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Cajun Chicken Orzo

Cajun chicken orzo is a one-pan dinner with blackened chicken thighs and creamy, fiery orange orzo. The orzo simmers in chicken broth until tender, then gets rich with heavy cream and Parmesan for a bold Cajun finish.
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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
Cajun seasoning
  • 1 tbsp Cajun seasoning divided
  • 1 tbsp olive oil for searing
orzo base
  • 0.5 tbsp olive oil remaining for searing
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 cloves 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 and lemon wedges for 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 skillet over medium-high until hot, then sear the thighs for 4-5 minutes per side until blackened and cooked through to 165°F.
  2. Remove the chicken from the skillet and slice it. Keep any juices with the sliced chicken for topping.
Cook the peppers and build the orzo
  1. In the same skillet, cook the bell peppers and onion over medium heat for 4 minutes, stirring occasionally until softened. Add the garlic and remaining Cajun seasoning and cook for 1 minute to bloom the spices.
  2. Add the orzo and toast for 1 minute, stirring so the orzo starts to look slightly drier. Pour in chicken broth, bring to a simmer, and cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Finish creamy and serve
  1. Stir in heavy cream and Parmesan, then simmer for 2 minutes until the sauce looks creamy and coats the orzo. If needed, adjust thickness with a splash of broth.
  2. Top the orzo with the sliced Cajun chicken and let it sit briefly so it warms through. Garnish with sliced green onions and serve with lemon wedges.

Notes

Pro tip: toast the orzo for 1 minute before adding broth—this helps it stay tender without turning mushy. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the cream can separate when thawed and reheated. Dietary swap: use half-and-half instead of heavy cream for a lighter result (texture may be slightly thinner).