This creamy Cajun Chicken Orzo recipe only takes 30 minutes to make in one skillet! It’s completely irresistible, with seared chicken breasts, tender orzo, and a boldly flavored cream sauce in every bite.
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One-pan chicken orzo recipes are my go-to when I need a delicious and satisfying dinner without a mountain of dishes to clean up. Whether I’m making Spinach Artichoke Chicken Orzo or Creamy Mushroom Chicken Orzo, I’m always left with a filling and flavor-packed meal in no time.
This Cajun Chicken Orzo recipe is yet another quick and easy dinner you’ll love for busy weeknights! It’s made with Cajun-seasoned seared chicken breasts, orzo pasta, and a boldly flavored cream sauce, all in one pan. Everyone at the table will love the fiery, creamy, and savory flavors.
Do you have picky eaters to please? There’s plenty of room for customization here, whether you need to tone down the heat, add extra veggies, or change the protein. The possibilities are endless!
Ingredients
- Chicken breasts – I recommend using boneless and skinless chicken breasts because they’re super juicy and cook quickly. Boneless chicken thighs will also work, but keep in mind that they take slightly longer to cook.
- Kosher salt and black pepper
- All-purpose flour – To coat the chicken, giving it a crispy outer layer when seared.
- Cajun seasoning – This bold seasoning blend is made with paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano. I highly recommend making your own cajun seasoning blend, but a store-bought blend is good, too.
- Extra virgin olive oil
- Butter
- Red bell pepper – For more flavor and color, add some green bell peppers as well.
- Shallot and garlic
- Orzo pasta – AKA risoni! This small, rice-shaped pasta cooks quickly and absorbs the flavors of the cajun cream sauce, making it the perfect base for this dish.
- Low-sodium chicken broth – It’s the base of the creamy sauce. Use a high-quality store-bought broth or go all out with my Slow Cooker Bone Broth.
- Frozen corn kernels
- Cream cheese – It adds creaminess and richness to the sauce. You can also stir in crème fraîche, Greek yogurt, or sour cream here.
- Fresh cilantro
How to make Cajun chicken orzo
Pat the chicken breasts dry and season them with salt and pepper. Stir the flour and some of the Cajun seasoning together in a shallow bowl, then coat the chicken pieces in the mixture.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear on both sides until golden. Set the chicken aside.
Melt the butter in the now-empty skillet. Add the bell pepper and shallots, season with a pinch of salt and pepper, and sauté until softened. Next, add the garlic and cook until fragrant.
Toast the orzo and remaining Cajun seasoning in the pan. Pour in the broth and corn kernels and heat to a simmer. Stir occasionally until the orzo is just shy of al dente.
Stir the cream cheese into the sauce and orzo mixture. Give it a taste, then season with salt and pepper as needed.
Nestle the seared chicken breasts into the orzo and simmer until they’re warmed through. Serve the chicken and orzo on plates and garnish with fresh cilantro. Enjoy!
Tips and tricks
- Be patient when preheating your skillet! It needs to be nice and hot before adding the chicken pieces so they can achieve a golden-crisp sear.
- Always take the time to toast the orzo with the Cajun seasonings. It’s a quick step that will enhance its nutty flavors and prevent it from becoming mushy.
- Keep an eye on the orzo as it cooks to prevent it from sticking to the bottom of the pan. Simmer gently, stirring occasionally, and add more broth if needed.
Variations
- Instead of orzo – Use another small pasta, like penne, rotini, or even couscous. Whole grains work well, too, like quinoa and rice.
- Instead of chicken – You can’t go wrong with shrimp and andouille sausage in this dish!
- For a milder spice level – Use less Cajun seasoning or omit it altogether. You can replace it with herbs and spices, like smoked paprika, thyme, and oregano.
- For even more spice – Add red pepper flakes, cayenne pepper, or hot sauce, or sauté fresh chili peppers with the other aromatics.
- Add vegetables – Consider adding vegetables, such as mushrooms, spinach, kale, arugula, okra, or zucchini, for added flavor, nutrition, and texture.
- Gluten-free – Use gluten-free orzo pasta or whole grains instead, such as rice or quinoa. Make sure the flour you use is gluten-free, too.
- Dairy-free – Replace the butter with dairy-free butter and use vegan cream cheese, cashew cream, or full-fat coconut milk instead of regular cream cheese.
Serving suggestions
Cajun orzo chicken is hearty and filling enough to be served on its own. However, if you’d like to stretch the meal a bit further, complement fiery and creamy flavors with light side dishes, such as:
- Simple Arugula Salad
- Vegan Caesar Salad
- Smoked Asparagus
- Grilled Broccolini
- Cherry Tomato Salad
- Sauteed Zucchini and Squash
- Sauteed Spinach
Storing and reheating
Allow the leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 months. Let the frozen leftovers thaw in the refrigerator overnight before reheating.
Reheat the orzo and chicken over medium heat on the stovetop, or quickly reheat them in the microwave.
Wine pairings
- The buttery richness of Chardonnay or the crisp acidity and herbal notes of Sauvignon Blanc complement the rich and creamy sauce beautifully.
- The bright fruitiness of Pinot Noir or Zinfandel also stands up nicely to the bold Cajun flavors.
- You may also like these 8 BEST Wine + Chicken Pairings.
More one-skillet chicken recipes
- Chicken Piccata
- Chicken in White Wine Sauce
- Harissa Chicken with Chickpeas
- Creamy French Onion Chicken
- Chicken Mascarpone
- Spinach Artichoke Chicken Orzo
- Creamy Mushroom Chicken Orzo
Did you make this Cajun orzo with chicken?
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Creamy Cajun Chicken Orzo
Ingredients
- 2 chicken breasts (boneless & skinless, sliced in half horizontally)
- Kosher salt and pepper (to taste)
- 1/4 cup all-purpose flour
- 4 teaspoons cajun seasoning (divided)
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons butter
- 1 red pepper (diced)
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 cup orzo pasta (uncooked)
- 2 cups low sodium chicken broth
- 1 cup frozen corn kernels
- 4 ounces cream cheese (cubed)
- 2 Tablespoons fresh cilantro (minced)
- 1 jalapeno (halved and thinly sliced, optional)
- 1 avocado (quartered and sliced, optional )
Instructions
- Season the chicken with salt and pepper. Place the flour and 2 teaspoons cajun seasoning in a shallow bowl and coat the chicken pieces in the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 3-5 minutes per side. Remove the chicken to a plate.
- To the now empty skillet, add the butter. Once melted, add the bell pepper, shallots, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the orzo and remaining 2 teaspoons cajun seasoning and cook for another 2 minutes.
- Add the broth and corn kernels, and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until orzo is just shy of al dente, about 10 minutes.
- Stir in the cream cheese until melted and combined. Season with salt and pepper, to taste.
- Nestle the chicken in the orzo and simmer for 5 minutes, or until warmed through. Sprinkle with the cilantro, jalapeno slices and avocado, if desired. Enjoy!
Equipment
