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Cajun Chicken Orzo

Cajun chicken orzo is a one-pan Cajun-American meal with blackened thighs and creamy, fiery orange orzo. Sear the chicken, toast the orzo, then simmer until tender for bold spicy chicken pasta 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: 750
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs Sliced after searing.
Cajun seasoning
  • 2 tbsp Cajun seasoning Divided: 1 tbsp for rubbing chicken, remainder for vegetables and final flavor.
Olive oil
  • 2 tbsp olive oil Used for searing and building fond in the skillet.
Bell peppers
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
Onion and garlic
  • 1 small onion Diced.
  • 4 garlic Minced.
Orzo pasta and broth
  • 1.5 cup orzo pasta Uncooked.
  • 3 cup chicken broth Added to simmer until orzo is tender.
Creamy finish
  • 1 cup heavy cream Stir in to make the orzo creamy.
  • 0.5 cup Parmesan cheese Grated; stir in for sauce thickness.
  • 1 tsp smoked paprika Adds smoky Cajun depth.
Garnishes
  • sliced green onions For serving.
  • lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning, then 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.
Cook the peppers, onion, and garlic
  1. In the same skillet, cook bell peppers and onion over medium heat for 4 minutes; add garlic and remaining Cajun seasoning and cook 1 minute, stirring until fragrant and glossy.
Toast the orzo and simmer until tender
  1. Add orzo and toast for 1 minute, stirring to coat; pour in chicken broth and bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy
  1. Stir in heavy cream and Parmesan, then simmer for 2 minutes until creamy and lightly thickened, bubbling steadily around the edges.
Finish and serve
  1. Top the creamy orzo with the sliced Cajun chicken, then garnish with sliced green onions and serve with lemon wedges.

Notes

For the best blackened crust, pat the chicken dry before rubbing and keep the skillet at a steady medium-high so it sears instead of steams. Store leftovers in an airtight container in the fridge 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. For a lighter option, use half-and-half instead of heavy cream for a still-creamy finish.