Introduction

Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful dish that brings a perfect balance of spice, creaminess, and fresh herbs. Tender chicken cooked in a rich, smoky sauce paired with sweet, herby corn makes for a satisfying and delicious dinner any night of the week.

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

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

Step 1: Place the beaten egg and flour in separate shallow bowls. Season the chicken cutlets generously with salt and pepper. Dip each piece of chicken first into the egg, then dredge it in the flour, ensuring both sides are well coated. Set aside on a plate.
Step 2: 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 chicken and cook until golden brown on each side, about 5 minutes per side. Remove chicken from the skillet and set aside.
Step 3: Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, corn kernels, garlic, and fresh thyme to the skillet. Sauté for about 5 minutes until the corn is golden and fragrant.
Step 4: Lower the heat to medium-low and pour in the white wine. Let it simmer for 2 to 3 minutes to reduce slightly. Stir in the cream (or coconut milk), onion powder, smoked paprika, chili powder, and cayenne pepper. Season the sauce with salt and pepper to taste.
Step 5: Return the chicken to the skillet and spoon some sauce over the pieces. Simmer for about 5 minutes, until the chicken is cooked through and the sauce thickens slightly. Remove from heat.
Step 6: Serve the chicken topped with fresh thyme, basil leaves, and a squeeze of lemon juice. Enjoy while hot!

Tips & Variations

For a lighter version, substitute the cream with coconut milk or whole milk as preferred.
Use gluten-free flour to make the dish gluten-free without compromising texture.
Adjust cayenne pepper to your preferred spice level to keep the heat just right.
Add a splash of hot sauce for an extra kick if desired.
Serve over rice, grits, or with crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain the creamy texture. Avoid high heat to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Just thaw and drain it before adding to the skillet. Cooking time may be slightly shorter since the corn is pre-cooked.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, substitute with chicken broth or a mix of broth and a splash of lemon juice for acidity. This will maintain the flavor balance while keeping the sauce delicious.

Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe

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4.8 from 128 reviews

Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful and comforting dish that features tender chicken breast cutlets coated in Cajun spices, cooked to a golden brown, and simmered in a creamy, smoky sauce made with coconut milk and aromatic herbs. Served alongside sweet, herby corn, this dish delivers a perfect balance of spice, creaminess, and freshness making it ideal for an easy yet impressive dinner.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American 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 Fat

3 tablespoons extra virgin olive oil
2 tablespoons salted butter

Herby Corn

4 ears corn, kernels removed from the cob
2 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves

Sauce and Seasonings

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)
Salt and pepper, to taste

Garnish and Serving

1/2 cup fresh basil
Lemon wedges, for serving

Instructions

Prepare the Chicken: Place the beaten egg and flour in two separate shallow bowls. Season both sides of the chicken cutlets evenly with kosher salt and black pepper. Dip each cutlet first into the beaten egg, then dredge thoroughly through the flour to coat both sides well. Set the coated chicken 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. Once the oil shimmers and the butter has melted, add the chicken cutlets. Cook for about 5 minutes on each side or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Corn and Herbs: To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Toss in the corn kernels, minced garlic, and fresh thyme leaves. Cook over medium heat for about 5 minutes, stirring occasionally, until the corn becomes golden and fragrant.
Make the Creamy Sauce: Reduce the heat to medium-low and carefully pour in the white wine. Let it simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream or whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season the sauce with salt and black pepper to taste.
Simmer the Chicken in Sauce: Slide the cooked chicken cutlets back into the skillet with the sauce. Allow everything to simmer gently for about 5 minutes until the chicken is fully cooked through and the sauce has thickened slightly.
Serve: Remove the skillet from heat. Serve the chicken topped with fresh thyme leaves, torn fresh basil, and a squeeze of lemon juice for brightness. Enjoy your creamy Cajun chicken with herby corn!

Notes

Adjust cayenne pepper according to your desired spice level to keep it mild or spicy.
You can substitute coconut milk with heavy cream or whole milk depending on dietary preference.
For a gluten-free version, use gluten-free flour for dredging.
Make sure not to overcook the chicken to keep it juicy and tender.
Fresh herbs add brightness and complement the rich, creamy sauce.

Keywords: Cajun chicken, creamy chicken recipe, spicy chicken, skillet chicken, herby corn, Cajun spices, easy dinner, one pan meal