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Creamy Cajun Chicken Orzo is a fantastic weeknight meal that you’re going to love! It’s filling, full of cozy ingredients, and it comes together in under 30 minutes!
You’re going to love this recipe because it’s:
- A one-skillet meal (just serve it with a veggie or a side salad!)
- Comes together in 30 minutes
- Filling
- Full of flavor
- Customizable (you can add veggies, scale it up or down with the spices, etc).
Jump to:
Ingredients
- Chicken breasts - this recipe calls for thinly sliced chicken breasts, just take two regular chicken breasts and butterfly them apart.
- Cajun seasoning - you can buy cajun seasoning or make it yourself (see the FAQ section below for a DIY cajun spice blend).
- Olive oil - for drizzling into your pan.
- Butter - to add flavor to the pan when making the orzo.
- Orzo - orzo is a rice-shaped pasta, it’s great for making one-pot dishes like this one!
- Onion - chopped onion for flavor.
- Shallot - mild garlicky flavor, and a touch of sweetness.
- Chicken broth - for making the orzo.
- Parmesan - for flavor and to thicken the pasta sauce.
- Heavy cream - for creaminess! Don’t skimp on this ingredient!
- Lemon juice - to add a touch of lemony flavor and acidity.
- Fresh thyme - minty and slightly lemony, perfect for this pasta dish.
- Lemon wedges - for garnish.
Instructions
The process is simple, it goes like this:
Coat the chicken breasts with Cajun seasonings on both sides.
Drizzle olive oil into a pan over medium heat.
Fry the chicken breasts on each side for 2-3 minutes. Be sure the internal temperature reaches 165 degrees Fahrenheit.
Remove them from the pan and tent with foil.
Don’t clean the pan, turn the heat down to medium low and add the butter, orzo, onion, shallot, and cajun seasoning.
Turn the heat back up to medium, then add the chicken broth and stir occasionally for 7 minutes.
Sauté for 3 minutes.
Add the heavy cream, parmesan, and lemon juice. Stir until the parmesan cheese melts.
Remove from the heat, return the chicken to the pan. Let stand for 5 minutes (the sauce will thicken up).
Top with fresh thyme and lemon wedges, & serve it up!
Substitutions
As it is, this dish is pretty fantastic, but you can level it up (or tone it down) in a few ways:
- Chicken breasts - you can use salmon, steak or shrimp, just be sure to cook them fully, tent with foil, and remove them from the pan before starting the process for the orzo.
- Olive oil - for drizzling into your pan.
- Butter - you can swap the butter of ghee, olive oil, or refined coconut oil.
- Orzo - orzo is a rice-shaped pasta, it’s great for making one-pot dishes like this one! But you can swap the orzo out for couscous.
- Onion - if you don’t like onion, or you’re cooking for picky kids, you can just leave it out.
- Shallot - you can trade the shallot for two minced garlic cloves.
- Chicken broth - you can use chicken bone broth, or vegetable stock if you don’t have chicken broth.
- Parmesan - Asiago cheese also works but it certainly has a funkier taste and smell.
- Heavy cream - I really suggest not skimping on the heavy cream, but if you must, you can swap it for half and half, or whole milk.
- Fresh thyme - this is simply a garnish, if you don’t have any, you can leave it out, or just chop a few pieces of Italian parsley to sprinkle on top.
Variations
More spice: if you like your cajun-style food on the spicier side, add ½-1 tsp of red pepper flakes to the cajun spice seasoning.
Less spice: if you don’t like it spicy at all, I recommend making your own cajun spice blend (below in the FAQ section and the recipe card) and swapping the cayenne for extra paprika or garlic powder.
Add more veggies: the great thing about this dish is that it’s a great base for adding veggies. You can add 3 cups of chopped spinach or kale (stems removed) to the orzo.
Equipment
This dish cooks beautifully in a Staub Braiser. If you don’t have one, it’s a kitchen investment that I can’t recommend enough. It’ll last for years (probably your entire life) and it makes dishes like this a breeze.
Here is a more budget-friendly version that I also have and like.
Storage
Refrigerator: Store in an airtight container in the refrigerator for 3 days.
Tips for freezing: This dish doesn’t freeze well (pasta/cheesy sauces just do not make for great freezer meals in general). However, you can freeze it. Let the dish cool, then place the leftovers in a foil-lined freezer-friendly container, wrap the foil over the food (basically you’re putting it into a foil packet). Then cover it, and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating suggestion: reheat by heating a few tablespoons of broth over medium heat, add the leftover chicken and orzo. Cover, and heat for 3-5 minutes (or until warmed throughout).
Food safety
Be sure to always check the internal temperature of your meat. Chicken breasts should reach an internal temperature of 165 degrees Fahrenheit.
Get a handy little meat thermometer magnet that you can stick to the side of your refrigerator and use it to check your meat when cooking.
FAQ
To make 2 tbsp cajun seasoning, mix together:
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne
½ tsp thyme
½ tsp black pepper
½ tsp kosher salt
(This will make just enough for this recipe)
Related recipes
Looking for other recipes like this? Try these:
What to serve with Creamy Cajun Chicken Orzo?
These are my favorite side dishes to serve with this main dish:
Creamy Cajun Chicken Orzo
Ingredients
FOR THE CHICKEN
- 4 thinly sliced chicken breasts *2 regular chicken breasts butterflied in half
- 1 tbsp cajun seasoning
- 3 tbsp olive oil
FOR THE ORZO
- Orzo
- 2 tbsp butter
- 1 cup orzo
- 1 tbsp cajun seasoning *See notes
- 1 onion diced
- 1 shallot minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup parmesan grated
- 1 tbsp lemon juice freshly squeezed from about ½ of a lemon
- Fresh thyme and lemon wedges for garnish
Instructions
- Coat the chicken breasts with Cajun seasonings on both sides.
- Drizzle olive oil into a pan over medium heat.
- Fry the chicken breasts on each side for 2-3 minutes. Be sure the internal temperature reaches 165 degrees Fahrenheit.
- Remove them from the pan and tent with foil.
- Don’t clean the pan, turn the heat down to medium low and add the butter, orzo, onion, shallot, and cajun seasoning. Sauté for 3 minutes.
- Turn the heat back up to medium, then add the chicken broth and stir occasionally for 7 minutes.
- Add the heavy cream, parmesan, and lemon juice. Stir until the parmesan cheese melts.
- Remove from the heat, return the chicken to the pan. Let stand for 5 minutes (the sauce will thicken up).
- Top with fresh thyme and lemon wedges, serve immediately!
Notes
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp kosher salt
Nutrition
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