Skillet Creamy Cajun Chicken Lazone

This skillet creamy cajun chicken lazone with herby corn is the sort of weeknight dinner that makes you feel like a pro in the kitchen without spending all evening tied to the stove. Tender chicken gets a golden sear and simmers in a bold, lightly spicy sauce, while sweet corn and fresh herbs lend a summery twist. The end result is restaurant-worthy comfort food bursting with Cajun flair and creamy goodness from just one pan.

I whipped this up on a busy summer evening when I was craving something both hearty and fresh. Every time I make it my family raves about the herby corn and saucy chicken and it has become one of our most-requested favorites.

Gather Your Ingredients

• Large egg: binds the flour to chicken for crisping and adds richness choose free-range if possible
• All-purpose flour or gluten-free flour: creates a light crust on the chicken use fresh flour for best results
• Boneless skinless chicken breast cutlets: stay juicy and cook quickly aim for even thickness for tender results
• Kosher salt and black pepper: bring out the flavors of every other ingredient use fresh ground pepper for a peppery punch
• Extra virgin olive oil: helps sear the chicken to golden perfection choose a robust oil for depth
• Salted butter: finishes the sauce and corn with richness and shine pick a high-quality butter for the best taste
• Corn: fresh kernels off the cob add pops of sweetness and a summer vibe look for plump juicy ears
• Garlic: infuses the oil and butter with fragrant warmth use fresh minced garlic for the biggest impact
• Fresh thyme leaves: layer in earthy gently floral notes pick bright green leaves that are fragrant
• Dry white wine: lifts and deglazes treasures from the skillet’s bottom go for a crisp Pinot Grigio or Sauvignon Blanc
• Canned coconut milk or cream or whole milk: supplies silky creaminess use full-fat for a more luscious sauce
• Smoked paprika: delivers smoky richness seek out Spanish varieties if possible
• Onion powder and chili powder: hit both sweet and spicy notes use fresh spices for maximum flavor
• Cayenne pepper: gives it Cajun heat start light and build until you get the tingle you want
• Fresh basil: is added at the finish to keep the whole dish lively and colorful choose deep green tender leaves

How to Make It

Prep the Chicken and Dredge:

Beat the large egg in a shallow bowl. Place the flour in a separate bowl and season with a generous pinch of kosher salt and black pepper. Dip each chicken cutlet into the egg then dredge in flour shaking off the excess. This ensures a light crisp coating so the sauce clings to each piece.

Sear the Chicken:

Heat extra virgin olive oil in a large skillet over medium heat. Add the floured chicken and sear without moving for about 3 to 4 minutes per side. When the underside turns golden flip and repeat. Transfer browned chicken to a plate leaving any fond in the pan for flavor layering.

Cook the Herby Corn:

Return the skillet to the heat and add salted butter. Toss in the corn kernels and cook stirring often until juicy and slightly charred at the edges about five minutes. Add minced garlic and fresh thyme sauté until fragrant and the herbs are vivid. Remove the corn mixture to a separate plate leaving the fond.

Deglaze and Start the Sauce:

Pour the dry white wine into the empty skillet scraping up every browned bit with a wooden spoon. Let it bubble for a minute to cook off the harshness of alcohol. Pour in the coconut milk or whole milk and stir for a creamy base. Bring the mixture just to a gentle simmer never a hard boil.

Spice Up the Sauce:

Stir in smoked paprika onion powder chili powder and cayenne pepper. Taste and adjust the level of heat. The sauce should be vibrant and just the right amount of spicy leaving room for the basil to freshen things up later.

Finish the Chicken and Assembly:

Return the seared chicken to the sauce along with any juices from the plate. Simmer gently until the chicken is cooked through and flavors marry about six to eight minutes. Fold the herby corn back in to warm through.

Add the Fresh Herbs and Serve:

Tear the basil leaves right over the skillet. Give everything a gentle stir. Taste again for salt and serve straight from the pan with extra fresh herbs on top.

The freshness of the basil right at the end is what really wakes up the entire dish. One time my little cousin insisted on adding extra corn and it became the most talked-about meal of our summer reunion. The laughter and kitchen chatter around this pan make it a true family recipe.

Flavor Boosters

Toast the spices in the pan before adding liquids to intensify flavor. Add a squeeze of lemon or extra-fresh herbs when serving for a refreshing finish.

Serving Suggestions

Serve this chicken over fluffy rice hot buttered noodles or even creamy grits for a Southern spin. A crisp green salad with citrus dressing makes a bright side. For extra flair top with fresh basil or a sprinkle of chives.

Creative Twists

Swap boneless thighs for chicken breasts or use shrimp for a gulf coast twist. Use fresh or frozen corn, add cherry tomatoes or sautéed zucchini, and feel free to substitute parsley or chives for basil based on what’s freshest.

This is a fridge-friendly meal with creamy, bold flavor and Cajun comfort in every bite. Bring your own touch and enjoy family smiles around the table.

Common Questions About This Recipe

→ How do I keep the chicken tender?

Pound the chicken to an even thickness and avoid overcooking to keep it moist and tender.

→ Can I substitute coconut milk with dairy?

Yes, whole milk or cream may be used in place of coconut milk for a classic creamy texture.

→ What’s the best way to remove corn kernels?

Stand the cob upright and slide a sharp knife down the sides for neat, whole kernels.

→ How spicy is this dish?

Spice can be adjusted by varying cayenne and chili powder amounts to suit your preference.

→ What sides pair well with this meal?

Enjoy with rice, rustic bread, or a green salad for a balanced plate.

→ Can I make this ahead of time?

This dish can be prepared in advance and gently reheated for serving later without losing flavor.