, place your chicken tenderloins, then add the olive oil and seasoning mix. Mix together well.
STEP 3: Place your skillet over, medium-high heat. Add the chicken tenderloins and cook for about 3 to 4minutes on each side. The chicken should reach 165°F. Once they are done, set them aside on a plate.
STEP 4: Cook the spiral zucchini and season with salt and pepper. You can sauté it in another pan or cook it in the microwave. Drain any excess water.
STEP 5: Add butter to the skillet that you cooked the chicken in.
STEP 6: Whisk in cream. The whisk and cream should lift up the browned bits off the bottom of the pan. Whisk in the xanthan gum and the sauce will thicken up. Taste to check the seasoning and add additional salt or pepper as needed.
STEP 7: Serve with the zucchini and chicken. You can layer it or toss with the zoodles (zucchini noodles) and serve the chicken on top.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 299

Amount/Serving % Daily Value

Carbs: 5.6 grams; 2%
Cholesterol: 114 milligrams; 38%
Fat: 18.1 grams; 23%
Fiber: 1.6 grams; 6%
Protein: 31 grams
Saturated Fat: 10.2 grams; 51%
Sodium: 912 milligrams; 40%
Sugar: 2.5 grams
Vitamin D: 19 micrograms; 94%
Calcium: 43 milligrams; 3%
Iron: 1 milligrams; 3%
Potassium: 395 milligrams; 8%

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