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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!
Loved it! So easy and delicious. Added some cumin but overall, crowd pleaser!
Thank you Erin! xTieghan
This was soooo good! We made it a little less creamy by subbing in 1/2 c. cream and 1/2 c. of chicken stock and it turned out perfect!
Thank you so much Leigha! xTieghan
I felt the need to post because every recipe I’ve tried from your site has been AMAZING & this one has quickly become one of my faves. Thank you for creating simple, delicious recipes; they have been my go-to & I’m so grateful! ♥️
Thank you so much Carly! I am really happy this recipe turned out so well for you! xTieghan
Freakin LOVE this recipe. Followed the instructions just as they are and it came out sooooo tasty. I am so happy I have found your site. THANK YOU for all the deliciousness!
Aw thank YOU! I hope you continue to enjoy my recipes, Sarah!! xTieghan
I had high hopes with this recipe because of the reviews. But I just found the taste to be boring. I did make twice as much “sauce”, because I wanted to serve it over noodles, but then the sauce was so very thin. I finally resorted to adding in a bit of a cornstarch slurry to thicken it up. I am putting my comments on here, only to give real feedback. I am huge fan of HBH, but just not this recipe.
Hi Lorrie! I am so sorry to hear that! If there is anything I can help with, please let me know! Otherwise, I hope you love my other recipes! xTieghan
This was so good! Glad I came across this recipe before the good corn was all gone. It made plenty of sauce, so today I scooped some into a bowl of leftover quinoa and added avocado and tomato. Made a delicious lunch.
Thank you Sam! I am really glad this recipe turned out so well for you! I hope you continue to enjoy my recipes! xTieghan
This was awesome, however, I followed the recipe exactly and wound up with a mountain of corn! Because of this, the corn to sauce ratio was way off. That being said it was delicious and I would absolutely make it again! I don’t know if my corn was maybe just absolutely massive or what? To me they just looked like your standard ears of corn, but truly, I had an entire salad bowl of corn just overflowing.
Next time I do this with my apparently massive earns of corn, I would use 2 rather than 4.
Like the suggestion, I served this on top of pasta (linguini) and it was to yummy! Definitely a recipe to make again and again!
Thank you so much Shelby! I am really glad this turned out so amazing for you! xTieghan
Just made this tonight and it was amazing! My husband is pretty picky and even he loves it and says that this needs to become one of our staple dishes!
Wow yes! I am really glad this turned out so well for you! xTieghan
SO good! I normally am not a fan of coconut in my savory foods, but the light touch of coconut cream was perfect. Also, Vons delivered turkey cutlets instead of chicken, but it was so BOMB. Yum. Love this recipe and just shared it with some friends! I also need to cook using fresh corn more often!! Delicioussss… Thank you!
Thank you so much Cindy!! I am so glad this recipe turned out so well for you! xTieghan
Hi there, wonderful recipe, can I use boneless chicken thigh? Thanks!
Hey Suzie,
Absolutely, chicken thighs would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this today with coconut milk (made using coconut powder) and it was super delicious. Will definitely make this again!
Thank you so much Nicole!! xTieghan
This dish was tasty!! I didn’t have white wine or broth so I used vodka. Haha. It turned out great. Thanks!!
Thank you so much Jo! I am really glad you enjoyed this! xTieghan
This has easily become a regular on our dinner lineup. I’m going to try to make just the sauce for a vegetarian friend to enjoy!!
Love that!! Thank you so much for trying this Leah! xTieghan
Wowow this recipe was sooo good! Did not expect that spicy kick! I used coconut milk and it made a big difference. I’ve always loved your recipes. Great job Tieghan!
Thank you so much! I am really glad this turned out so well for you, Nisha! xTieghan
If I’m trying to make this a one pot skillet with orzo what would be the process?
Hey Megs,
I haven’t tested this out, so I would make the orzo on the side and then serve the chicken over the orzo. I hope you love the recipe, please let me know if you have any other questions! xTieghan