Go Back

Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and a creamy orange, fiery orzo base. One-pan spicy chicken orzo features bell peppers, andouille-style Cajun flavor, and Parmesan-thickened sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken orzo
  • 4 boneless skinless chicken thighs Cut into thigh-sized pieces if desired for easier slicing after searing.
  • 2 tbsp Cajun seasoning Divide: 1 tbsp for rubbing chicken and 1 tbsp for seasoning the vegetables.
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp smoked paprika
  • 0.25 sliced green onions for serving Use as a garnish.
  • 0.25 lemon wedges for serving Serve on the side to brighten flavors.

Equipment

  • 1 cast iron skillet

Method
 

Blacken and sear the chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning. Heat olive oil in a large deep skillet over medium-high heat and sear chicken 4-5 minutes per side until blackened and cooked through to 165°F, then remove and slice.
Cook the peppers and aromatics
  1. In the same skillet, cook diced bell peppers and onion over medium heat for 4 minutes until slightly softened. Add minced garlic and the remaining Cajun seasoning and cook 1 minute, stirring, to bloom the spices.
Toast orzo and simmer
  1. Add orzo to the skillet and toast for 1 minute. Pour in chicken broth, bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy and finish
  1. Stir in heavy cream and grated Parmesan. Simmer for 2 minutes until creamy, then top with sliced Cajun chicken.
Serve
  1. Garnish with sliced green onions and serve with lemon wedges for brightness.

Notes

Pro tip: keep the orzo at a steady simmer and stir often so it cooks evenly and becomes creamy without scorching. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently with a splash of broth or cream. Freezing isn’t recommended because the cream sauce can break. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).