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.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 462kcal

Author Katie G.

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)

US Customary - Metric

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.

Want more details? Scroll up for step-by-step instructions, tips, variations, and serving suggestions.

Nutrition