It’s 6pm and you’re tired. Dinner needs to happen fast. This Cajun Chicken Orzo is your new best friend. It is warm, creamy, and so easy to make.
This dish brings bold flavors to your table. It uses just one pan for everything. You will love how the spices warm you up. It is the perfect meal for a chilly winter evening.
Why This Recipe Is a Winner
You only need one pan for this recipe. That means less time washing dishes later. It is a budget-friendly meal that feels fancy. Your family will think you spent hours cooking.
The orzo cooks right in the chicken stock. This makes every bite full of flavor. It is a great way to feed a crowd. This dish is truly the ultimate comfort food for your home.
Simple Cooking Steps
You start by searing the seasoned chicken. Then you cook the veggies in the same pan. The orzo soaks up all the tasty juices. It is a simple method for any beginner cook. You can do this with confidence.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh chicken and cream make it feel special.
- 500g chicken breast, cubed
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 250g dried orzo pasta
- 700ml chicken stock
- 100ml heavy cream
- 50g grated parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Step-by-Step Directions
- Toss chicken cubes in 1.5 tablespoons of Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through, then remove and set aside.
- In the same skillet, melt butter and sauté onion and bell pepper for 5 minutes until softened.
- Add minced garlic and remaining Cajun seasoning; cook for 1 minute until fragrant.
- Incorporate dried orzo into the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
- Pour in chicken stock. Bring to a boil, then reduce heat to low and simmer, covered, for 10 to 12 minutes or until orzo is al dente and liquid is mostly absorbed.
- Stir in heavy cream and parmesan cheese until the sauce thickens and reaches a creamy consistency.
- Return the cooked chicken to the skillet and toss to combine. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve this in big, warm bowls. Add a fresh green salad on the side. It is great for a cozy date night at home. Or just a fun family meal. Don’t forget the extra parsley for color.
Keep It Fresh
Store any leftovers in an airtight container. They stay fresh for three days. To reheat, add a splash of milk. This keeps the sauce creamy and smooth. It makes a wonderful lunch the next day.
Tips for Best Results
- Use a heavy skillet for even heat.
- Don’t skip toasting the orzo pasta.
- Adjust the spice to your family’s liking.
- Use low-sodium stock to control the salt.
- Add a squeeze of lemon for brightness.
- Double the batch for easy meal prep.
- Watch the liquid so it doesn’t dry out.
Ways to Switch It Up
- Use shrimp instead of chicken for variety.
- Add a handful of fresh summer spinach.
- Try smoked paprika for a milder heat.
- Swap heavy cream for coconut milk instead.
Common Questions
Can I use rice instead of orzo?
You can use white rice if needed. You will need more liquid though. The cooking time will also be longer. Orzo gives it a silkier texture overall.
Is this dish too spicy for kids?
Cajun seasoning can have a little kick. You can use less for sensitive palates. The heavy cream helps mellow the heat. Most kids love the creamy pasta texture.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Cajun Chicken Orzo
Ingredients
- 500 g chicken breast, cubed
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic , minced
- 250 g dried orzo pasta
- 700 ml chicken stock
- 100 ml heavy cream
- 50 g grated parmesan cheese
- Salt and black pepper to taste
- Fresh parsley , chopped for garnish
Instructions
- Toss chicken cubes in 1.5 tablespoons of Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through, then remove and set aside.
- In the same skillet, melt butter and sauté onion and bell pepper for 5 minutes until softened.
- Add minced garlic and remaining Cajun seasoning; cook for 1 minute until fragrant.
- Incorporate dried orzo into the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
- Pour in chicken stock. Bring to a boil, then reduce heat to low and simmer, covered, for 10 to 12 minutes or until orzo is al dente and liquid is mostly absorbed.
- Stir in heavy cream and parmesan cheese until the sauce thickens and reaches a creamy consistency.
- Return the cooked chicken to the skillet and toss to combine. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.
