Creamy Cajun chicken Orzo

This one-pan dish meal is easy to prepare and is the perfect comfort food for a busy weeknight.

5 from 1 vote

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Course: main dish

Cuisine: Cajun

Keyword: easy, One pot

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 579kcal

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 sauté 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.

STORAGE

Refrigeration:

Allow the dish to cool down slightly 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