Name: Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
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 to taste; 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 to 1/2 teaspoon cayenne pepper (adjust to taste); 1/2 cup fresh basil leaves; Lemon wedges, for serving

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Introduction

This Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful and comforting dish that combines tender chicken with a spicy, creamy sauce and sweet corn. Perfect for a weeknight dinner, it brings a touch of Cajun flair to your table with simple ingredients and easy steps.

A close-up of a black cast iron pan filled with a rich creamy orange sauce, chunky with yellow corn kernels scattered throughout. Four golden-brown, crispy chicken pieces sit partially submerged in the sauce, their browned texture contrasting with the smooth sauce. Small green herb sprigs and basil leaves are placed on top of the chicken and sauce as garnish. The pan rests on a white marbled surface with a small rustic bowl of pepper and herbs above it, and three lemon wedges with basil leaves in the lower left corner. A striped cloth peeks out from under the pan’s edge. Photo taken with an iphone --ar 4:5 --v 7

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 with salt and pepper. Dredge each piece in the egg, then coat thoroughly with flour. Set aside on a plate.
Step 2: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When the oil shimmers, add the chicken and cook until golden on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Step 3: Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, corn kernels, garlic, and thyme to the skillet. Cook for about 5 minutes, stirring occasionally, until the corn turns golden.
Step 4: Reduce the heat to medium-low and pour in the white wine. Let it simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream/milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season with salt and pepper to taste.
Step 5: Return the chicken to the skillet, nestling it into the sauce. Simmer gently 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 basil and thyme leaves. Add a squeeze of lemon juice for brightness and enjoy!

Tips & Variations

For a lighter version, use low-fat milk instead of coconut milk or cream.
Add diced bell peppers or cherry tomatoes with the corn for extra color and flavor.
If you prefer less heat, reduce or omit the cayenne pepper.
Serve with steamed rice or crusty bread to soak up the creamy sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from curdling. Avoid microwaving directly to maintain texture.

How to Serve

A close-up view of a black cast iron pan filled with four pieces of browned, crispy chicken partially dipped in a thick, creamy orange sauce with visible small corn kernels throughout. The chicken pieces have a golden-brown crust with scattered sprigs of fresh green herbs on top. The pan is set on a white marbled textured surface with lemon wedges and fresh basil leaves placed nearby, and a blue and white striped cloth partially under the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just thaw it and drain any excess water before adding to the skillet.

What can I substitute for white wine?

If you prefer not to use wine, substitute with chicken broth or a mix of broth and a splash of lemon juice for acidity.