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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs seared in a deep skillet and creamy orange orzo cooked until tender. Spicy Cajun seasoning, bell peppers, and andouille-inspired heat make this one-pan Cajun pasta ideal for a weeknight chicken orzo dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Cajun-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken thighs Use evenly sized thighs for consistent blackening.
  • 2 tbsp Cajun seasoning Divided as written; one tablespoon for rubbing, the rest for the skillet.
Vegetables and aromatics
  • 2 tbsp olive oil
  • 1 red bell pepper Dice small so it softens while the orzo cooks.
  • 1 green bell pepper Dice small so it softens while the orzo cooks.
  • 1 small onion Dice finely for even flavor distribution.
  • 4 cloves garlic Minced.
Orzo and sauce
  • 1.5 cup orzo pasta Uncooked.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated Freshly grated melts better.
  • 1 tsp smoked paprika Adds deeper Cajun-style flavor.
  • Sliced green onions and lemon wedges for serving Used for garnish and serving.

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the chicken
  1. Rub the chicken thighs with 1 tablespoon Cajun seasoning. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat and sear the chicken for 4-5 minutes per side until blackened and cooked through to 165°F, then remove and slice.
Sauté peppers and build flavor
  1. In the same skillet, cook the diced red bell pepper and diced green bell pepper with the diced onion over medium heat for 4 minutes, stirring occasionally. Add the minced garlic, remaining Cajun seasoning, and smoked paprika and cook for 1 minute until fragrant.
Cook the orzo
  1. Add the uncooked orzo to the skillet and toast for 1 minute, stirring to coat. Pour in the chicken broth and bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy and serve
  1. Stir in the heavy cream and grated Parmesan, then simmer for 2 minutes until creamy. Top with the sliced Cajun chicken and garnish with sliced green onions and lemon wedges to serve.

Notes

Pro tip: toast the orzo briefly before adding broth to help it stay slightly springy. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently with a splash of broth or water to loosen the cream. Freezing isn’t recommended because the cream can split when thawed. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).