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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs and a creamy, fiery orange orzo made in one deep skillet. Toasted orzo simmers in chicken broth until tender, then gets rich with heavy cream and Parmesan for bold weeknight flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Cajun-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken thighs
  • 4 boneless skinless chicken thighs Slice after searing so they layer nicely over the orzo.
  • 2 tbsp Cajun seasoning Divided: 1 tbsp for rubbing the chicken, remaining for the peppers/onion and seasoning the orzo base.
  • 2 tbsp olive oil Used for searing and building flavor in the skillet.
Vegetables & aromatics
  • 1 red bell pepper, diced Diced for quick sauté and even bites.
  • 1 green bell pepper, diced Diced for quick sauté and even bites.
  • 1 small onion, diced Diced to soften while keeping a little texture.
  • 4 garlic, minced Added after peppers/onion to avoid scorching.
Orzo & sauce
  • 1.5 cup orzo pasta, uncooked Toasted briefly, then simmered until tender.
  • 3 cup chicken broth Simmering liquid for tender orzo.
  • 1 cup heavy cream Stirs in at the end for creamy texture.
  • 0.5 cup Parmesan cheese, grated Adds savory body to the creamy sauce.
  • 1 tsp smoked paprika For extra Cajun-style depth in the sauce.
Serving
  • 0.5 sliced green onions and lemon wedges for serving Use green onions for freshness and lemon wedges to brighten each bite.

Equipment

  • 1 cast iron skillet

Method
 

Blacken and cook the chicken
  1. Rub the chicken thighs with 1 tablespoon Cajun seasoning. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 4-5 minutes per side until blackened and cooked through to 165°F, then remove and slice.
Sauté peppers, onion, and garlic
  1. In the same skillet, cook the red and green bell peppers and the diced onion over medium heat for 4 minutes. Add the minced garlic and the remaining Cajun seasoning and cook for 1 minute, stirring to coat.
Toast and simmer the orzo
  1. Add the orzo to the skillet and toast for 1 minute. Pour in the chicken broth, bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until the orzo is tender.
Make it creamy and finish
  1. Stir in the heavy cream and grated Parmesan. Simmer for 2 minutes until creamy, then stir in the smoked paprika for color and smoky depth.
  2. Top the orzo with the sliced Cajun chicken and let everything sit for 1-2 minutes to warm through. Garnish with sliced green onions and serve with lemon wedges.

Notes

For the best blackened edges, make sure the skillet is fully preheated before searing and avoid moving the chicken for the first 3-4 minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove with a splash of broth or cream. Freezing is not recommended because the cream can break after thawing. For a lower-fat option, use half-and-half instead of heavy cream for a lighter creamy sauce.