Skillet Creamy Cajun Chicken Lazone (Recipe for Printing)
Cajun-spiced chicken and herby corn cooked in a rich, creamy skillet sauce with fresh herbs.
# What You Need:
→ Primary
01 -
1 large egg, beaten
02 -
1/4 cup all-purpose flour or gluten-free flour
03 -
4 boneless skinless chicken breast cutlets, each approximately 3/4 inch thick
04 -
Kosher salt and freshly ground black pepper, to taste
05 -
3 tablespoons extra virgin olive oil
06 -
2 tablespoons salted butter
07 -
4 ears corn, kernels removed
08 -
2 cloves garlic, minced or grated
09 -
2 tablespoons fresh thyme leaves
10 -
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
11 -
1 cup canned coconut milk, cream, or whole milk
12 -
2 teaspoons smoked paprika
13 -
1 teaspoon onion powder
14 -
1 teaspoon chili powder
15 -
1/4 to 1/2 teaspoon cayenne pepper, adjusted to preferred heat level
16 -
1/2 cup fresh basil leaves, chopped
# How to Make It:
01 -
Season the chicken breast cutlets evenly with kosher salt and black pepper. Dip each cutlet in the beaten egg, ensuring full coverage, then dredge in the flour to coat both sides.
02 -
Heat olive oil in a large skillet over medium-high heat. Add coated chicken cutlets to the skillet and cook for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
03 -
Reduce heat to medium. Add butter to the same skillet, then add corn kernels, minced garlic, and thyme leaves. Sauté for 3 to 4 minutes until corn is tender and fragrant.
04 -
Pour in the white wine and simmer for 2 minutes, scraping up brown bits from the pan. Stir in coconut milk, smoked paprika, onion powder, chili powder, and cayenne pepper. Mix thoroughly and allow the sauce to simmer for 4 to 5 minutes, slightly thickened.
05 -
Return the seared chicken cutlets to the skillet, spooning sauce over them. Simmer gently until chicken is heated through, about 2 minutes. Remove from heat, garnish with chopped fresh basil, and serve immediately.
# Extra Tips:
01 -
For a creamier texture, substitute whole milk or cream for coconut milk if preferred. Adjust cayenne to control heat intensity.