Description
This Cajun Chicken Orzo is a creamy, flavorful one-pan dish combining tender bite-sized chicken pieces cooked with a vibrant blend of Cajun spices, sautéed vegetables, and orzo pasta simmered in a rich mixture of chicken broth, diced tomatoes, and heavy cream. Perfect for a quick, satisfying weeknight meal with a Cajun kick.
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
- 1 can diced tomatoes (about 14.5 oz)
Seasoning and Herbs
- 2 tbsp Cajun seasoning (store-bought or homemade)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Liquids and Oils
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy cream
Optional Garnish
- Green onions, sliced
- Lemon wedges
Instructions
- Prepare the Cajun spice blend: If making your own seasoning, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper in a bowl. Adjust the amount of cayenne pepper according to your preferred spice level.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with half of the Cajun seasoning. Add chicken to the hot skillet and cook for about 5-7 minutes until golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Sauté the veggies: In the same skillet, add a little more oil if needed. Add diced onion, chopped red bell pepper, and sliced celery. Sauté for about 5 minutes until vegetables are softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Create the base: Sprinkle in the remaining Cajun seasoning and stir to coat the vegetables. Add the orzo pasta and toast it by stirring for about one minute. Pour in the chicken broth, diced tomatoes with their juices, and the heavy cream. Stir everything together and bring the mixture to a simmer.
- Let it all come together: Reduce the heat to low, cover the skillet, and let the orzo cook for about 10-12 minutes. Stir occasionally to prevent sticking. Cook until the orzo is tender and has absorbed most of the liquid.
- Finish it off: Return the cooked chicken to the skillet. Stir to combine and cook for an additional 2-3 minutes to heat the chicken through. Remove from heat and stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
- Serve and enjoy: Garnish with sliced green onions and a squeeze of fresh lemon juice for brightness if desired. Serve hot and enjoy this creamy, spicy Cajun chicken orzo dish.
Notes
- For homemade Cajun seasoning, typical ingredients include paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
- Adjust cayenne pepper amount to control spiciness.
- Use low-sodium chicken broth to manage salt levels.
- Leftovers can be refrigerated in a sealed container for up to 3 days.
- Can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, respectively.
- Orzo can clump if not stirred occasionally during simmering, so remember to stir gently.
- Serve with a fresh green salad or steamed vegetables for a complete meal.
