Description
This Cajun Chicken Orzo is a creamy, flavorful one-pan dish combining tender bite-sized chicken pieces with perfectly cooked orzo pasta, sautéed vegetables, and a rich blend of Cajun spices. It’s a comforting and hearty meal with a balanced mix of protein, veggies, and creamy sauce, ready in just 40 minutes.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Pasta & Canned Goods
- 2 cups orzo pasta
- 1 can diced tomatoes (14.5 oz)
Spices & Seasonings
- 2 tbsp Cajun seasoning (store-bought or homemade)
- Salt and pepper to taste
Liquids & Oils
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy cream
Optional Garnishes
- Green onions
- Lemon wedges
Instructions
- Prepare the Cajun spice blend: If making your own Cajun seasoning, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper in a small bowl. Adjust the heat level to your preference.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with half of the Cajun seasoning. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Sauté the veggies: In the same skillet, add a little more olive oil if needed. Add diced onion, chopped red bell pepper, and sliced celery. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Create the base: Stir in the remaining Cajun seasoning and the orzo pasta. Toast the orzo for 1 minute, then add the chicken broth, diced tomatoes (with juices), and heavy cream. Bring the mixture to a gentle simmer.
- Let it all come together: Reduce heat to low. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish it off: Return the cooked chicken to the skillet. Stir it in and cook for an additional 2-3 minutes to heat through. Remove from heat and stir in the fresh chopped parsley. Adjust salt and pepper to taste.
- Serve and enjoy: Garnish with chopped green onions and a squeeze of lemon juice if desired. Serve hot and enjoy this creamy, spicy Cajun chicken orzo.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier version.
- If a lighter dish is preferred, reduce the heavy cream or use half-and-half.
- Adjust the amount of cayenne pepper in the Cajun seasoning to control the heat level.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop with a splash of broth or cream.
- To make it gluten-free, substitute orzo with a gluten-free pasta.
