Description
Skillet Creamy Cajun Chicken Lazone with Herby Corn is a flavorful and comforting dish featuring tender Cajun-spiced chicken cooked in a creamy, spicy sauce paired with sweet, herby corn. This quick and easy skillet meal balances bold spices, creamy texture, and fresh herbs, making it an ideal dinner choice for spice lovers seeking a rich, satisfying plate.
Ingredients
Scale
Chicken and Coating
- 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, to taste
Cooking Fat
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
Herby Corn
- 4 ears corn, kernels removed from the cob
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
Sauce
- 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, adjust to taste
Garnish and Serving
- 1/2 cup fresh basil
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Place the beaten egg and flour in separate shallow bowls. Season the chicken breasts generously with kosher salt and black pepper. Dredge each chicken breast first in the egg, then coat thoroughly with the flour. Set coated chicken aside on a plate.
- Cook the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil shimmers, add the coated chicken breasts. Cook for about 5 minutes per side, or until each side is golden brown and chicken is mostly cooked through. Remove the chicken from the skillet and set aside.
- Cook the Herby Corn: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Stir in the fresh corn kernels, minced garlic, and thyme leaves. Cook over medium heat for 5 minutes, stirring occasionally, until corn is golden and fragrant.
- Make the Sauce and Finish Cooking: Reduce heat to medium-low and pour in the white wine to deglaze the pan. Simmer for 2-3 minutes to reduce slightly. Stir in the coconut milk (or cream/milk), smoked paprika, onion powder, chili powder, and cayenne pepper. Season with salt and pepper to taste. Return the chicken breasts to the skillet, nestling them into the sauce. Simmer gently for 5 minutes, allowing the chicken to finish cooking and the sauce to thicken slightly.
- Serve: Remove the skillet from heat. Garnish the dish with fresh basil leaves and serve with lemon wedges for squeezing over the top. Enjoy your creamy, spicy Cajun chicken with herby corn!
Notes
- Adjust the cayenne pepper quantity to suit your preferred spice level.
- Using coconut milk results in a subtle tropical richness; whole milk or cream can be substituted based on preference.
- You can use gluten-free flour instead of all-purpose for a gluten-free version.
- Make sure not to overcook the chicken to keep it tender and juicy.
- White wine adds acidity and depth but can be omitted or replaced with chicken broth if needed.
- Fresh herbs like thyme and basil really brighten the dish; don’t skip them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun chicken, creamy chicken recipe, herby corn, skillet dinner, spicy chicken, quick Cajun dish
