Go Back

Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and a creamy orange orzo sauce. One-pan cooking delivers tender orzo with bell peppers and andouille-style Cajun flavor in every bite.
Print Recipe Pin Recipe
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 Cajun seasoning
  • 4 boneless skinless chicken thighs Use thighs for the best blackened crust.
  • 1 tbsp Cajun seasoning Divided: 1 tbsp for rubbing chicken, 1 tbsp for seasoning the vegetables and sauce.
  • 1 tbsp Cajun seasoning Remaining Cajun seasoning for peppers/onions and aromatics.
  • 2 tbsp olive oil For searing the chicken and building flavor in the skillet.
  • 1 tsp smoked paprika Adds smoky depth to the Cajun flavor profile.
Vegetables and pasta
  • 1 red bell pepper Dice for even cooking.
  • 1 green bell pepper Dice for even cooking.
  • 1 onion Small dice so it melts into the sauce.
  • 4 garlic Minced.
  • 1.5 cup orzo pasta Uncooked.
Creamy orange orzo
  • 3 cup chicken broth For simmering the orzo.
  • 1 cup heavy cream Stirs in at the end for a creamy finish.
  • 0.5 cup Parmesan cheese Grated for smooth melting.
Serving
  • 0.25 sliced green onions For garnish.
  • 0.25 lemon wedges Tuck in for brightness at serving.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: keep the broth at a steady simmer so the orzo cooks evenly and stays creamy—stir often during the 10-12 minute cook. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or milk to loosen the sauce. Freezing is not recommended because cream-based orzo can break when thawed. For a lighter option, use half-and-half instead of heavy cream and use reduced-fat Parmesan.