Creamy Cajun Chicken Orzo
Creamy Cajun Chicken Orzo is an easy one-pan dinner made with tender chicken, Cajun seasoning, vegetables, and orzo simmered in a rich, creamy sauce. Perfect for busy weeknights and ready in about 40 minutes.
Servings: 6 people
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon Cajun seasoning plus 1 teaspoon more to taste
- 1 small onion diced
- 2 celery stalks diced
- 1 red bell pepper diced
- 3 tablespoons tomato paste
- 3½ cups chicken broth
- 2 cups uncooked orzo
- 1 cup half-and-half
- ½ cup freshly grated Parmesan cheese plus more for serving
- Chopped fresh parsley or thyme for garnish (optional)
Instructions
- Season both sides of the chicken thighs with the garlic powder, thyme, and Cajun seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and set aside.
- Add the onion, celery, and bell pepper to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until softened.
- Stir in the tomato paste and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
- Stir in the orzo. Cook for 10 to 12 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
- Reduce the heat to low and stir in the half-and-half and remaining 1 teaspoon Cajun seasoning, if desired. Cook for 1 to 2 minutes until creamy and heated through.
- Return the chicken to the skillet and cook for 2 to 3 minutes, or until warmed through.
- Top with freshly grated Parmesan cheese and parsley before serving.
Notes
- Chicken breasts can be substituted for chicken thighs. Adjust the cooking time as needed and cook to an internal temperature of 165°F.
- Stir the orzo frequently while it cooks to prevent it from sticking to the bottom of the pan.
- Different brands of Cajun seasoning vary in heat and salt level. Taste before serving and add more seasoning if desired.
- If the orzo absorbs the liquid before becoming tender, add a splash of additional broth and continue cooking until fully cooked.
- The orzo will continue to absorb liquid as it rests, so the finished dish should look slightly creamy before serving.
- For a dairy-free option, use refrigerated coconut milk. Canned coconut milk can be substituted but will create a richer sauce with a more noticeable coconut flavor.
- Stir in fresh spinach or kale during the last few minutes of cooking for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 462kcal | Carbohydrates: 46g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 850mg | Potassium: 670mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1575IU | Vitamin C: 29mg | Calcium: 158mg | Iron: 3mg