Cajun Chicken Orzo

4.81 from 140 votes

Cajun Chicken Orzo – this one-pot chicken breast recipe is packed with flavor and easy to prepare. Deliciously creamy and comforting and one of my favorite meals for busy weeknights.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: Cajun Chicken Orzo

Servings:

Calories: 478kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

3 large chicken breasts skinless and boneless, cut into small pieces
1-2 tbsp mild Cajun seasoning Start with 1 tbsp if you are using a hot US blend such as Slap Ya Mama or Tony Chachere’s – see the spice guide in the post
½ tsp salt , only if your Cajun seasoning is salt-free – most are not
1 tbsp olive oil
½ tbsp butter
1 large onion , finely diced
2 cloves garlic , minced
2 tbsp sun-dried tomatoes chopped
1 tbsp tomato paste (= tomato purée)
1 cup (200g) orzo pasta
2 cups (480ml) low-sodium chicken broth or stock made with a stock cube
1 cup (30g) shredded spinach
¼ cup (60ml) heavy cream (= double cream)
3 tbsp grated parmesan cheese , plus extra to serve
½ lemon , juiced, plus wedges to serve (optional)

Instructions

Combine the chicken with the Cajun seasoning. Heat the butter and oil in a large pan (a Chef’s pan is ideal) and pan fry the chicken over medium-high heat until it starts to color. It does not need to be cooked through.
3 large chicken breasts, 1-2 tbsp mild Cajun seasoning, ½ tsp salt, 1 tbsp olive oil, ½ tbsp butter
Add the onion, garlic, sun-dried tomatoes and tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
1 large onion, 2 cloves garlic, 2 tbsp sun-dried tomatoes, 1 tbsp tomato paste
Stir in the orzo and cook for 1-2 minutes, until it smells nutty and is coated in the fat.
1 cup (200g) orzo pasta
Add the chicken broth, scraping up any browned bits from the base of the pan. Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring often, until the orzo is almost tender with a little bite. Add a splash of hot water if the pan gets dry before the orzo is cooked.
2 cups (480ml) low-sodium chicken broth
Stir in the shredded spinach so that it wilts.
1 cup (30g) shredded spinach
Take the pan off the heat. Stir in the cream and Parmesan, then add the lemon juice, if using.
¼ cup (60ml) heavy cream, 3 tbsp grated parmesan cheese, ½ lemon
Check the seasoning, cover and rest for 3-5 minutes – the sauce will thicken as it sits. Serve with extra Parmesan and lemon wedges.

Video

Notes

Leftovers and Storage

Cooled leftovers will keep for 2–3 days in an airtight container in the fridge. Orzo keeps drinking up liquid as it sits, so leftovers thicken considerably overnight.
To reheat, add a generous splash of water or broth and bring to a simmer in a saucepan over medium heat, stirring. It will loosen back up. In a microwave, add liquid first, then heat until piping hot, stirring halfway through.
Freezing: I wouldn't. Cream-based pasta dishes separate on thawing and the orzo turns mushy. If you want a head start, cook the chicken and chop the vegetables ahead, and keep them in the fridge for a day – the dish itself comes together in well under half an hour from there.
Doubling it. This recipe scales well and is useful for group gatherings. Double everything except the chicken and the Cajun seasoning – three or four large breasts is plenty for a doubled batch, and seasoning is much easier to add than to take away. Several readers who cook it for a crowd do exactly this.

Make your own Cajun seasoning

Commercial Cajun blends vary hugely in salt and heat, so mixing your own is the most reliable way to control both. Several readers have told me it makes a real difference – Jenny called it a game changer. You can adjust the quantities based on personal preferences of course.

2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dried oregano
2 tsp dried thyme
1–2 tsp cayenne pepper, adjust, to taste
1 tsp freshly ground black pepper
1 tsp white pepper

Mix and store in an airtight jar. Note this blend contains no salt, which is deliberate – it means you season the dish yourself rather than fighting a mystery amount of salt in a commercial jar.

Nutrition