Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe
Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful, spicy, and creamy dish featuring tender chicken breast cutlets coated in a Cajun-spiced flour mixture, pan-fried to golden perfection, and served with a rich, creamy sauce combined with sweet herby corn. This dish blends smoky paprika, chili, and cayenne spices with fresh herbs and a touch of white wine, making it an ideal hearty dinner with bold Southern-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Ingredients
Scale
Chicken and Coating
- 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
Cooking Fats
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
Herby Corn
- 4 ears corn, kernels removed from the cob
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
Sauce
- 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)
- Kosher salt and black pepper, to taste
Garnish
- 1/2 cup fresh basil
- Lemon wedges, for serving
Instructions
- Prepare the chicken: Place the beaten egg and flour separately in shallow bowls. Season the chicken breast cutlets with kosher salt and black pepper. Dip each chicken piece into the egg, coating both sides, then dredge through the flour, coating evenly. Place the coated chicken on a plate ready for cooking.
- Cook the chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil shimmers, add the coated chicken. Cook the chicken for about 5 minutes on each side, or until both sides are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the corn mixture: In the same skillet, add the remaining 1 tablespoon olive oil, 1 tablespoon butter, the corn kernels, minced garlic, and fresh thyme leaves. Cook for about 5 minutes, stirring occasionally until the corn is golden and fragrant.
- Make the sauce and finish cooking: Reduce the heat to medium-low. Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream/whole milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season with salt and pepper to taste. Return the chicken to the skillet, nestling it into the sauce. Let everything simmer together for another 5 minutes, or until the chicken is fully cooked and the sauce thickens slightly. Then remove from heat.
- Serve: Plate the chicken and spoon the creamy Cajun sauce and herby corn over the top. Garnish generously with fresh basil leaves and a squeeze of lemon juice for brightness. Serve immediately and enjoy.
Notes
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- Adjust the cayenne pepper to modify the spiciness of the dish.
- White wine can be substituted with chicken broth if preferred.
- Coconut milk adds a subtle sweetness and richness; whole milk or cream can be used alternatively.
- Ensure chicken breasts are pounded or sliced to uniform thickness for even cooking.
- Serve with crusty bread or over rice to soak up the delicious sauce.
Keywords: Cajun chicken, creamy chicken, skillet chicken, herby corn, spicy chicken recipe, easy dinner, southern cooking
