This Creamy Cajun Chicken Orzo is a robust one-pan meal that combines juicy, perfectly seared chicken thighs with tender pasta in a rich, spicy sauce. It is packed with vegetables and finished with a splash of heavy cream and lemon for a dish that is both comforting and vibrant.
With savory Cajun spices infusing every bite of the creamy orzo and spinach, this dinner feels restaurant-quality but comes together easily in your own kitchen.
Recipe Details
- Flavor Profile: This dish is savory and slightly spicy thanks to the Cajun seasoning, with a richness from the cream that is balanced by the acidity of the tomato paste and fresh lemon juice.
- Texture: The chicken thighs remain incredibly juicy, while the toasted orzo cooks to a tender consistency enveloped in a velvety sauce with wilted spinach.
- Time: 10 minutes prep, 30 minutes active cook time.
- Difficulty: Easy. Everything cooks in a single skillet, making cleanup a breeze.
What You’ll Need
To make this recipe, you will need a large pan or skillet (cast iron or stainless steel works well) to sear the chicken and simmer the orzo. The ingredients include boneless skinless chicken thighs for the protein, the “holy trinity” components (onion and bell pepper) for the base, dry orzo pasta, and a liquid combination of chicken broth and heavy cream.
Ingredient Notes
- Chicken Thighs – Boneless, skinless chicken thighs are recommended here because they stay juicy and tender even after searing and simmering.
- Cajun Seasoning – This blend is the heart of the dish. It seasons both the meat and the pasta sauce.
- Orzo – This small, rice-shaped pasta absorbs the chicken broth and cream beautifully.
- Tomato Paste – Although optional, a tablespoon adds a depth of umami and color to the sauce.
- Heavy Cream – A half-cup ensures the sauce becomes luxurious and creamy without breaking.
- Spinach – Fresh spinach adds a pop of color and nutrition, wilting down perfectly in the residual heat.
- Lemon Juice – Fresh juice is essential to cut through the richness of the cream and lift the spices.
Add-ins and Substitutions
- Spice Level – If you prefer less heat, use a mild Cajun seasoning blend or reduce the amount slightly.
- Vegetables – You can add diced celery along with the onions and peppers for a full Cajun “holy trinity” base.
- Liquid – If you want extra protein and richness, stick with chicken bone broth, but regular chicken broth works perfectly well too.
How to Make Creamy Cajun Chicken Orzo
- Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with the Cajun seasoning, salt, and pepper.
- Sear the Chicken: Bring a large pan to medium-high heat. Once hot, add the olive oil (or avocado oil). Add the seasoned chicken to the pan and sear for 4-5 minutes on each side until browned. Remove the chicken from the pan and set it aside on a plate.
- Sauté Veggies: Reduce the heat to medium. If there is plenty of oil left in the pan, use that; otherwise, add a bit more. Add the diced yellow onion, diced green bell pepper, salt, and pepper. Sauté, stirring occasionally, for about 3 minutes until softened.
- Add Aromatics: Add the tomato paste and minced garlic to the pan. Stir and let cook for 2 more minutes. Then, add the 1 tsp of Cajun seasoning and stir to combine.
- Toast the Orzo: Add the dry orzo to the pan. Let it toast, stirring occasionally, for about 3 minutes.
- Deglaze: Pour in the chicken broth to deglaze the pan, using your spoon to scrape up any browned bits stuck to the bottom.
- Simmer: Nestle the seared chicken thighs back into the orzo mixture, making sure they are mostly submerged. If needed, add a splash more broth. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is cooked through and the orzo is tender. Flip the chicken halfway through the cooking time.
- Finish the Sauce: Turn off the heat. Temporarily remove the chicken from the pan again. Stir in the heavy cream, fresh spinach, and lemon juice. Taste the sauce and adjust salt, pepper, and Cajun seasoning as needed.
- Serve: Once the spinach has wilted slightly from the heat of the sauce, add the chicken back into the pan. Top with parsley if desired and enjoy!
Pro Tip: Do not skip the step of toasting the dry orzo in the pan with the aromatics. This nutty, toasted flavor adds a wonderful depth to the final dish that you don’t get from just boiling the pasta in liquid.
Recipe Tips
- Deglazing is Key: When you add the broth, those brown bits at the bottom of the pan (the fond) are full of flavor from the seared chicken and spices. Scrape them up well to incorporate them into the sauce.
- Manage the Heat: Keep the heat on low during the simmer stage. If it is too high, the liquid will evaporate before the orzo is tender, or the bottom might burn.
- Lemon is Crucial: Don’t skip the lemon juice at the end. It brightens the entire dish and balances the heavy cream.
FAQs
- Can I use chicken breasts? Yes, you can, but breasts tend to dry out faster than thighs. If using breasts, be careful not to overcook them during the simmering stage.
- What if my sauce is too thick? If the orzo has absorbed too much liquid, simply stir in a splash of extra broth or water to reach your desired consistency before serving.
- Can I use frozen spinach? Fresh spinach is best for texture, but thawed and squeezed-dry frozen spinach can be substituted in a pinch.
Serving Suggestions
- Crusty Bread: Serve with a slice of baguette or garlic bread to soak up the creamy Cajun sauce.
- Salad: A simple green salad or cucumber salad provides a cool, crisp contrast to the warm, spicy pasta.
- Roasted Vegetables: A side of roasted asparagus or green beans pairs well with the creamy chicken.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The orzo will absorb more sauce as it sits. When reheating on the stove or microwave, add a splash of water or broth to loosen the sauce up again.
Creamy Cajun Chicken Orzo
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Cajun Chicken Orzo is a robust one-pan meal that combines juicy, seared chicken thighs with tender pasta in a rich, spicy sauce. Packed with the “holy trinity” of vegetables and finished with a splash of heavy cream and fresh lemon, this dish offers restaurant-quality flavor with easy cleanup. It is the perfect comforting dinner for busy weeknights, bringing vibrant Cajun spices to your table in under 45 minutes.
Ingredients
For the Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tablespoon Cajun seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil or avocado oil
For the Orzo
- 1/2 jumbo yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste (optional)
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
- 1 cup dry orzo pasta
- 2 cups chicken broth (or bone broth for extra protein)
- 1/2 cup heavy cream
- 2 oz fresh spinach
- Juice from 1/2 lemon
Instructions
Prep the Chicken
Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with the 1 tablespoon of Cajun seasoning, salt, and pepper.
Sear the Chicken
Bring a large pan or skillet to medium-high heat. Once hot, add the oil. Place the seasoned chicken in the pan and sear for 4 to 5 minutes on each side until browned. Remove the chicken from the pan and set it aside on a plate (it does not need to be fully cooked yet).
Sauté Veggies
Reduce the heat to medium. Add the diced yellow onion and green bell pepper to the same pan (add a little more oil if the pan is dry). Season with salt and pepper. Sauté, stirring occasionally, for about 3 minutes until the vegetables soften.
Add Aromatics
Stir in the tomato paste and minced garlic. Cook for 2 more minutes to caramelize the paste slightly. Add the remaining 1 teaspoon of Cajun seasoning and stir to combine.
Toast the Orzo
Add the dry orzo pasta to the pan. Let it toast with the vegetables, stirring occasionally, for about 3 minutes. This adds a nutty depth to the final dish.
Deglaze
Pour in the chicken broth to deglaze the pan. Use your spoon to scrape up any browned bits (fond) stuck to the bottom of the skillet, as this holds maximum flavor.
Simmer
Nestle the seared chicken thighs back into the orzo mixture, ensuring they are mostly submerged. Reduce the heat to low. Simmer for about 15 minutes, or until the chicken is cooked through and the orzo is tender. Flip the chicken halfway through cooking.
Finish the Sauce
Turn off the heat. Remove the chicken from the pan temporarily. Stir in the heavy cream, fresh spinach, and lemon juice. Taste the sauce and adjust salt, pepper, or spice levels as needed.
Serve
Once the spinach has wilted slightly from the residual heat, return the chicken to the pan. Garnish with parsley if desired and enjoy warm.
Notes
Toast the Orzo: Do not skip the toasting step. Sautéing the dry orzo with the aromatics before adding the liquid creates a deeper, nuttier flavor profile that prevents the dish from tasting like plain boiled pasta.
Liquid Absorption: Orzo is a sponge! If you have leftovers, the pasta will continue to absorb the sauce in the fridge. When reheating, add a splash of broth or water to loosen it back up to a creamy consistency.
Spice Level: The heat level depends entirely on your specific brand of Cajun seasoning. If you are sensitive to spice, start with less seasoning or choose a “mild” blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun/American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
Keywords: creamy cajun chicken, one pan chicken and orzo, cajun pasta recipe, chicken thighs recipe, easy weeknight dinner, stovetop casserole, spicy chicken pasta
