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Closeup of Creamy Cajun Chicken Orzo
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4.91 from 11 votes

One Skillet Creamy Cajun Chicken Orzo

This One Skillet Creamy Cajun Chicken Orzo is a family favorite for a reason. It's full of flavor and the ultimate comfort dish!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Keyword: cajun, chicken, creamy, dinner, easy, family-friendly, kid-friendly, one pot, orzo, weeknight meals
Servings: 4 servings
Calories: 662kcal
Author: Shanika

Ingredients

CHICKEN:

  • 2 lbs. organic chicken, skin removed (Thigh or breast pieces work great!)
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon cajuns seasoning blend
  • handful of fresh thyme sprigs

ORZO:

  • 1 cup dry orzo pasta, original or multicolor (See Post on Cooking Tips)

SAUCE:

  • 4 Tbsps unsalted butter
  • 1 tablespoon Extra virgin olive oil
  • 4 garlic cloves, minced
  • 3 cups organic chicken stock/broth
  • 1 cup organic heavy cream
  • 1 teaspoon cajun seasoning blend
  • cup freshly-grated parmesan
  • 2 Tbsps white cooking wine, optional (You can sub with additional chicken stock)
  • ½ lemon, freshly-squeezed
  • 2 cups organic kale, chopped

Instructions

MARINATE THE CHICKEN:

  • In a large bowl, add your freshly cleaned + rinsed chicken along with salt, smoked paprika, cajun seasoning, and thyme, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes. NOTE: Best when chicken is marinated overnight in the fridge or up to 2 days for more flavor!

COOK THE CHICKEN:

  • In a deep skillet or pot over medium-high heat, add the butter + olive oil and once fully heated, add the minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
  • Add the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove chicken from skillet and unto a plate. Set aside.
  • Now, in the same skillet, add the orzo, chicken stock, and cajun seasoning, stirring until everything is combined. Add the chicken back into the skillet, slightly tucking them in between the orzo.
  • Let everything boil for a minute or so before reducing heat to simmer for about 20-25 minutes. After about 15 minutes, add the heavy cream, cooking wine, lemon juice, and kale, stirring slightly to incorporate without moving the chicken too much.
  • Once the orzo swells, the liquid reduces, and the chicken is cooked through and tender, add in the grated parmesan (around the chicken), stirring slightly again to incorporate without moving the chicken too much. Let everything cook for another 5 minutes and remove from heat.
  • To serve, spoon the orzo and chicken into your prepared plate(s) or bowl(s).
  • Bon Appétit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus. 
  • CAJUN SEASONING (STORAGE): Any leftover cajun blend seasoning can be stored in a ziplock bag or jar for later use or used as garnish. 
  • DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan. 

Nutrition

Calories: 662kcal | Carbohydrates: 7g | Protein: 54g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 263mg | Sodium: 939mg | Potassium: 765mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5257IU | Vitamin C: 45mg | Calcium: 240mg | Iron: 3mg