Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe

Introduction

Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful dish that combines spicy Cajun seasoning with a rich, creamy sauce and fresh corn. Tender chicken breasts are cooked to golden perfection and served with a vibrant sauce, making this a delicious and satisfying meal perfect for any night.

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• Kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 4 ears corn, kernels removed from the cob
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup canned coconut milk, cream, or whole milk
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/4-1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup fresh basil
• Lemon wedges, for serving

Instructions

1. Step 1: Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the beaten egg, then coat with the flour. Set the chicken aside on a plate.
2. Step 2: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When the oil shimmers, add the chicken and cook for about 5 minutes per side until golden. Remove the chicken from the pan and set aside.
3. Step 3: Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, corn kernels, garlic, and thyme to the skillet. Cook for about 5 minutes, stirring occasionally, until the corn is golden.
4. Step 4: Lower the heat to medium-low and pour in the white wine. Let it simmer for 2 to 3 minutes, then stir in the milk or cream, onion powder, smoked paprika, chili powder, and cayenne pepper. Season with salt and pepper to taste.
5. Step 5: Return the chicken to the skillet, nestling it into the sauce. Simmer for 5 minutes until the chicken is fully cooked and the sauce thickens slightly. Remove from heat.
6. Step 6: Serve the chicken topped with fresh thyme, basil, and a squeeze of lemon juice. Enjoy warm.

Tips & Variations

• Use coconut milk for a subtle tropical twist or whole milk for a milder, creamier sauce.
• Adjust the cayenne pepper amount to control the heat to your preference.
• Fresh herbs like thyme and basil really brighten the dish; try adding parsley or cilantro for a different flavor.
• If you prefer no wine, substitute with chicken broth and a splash of lemon juice for acidity.
• For extra crunch, toast the corn kernels in the skillet before adding the garlic and thyme.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce if needed. Avoid microwaving to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast cutlets?

Yes, boneless, skinless chicken thighs work well in this recipe. They stay juicy and add rich flavor. Just adjust the cooking time slightly to ensure they are cooked through.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free flour instead of all-purpose flour for dredging the chicken.

Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful and comforting dish featuring tender Cajun-spiced chicken cooked in a creamy, lightly spicy sauce paired with sweet, herby corn. This easy-to-make skillet recipe balances bold spices with a rich sauce and fresh herbs, perfect for a satisfying weeknight dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Chicken and Coating

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• Kosher salt and black pepper, to taste

Cooking and Sauce

• 3 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 4 ears corn, kernels removed from the cob
• 2 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 cup canned coconut milk, cream, or whole milk
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/4–1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup fresh basil
• Lemon wedges, for serving

Instructions

1. Prepare the Chicken: Place the beaten egg in one shallow bowl and the flour in another. Season the chicken cutlets on both sides with kosher salt and black pepper. Dip each chicken piece first into the egg, then dredge through the flour, making sure both sides are evenly coated. Set aside on a plate.
2. Cook the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil is shimmering, add the coated chicken cutlets. Cook for about 5 minutes per side, or until each side is golden brown and the chicken is nearly cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Corn and Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the corn kernels, minced garlic, and fresh thyme leaves. Cook for about 5 minutes until the corn turns golden and the mixture is fragrant.
4. Make the Sauce and Finish Cooking: Reduce the heat to medium-low and pour in the dry white wine. Let it simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season with salt and pepper to taste. Return the chicken to the skillet, nestling it into the sauce. Simmer uncovered for about 5 minutes, or until the chicken is cooked through and the sauce thickens slightly.
5. Serve: Remove from heat, garnish with fresh thyme and basil leaves, and serve with lemon wedges for squeezing over the top. Enjoy your creamy Cajun chicken lazone with herby corn!

Notes

• You can adjust the cayenne pepper amount according to your spice tolerance.
• Substitute coconut milk with heavy cream or whole milk for a different creamy texture and flavor.
• Ensure chicken cutlets are uniformly thick for even cooking.
• If corn on the cob is unavailable, you can use frozen or canned corn, drained.
• Serve with crusty bread or over rice to soak up the creamy sauce.

Keywords: Cajun chicken, creamy chicken skillet, Cajun spices, herby corn, chicken lazone recipe, skillet dinner, easy Cajun recipe