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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and a creamy orange one-pan orzo made with bell peppers, garlic, and heavy cream. Sear until dark, then simmer orzo in chicken broth until tender and finish with Parmesan for a fiery, silky sauce.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken orzo
  • 4 boneless skinless chicken thighs
  • 2 tbsp Cajun seasoning
  • 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
  • 1 sliced green onions and lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blackened Cajun chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning. Heat olive oil in a large deep cast iron skillet over medium-high heat, then sear chicken for 4-5 minutes per side until blackened and cooked through to 165°F, and remove.
  2. Slice the cooked chicken thighs and set aside. Keep any resting juices in the skillet for later.
Cook the Cajun vegetables and orzo
  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.
  2. Add orzo to the skillet and toast for 1 minute. Pour in chicken broth, bring to a simmer, and cook uncovered for 10-12 minutes, stirring often, until orzo is tender.
Make it creamy and serve
  1. Stir in heavy cream and Parmesan, then simmer for 2 minutes until creamy. Scrape the bottom to keep the orzo from sticking.
  2. Top with sliced Cajun chicken. Garnish with sliced green onions and serve with lemon wedges.

Notes

For best blackened flavor, pat the chicken dry before seasoning so it sears instead of steaming. 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 is not recommended because the cream can separate after thawing. For a lighter swap, use half-and-half instead of heavy cream (stir in at a lower simmer to reduce separation).