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Cajun Chicken Orzo

Cajun chicken orzo is a one-pan Cajun-American pasta with blackened chicken thighs and a creamy, fiery orange orzo. The orzo simmers in chicken broth until tender, then gets creamy with heavy cream and Parmesan for bold spicy flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken thighs
  • 1 tbsp Cajun seasoning divided; use 1 tbsp for rubbing and the rest for the vegetables
Vegetables and aromatics
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 4 garlic, minced
Orzo and creamy sauce
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp smoked paprika
To serve
  • 1 Sliced green onions and lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the chicken
  1. Rub chicken thighs with 1 tbsp Cajun seasoning, then sear in olive oil in a large deep skillet over medium-high heat for 4-5 minutes per side until blackened and cooked through to 165°F, with visible dark crust on the outside.
  2. Remove chicken from the skillet, slice, and set aside so juices stay in the sliced pieces.
Cook the Cajun vegetables
  1. In the same skillet, cook diced bell peppers and onion over medium heat for 4 minutes, stirring until they soften slightly but still look colorful.
  2. Add minced garlic and the remaining Cajun seasoning, then cook for 1 minute until fragrant and deeper in color.
Simmer the orzo
  1. Add the orzo and toast for 1 minute, stirring until the pasta looks lightly dry and warmed.
  2. Pour in chicken broth and bring to a simmer, then cook uncovered for 10-12 minutes stirring often until orzo is tender and creamy around the edges.
Make it creamy and finish
  1. Stir in heavy cream and grated Parmesan, then simmer for 2 minutes until the sauce looks thick, glossy, and orange-tinged from the seasoning.
  2. Top the skillet with sliced Cajun chicken so the pieces are partially nestled into the creamy orzo for even coverage.
  3. Garnish with sliced green onions and serve with lemon wedges for a fresh pop of brightness.

Notes

For the best blackened crust, pat the chicken dry and don’t move it during the first sear; the dark seasoning layer should form before flipping. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or cream since orzo thickens. Freezing is not recommended because heavy cream can separate when thawed. For a lighter option, swap heavy cream for evaporated milk and use freshly grated Parmesan.