This creamy cajun chicken orzo is the perfect one pot dinner. You will love the combination of tender cajun chicken, creamy orzo and tender veggies.
Table of Contents
What is Cajun Chicken Orzo
Hey, y'all, it's time to spice up your life with the tantalizing flavors of this delish Cajun Chicken Orzo!
Imagine tender chunks of chicken, seared to perfection, and enveloped in a symphony of sassy Cajun spices.
This zesty feast is cooked to perfection with creamy orzo pasta, soaking up that flavor-packed sauce and providing a heavenly texture contrast.
And let's not forget the almost holy trinity of bell peppers and onions which add a layer of depth to each bite.
Garnished with a sprinkle of Parmesan, this Cajun Chicken Orzo is the comforting, bold dish your weeknights need.
So come on, gather around the table, and let's get cookin', friends!
Ingredients and Substitutions
- Chicken Breasts - You could swap chicken for shrimp, sausage, steak - honesty whatever you choose but if you do change from chicken, be sure to adjust cooking times.
- Cajun Seasoning - Not all cajun seasonings are created equal so you can def switch this out for a creole seasoning or make our own.
- Red Onion - Shallots or any other sort of onion will all work as substitutions.
- Green Bell Pepper - Any color bell pepper will work. If you don't like pepper, you could also use tomatoes (although it will be more creole than cajun) celery or even broccoli.
- Garlic - Fresh is best but the shelf stable jarred kind will also work.
- Orzo - I don't recommend switching out orzo for another pasta because the timing is pretty precise on this sort of one pot recipe.
- Chicken Stock - Feel free to swap for veggie stock.
- Heavy Cream - You could add anohter type of milk but it won't be as rich and creamy as heavy cream.
- Parmigiano - Any hard aged italian cheese like Pecorino, Grana Padano etc, will work! You could also make it spicier with a pepper jack cheese or something similar.
How to make it
Making this creamy cajun chicken orzo is a breeze!
Start by cutting the chicken into small cubes then toss with cajun seasoning until everything is coated.
Word of warning though -- since not all cajun seasoning is made equal (some are spicier and saltier than others) you can add more or less depending on the taste of the one you have.
Next, heat a large, heavy bottomed pot over medium high heat then add olive oil.
Add seasoned chicken to the olive oil and let it sear on one side for 3-5 minutes or until it’s golden brown.
Flip the chicken to get the sear on the other side - it does not matter if they’re cooked through at this point because they will finish cooking in the orzo later on.
Once the chicken is golden brown on most sides, remove it from the pan and add the onions and peppers and a pinch of salt.
Stir and cook this mixture down for about 3 minutes or until they start to tenderize.
Now add garlic and stir. Cook this for 2 minutes to release the flavor of the garlic and to soften it.
Now add orzo and stir once more. Let the orzo toast for 1 minute or so.
Add the chicken back in followed by the chicken stock. Bring the mixture to a boil then turn the heat down to a medium gentle boil.
Stir this mixture often as it tends to stick to the bottom of the pan.
Once all the liquid has evaporated, turn the heat off and put a lid on the pot for 5 minutes to finish cooking the orzo.
At this point it should be perfect but If it’s too al dente, add more liquid and cook for a few minutes until it’s as tender as you’d like.
Upon removing the lid, add heavy cream and parmigiano. Finish with flaky salt and pepper to taste.
What goes with Cajun Chicken Orzo
For an appetizer, I suggest making my Pesto Meatballs, Whipped Honey Ricotta with Saffron Roasted Tomatoes, or this Poolside Chicken Bacon Ranch Salad.
For more tasty pasta recipes, try these Knife Cut Noodles, Garlic confit baked feta pasta, Trader Joe’s Cacio e Pepe Ravioli, Creamy Pesto Pasta or One Pot Cheesy Orzo with Broccoli.
For dessert, I suggest my easy 4 ingredient nutella fudge!
Frequently asked questions
Is orzo a pasta or rice?
Orzo, despite its rice-like shape, is actually a type of pasta. It's made from semolina flour, which is the same ingredient used in most traditional pasta. Because of that, it is not gluten free.
How long does it take to boil orzo?
Boiling orzo typically takes around 8 to 10 minutes for a firm "al dente" texture. However, if you prefer softer orzo, you might need to boil it for an additional 2 to 3 minutes.
What is special about orzo?
Orzo, while resembling rice in shape and size, is actually a type of pasta, bringing the versatility and texture of pasta to a dish in a unique form. Its small size and quicker cooking time make it ideal for a range of one pot recipes, from salads and soups to risottos and pilafs, absorbing flavors beautifully and providing a delightful, slightly chewy texture.
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Recipe
Cajun Chicken Orzo
Ingredients
- 2 large Chicken Breasts cut into small cubes
- 1-2 tablespoon Cajun Seasoning
- 1 medium Red Onion thinly sliced
- 1 medium Green Bell Pepper thinly sliced
- 5 cloves Garlic thinly sliced
- 2 cups Orzo
- 3 cups Chicken Stock
- ½ cup Heavy Cream
- ½ cup Parmigiano
Instructions
- Once chicken is cut into small cubes, sprinkle with cajun seasoning and toss until everything is coated. Since not all cajun seasoning is made equal (some are spicier and saltier than others) you can add more or less depending on the taste of the one you have.
- Heat a large, heavy bottomed pot over medium high heat then add olive oil. Add seasoned chicken to the olive oil and let it sear on one side for 3-5 minutes or until it’s golden brown. Flip the chicken to get the sear on the other side - it does not matter if they’re cooked through at this point because they will finish cooking in the orzo later on.
- Once the chicken is golden brown, remove it from the pan and add the onions and peppers and a pinch of salt. Stir, scraping up any leftover bits, and cook this mixture down for about 3 minutes or until they start to tenderize.
- Add garlic and stir. Cook for 2 minutes to release the flavor of the garlic and to soften it.
- Now add orzo and stir. Let the orzo toast for 1 minute or so.
- Add the chicken back in followed by the chicken stock. Bring the mixture to a boil then turn the heat down to a medium gentle boil. Stir this mixture often as it tends to stick to the bottom of the pan.
- Once all the liquid has evaporated, turn the heat off and put a lid on the pot for 5 minutes to finish cooking the orzo. If it’s too al dente, add more liquid and cook for a few minutes until it’s as tender as you’d like.
- Upon removing the lid, add heavy cream and parmigiano.
- Finish with flaky salt and pepper to taste.
