Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
