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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and creamy, fiery orange orzo cooked in one deep skillet. Spicy Cajun seasoning, bell peppers, and andouille-style Cajun flavor show up throughout for a bold 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
Cuisine: Cajun-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the chicken
  1. Rub the chicken thighs with 1 tbsp 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.
Cook the peppers and aromatics
  1. In the same skillet, cook the red and green bell peppers plus onion over medium heat for 4 minutes. Add the garlic and the remaining Cajun seasoning and cook for 1 minute.
Simmer the orzo
  1. Add the orzo and toast for 1 minute in the skillet. Pour in the chicken broth, 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 Parmesan. Simmer for 2 minutes until creamy, then top with the sliced Cajun chicken.
  2. Garnish with sliced green onions and serve with lemon wedges.

Notes

For best texture, stir the orzo frequently during the uncovered simmer so it stays tender and creamy without sticking. Refrigerate leftovers up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the creamy sauce may break when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter creamy finish.