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Cajun Chicken Orzo

Cajun chicken orzo is a one-pan Cajun orzo dinner where blackened chicken thighs sit over creamy, fiery orange orzo. Bell peppers, onion, and garlic cook down for sweet-savory flavor, then the orzo simmers until tender and gets glossy from heavy cream and Parmesan.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
cajun seasoning
  • 2 tbsp Cajun seasoning divided
olive oil
  • 2 tbsp olive oil
red bell pepper
  • 1 red bell pepper diced
green bell pepper
  • 1 green bell pepper diced
onion
  • 1 small onion diced
garlic
  • 4 cloves garlic minced
orzo pasta
  • 1.5 cup orzo pasta uncooked
chicken broth
  • 3 cup chicken broth
heavy cream
  • 1 cup heavy cream
parmesan cheese
  • 0.5 cup Parmesan cheese grated
smoked paprika
  • 1 tsp smoked paprika
green onions
  • sliced green onions for serving
lemon wedges
  • lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blackened Cajun chicken
  1. Rub the chicken thighs with 1 tablespoon Cajun seasoning. Heat the skillet over medium-high heat with 2 tablespoons olive oil and sear the chicken until blackened and cooked through to 165°F, 4-5 minutes per side.
  2. Remove the chicken from the skillet and slice it. Set it aside so the juices settle before adding it back to the orzo.
Cook the vegetables and orzo
  1. In the same skillet, cook the diced bell peppers and onion over medium heat for 4 minutes. Stir until the onion softens and the peppers begin to turn tender.
  2. Add the minced garlic, remaining Cajun seasoning, and smoked paprika. Cook for 1 minute, stirring, until fragrant and darkly aromatic.
  3. Add the uncooked orzo and toast for 1 minute in the skillet. Keep stirring so the pasta lightly toasts instead of clumping.
  4. Pour in the chicken broth and bring to a simmer. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy and serve
  1. Stir in the heavy cream and grated Parmesan cheese. Simmer for 2 minutes until the sauce is creamy and coats the orzo.
  2. Top the orzo with the sliced Cajun chicken. Keep it over low heat just until warmed through.
  3. Garnish with sliced green onions and serve with lemon wedges. Finish with a squeeze of lemon to brighten the Cajun heat.

Notes

Pro tip: keep the chicken blackened by avoiding overcrowding and not moving it too soon during the first sear. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or milk to loosen the cream sauce. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner, less rich finish.