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 midweek meals.
1-3tbspCajun seasoningnote: if your seasoning is spicy add ½ tbsp
1tspsalt
1tbspolive oil
½tbspbutter
1onion, finely diced
2garlic cloves, minced
2tbspchopped sun-dried tomatoes
1tbsptomato paste(tomato purée)
1cup(200g) Orzo pasta
1cup(240ml) chicken broth or stock made with a stock cube
1cup(30g) shredded spinach
1/4cup(60ml) heavy cream (double cream)
3tbspgrated parmesan cheese, plus extra to serve
Instructions
Combine the chicken, Cajun seasoning and salt. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.
Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.
Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.
Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent creamy dish. Check the seasoning and serve with extra Parmesan cheese.
Video
Notes
This creamy Cajun chicken orzo tastes best as soon as cool enough to devour! Leftovers will keep for a couple of days in the fridge.
To reheat, add a splash of water or broth and bring to a simmer in a saucepan. Alternatively reheat in a microwave until piping hot, stirring halfway through.