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Cajun Chicken Orzo

Cajun chicken orzo made in one pan with blackened, juicy chicken thighs and creamy orange orzo simmered until tender. Spicy Cajun seasoning, bell peppers, and andouille-style heat come through in every bite.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken orzo
  • 4 boneless skinless chicken thighs Use chicken thighs for the best blackened flavor and tender texture.
  • 2 tbsp Cajun seasoning Divided—reserve 1 tablespoon for the aromatics and 1 tablespoon for the chicken.
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 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
  • 0.1 Sliced green onions and lemon wedges for serving Use green onions for freshness and lemon wedges to brighten.

Equipment

  • 1 cast iron skillet

Method
 

Blacken the chicken
  1. Rub chicken thighs with 1 tbsp Cajun seasoning and press the coating evenly onto the surface. Heat olive oil in a large deep cast iron skillet over medium-high until shimmering, then sear chicken for 4-5 minutes per side until blackened and cooked through to 165°F (74°C).
  2. Transfer chicken to a plate and slice into bite-size pieces after it rests briefly, so juices redistribute.
Cook the peppers and garlic
  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 (plus smoked paprika) and cook for 1 minute until fragrant.
Simmer the orzo
  1. Add orzo to the skillet and toast for 1 minute, stirring to coat in the Cajun oil. 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, then simmer for 2 minutes until creamy and glossy. Top with sliced Cajun chicken and let everything warm through for 1-2 minutes.
  2. Garnish with sliced green onions and serve with lemon wedges for brightness.

Notes

Pro tip: toast the orzo before adding broth to build a deeper, nutty flavor. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently with a splash of broth or water since the cream can thicken as it cools. Freezing: not recommended because the cream sauce may separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar creamy texture with less richness.