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This Lawry's copycat chicken recipe delivers the iconic celery crown crunch over creamy herb-bliss chicken that made the restaurant famous. The secret lies in the precise balance of seasoning—where Lawry's signature blend transforms ordinary chicken into something restaurant-quality.
I've perfected this technique over years of testing, ensuring every bite delivers that perfect crunchy topping and tender, flavorful chicken beneath.
The dish starts with chicken pieces coated in a dry rub of Lawry's seasoning, then baked until golden and juicy. A homemade celery crown topping—crispy, aromatic, and slightly sweet—forms a flavorful crust that shatters with each bite.
The creamy herb sauce, infused with garlic and parsley, ties everything together with a velvety richness that pairs perfectly with the crunch.
What you'll end up with is a dish that looks as impressive as it tastes—golden-brown chicken crowned with crisp celery pieces, drizzled with that luscious herb sauce. This recipe captures the essence of Lawry's without requiring their exact proprietary blend, using pantry staples and simple techniques.
The result is a complete meal that feels special enough for company but easy enough for weeknights.
Serve with roasted potatoes or a fresh garden salad to round out the meal. The crispy celery crown stays crunchy even when reheated, making this perfect for meal prep or leftovers. Let's recreate this classic dish at home with professional results.
Ingredients for lawry's chicken
Pantry staples meet restaurant-quality seasoning for this iconic celery crown chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Medium size, skin-on preferred |
| Lawry's Seasoning Blend 🧂 | 2 tbsp | Original blend, not copycat substitutes |
| Celery Stalks 🧅 | 4 whole | Fresh, crisp, cut into 1-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Fresh, peeled, minced |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for celery crown |
| Heavy Cream 🥛 | 1 cup | Full-fat for creamy sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Granulated Sugar 🍯 | 1 tbsp | For celery crown sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For greasing baking dish |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
The Lawry's Seasoning Blend is non-negotiable here—grab the original jar from grocery stores or order online. Penzeys carries it if your local store is out. The celery crown requires fresh, crisp celery with no browning; store-bought often lacks the crunch. For the butter, use European-style if possible (like Plugrá or Kerrygold)—it has higher fat content for better browning. The chicken thighs should be medium-sized (about 6-8 oz each) to ensure even cooking without drying out. Costco often sells pre-cut chicken thighs in bulk, which saves time.
No Lawry's seasoning? Substitute with 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp black pepper, and ½ tsp salt—it won’t be identical, but it’ll work. Fresh parsley is ideal, but dried works at one-third the amount if you’re in a pinch. For the celery crown, substitute with 2 cups crushed potato chips (like Kettle Brand) if you’re short on time—though it won’t be as crispy. The heavy cream can be swapped for half-and-half, but the sauce won’t be as rich. Olive oil for greasing can be any neutral oil, but avocado oil has a higher smoke point for baking.
Prep the celery crown ahead and store it in the fridge for up to 2 days—it stays crispy if kept in an airtight container. The seasoned chicken can be marinated overnight, covered, in the fridge. Reheat leftovers at 350°F for 15 minutes to maintain crispiness. The herb sauce thickens as it cools, so stir in a splash of milk if it’s too thick when reheating. Portion the dish into individual baking dishes for easy meal prep—just pop them in the oven when ready to serve.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe on nights when I’m too tired to scrub pots. Toss the chicken thighs, chopped celery, onion, and garlic on a sheet pan, sprinkle Lawry’s—boom. Thirty minutes later, you’re done. The celery and onion caramelize just enough to stick to that seasoned chicken like it’s been slow-cooked.
- Umami Bomb: That Lawry’s blend? It’s the secret weapon. The garlic and onion base builds a deep, savory foundation, but the seasoning—with its thyme, basil, and oregano—turns it into something richer than takeout. Honestly, I’ve had people ask if I marinated it for hours. (Spoiler: I didn’t.)
- Leftovers That Don’t Suck: Between us, most chicken recipes turn into sad, dry leftovers. Not this. The thighs stay juicy, and the seasoning only gets better the next day. I’ll pack it for lunch or reheat it for dinner—no one complains, and my wallet stays happy.
- Budget Meal for Busy Nights: Chicken thighs are cheaper than breasts, and celery/onion/garlic are pantry staples. Add Lawry’s (a tiny jar lasts forever), and you’ve got a meal that feeds four for under $15. Plus, it’s the kind of dish that works for game day, a lazy Sunday, or when your roommate “forgets” to buy groceries.
Step-by-step instructions for Lawry's copycat chicken recipe
Here's how to recreate Lawry's signature dish with tender chicken and that iconic celery crown.
Prepare the Celery Crown and Sauté Aromatics
Cut the 4 whole celery stalks into 1-inch pieces and set aside. In a large skillet, melt ½ cup unsalted butter over medium heat. Add the 1 whole yellow onion cut into 1-inch pieces and the 4 whole celery stalks. Cook for 5-6 minutes until the onions soften and the celery begins to release moisture.
Add the 4 cloves garlic cloves and the 1 tablespoon granulated sugar, stirring for 30 seconds until fragrant. The sugar will help caramelize the vegetables slightly, adding depth to the celery crown. Remove the mixture from the skillet and set aside—this will become the crispy topping.
Season and Brown the Chicken Thighs
Pat the 1.5 lb boneless chicken thighs dry with paper towels. Season both sides generously with 2 tablespoons Lawry's Seasoning Blend, pressing the seasoning into the meat so it adheres well. Let the chicken sit at room temperature for 10 minutes while you prepare the skillet.
In the same skillet (no need to clean it—the browned bits add flavor), add 2 tablespoons olive oil and heat over medium-high heat. Place the chicken thighs in the skillet and cook for 4-5 minutes per side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Remove the chicken and set it aside on a plate.
Make the Creamy Herb Sauce
Reduce the heat to medium-low and return the skillet to the stove. Sprinkle 1 tablespoon all-purpose flour over the browned bits in the skillet and stir for 1 minute to toast the flour lightly. Slowly whisk in 1 cup heavy cream, stirring constantly to prevent lumps from forming. Let the sauce simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon.
Add the ½ cup chopped fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper, stirring to combine. Taste and adjust seasoning if needed. The sauce should be rich, velvety, and perfectly seasoned—this is the creamy base that makes the dish so satisfying.
Assemble and Bake the Celery Crown
Preheat your oven to 375°F. Place the browned chicken thighs in a greased 9x13-inch baking dish. Spoon the creamy herb sauce evenly over the chicken, coating it completely. This ensures every bite is infused with flavor.
Scatter the reserved celery and onion mixture evenly over the chicken, pressing down gently to create a thick, even layer. The celery crown should cover the chicken completely—this is what gives the dish its signature crunch. Bake uncovered for 15-20 minutes until the celery crown is golden brown and crispy on top.
Rest and Serve
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful. The celery crown should be crispy on top while still tender underneath.
Serve immediately, ensuring each guest gets a generous portion of the creamy herb sauce and the crunchy celery crown. The contrast of textures and flavors—tender chicken, rich sauce, and crispy celery—is what makes this dish so iconic. Enjoy!
Pro Tips For Making Lawry'S Chicken
- Brown the Thighs First: Skip the raw chicken straight into the pot—pat the thighs very dry, then sear them 2-3 minutes per side in a hot skillet until golden. I learned this the hard way: Lawry’s seasoning sticks to the meat better when it’s got a crust, and the flavor jumps off the plate. (Yes, even if you’re impatient like me.)
- Dice the Veggies Small: Celery, onion, and garlic should be uniformly tiny—think ⅛-inch pieces—so they cook down evenly with the chicken. I used to leave chunks in there, and they’d turn to mush while the edges stayed raw. Fine dice = no surprises.
- Don’t Overcrowd the Pot: If you’re simmering, work in batches. Too many thighs in one go? They’ll steam instead of brown, and the broth turns cloudy. Trust me, your future self will thank you when the sauce stays glossy and the chicken stays tender.
- Deglaze with a Splash of Wine: After browning the thighs, hit the pan with ¼ cup dry white wine (or chicken broth in a pinch) and scrape up those crispy bits. It’s the thing that makes this dish taste like it came from a restaurant—not just a shortcut, but an upgrade that takes 30 seconds. (Sounds weird, but it works.)
Wine and beer pairings for these flavors
White Wine Pairings
For this dish, I always reach for a dry Riesling from Germany or Austria—its crisp acidity and subtle honeyed notes cut through the richness of the creamy herb sauce while complementing the celery crown's earthy sweetness.
A chilled glass of Sutter Home Riesling (around $12) is my go-to for its balance of fruit and minerality. If you prefer something lighter, a Pinot Grigio from Italy's Alto Adige region offers a clean, citrusy profile that won't overpower the dish's flavors. 🍷
Crisp Lager Options
A crisp American lager like Bud Light Platinum or Miller Lite provides the perfect neutral canvas to highlight the dish's complex flavors. The light carbonation helps cleanse your palate between bites of the rich chicken and crispy celery crown.
For a more artisanal option, try a Belgian witbier like Hoegaarden—its coriander and citrus notes add a refreshing contrast to the dish's savory elements. 🍺
Red Wine for Bold Palates
If you prefer red wine, a light-bodied Pinot Noir from Oregon's Willamette Valley works beautifully. Look for something with bright cherry notes and low tannins—like La Crema Pinot Noir—that won't clash with the creamy sauce.
Avoid heavy reds like Cabernet Sauvignon, as their bold tannins would overpower the delicate celery crown. A 60°F serving temperature is ideal for these lighter reds. 🍇
Non-Alcoholic Pairings
For non-alcoholic options, I recommend a sparkling apple cider like Martinelli's—its effervescence and slight tartness mirror the dish's textures. Alternatively, a ginger beer with a touch of honey adds warmth that pairs wonderfully with the celery crown's caramelized sweetness.
Even a chilled hibiscus iced tea with lemon provides a refreshing contrast to the rich chicken. 🍹
Beer Brewing Tips
If you're feeling adventurous, try brewing a light wheat beer at home with a touch of celery seed in the mash for a subtle aromatic connection to the dish. The crisp, slightly sweet profile will complement the celery crown beautifully.
For commercial options, Blue Moon Belgian White offers a similar effect with its coriander and orange peel notes. 🍻
Serving Temperature
Always serve white wines and lagers chilled between 45-50°F to enhance their refreshing qualities. Red wines should be served slightly cooler than room temperature—around 60°F—to prevent them from becoming too warm and overpowering.
I keep my wine glasses in the fridge for 10 minutes before pouring to achieve the perfect serving temperature. 🥶
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts work but require extra care to stay juicy. Use bone-in, skin-on breasts for better moisture retention, and bake at 350°F for 20-25 minutes instead of 375°F. Avoid boneless breasts—they dry out faster under the celery crown's heat.
How do I make the celery crown extra crispy?
For maximum crunch, bake the celery crown under the broiler for the last 2-3 minutes of cooking. Spread the celery mixture evenly and watch closely to prevent burning. A thin layer of breadcrumbs (1-2 tbsp) mixed into the celery before baking also adds texture.
What's the best way to store leftovers?
Store in an airtight container with parchment paper between layers to preserve crispiness. Reheat at 350°F for 15 minutes—cover with foil for the first 10 minutes to prevent over-browning. The celery crown stays crunchy if reheated quickly.
Can I make this dish ahead of time?
Prep the celery crown and season the chicken 1 day ahead. Store components separately in the fridge. Assemble and bake just before serving for optimal texture. The sauce can be made 2 days ahead—just reheat gently before serving.
Why did my celery crown turn mushy?
Overcooking or uneven baking causes sogginess. Ensure the celery layer is no thicker than ½-inch and bake at 375°F for exactly 15-20 minutes. Avoid covering with foil—steam is the enemy of crispiness.