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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and creamy orange orzo in one deep skillet. Toasted orzo simmers in chicken broth until tender, then gets a heavy-cream Parmesan finish for a bold, fiery bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the chicken
  1. Rub the chicken thighs with 1 tablespoon Cajun seasoning. Sear in the 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 bell peppers and onion over medium heat for 4 minutes. Add the garlic and remaining Cajun seasoning and cook 1 minute.
Simmer the orzo
  1. Add the orzo and toast for 1 minute. Pour in the chicken broth, bring to a simmer, and cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy and finish
  1. Stir in the heavy cream and Parmesan, then simmer for 2 minutes until creamy. Top with the sliced Cajun chicken.
Serve
  1. Garnish with sliced green onions and serve with lemon wedges. Add smoked paprika if desired for extra smoky color and heat.

Notes

For the best texture, stir the orzo often during the 10-12 minute simmer so it cooks evenly and stays creamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream can break when thawed. If you want a lighter version, use half-and-half instead of heavy cream for a similar creamy finish.