Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe
This Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful, comforting dish combining tender, seasoned chicken breast cutlets with a rich, spicy creamy sauce and sweet, herby corn. Perfect for a quick yet impressive 30-minute meal that brings bold Cajun spices together with fresh herbs and a touch of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
For the Chicken:
- 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
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons salted butter, divided
For the Herby Corn and Sauce:
- 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, chopped
- 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 generously with kosher salt and black pepper. Dredge each chicken piece first in the egg, then thoroughly in the flour, ensuring an even coating. 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 is shimmering and the butter melted, add the chicken cutlets. Cook each side for about 5 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the corn and aromatics: To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the corn kernels, minced garlic, and fresh thyme leaves. Cook, stirring occasionally, for about 5 minutes or until the corn is golden and fragrant.
- Make the creamy Cajun sauce: Lower the heat to medium-low and pour in the white wine. Let it simmer for 2-3 minutes to reduce slightly. Add the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season with additional salt and pepper as needed. Stir well to combine.
- Finish the dish: Slide the cooked chicken back into the skillet, nestling it into the sauce. Let everything simmer gently for 5 minutes to allow the chicken to finish cooking and the sauce to thicken slightly. Remove the skillet from the heat.
- Serve: Spoon the creamy Cajun chicken and sauce onto plates. Garnish generously with fresh basil and an extra sprinkle of fresh thyme. Serve with lemon wedges on the side for squeezing over the top to add brightness and balance to the dish.
Notes
- Use chicken cutlets about 3/4 inch thick for even cooking and tender results.
- Adjust cayenne pepper according to your preferred spice level—start with 1/4 teaspoon for mild heat.
- If you prefer, substitute canned coconut milk with heavy cream or whole milk for a creamier texture.
- White wine can be omitted if preferred; substitute with chicken broth but expect a slightly different flavor profile.
- Fresh herbs like thyme and basil add essential freshness to balance the richness of the sauce.
- This dish pairs well with rice, crusty bread, or a simple green salad.
