Cajun Chicken Orzo (One-Pan Dinner)

Orzo pasta stands in for rice here, simmering directly in a creamy, tomato-spiked Cajun broth until it turns tender and absorbs nearly all the liquid. Seared chicken gets stirred back in near the end, so it stays juicy rather than overcooking through the whole simmer. It's a one-pan dinner with a lot of flavor packed into about forty minutes.

Orzo simmered in a creamy, spiced Cajun broth with seared chicken stirred in.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (15 min prep, 25 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 5 servings
• Light: about 550 calories per serving

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
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste
• Optional: Green onions and lemon wedges for garnish

Instructions

1. If making your own Cajun seasoning, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper, adjusting the heat to your liking.
2. Heat the olive oil in a large skillet over medium-high heat, season the chicken with half of the Cajun seasoning, and cook until golden and cooked through, about 5 to 7 minutes, then remove and set aside.
3. In the same skillet, add a bit more oil if needed, and sauté the onion, bell pepper, and celery until softened, about 5 minutes, then add the garlic and cook for another minute until fragrant.
4. Stir in the remaining Cajun seasoning and the orzo, toasting it for a minute, then add the chicken broth, diced tomatoes, and heavy cream, bringing it to a simmer.
5. Reduce the heat to low, cover, and cook for about 10 to 12 minutes, stirring occasionally, until the orzo turns tender and has absorbed most of the liquid.
6. Stir the chicken back in and cook for another 2 to 3 minutes to heat through, then remove from heat and stir in the fresh parsley, tasting and adjusting the seasoning as needed.
7. Garnish with green onions and a squeeze of lemon juice if desired, and serve while hot.

Cooking Tips

• Toast the orzo briefly in the seasoned pan before adding liquid for a deeper, nuttier flavor.
• Stir occasionally while the orzo simmers so it doesn't stick to the bottom of the pan.
• Add the chicken back in only near the end so it doesn't dry out.

Substitutions

• Half-and-half can replace heavy cream for a lighter version.
• Chicken thighs can replace breasts.
• Diced fire-roasted tomatoes can replace regular diced tomatoes for extra smokiness.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of broth or cream to loosen the sauce.
• Freezing isn't recommended, since cream-based sauces can separate once thawed.

Serving Suggestions

• Scatter sliced green onions on top and finish with a fresh squeeze of citrus.
• Top with extra Parmesan if you like.
• Serve with crusty bread on the side.

Nutrition (per serving)

Nutrient	Amount
Calories	550 kcal

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