Cajun Chicken & Orzo
Cajun Chicken and Orzo is a cozy, one-skillet dinner with tender chicken, creamy orzo, colorful peppers, and just the right amount of Cajun spice. It is easy to make, filling, and packed with flavor!
Servings: 5 people
Calories: 484kcal
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.
Nutrition
Serving: 1portion | Calories: 484kcal