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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
Delish!
Thank you! xTieghan
I made this last night for dinner and am so thankful I have have 3 more servings to eat in the next few days. Everything about the meal was delicious. I paired it with pasta & broccoli. It was the perfect light sauce on the pasta. Highly recommend. Such a great dish. Thank you!
Aw I am glad you have more servings as well, Macy! Thank you so much for trying this one! xTieghan
I’ve made this twice this week. First time with orzo and my kids loved it so much that they said I needed to make it when daddy returned from his trip. So tonight I made it again, added red peppers and a local chili pepper to the corn and served over polenta. Hubs loved it too.
Kristi
Wow that is so amazing to hear! Thank you Kristi! xTieghan
This recipe is a flexible one since it can be made vegan (I made half of it with chicken and the other half with breaded tofu cutlets). The coconut milk keeps it nice and creamy. However, it needed more spice — I added a bay leaf, a few teaspoons of Bayou Blast, and some Louisiana hot sauce to give it a bit more taste. We served it over gnocchi but with the corn in the sauce as well, it all felt a bit starchy. I think next time I’d start with the usual trifecta of Cajun vegetables (diced pepper, onion, and celery), cooking those down and adding a bit of diced tomato, before putting in the cream sauce. I might skip the corn and instead do something less starchy, like green beans. But overall everyone liked it and it was gone by the end of dinner 🙂
Hi Holly! I am really glad this recipe turned out so well for you! I hope you continue to love this and others! xTieghan
Made this today and it was sooo good!! Will definitely be making it again!
Thank you so much Jackie! xTieghan
Full of flavor and deliciousness! Loved this recipe 🙂
Thank you so much Brittany! I am so happy this turned out so well for you! xTieghan
Delicious!!! We loved it!
Thank you so much Denise! I am really happy to hear that! xTieghan
Does the corn on the cob need to be cooked before it’s cut off the cob? Thanks!
Hey Erin,
No need to cook the corn, it will cook during the recipe! I hope you love this dish! xTieghan
My first recipe of yours – even though I’ve been drooling over your insta pics for a while! It will be going on our make again rota and I am loving all that corn!
Thank you so much Claire! I am really glad this recipe turned out so well for you! xTieghan
Hi Tieghan!
Would this work with a lite unsweetened coconut milk and whole wheat flour?
Looks delicious!
Hey Francesca,
Yes both of those would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Trying this with chicken tonight, and possibly shrimp next week so my pescie husband can enjoy it too 🙂
Thank you Caitlin! I hope you both love this! xTieghan
Have you made it with all options- coconut milk, cream, and whole milk? Which do you prefer?
Hey Nancy,
I prefer coconut milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m so glad someone asked this question because I was wondering the same thing since I have all three options. Definitely going to go with the coconut milk!
This was the first half baked harvest recipe that I wasn’t WOWED by! I mean it was good. We all ate it. But nothing special this time!
Hi Stephanie! I am sorry to hear that! I hope you love all of the other recipes you try of mine! If there are any questions I can help with, please let me know! xTieghan
Hello, I’m wondering is there a substitute for onion powder? I can’t find it in any supermarket here (Ireland). Love your recipes! Thank you x
Hey Jennifer,
You can skip the onion powder if you are unable to find it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I sub bone-chicken breast’s?
Hey Elizabeth,
Yes that is fine to do, just add 15 minutes of cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan