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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!
Definitely a favorite!!!
The unique flavors are such a treat!
Added in Asparagus from Yakima WA!
Delish!!!
Hey Kim,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
AMAZING!!! I just found you on Instagram last week and have already made three of your recipes. They were all great:) The sauce on this one is just so good and the meal looks so fancy and it wasn’t that time consuming. I am IN LOVE with your culinary ideas and skills- thx!
Hey Lori,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
BEST.RECIPE.EVER!! Fool proof favorite in our house- my fiancé always asks me to make this. 10/10 recommend!!
Hey Jenny,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Hi Tieghan
Great sounding recipe. Cannot find fresh corn in Canada. I would like to use FROZEN corn as opposed to canned corn….soooo how many cups would you suggest I use??
Thanks so much.
Yvonne
Hey Yvonne,
I would use 1-2 cups to your liking. Let me know how the recipe turns out, I hope you love it! xTieghan
This was excellent. I used pasta per your recommendation and added mushrooms as someone else recommended. Delicious and easy to make. Thank you!
Hi JoAnn,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Just when I think these recipes cannot get any better, along comes this one! Simply the best! The buttery corn combined with the herbs. Perfection. I wish it would’ve yielded more sauce for me but I did t put very much cream in the dish. Next time I’ll be adding coconut milk. Truly heaven in a skillet! Now time to whip up the Nutella Mousse! Thank you again Tieghan!
Hi Michele,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Wow, sooo delicious! So far every recipe of yours that i’ve made has been delicious. The recipe is super simple yet the flavours are incredibly good.
Hey Zara,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Made this tonight and it was a hit!! Such a great quick weeknight meal and was full of flavor!!! Recently found your page and we are loving the recipes! Thank you!
Hey Colleen,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Awesome! We had a couple join us for dinner. I increased the portion size to 6 chicken breasts. After dinner and multiple compliments, I began the package the remaining 2 chicken breasts in separate Tupperware containers. As I was packaging, the husband from the couple we invited kept mentioning how good it was, kinda makes me laugh…I offered to send one home and he jumped on accepting it! My edits to the dish were that I added a little Accent and Tony Chachere’s (in place of salt). I did find that my sauce didn’t thicken as much as I wanted, so I used a sieve with cornstarch until I achieve the desired consistency. The squeeze of lemon was perfection.
Hi Autumn,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Omg. This was so good, and SO easy to make. The lemon on top really brings out a WHOLE new flavor! ☺️
Hi Dinice,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
Made this tonight, another success HBH in the books! Other comments are correct, don’t skip the fresh basil or lemon. My potatoes took a little longer than anticipated so so my sauce thickened/evaporated too much, but of course I had more wine and cream (& spices) so I added a little more, as I kept it all on simmer. My chicken breasts were a bit thicker so they didn’t get rubbery. Generous application of quality sea salt and fresh pepper is necessary. I served with potato/cauliflower mash with butter and green onion. My husband had 3rds. My one year old had 2nds, 11 year old said; good & she’d eat again but it was a little spicy. The rest of us like spice so I wouldn’t omit anything. Thanks T! If only I had one of your desserts to finish it out right…
Hey Katie,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
This is delicious and not something I’d concoct on my own. It’s super simple, but again, the flavor is complex. I return to this site again and again for dinner recipes. My family requests this one over and over.
Hey Heather,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Since corn isn’t in season now, can you use canned corn? If so, how much? Love all your recipes and I’m excited to try this one.
Hey Sara! Yes, you can use canned or frozen corn! I would say probably 2 cans? xxTieghan
Sooooo good! Will be making this again and again. And I agree with what others have said. Make sure to top with basil and squeeze of lemon before serving like the recipe says. It definitely adds something special to the already delicious flavor.
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
super good! I am a new to cooking and this was nice and easy! the lemon at the end is a MUST though. Do not miss that step!!
Hey Marissa,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
I just bought a Costco rotisserie chicken could i shred that up and use that instead of breast?
Hi Allie,
Sorry, I would not recommend that for this recipe, you will want to use raw chicken breasts. Please let me know if you have any other questions! xTieghan
Oh lol. I didn’t see your comment fast enough but i still tried it and it was delicious. definitely not the same look though but tasted great!