Description
An irresistible one-pot meal featuring bold Cajun spices, tender chicken, and creamy orzo pasta, perfect for busy weeknights.
Ingredients
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tablespoons Cajun seasoning
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/4 cup heavy cream (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional garnishes: chopped parsley and grated Parmesan cheese
Instructions
1. Season the chicken pieces with Cajun seasoning, salt, and pepper until evenly coated.
2. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook for 4–5 minutes until browned. Remove and set aside.
3. In the same pot, add diced bell peppers, onions, and minced garlic. Cook for 3–4 minutes until softened.
4. Stir in the orzo pasta, letting it toast slightly for 1–2 minutes.
5. Pour in the chicken broth and bring to a simmer. Stir occasionally to ensure the orzo doesn’t stick.
6. Add the seared chicken back into the pot, cover, and cook for 10–12 minutes until the orzo is tender and the chicken is cooked through.
7. Stir in heavy cream and cook for 1–2 minutes for a creamy consistency.
8. Garnish with chopped parsley and Parmesan cheese, if desired, and serve warm.
Notes
For a spicier kick, add extra cayenne pepper or red pepper flakes.
Toasting the orzo enhances its nutty flavor.
Adjust seasoning to taste as you cook.
Use chicken thighs for extra juiciness and flavor.