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Cajun Chicken Orzo

Cajun chicken orzo with blackened chicken thighs, creamy fiery orange orzo, and bell peppers—cooked in one deep skillet for bold, weeknight-ready flavor. Tender orzo simmers in chicken broth, then finishes with heavy cream and Parmesan for a luscious coating.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken thighs Use 4 thighs, boneless and skinless.
  • 1 tbsp Cajun seasoning Divided: 1 tbsp for rubbing and 1 tbsp for the vegetable sauté.
  • 2 tbsp olive oil Used for searing the chicken and starting the one-pan base.
Vegetables and aromatics
  • 1 red bell pepper, diced Dice into small pieces for even cooking.
  • 1 green bell pepper, diced Dice into small pieces for even cooking.
  • 1 small onion, diced Dice finely so it softens quickly.
  • 4 cloves garlic, minced Minced for fast flavor release.
  • 1 tsp smoked paprika Adds Cajun depth to the creamy orzo finish.
Orzo and creamy sauce
  • 1.5 cup orzo pasta, uncooked Uncooked orzo that simmers until tender.
  • 3 cup chicken broth For simmering the orzo until tender.
  • 1 cup heavy cream Stir in to create the creamy orange sauce texture.
  • 0.5 cup Parmesan cheese, grated Grate fresh for smooth melting.
Serving
  • 1 sliced green onions Use for garnish.
  • 1 lemon wedges Serve with the finished skillet.
  • 1 tbsp andouille Visible throughout for authentic Cajun flavor.

Equipment

  • 1 cast iron skillet

Method
 

Blacken and slice the chicken
  1. Rub chicken thighs with 1 tablespoon Cajun seasoning. Heat olive oil in a large deep skillet over medium-high heat and sear chicken for 4-5 minutes per side until blackened and cooked through to 165°F, then remove and slice with visible char.
Sauté peppers, onion, and garlic
  1. In the same skillet, cook red bell pepper and green bell pepper and onion over medium heat for 4 minutes. Add garlic and the remaining Cajun seasoning and cook 1 minute, stirring until fragrant.
Toast and simmer the orzo
  1. Add orzo pasta and toast for 1 minute, stirring to coat. Pour in chicken broth, bring to a simmer, and cook uncovered for 10-12 minutes, stirring often, until orzo is tender and creamy-orange in color.
Finish the creamy sauce
  1. Stir in heavy cream and Parmesan, then simmer for 2 minutes until thick, smooth, and visibly creamy. Stir in smoked paprika during the simmer for a deeper orange-red Cajun hue.
Combine and serve
  1. Top the creamy orzo with sliced Cajun chicken and andouille, distributing pieces so they’re visible throughout. Garnish with sliced green onions and serve with lemon wedges for a bright finish.

Notes

Pro tip: keep the skillet at a steady simmer while cooking the orzo—stir often so the pasta turns tender and creamy without sticking. Refrigerate leftovers up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the orzo’s creamy texture can break after thawing. For a dietary swap, use half-and-half or light cream instead of heavy cream to reduce richness while keeping the Cajun flavor profile.