Description

This creamy Cajun Chicken Orzo is a flavorful one-pan dish featuring tender bite-sized chicken pieces cooked with Cajun spices, sautéed vegetables, and tender orzo pasta simmered in a rich blend of chicken broth, diced tomatoes, and heavy cream. Garnished with fresh parsley, green onions, and a splash of lemon juice, this comforting meal offers a perfect balance of spicy, creamy, and savory flavors that come together quickly for a satisfying dinner.

Ingredients

Chicken and Seasoning

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp Cajun seasoning (store-bought or homemade)
Salt and pepper to taste

Vegetables

1 onion, diced
1 red bell pepper, chopped
2 celery stalks, sliced
3 cloves garlic, minced

Pasta and Liquids

2 cups orzo pasta
2 cups chicken broth
1 can diced tomatoes
1 cup heavy cream

Fats and Garnish

2 tbsp olive oil
1/4 cup fresh parsley, chopped
Optional: Green onions and lemon wedges for garnish

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Instructions

Prepare the Cajun spice blend: If making your own, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper, adjusting the heat 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 and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Sauté the veggies: In the same skillet, add additional olive oil if needed. Sauté the diced onion, chopped bell pepper, and sliced celery until softened, about 5 minutes. Add the minced garlic and cook another minute until fragrant.
Create the base: Stir in the remaining Cajun seasoning and the orzo pasta. Toast the orzo for about a minute, then add chicken broth, diced tomatoes, and heavy cream. Bring the mixture to a 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 most of the liquid is absorbed.
Finish it off: Stir the cooked chicken back into the skillet and cook for an additional 2-3 minutes to warm through. Remove from heat and stir in the chopped fresh parsley. Adjust seasoning as needed.
Serve and enjoy: Garnish with chopped green onions and a squeeze of fresh lemon juice if desired. Serve hot for best flavor.

Notes

For a homemade Cajun seasoning, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
Adjust cayenne pepper amount to control spice level.
Use chicken thighs instead of breasts for juicier chicken.
Heavy cream can be substituted with half-and-half for a lighter dish.
Make sure to stir occasionally to prevent the orzo from sticking to the pan.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.