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