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Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe
Ben Carraoli

Skillet Creamy Cajun Chicken Lazone with Herby Corn Recipe

I have to tell you, making this Skillet Creamy Cajun Chicken Lazone with Herby Corn was such a treat. From the moment I seared the chicken to the final drizzle of creamy sauce, the kitchen smelled incredible. I love how quickly it comes together, yet it feels indulgent and restaurant-worthy.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast cutlets – thin cuts cook evenly and get a golden crust
  • 1 large egg – beaten for dredging the chicken
  • ½ cup all-purpose flour – coats the chicken for that perfect sear
  • 2 tablespoons butter – for browning the chicken and corn
  • 2 ears fresh corn kernels cut off – summer corn is best for natural sweetness
  • 2 garlic cloves minced – adds depth and aroma
  • 1 teaspoon fresh thyme – enhances the buttery corn flavor
  • ½ cup dry white wine – adds subtle acidity to balance the creaminess
  • 1 cup heavy cream – gives the sauce its silky texture
  • 1 teaspoon Cajun seasoning – for that spicy kick
  • 1 teaspoon paprika – enhances color and flavor
  • 1 teaspoon salt – balances all the flavors
  • ½ teaspoon black pepper – for mild heat
  • 1 tablespoon lemon juice – brightens the dish
  • Fresh parsley chopped – for garnish and freshness

Method
 

  1. I like to pound the chicken cutlets lightly to an even thickness. Then, I dredge them in the beaten egg and coat with flour. This helps create that golden, crispy exterior when seared.
  2. Heat butter in a skillet over medium heat. Cook the chicken for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
  3. Add butter, garlic, and thyme to the same skillet. Toss in the fresh corn and sauté until it turns lightly golden. This step really enhances the natural sweetness of the corn.
  4. Pour in white wine and let it reduce slightly. Stir in cream, Cajun seasoning, paprika, salt, pepper, and lemon juice. Simmer for a few minutes until thickened.
  5. Return the chicken to the skillet and coat with the creamy sauce. Let everything cook together for 2-3 minutes so flavors meld. Garnish with fresh parsley and serve hot.

Notes

  • I always use fresh corn when possible; it makes a huge flavor difference.
  • Don’t overcrowd the skillet; cook chicken in batches if needed to keep it crispy.
  • Let the sauce simmer gently to avoid curdling the cream.
  • Add a squeeze of lemon just before serving for a bright, fresh flavor.