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Bringing all the flavor with this Skillet Creamy Cajun Chicken Lazone with Herby Corn. Lightly breaded chicken seared until golden in a creamy, spicy, cajun style sauce that is truly delicious. This chicken is made all in one skillet with herbed summer corn, and a squeeze of lemon. It’s simple and quick cooking, yet roll your eyes back delicious. Serve this skillet chicken over pasta, mashed cauliflower, or creamy polenta…though I am partial to pasta for this recipe. This dish makes great use of those delicious ears of summer corn. It’s the 30-minute dinner that everyone will love!
As we enter into these last few days of July (I can’t believe July is over), I’ve been really trying to come up with some new and fun ways to highlight summer produce. Sometimes I feel like summer recipes can actually lack in flavor a bit. Yes, I LOVE simple recipes, and I live for a simple buttered noodle dinner with a bit of garlic and fresh basil. But you guys know me, I also live for a dinner that’s full of flavor, color, and texture too.
It’s all about the mood I’m in that day. If I’m in need of simple and comforting I’ll make something like this lemon orzo or my garlic butter ramen. But when in need something with a bit more of a kick to it, I’ll turn to a recipe like this chicken.
Is it still simple and quick to cook? Yes, absolutely.
But is it also loaded with fun and exciting flavor, color, and texture? YES. ABSOLUTELY.
Sorry for all the caps, but I’m extra excited about this recipe. It’s just really good.
The inspiration…
Hmm, I’m not really sure. I saw a random recipe for chicken lazone over on Pinterest the other week. Also known as chicken in a creamy sauce with cajun seasonings. I was suddenly hit with the idea of a chicken lazone skillet dinner with the addition of my favorite blend of cajun inspired seasonings, summer corn, fresh herbs, and a splash of wine too.
It’s kind of a mix between my favorite garlic butter creamed corn chicken and my cajun popcorn chicken.
And trust me, it’s a very happy marriage of flavors. Guys, this chicken is so delicious. It even got the seal of approval from my oldest brother, who’s a rather tough critic these days.
Onto the process.
This is a skillet dinner, so it’s all pretty straight forward, quick, and easy. You’ll need chicken breast cutlets, fresh corn, some herbs, and a handful of pantry staples plus thirty minutes of time.
Here’s how this works.
Dredge the chicken through a beaten egg and toss in flour to coat. Pan sear the chicken until it forms a nice golden crust on the outside. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.
Once the chicken is crispy and the butter browned, pull the chicken out of the skillet. Add the corn plus some butter, some garlic, and thyme, and let that cook until it’s nice and golden.
Now add in pretty much all remaining ingredients, some wine, some cream, and a mix of cajun seasonings. Add the chicken back, and done. You’ve got crispy chicken in a lusciously creamy, spicy sauce, with herbed buttery corn mixed in too.
I know I say this every single day, but this recipe really is a favorite. It’s one of those dinners that you’ll crave time and time again. Plus the sauce kind of just melts in your mouth. Yum!
What to serve this with?
You’ve got a lot of options. As you guys can guess, I love pasta and usually serve this chicken overtop linguine or penne pasta. Both are delicious.
Other ideas include steamed quinoa, for a healthy, protein-packed grain, brown, or white rice. All would be equally delicious. Creamy polenta would also be a great option. Or for an even lighter option, my go-to cauliflower mash,
You can’t go wrong, so just pick something you love! Make a side salad and you’ll have the perfect simple summer dinner that can easily be carried into the fall months ahead.
Looking for other simple skillet chicken recipes? Here are a few ideas:
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this Skillet Creamy Cajun Chicken Lazone, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The how-to video:
Skillet Creamy Cajun Chicken Lazone with Herby Corn
Servings: 4
Calories Per Serving: 735 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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 using more or less to your taste
- 1/2 cup fresh basil
- lemon wedges, for serving
Instructions
- 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 egg, and then through the flour, tossing to coat. Place the chicken on a plate.2. In a large skillet set over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 3. Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, the corn, garlic, and thyme. Cook another 5 minutes or until the corn is golden. 4. Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes, then add the cream, onion powder, paprika, chili powder, and cayenne. Season with salt and pepper. Slide the chicken into the sauce, simmer 5 minutes, until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat.5. Serve the chicken topped with fresh thyme, basil, and a squeeze of lemon. Enjoy!
This post was originally published on July 29, 2020
So.Darn.Good. I didn’t change a thing and it was amazing…it’s all gone- not a spoonful left!
Wow that is so amazing! Thank you Tina! xTieghan
SOOOO GOOD! I added kale because I had some that was going bad and I served it over pasta. It was exceptionally delicious. My husband loved it also.
Super easy. I will definitely make it again.
Yes amazing! I am so glad this turned out so well for the both of you, Andrea! Thank you! xTieghan
Quick and easy to make. Lots of flavor. Served it with couscous and green beans. Had corn and basil from farmers market. Yum!
Thank you so much Donna! So glad this turned out so well for you! xTieghan
Wow looks so delicious!!!
Is there a non alcoholic substitute for the white wine?
Hey Diana,
You can use chicken broth in place of the white wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m dairy free. What would you recommend substituting the salted butter with? Would coconut oil work since it browns? Let me know! Thanks!
Hey Lauren,
I would recommend using a vegan butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was AMAZING. I couldn’t believe I made something so good myself. Thanks for the delicious recipe! Definitely keeping on rotation. For anyone curious about trying different types of milk, I used regular 1% milk and cooked it down a little and it worked just fine! Thanks, Tieghan!
Thank you Kristen! I am so glad this turned out so well for you! xTieghan
Tieghan.
So I was looking for a recipe to add a little variety to my normal eats. Having lived in New Orleans in the past for 3 1/2 years, the cajun in the name reeled me in. Never seen a Cajun recipe quite like this before, but trusting my success with your recipes in the past, I went for it. And I was glad that I did!
One option you give us is to go with 1/4 to 1/2 teaspoon of cayenne pepper. I went with the 1/4 teaspoon and thought the recipe and fire were perfectly balanced. The fresh corn adds a lot of taste and character to this recipe.One substitute I made was to go with boneless, skinless thighs versus the recommended breasts. I find thighs are so much more flavorful than chicken breasts.
I served with penne pasta and green beans and the meal was perfect!
Well done with this recipe Tieghan!
Gerry Smith
Tempe, Arizona
Hi Gerry! I am so happy this recipe turned out so well for you! Thank you so much for trying it! I hope you continue to love this and other recipes of mine!! xTieghan
Made this tonight and everyone loved it. I actually made two versions, one with chicken and one with shrimp. Both were great.
Love to hear that! Thank you so much for trying this recipe, Dave!! xTieghan
Taste is great although my sauce doesn’t look that creamy or reddish.. but loved it!
Amazing! I am so glad this turned out so well for you, Fabiola!! Thank you! xTieghan
I made this last night and I already want to eat it again. My picky husband said it was his favorite chicken and wants this in our dinner rotation. I didn’t use wine and it still turned out super good!
Wow that is amazing!! So glad you both loved this one, Kristin! xTieghan
I plan on making this tonight with bone in chicken thighs. Any suggestions on cooking time? This looks delicious! Can’t wait for dinner.
Hey Betty,
I would add 15 minutes to your cooking time! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Husband and I loved it!! We had it with pasta. I used coconut milk, didn’t have a lemon or fresh basil, but I put a teaspoon of dried basil. Also used dried thyme instead of fresh and 1 can of corn instead of from the cob. Turned out perfectly!!
Amazing!! I am so glad this turned out so well for you both, Steffi! xTieghan
This beautiful dish is as easy and delicious as presented, and would have 5 stars except it’s sooo spicy. My husband is sensitive to spicy heat so I literally divided each spice in half, in anticipation of his sweating. I think the halved spices were just right! I love basil, so might add more. I will definitely make it again.
Hi Cynthia! I am really glad this turned out so well for you and hopefully less spice will work perfectly next time! Thank you for trying this one! xTieghan
I made this tonight and it was amazing. The contrast between the sweet corn and the cayenne was amazing – wait, did I already say amazing? My daughter-in-law said it is her new favorite chicken recipe. I made it with orzo but I think next time I’ll try either cauliflower mash or cauliflower rice, This is my 5th Tieghan recipe and is just the beginning of my half-baked harvest cooking journey. Thank you for sharing your recipes!
Haha yes!! So glad this turned out so well for you all, Carol!! Thank you so much for trying this and others of mine! xTieghan
Lovely recipe. Made it tonight for dinner. I used less corn (2 ears) and it is plenty. Also didn’t have fresh thyme so used 1 tbsp dried. Topped with fresh parsley.
Love it! I am so glad this turned out so well for you, Michael! Thank you for trying it! xTieghan