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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and creamy, fiery orange orzo cooked in one deep skillet. The pasta simmers in chicken broth until tender, then gets a heavy-cream Parmesan finish for a bold, spicy chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Cajun-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Blackened chicken
  • 4 boneless skinless chicken thighs
  • 1 tbsp Cajun seasoning
  • 2 tbsp olive oil
Vegetables & aromatics
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
Orzo & creamy sauce
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
Serving
  • 1 sliced green onions and lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blacken the chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning, then 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; remove and slice.
Cook the peppers and aromatics
  1. In the same skillet, cook bell peppers and onion over medium heat for 4 minutes; add garlic and remaining Cajun seasoning and cook 1 minute.
Toast and simmer the orzo
  1. Add orzo and toast 1 minute, then pour in chicken broth and bring to a simmer; cook uncovered for 10-12 minutes, stirring often, until orzo is tender.
Finish the creamy orzo
  1. Stir in heavy cream and Parmesan; simmer 2 minutes until creamy.
Assemble and serve
  1. Top with sliced Cajun chicken and garnish with green onions and lemon wedges; serve hot.

Notes

For best browning, pat the chicken dry and avoid moving it during the first 4-5 minutes of searing so you get real blackened edges. Store leftovers covered in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because cream-based orzo can break and turn grainy. For a lighter option, use half-and-half in place of heavy cream while keeping the Parmesan for flavor.