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Cajun Chicken Orzo

Cajun chicken orzo is a one-pan Cajun pasta dinner with blackened chicken thighs and creamy, fiery orange orzo. Toasted orzo simmers in chicken broth until tender, then gets a heavy-cream Parmesan finish with bell peppers and andouille-ready flavor.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless skinless chicken thighs Slice after searing so they layer evenly over the orzo.
Cajun seasoning
  • 1 tbsp Cajun seasoning Divide: 1 tbsp for rubbing; 1 tbsp for seasoning the vegetables.
  • 1 tbsp Cajun seasoning Divide: 1 tbsp for rubbing; 1 tbsp for seasoning the vegetables.
Olive oil
  • 2 tbsp olive oil Used for searing the chicken and keeping the fond from burning.
Vegetables
  • 1 red bell pepper, diced Dice for even cooking time with the onion.
  • 1 green bell pepper, diced Dice for even cooking time with the onion.
  • 1 small onion, diced Dice for consistent texture throughout the orzo.
  • 4 garlic, minced Add after peppers/onion to avoid scorching.
Orzo and broth
  • 1.5 cup orzo pasta, uncooked Toast briefly for depth; simmer until tender and creamy.
  • 3 cup chicken broth Simmering liquid for tender orzo.
Creamy finish
  • 1 cup heavy cream Stir in at the end to keep the sauce smooth.
  • 0.5 cup Parmesan cheese, grated Add with the cream for a thick, cohesive sauce.
  • 1 tsp smoked paprika Adds smoky Cajun flavor alongside the Cajun seasoning.
Serving
  • 0.25 sliced green onions For garnish and fresh bite at serving.
  • 0.25 lemon wedges Serve with lemon for bright balance.

Equipment

  • 1 Cast iron skillet

Method
 

Blackened chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning. 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, then remove and slice.
Cook the vegetables and build flavor
  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.
Cook the orzo
  1. Add orzo and toast for 1 minute. Pour in chicken broth and bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until orzo is tender.
Make it creamy and assemble
  1. Stir in heavy cream and Parmesan, then simmer for 2 minutes until creamy. Top with sliced Cajun chicken.
Garnish and serve
  1. Garnish with sliced green onions and serve with lemon wedges.

Notes

For maximum Cajun crust, pat the chicken dry before rubbing and don’t move it during the first sear minutes. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently with a splash of broth or cream to loosen the orzo. Freezing isn’t recommended because the creamy sauce can break. For a dairy-lite swap, use half-and-half instead of heavy cream and use less Parmesan.