Go Back

Cajun Chicken Orzo

Cajun chicken orzo made in one pan with blackened chicken thighs, creamy orange orzo, and bell peppers for a bold Cajun chicken pasta dinner. Sear, simmer, and finish until the orzo is tender and the sauce turns silky and fiery.
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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs
  • 1 tbsp Cajun seasoning divided; use 1 tbsp for rubbing and 1 tbsp for cooking with the vegetables
  • 2 tbsp olive oil
Vegetables and aromatics
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 cloves 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
Serving
  • 0.25 cup sliced green onions for serving
  • 2 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the bold Cajun color and char, keep the heat at medium-high while searing and don’t overcrowd the skillet—work in batches if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because the creamy texture can break after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a less rich sauce while keeping the seasoning the same.