Cajun Chicken Orzo
This Cajun Chicken Orzo is a delicious fusion of Cajun and Italian cuisines, perfect for a quick and satisfying weeknight dinner.Tender chunks of chicken are seasoned with zesty Cajun spices and combined with orzo pasta, bell peppers, onions, and celery in a creamy, flavorful sauce.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups orzo pasta
- 1 onion diced
- 1 red bell pepper chopped
- 2 celery stalks sliced
- 3 cloves garlic minced
- 2 tbsp Cajun seasoning store-bought or homemade
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can diced tomatoes
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
- Optional: Green onions and lemon wedges for garnish
Instructions
- Prepare the Cajun spice blend: If you're making your own, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Adjust the heat to your liking!
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with half of the Cajun seasoning and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté the veggies: In the same skillet, add a bit more oil if needed. Sauté the onion, bell pepper, and celery until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Create the base: Stir in the remaining Cajun seasoning and the orzo. Toast the orzo for a minute, then add the chicken broth, diced tomatoes, and heavy cream. Bring to a simmer.
- Let it all come together: Reduce heat to low, cover, and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish it off: Stir the chicken back in and cook for another 2-3 minutes to heat through. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning if needed.
- Serve and enjoy: Garnish with green onions and a squeeze of lemon juice if desired. Dig in while it's hot!
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Notes
Pro tip: Can't find orzo? No worries! You can substitute it with small pasta shapes like ditalini or even rice. For a lighter version, swap the heavy cream for half-and-half or coconut milk. And if you're watching your spice intake, start with less Cajun seasoning and adjust to taste.