Description
This One Pot Cajun Chicken Orzo is a flavorful and comforting dish combining tender chicken breast pieces seasoned with mild Cajun spices, nutty orzo pasta, sautéed vegetables, and creamy Parmesan sauce. Cooked all in one pan, it’s an easy yet rich meal with a slight spicy kick and a fresh hint of lemon, perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Chicken and Seasoning
- 3 large chicken breasts, skinless and boneless, cut into small pieces
- 1-2 tbsp mild Cajun seasoning (start with 1 tbsp if using a hot blend like Slap Ya Mama or Tony Chachere’s)
- ½ tsp salt (only if your Cajun seasoning is salt-free)
- 1 tbsp olive oil
- ½ tbsp butter
Vegetables and Flavorings
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp sun-dried tomatoes, chopped
- 1 tbsp tomato paste (tomato purée)
- 1 cup (30g) shredded spinach
Pasta and Liquids
- 1 cup (200g) orzo pasta
- 2 cups (480ml) low-sodium chicken broth or stock made with a stock cube
- ¼ cup (60ml) heavy cream (double cream)
Finishing Touches
- 3 tbsp grated Parmesan cheese, plus extra to serve
- ½ lemon, juiced, plus wedges to serve (optional)
Instructions
- Season and Sear the Chicken: Combine the cut chicken breasts with the Cajun seasoning. Heat the butter and olive oil in a large pan over medium-high heat. Pan fry the chicken pieces until they begin to color but are not fully cooked through.
- Sauté Vegetables and Tomato Paste: Add the finely diced onion, minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir well to combine and cook over low heat for about five minutes, stirring frequently until softened and fragrant.
- Toast the Orzo: Stir in the orzo pasta. Cook for 1-2 minutes while stirring until the orzo smells nutty and is well coated with the fats in the pan.
- Add Broth and Simmer: Pour in the low-sodium chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer and cook uncovered for 15-20 minutes, stirring often, until the orzo is almost tender but still has a slight bite. Add a splash of hot water if the liquid evaporates too much before the orzo finishes cooking.
- Incorporate Spinach: Stir in the shredded spinach, allowing it to wilt in the warm mixture.
- Finish with Cream, Cheese, and Lemon: Remove the pan from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined. Add the freshly squeezed lemon juice if desired and mix thoroughly.
- Rest and Serve: Taste and adjust seasoning if necessary. Cover the pan and let it rest for 3-5 minutes to let the sauce thicken. Serve with extra Parmesan cheese and lemon wedges on the side.
Notes
- Leftovers and Storage: Store cooled leftovers in an airtight container in the fridge for 2–3 days. The orzo will absorb liquid and thicken as it sits.
- Reheating: To reheat, add a splash of water or broth and gently warm in a saucepan over medium heat, stirring until loosened. In a microwave, add liquid first then heat, stirring halfway through.
- Freezing: Not recommended as cream-based pasta dishes tend to separate and become mushy when thawed. To prep ahead, cook chicken and chop vegetables separately and refrigerate for up to a day, then assemble and cook the dish fresh.
- Doubling the Recipe: Scales well for groups. Use the same amount of chicken and Cajun seasoning for a doubled batch (3-4 large breasts), adding extra seasoning gradually since it’s easier to add than reduce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
