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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs, bell peppers, and andouille-style Cajun heat simmered into creamy orange orzo. One-pan method gives tender orzo and a fiery, velvety sauce with Parmesan.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 cloves garlic, minced
Orzo and sauce
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp smoked paprika
For serving
  • 0.25 sliced green onions
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: keep the orzo simmer at a steady bubbling level—if it’s too low, add a splash of broth to help it soften evenly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a little extra broth or cream to restore creaminess. Freezing isn’t recommended because the creamy sauce can separate. For a lighter option, use half-and-half instead of heavy cream for a similar texture.