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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and a creamy, fiery orange orzo base made in one deep skillet. Toasted orzo simmers in broth until tender, then gets rich with heavy cream and Parmesan for a bold weeknight chicken orzo dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 4 boneless skinless chicken thighs
  • 1 tbsp Cajun seasoning divided
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 4 garlic, minced
Orzo and sauce
  • 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
  • 0.25 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blacken and cook the chicken
  1. Rub the chicken thighs with 1 tablespoon Cajun seasoning and sear in olive oil in a large deep skillet over medium-high heat for 4-5 minutes per side until blackened and cooked through to 165°F; remove and slice.
  2. Slice the cooked chicken thighs and set aside while you build the orzo in the same skillet.
Cook peppers and build the orzo
  1. In the same skillet, cook bell peppers and onion over medium heat for 4 minutes.
  2. Add garlic and the remaining Cajun seasoning and cook for 1 minute.
  3. Add the orzo and toast for 1 minute, then pour in the chicken broth and bring to a simmer.
  4. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Finish the creamy Cajun orzo
  1. Stir in the heavy cream and Parmesan and simmer for 2 minutes until creamy.
  2. Top with sliced Cajun chicken.
  3. Garnish with sliced green onions and serve with lemon wedges.

Notes

Pro tip: Stir the orzo often during the uncovered simmer so it cooks evenly and the sauce turns silky instead of thickening in spots. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or water to loosen the cream sauce. Freeze yes—portion and freeze up to 2 months, then thaw and reheat on the stovetop with a splash of liquid. For a lighter option, swap the heavy cream for half-and-half (the sauce will be slightly thinner but still creamy).