Skillet Creamy Cajun Chicken Lazone with Herby Corn

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Cajun / American
Servings: 4

Simple Introduction

Skillet Creamy Cajun Chicken Lazone with Herby Corn is the kind of recipe that instantly wins hearts at the dinner table. It’s bold yet balanced, creamy but not heavy, and packed with layers of flavor that taste like you’ve been cooking all day—when in reality, it comes together in just 30 minutes. Golden pan-seared chicken cutlets develop a lightly crisp coating, then finish simmering in a velvety Cajun cream sauce infused with garlic, smoked paprika, and just enough heat to keep things exciting. Sweet, juicy corn kernels and fresh herbs round everything out, adding freshness and texture to every bite.

This dish is inspired by classic Chicken Lazone—a beloved Louisiana-style recipe known for its creamy, spicy pan sauce—but elevated with herby corn for extra color, sweetness, and a seasonal feel. Whether you’re cooking for family, hosting friends, or simply craving something indulgent after a long day, Skillet Creamy Cajun Chicken Lazone with Herby Corn delivers restaurant-quality comfort with weeknight ease.

What makes this recipe truly special is its versatility. You can adjust the spice level, swap the cream for coconut milk, or serve it with anything from rice to crusty bread. It’s one of those reliable skillet dinners you’ll come back to again and again.

Why You’ll Love This Skillet Creamy Cajun Chicken Lazone with Herby Corn

• One-pan magic: Everything cooks in a single skillet, which means maximum flavor and minimal cleanup.

• Ready in 30 minutes: Perfect for busy weeknights when you still want something comforting and impressive.

• Creamy without being heavy: The sauce is rich but balanced with herbs, wine, and a squeeze of lemon.

• Customizable heat level: Mild, medium, or spicy—it’s completely up to you.

• Naturally gluten-free & dairy-free options: Easy swaps make this recipe flexible for different diets.

• Family-friendly yet elegant: Cozy enough for a casual dinner, special enough for guests.

Ingredients + Tips

Chicken

• 1 large egg, beaten
  Helps the flour adhere to the chicken, creating a light, golden crust.

• ¼ cup all-purpose flour (or gluten-free flour)
  Just enough to coat the chicken without making it heavy.

• 4 boneless, skinless chicken breast cutlets (about ¾-inch thick)
  Cutlets cook quickly and evenly. If using full breasts, slice them horizontally.

• Kosher salt and black pepper, to taste
  Season generously—this builds flavor from the start.

• 3 tablespoons extra-virgin olive oil
  Provides a high-heat base for searing.

• 2 tablespoons salted butter
  Adds richness and helps the chicken brown beautifully.

Herby Corn & Cajun Sauce

• 4 ears corn, kernels removed
  Fresh corn adds sweetness and texture. Frozen corn works if fresh isn’t available.

• 2 cloves garlic, minced or grated
  Fresh garlic is essential for depth and aroma.

• 2 tablespoons fresh thyme leaves
  Earthy and fragrant, thyme pairs beautifully with Cajun spices.

• ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  Deglazes the pan and balances the creaminess. Chicken broth can be substituted.

• 1 cup canned coconut milk, heavy cream, or whole milk
  Coconut milk adds subtle sweetness and keeps the dish dairy-free.

• 2 teaspoons smoked paprika
  Brings smoky warmth and deep color.

• 1 teaspoon onion powder
  Enhances savoriness without overpowering.

• 1 teaspoon chili powder
  Adds gentle heat and depth.

• ¼–½ teaspoon cayenne pepper (adjust to taste)
  The heat factor—start small and build up.

For Serving

• ½ cup fresh basil, torn
  Adds brightness and a fresh finish.

• Lemon wedges
  A squeeze of lemon lifts the entire dish.

Step-by-Step Instructions

1. Dredge the Chicken

Set up two shallow bowls—one with beaten egg, one with flour. Season the chicken cutlets generously with salt and black pepper on both sides. Dip each piece into the egg, then dredge lightly in flour, shaking off any excess. This thin coating helps create a golden crust without heaviness.

2. Sear the Chicken

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Once hot, add the chicken in a single layer. Cook for about 5 minutes per side until golden brown and nearly cooked through. Avoid moving the chicken too soon—this ensures proper browning. Remove from the skillet and set aside.

3. Cook the Corn

In the same skillet, add the remaining olive oil and butter. Stir in the corn, garlic, and thyme. Cook for about 5 minutes, stirring occasionally, until the corn is tender and lightly golden. This step builds a sweet, aromatic base for the sauce.

4. Make the Cajun Cream Sauce

Lower the heat to medium-low. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until slightly reduced. Stir in the cream (or coconut milk), smoked paprika, onion powder, chili powder, and cayenne. Season with salt and pepper.

5. Finish the Dish

Return the chicken to the skillet, nestling it into the sauce. Let everything simmer gently for about 5 minutes until the chicken is fully cooked and the sauce thickens slightly. The flavors meld beautifully during this final step.

6. Serve

Remove from heat and finish with torn basil and extra thyme if desired. Serve hot with lemon wedges on the side for a bright, fresh finish.

Tips for Best Results

• Control the heat: Cajun spice should be warming, not overwhelming. Adjust cayenne gradually.

• Golden crust matters: Let the chicken sear undisturbed for the best texture.

• Use fresh herbs: They make a noticeable difference in flavor.

• Sauce too thick? Add a splash of milk, cream, or broth to loosen it.

• Sauce too thin? Simmer a few extra minutes uncovered.

Variations to Try

• Spicy Andouille Twist: Add sliced andouille sausage with the corn.

• Vegetable Boost: Stir in spinach, bell peppers, or zucchini.

• Cheesy Finish: Add a sprinkle of Parmesan at the end for extra richness.

• Low-Carb Option: Serve over cauliflower rice or sautéed greens.

• No Wine Version: Use chicken broth with a squeeze of lemon.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Warm gently on the stovetop over low heat, adding a splash of liquid if needed.

• Freezing: Not recommended, as cream-based sauces may separate.

Serving Suggestions

• Steamed white or brown rice

• Creamy mashed potatoes

• Buttered egg noodles

• Crusty bread for dipping

• Simple green salad with vinaigrette

Skillet Creamy Cajun Chicken Lazone with Herby Corn

Print Recipe

This Skillet Creamy Cajun Chicken Lazone with Herby Corn is bold, creamy, and packed with flavor. Golden pan-seared chicken is simmered in a lightly spicy Cajun cream sauce alongside sweet corn, garlic, and fresh herbs. It’s a fast, one-pan dinner that feels indulgent but is easy enough for any night of the week.

• Author: salah saloh

Ingredients

Scale 1x2x3x

Chicken

• 1 large egg, beaten

• ¼ cup all-purpose flour (or gluten-free flour)

• 4 boneless, skinless chicken breast cutlets (about ¾-inch thick)

• Kosher salt and black pepper, to taste

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons salted butter

Herby Corn & Cajun Sauce

• 4 ears corn, kernels removed

• 2 cloves garlic, minced or grated

• 2 tablespoons fresh thyme leaves

• ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)

• 1 cup canned coconut milk, heavy cream, or whole milk

• 2 teaspoons smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• ¼–½ teaspoon cayenne pepper (adjust to taste)

For Serving

• ½ cup fresh basil, torn

• Lemon wedges

Instructions

1. Dredge the Chicken

Place the beaten egg and flour in two separate shallow bowls.
Season chicken on both sides with salt and pepper.
Dip each piece into the egg, then dredge in flour, shaking off excess. Set aside.

2. Sear the Chicken

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add chicken and cook about 5 minutes per side, until golden and nearly cooked through.
Remove chicken from the skillet and set aside.

3. Cook the Corn

Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet.
Add corn, garlic, and thyme. Cook 5 minutes, stirring occasionally, until corn is lightly golden.

4. Make the Cajun Cream Sauce

Reduce heat to medium-low.
Pour in white wine and simmer 2–3 minutes to reduce slightly.
Stir in cream (or coconut milk), smoked paprika, onion powder, chili powder, and cayenne.
Season with salt and black pepper.

5. Finish the Dish

Return chicken to the skillet, nestling it into the sauce.
Simmer gently for 5 minutes, until chicken is fully cooked and sauce thickens slightly.
Remove from heat.

6. Serve

Top with fresh basil and extra thyme if desired.
Serve with lemon wedges for a bright finish.

Notes

• Control the heat: Cajun spice should be warm, not overpowering—adjust cayenne to taste.

• Golden crust: Don’t move the chicken too early while searing.

• Dairy-free option: Coconut milk works beautifully and adds subtle sweetness.

• Sauce too thick? Add a splash of milk or broth to loosen it.

Nutrition (Approximate per Serving)

• Calories: ~520 kcal

• Protein: ~38 g

• Fat: ~32 g

• Carbohydrates: ~22 g

Final Thoughts on Skillet Creamy Cajun Chicken Lazone with Herby Corn

Skillet Creamy Cajun Chicken Lazone with Herby Corn is everything a modern comfort-food recipe should be: quick, flavorful, adaptable, and deeply satisfying. It brings together the bold, soulful spices of Cajun cooking with the elegance of a creamy pan sauce and the sweetness of fresh corn. The result is a dish that feels indulgent without being complicated—a true win for home cooks of all skill levels.

What makes this recipe especially memorable is how well-balanced it is. The smoky paprika and cayenne provide warmth, the cream adds richness, the herbs bring freshness, and the lemon at the end ties everything together. Every bite delivers contrast—crispy chicken against silky sauce, sweet corn against savory spices—which keeps the dish exciting from start to finish.