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Skillet Creamy Cajun Chicken Lazone with Herby Corn

Skillet Creamy Cajun Chicken Lazone with Herby Corn
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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.

Ingredients

Scale

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.

Find it online: https://chocotune.com/skillet-creamy-cajun-chicken-lazone-with-herby-corn/