From the succulent chicken to the perfectly cooked al dente orzo, this Cajun Chicken Orzo offers a delightful interplay of textures. The softness of the pasta contrasts beautifully with the savory chicken and sundried tomatoes. This one-pan dish meal is also easy to prepare and is the perfect comfort food for a busy weeknight.
If you love one-pot recipes make sure to try these Cheesy Italian Ground Beef Goulash and One Pot Cherry Tomato Pasta (20-Min Dutch Oven)
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Ingredients
You will need these ingredients you can easily find at your grocery store to make this recipe.
- boneless skinless chicken thighs skinless chicken breasts
- olive oil
- Salt and pepper to taste
- yellow onion diced
- garlic cloves, minced or 1 teaspoon garlic powder
- diced tomatoes
- chicken stock
- Cajun seasoning
- salt and black pepper to taste
- dry orzo pasta
- Sun-dried tomatoes
- parmesan cheese
- feta cheese
- ยผ cup heavy cream
- Fresh parsley or other fresh herbs of choice
Optional ingredients
Hot sauce, diced bell peppers and a plash of lemon juice.
See recipe card for quantities.
Instructions step-by-step with photos
Step 1: Heat a tablespoon of olive oil in a large pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper to your liking. Once the oil is hot, add the chicken and sear until golden brown on both sides (about 3-5 minutes per side). Remove the chicken from the skillet and set it aside momentarily.
Step 2: In the same skillet, add the diced onion and sautรฉ until it's softened and translucent. Stir in the minced garlic and let it cook for about 30 seconds.
Reduce to medium heat add the uncooked orzo pasta and stir with the onion and garlic for 2 minutes.
Step 3: Pour in the can of diced tomatoes and chicken broth. Give it a gentle stir, allowing all those flavors to combine. Sprinkle in the chili powder, salt, and black pepper. Reduce heat and simmer for 5 minutes
Step 4: Reduce to medium-low heat, and toss in sundried tomatoes, heavy cream, parmesan, and crumbled feta. Give it a stir.
Return seared chicken thighs back into the skillet on top of the orzo.
Cover and cook for another 8 minutes.
Garnish with fresh parsley and serve.
TIPS
- Don't rush the chicken searing step. Let each side develop a nice golden brown crust before flipping. This adds great flavor to the final dish.
- Orzo can absorb liquid quite rapidly, so keep an eye on the pot and stir occasionally to prevent sticking. If needed, you can add a bit more chicken broth or little extra water to maintain the desired consistency.
- Low and Slow: While it's tempting to crank up the heat to speed up the cooking process, a gentle simmer is the key to allowing the flavors to meld together perfectly.
STORAGE
Refrigeration:
Allow the dish to cool down slightly at room temperature before storing. Store in the refrigerator for up to 3-4 days.
Freezing:
Frozen leftovers can typically be stored for around 2-3 months. To thaw, transfer the frozen portion to the refrigerator and let it defrost overnight.
How to make your home Cajun seasoning
Here's a basic recipe for making your own Cajun seasoning at home. You can adjust the ingredients to suit your taste and heat preference:
Ingredients:
- 2 tablespoons paprika (smoked paprika can add a nice depth of flavor)
- 2 teaspoons salt (adjust to taste)
- 2 teaspoons garlic powder
- 1 ยฝ teaspoons onion powder
- 1 ยฝ teaspoons dried oregano
- 1 ยฝ teaspoons dried thyme
- 1 teaspoon cayenne pepper (adjust for spiciness)
- 1 teaspoon black pepper
- 1 teaspoon white pepper (optional for extra heat)
- 1 teaspoon red pepper flakes (optional for extra heat)
Instructions:
- Measure out all the individual spices and place them in a bowl.
- Mix the spices together thoroughly until they are well combined. You can use a whisk or a spoon to ensure an even distribution.
- Taste your homemade Cajun seasoning, and adjust the ingredients to suit your preference. If you like it spicier, add more cayenne or red pepper flakes. If you prefer it milder, reduce the amount of cayenne.
- Once you're satisfied with the flavor, transfer your Cajun seasoning into an airtight container, such as a spice jar or a small glass container with a tight-fitting lid.
- Store the Cajun seasoning in a cool, dark place. It can last for several months, but for the best flavor, try to use it within a few months.
FAQ'S
Can I use a different type of pasta?
You can experiment with other small pasta shapes like penne, farfalle, or even couscous. Just keep an eye on the cooking times and adjust as needed.
Can I make this Cajun chicken orzo recipe ahead of time?
Absolutely. You can make this dish ahead of time and reheat it just before serving. The flavors tend to meld even more when they sit for a while. Just be sure to store it properly in the refrigerator.
Can I use fresh tomatoes instead of canned?
If you have fresh tomatoes on hand, you can dice them and use them in place of canned tomatoes. Just make sure to cook them down until they release their juices and create a saucy base.
Creamy Cajun chicken Orzo
Ingredients
- 4-6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large yellow onion diced
- 3 garlic cloves minced
- 1 can (28oz) diced tomatoes with juice
- 2 cups chicken stock
- 1 tablespoon of cajun seasoning
- 2 cups orzo pasta uncooked
- ยผ cup sun-dried tomatoes diced
- ยผ cup parmesan cheese grated
- ยผ cup Feta cheese crumbled crumbled
- Fresh parsley to garnish
Instructions
- Heat a tablespoon of olive oil in a large pan or skillet over medium-high heat. Season the chicken thighs with salt and pepper to your liking. Once the oil is hot, add the chicken and sear until golden brown on both sides (about 3-5 minutes per side). Remove the chicken from the skillet and set it aside momentarily.
- In the same skillet, add the diced onion and sautรฉ until it's softened and translucent. Stir in the minced garlic and let it cook for about 30 seconds.
- Reduce to medium heat add the uncooked orzo pasta and stir with the onion and garlic for 2 minutes.
- Pour in the can of diced tomatoes and chicken broth. Give it a gentle stir, allowing all those flavors to combine. Sprinkle in the chili powder, salt, and black pepper. Reduce heat and simmer for 5 minutes
- Reduce to medium low heat, toss in sundried tomatoes, heavy cream, parmesan, and crumble feta. Give it a stir.
- Return seared chicken thighs back into the skillet on top of the orzo.
- Cover and cook for another 8 minutes.
- Garnish with fresh parsley and serve.
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