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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
I just LOVEEE all your recipes! Cannot wait to try this one tonight x
any substitute for onion powder – for 1 tsp maybe 1/2 cup chopped onion? please let me know and also would really appreciate if you could tell me which onion – red or yellow? Also, when should i add the chopped onion in the process – in step 3 above?
Thanks again xxx
Hey Surbhi,
I would use a yellow chopped onion and add it in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is one of the best things I’ve ever eaten. The only thing I added was diced onions and grated zucchini to the corn mixture. I also used Penzey’s cajun seasoning just to make things easier. It’s a really good spice blend. Thanks for the delicious recipe!
Thank you so much Brielle! I am really glad this turned out so well for you! xTieghan
Looking forward to making this tonight! Just want to confirm that the corn is raw right? You don’t have to boil it before adding it in?
Hey Caryn,
Yes this is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
made this for the second time tonight and it hits all the right spots! it’s unlike anything i had ever made before but i am in love!! quickly becoming a go-to recipe for me 🙂
Thank you so much Kirtana!! I am really glad this turned out so well for you! xTieghan
Absolutely delicious and SO easy! I served with Fettuccine but it would be good with just about anything. Yum!
Thank you so much Kallie!! xTieghan
I made this for dinner on Sunday and it was amazing! It will definitely go into my dinner rotation. I used fire roasted frozen corn instead of fresh and forgot to add in the lemon juice and basil at the end. It was still fantastic. I served it over rice, which was great, but I think I’ll try this with pasta next time. While cooking I was kind of worried the sauce wouldn’t thicken since it was so soupy to start, but it got nice and thick after only a couple of minutes simmering. I kind of want to double the recipe or just the sauce so we have plenty. It was so delicious. Thanks for the lovely recipe 🙂
Thank you so much for trying this recipe, Ellaina! I am really glad this turned out so well for you! xTieghan
Recipe is great. Tasted delicious!!! 4 stars because it says cook time is 15 mins but chicken alone takes 10 then another 5+ for corn then another 2/3 for wine then another 5ish to simmer with the chicken…..I’m no mathematician but that’s way more than 15 mins 🙂
I am really glad this turned out so well for you, Brittany! Than you for trying it! I am sorry if this took longer than expected! xTieghan
KEEP POSTING
Made this tonight. My first of your recipes. No onion powder so sautéed some finely chopped onion prior to adding the corn and used coriander instead of basil. It was soo good. I was lighter handed with the spices than the recipe called for and I won’t do that again! Can’t wait to Try more!
Thank you so much Ruth! I hope you continue to love the recipes you try of mine!! xTieghan
Tasty and easy!
Thank you!! xTieghan
Hi! Love all your recipes and going to try this one now. What’s a substitute for the coconut milk or cream? Can I use half-and-half?
Hey Rick,
Yes half and half or heavy cream would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OKAY made this tonight and my husband said it was one of our best dishes! The spicy flavors, CORN, and lightly breaded chicken automatically made this a winner for me. I’m clearly very excited. The recipe scored extra points because basically all the ingredients were in my pantry/fridge AND it didn’t take a lifetime to make/clean up. You get a lot of bang for your buck with this recipe because it actually was simple yet packed with flavor. We used wild rice on the side, but next time I make this I’ll use zucchini noodles.
Thank you so much Emma! I am really glad this turned out so amazing for you!! xTieghan
New family favourite! Love love loved it! I ordered your cookbook but it wasn’t in the one I ordered .. which cookbook would it be in?
Hi Beth,
So glad you enjoyed this recipe! All of the recipes that are on the blog are not located in a cookbook. All of the recipes that are in the cookbooks are exclusive to the books. Hope this helps! xTieghan
We fell head over heels for this one, amazing flavor!
Thank you so much Suzy! xTieghan
Deeeeelishus!!!!! We didn’t have white wine but I used chicken stock and a little tomato puree to add a bit of acidity. I thought the corn on pasta would make it too starchy, but that was not the case at all. Perfect recipe for all that fresh sweet corn out there right now. Thanks so much, this is going to be on permanent rotation at our house.
Thank you Helen! I am really glad this turned out so well for you! xTieghan