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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.
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!
I enjoyed this a lot! I didn’t have lemons but limes worked just as well! This was a nice change of pace, but not complicated at all! I served it with roasted cauliflower.
Awesome! So glad you enjoyed this recipe! xT
Outstanding! Super gourmet minimal effort, would make for a dinner party. Tweaks- bbq the corn, add chicken broth for more sauce is needed, used less paprika. Did the red pepper flakes on the plate to make it kid friendly. DO NOT forget the basil and lemon it makes it a wow dish. I paired with gnocchi which was perfect!
Hey Audra! Thanks for trying out the recipe! So so glad you enjoyed it! That’s a good idea to serve with gnocchi, I’ll have to try that! xT
I’ve made this recipe a couple of times and it’s already a family favorite, as are so many of Tieghan’s recipes. So much so that when my 17 year old called to say he’d miss dinner and I told him I was making “Half-baked Harvest”, he said “never mind, I’ll be right home!”.
Hey Claude,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
just made this for my husband and it is definitely a favorite – so so good!
Hi Ronnie,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This recipe was a winner! Super easy, quick and flavorful. I followed the recipe as described and served over pasta. I will be coming back to this recipe often. Thanks!!
Hi Maribeth,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
Great flavor and came together quickly. I made it as directed (used coconut milk) and didn’t have much of a creamy sauce (as shown in the photos) – the proportions ended up with a pan of chicken and corn for me. But still delicious! I served it over sliced Trader Joe’s tubed polenta which I sautéed on a pan for 2-3 minutes prior to serving.
Hey Clare,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
So delicious! I didn’t have wine so I used chicken broth…I also ran out of cayenne pepper so I used red pepper flakes. Will definitely make again, as it was a hit with my family!
Hi Katie,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
I made this tonight and omg! The sauce with the corn and basil made me do a little dance in my seat. Very well balanced, not spicy or heavy. I did use a bag of frozen sweet corn and subbed sweet paprika with a dash of liquid smoke for the smoked paprika. I served it with a side of lemon pepper roasted cauliflower. SO GOOD, Tieghan! Thank you for this recipe.
Hi Melissa,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT
This was so good! I served over rice but can see how amazing it would be pasta or mashed potatoes. That sauce, oh man. so good! I should have butterflied my chicken or pounded them then, took a lot longer to cook but that my own fault. I look forward to making this one again!
Hey Jennifer,
Awesome!! Love to hear that you enjoyed this dish, great idea to serve over rice as well! Thanks for giving it a try! xTieghan
Quick and easy! We threw in cherry tomatoes and diced onion. It ended up sweeter than anticipated, but still delicious!
Hi Wendy,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
Do you think this could be done with boneless chicken thighs instead? Would frozen corn do well instead of fresh? If not, do you have tips for shucking the cobs?
Hi Rebecka,
Sure, boneless thighs and frozen corn would be just fine to do:) Sorry, I don’t have any corn shucking tips, just pulling off the husk! I hope you love the recipe! xx
This was amazing. We worked in the yard all afternoon and I almost didn’t cook – but this looked easy enough and I figured it would be good. My husband finished his plate before I had two bites! It was super easy & delicious which was perfect for tonight!
I’ll definitely make this again.
Hey Tay,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
I just saw a corn husking hack on a YouTube video. They take the fresh corn still inside the husk, cut off the flat end, and put it in the microwave to cook on high (not sure how many minutes). Not only does it cook the corn perfectly, but the corn cob slides out easily and leaves behind the silk! I’m sure you could find it on a YouTube search.
I did not know what to expect with this recipe- it seemed intriguing but unlike our normal rotation. This was absolutely delicious. I served over pasta per your recommendation and it was one of the best meals I have had in awhile andddd it was relatively easy/fast.
Thank you for sharing your magic and helping to make dinner on a weeknight at home special.
Hey Amanda,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan