Description
This Cajun Chicken Orzo is a creamy, flavorful one-pan dish that combines tender bite-sized chicken pieces with perfectly cooked orzo pasta, sautéed vegetables, and a rich blend of Cajun spices. It’s a quick and satisfying meal with a delightful balance of heat and creaminess, perfect for a family dinner or meal prep.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Pasta
- 2 cups orzo pasta
Vegetables
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Seasonings & Oils
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp olive oil
- Salt and pepper to taste
Liquids & Others
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can diced tomatoes (about 14.5 oz)
- 1/4 cup fresh parsley, chopped
Optional Garnishes
- Green onions
- Lemon wedges
Instructions
- Prepare the Cajun spice blend: If you’re making your own Cajun seasoning, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Adjust the heat according to your preference to set the base flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with half of the Cajun seasoning and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Sauté the veggies: Using the same skillet, add more oil if needed. Add diced onion, chopped red bell pepper, and sliced celery. Sauté until the vegetables are softened and fragrant, about 5 minutes. Then add the minced garlic and cook for another minute to bring out the aroma.
- Create the base: Stir in the remaining Cajun seasoning and then add the dry orzo pasta to the skillet. Toast the orzo for about a minute to enhance its nutty flavor. Next, add the chicken broth, diced tomatoes with their juice, and heavy cream. Stir well and bring the mixture to a simmer on medium heat.
- Let it all come together: Reduce the heat to low, cover the skillet, and let the orzo cook gently for 10-12 minutes. Stir occasionally to prevent sticking. Cook until the orzo is tender and most of the liquid has been absorbed, creating a creamy texture.
- Finish it off: Return the cooked chicken pieces back to the skillet. Stir well and cook for an additional 2-3 minutes to warm the chicken through and allow the flavors to meld. Remove from heat and stir in freshly chopped parsley. Taste and adjust salt and pepper if needed.
- Serve and enjoy: Serve the creamy Cajun chicken orzo hot. Garnish with chopped green onions and a squeeze of fresh lemon juice if desired for a bright, fresh finish. Enjoy the dish as a satisfying main course.
Notes
- You can adjust the amount of Cajun seasoning to make the dish milder or spicier.
- Use low-sodium chicken broth to control the salt content.
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Adding green onions and lemon at the end brightens the flavors and adds freshness.
