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Cajun Chicken Orzo

Cajun chicken orzo made in one pan with blackened chicken thighs and creamy, fiery orange orzo. The orzo simmers in chicken broth until tender, then gets tossed with heavy cream and Parmesan for a velvety finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the 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.
Sauté the peppers, onion, and garlic
  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, stirring so the aromatics don’t burn.
Cook the orzo
  1. Add orzo and toast 1 minute. Pour in chicken broth, bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until orzo is tender.
Make it creamy
  1. Stir in heavy cream and Parmesan. Simmer for 2 minutes until creamy, then fold in smoked paprika for the Cajun smoky finish.
Assemble and serve
  1. Top the creamy orzo with sliced Cajun chicken. Garnish with sliced green onions and serve with lemon wedges.

Notes

For the boldest blackened crust, pat the chicken dry and keep the skillet hot before searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or milk to loosen the cream. Freezing is not recommended because the heavy cream can break after thawing. If you want it lighter, use half-and-half instead of heavy cream (the texture will be slightly less thick but still creamy).