Cajun Chicken and Orzo is a cozy dinner with tender chicken, creamy orzo, and plenty of Cajun flavor. Peppers, celery, and a little spice make every bite tasty and filling.
If you love easy chicken and orzo dinners, be sure to try my Creamy Chicken and Broccoli Orzo, too. It’s another simple, cozy meal the whole family will love!
Ingredients & Substitutions
- Chicken thighs: Boneless, skinless chicken thighs stay tender and juicy as they finish cooking with the orzo. Boneless, skinless chicken breasts can be used, but check them with a meat thermometer since they may cook a little faster.
- Olive oil: Used for searing the chicken. Another neutral cooking oil can be used if needed.
- Cajun seasoning: Gives the chicken its main flavor. Use your favorite store-bought blend or homemade Cajun seasoning. Cajun seasonings vary in salt and heat, so adjust the salt at the end as needed.
- Onion, celery, and bell peppers: This combination adds flavor, color, and texture to the orzo. You can use all red or all green bell pepper, or leave out the celery if needed.
- Tomato paste: Adds rich tomato flavor and helps build the savory base of the orzo.
- Garlic: Freshly minced garlic gives the best flavor, but jarred minced garlic can also be used.
- Orzo: This small, rice-shaped pasta cooks right in the skillet. Another small pasta could work, but the amount of liquid and cooking time may need to be adjusted.
- Seasonings: Onion powder, paprika, and cayenne pepper add extra flavor and warmth. Reduce or leave out the cayenne for a milder dish.
- Chicken broth: Provides the liquid needed to cook the orzo while adding flavor. Low-sodium chicken broth works well, especially since Cajun seasoning can be salty.
- Heavy cream: Makes the orzo creamy and rich. I recommend heavy cream for the best consistency.
- Fresh parsley: Adds a little freshness at the end. Fresh is best, but dried parsley can be used if needed.
- Bay leaves: Add subtle flavor as the orzo cooks. Remove them before serving.
- Salt and black pepper: Add to taste at the end, depending on the saltiness of your Cajun seasoning and chicken broth.
Tips for Cajun Chicken and Orzo
- Don’t overcook the chicken at first. The chicken will finish cooking in the skillet with the orzo, so just sear it until golden brown before removing it.
- Taste before adding salt. Cajun seasoning and chicken broth can both contain quite a bit of salt, so taste the orzo before adding more.
- Stir the orzo occasionally. This helps keep it from sticking to the bottom of the skillet as it cooks.
- Watch the heat. Keep the orzo at a gentle simmer so the liquid has time to cook the pasta without drying out too quickly.
- Check the chicken temperature. The chicken is done when it reaches 165°F in the thickest part.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes! Shredded or chopped rotisserie chicken can be used instead of the chicken thighs. Since the chicken is already cooked, add it during the last few minutes of cooking, just long enough to warm it through.
Can I use chicken breasts instead of chicken thighs?
Yes! Boneless, skinless chicken breasts can be used. Since they can cook faster than thighs, use a meat thermometer and remove them from the skillet once they reach 165°F.
Can I adjust the spice level?
Absolutely! For less heat, reduce or leave out the cayenne pepper and use a mild Cajun seasoning. For more heat, add extra cayenne pepper or choose a spicier Cajun seasoning.
Can I use a different type of pasta?
Orzo works best because it cooks directly in the skillet and has a similar size and texture to rice. Another small pasta may work, but you may need to adjust the cooking time and amount of broth. If you don’t have orzo and prefer rice, try my Cajun Chicken and Rice instead!
Why do you sear the chicken before cooking the orzo?
Searing gives the chicken a golden, flavorful crust and leaves flavorful bits in the skillet. The chicken then finishes cooking with the orzo, adding even more flavor to the dish.
How do I know when the orzo is done?
The orzo should be tender but still have a little bite to it. It will continue to absorb some of the creamy sauce as it sits, so avoid overcooking it.
Can I make this without the heavy cream?
Yes, but the orzo will not be as creamy or rich. You can substitute half-and-half for a lighter option, although the finished dish may be slightly less creamy.
How to Store Cajun Chicken and Orzo
Refrigerator: Let the chicken and orzo cool, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat gently in the microwave or in a skillet over low to medium-low heat. Add a splash of chicken broth or water if the orzo has thickened too much.
Freezer: Freezing is not recommended. The creamy orzo can change in texture after thawing and reheating.
Cajun Chicken & Orzo
Ingredients
Chicken
- 5 boneless skinless chicken thighs
- 1 ½ tablespoons Cajun seasoning
- 1 tablespoon olive oil
Orzo
- 1 small onion, diced
- 1 rib celery, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 tablespoon tomato paste
- 1 tablespoon garlic, minced
- 1 ½ cups (168 g) orzo, uncooked
- 2 teaspoons onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 ½ cups (28 ounces) chicken broth
- ½ cup (119 g) heavy cream
- 1 tablespoon fresh parsley, chopped
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside. It will not be fully cooked yet; it will finish cooking with the orzo.
- Reduce the heat to medium. Add the onion, celery, and bell peppers to the same skillet. Cook for 3 to 4 minutes, or until the vegetables begin to soften.
- Stir in the tomato paste and cook for 1 minute. Add the garlic and cook for 30 seconds.
- Add the orzo, onion powder, paprika, and cayenne pepper. Reduce the heat to medium-low and cook for 1 to 2 minutes, stirring often, to lightly toast the orzo.
- Pour in the chicken broth and heavy cream. Add the parsley and bay leaves. Stir well and bring the mixture to a gentle simmer.
- Nestle the chicken thighs into the orzo. Cover and cook for 12 to 15 minutes, stirring occasionally, until the orzo is tender and the chicken reaches an internal temperature of 165°F.
- Remove the bay leaves. Taste and add salt and black pepper as needed. Serve warm.
Did you make this recipe?
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