Elevate your chicken routine with this creamy Cajun chicken orzo. It's full of bold flavor and can be on your table in just 25 minutes.

If you love risotto, you will love this Cajun chicken orzo. The orzo is creamy and cheesy and the addition of chicken takes this from side dish to main dish.
Why you will love this recipe
- Skillet-to-oven cooking method keeps the chicken juicy and tender.
- Big bold flavor from just a few spices from your pantry.
- Quick and easy - a winner for weeknight meals.
- Chicken and orzo cook separately - but can be cooked at the same time - to get dinner on the table faster.
- Orzo is slow-cooked in flavorful broth resulting in a creamy, risotto-like consistency.
Ingredients
- Spices - Staples including paprika, cayenne, oregano, onion and garlic powder give this dish its flavorful, mildly spicy vibe.
- Chicken - I prefer boneless skinless chicken breast. You can substitute chicken thighs if preferred, but the cooking time will vary.
- Vegetable or chicken broth - Adds much more flavor to the orzo than cooking with water.
- Parmesan cheese enhances the creamy consistency of the orzo. I recommend freshly grated Parmesan. Other good melting cheeses such as Fontina, Monterey Jack, or Gruyere can also be used.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Chicken
- Preheat the oven to 375 degrees.
- Mix together paprika, onion powder, garlic powder, oregano, cayenne, salt and pepper.
- Use half of the spice mixture to season the chicken. (Image 1)
- Heat an oven-safe skillet over medium heat. Add oil and butter. Add the chicken and cook 3-4 minutes per side until browned. (Image 2)
- Transfer the skillet to the oven and cook for another 8-10 minutes or until the internal temperature of the chicken reaches 165 degrees. Remove from oven and rest.
Orzo
- Heat oil in a saucepan over medium-low heat. Add the peppers and onions and cook until soft, approx. 7-8 minutes. Transfer to a plate. (Image 3)
- Add butter to the saucepan. When melted, add the orzo and stir to coat with the butter. Add the remaining spice mixture and stir to coat the orzo. Cook for 1-2 minutes. (Image 4)
- Turn the heat up to medium and add the broth. Bring to a simmer, cover, and reduce heat to low. Cook for 8-10 minutes until the liquid has been absorbed. The orzo should be al dente.
- Add the cream and cheese and stir until cheese is melted. (Image 5)
- Add the onions and peppers back in, reserving some for garnishing. Fold together. (Image 6)
Serving
This orzo is best served immediately. After the chicken has rested, slice it thin and arrange over the top of the orzo.
This hearty dish only needs a green salad or vegetable on the side. Try my garden salad, a classic wedge salad with homemade dressing, or roasted broccolini.
Tips
- Sauté the peppers and shallots while searing the chicken. Then, simmer the orzo while the chicken finishes in the oven. Dinner will be ready in no time!
- Cook orzo with chicken or vegetable broth for added flavor.
- Always use an instant-read thermometer to ensure chicken is cooked to 165 degrees. The amount of cook time will vary depending on size and cut of chicken used.
- Adjust the amount of cayenne pepper depending on how much spice you like.
Variations
Shrimp
- Shrimp pairs wonderfully with Cajun flavors. Substitute shrimp for the chicken or use both for a surf and turf mash-up.
- Season the shrimp with Cajun seasoning. Cook the shrimp in some butter in a skillet until pink and translucent. Serve on top of the orzo.
Sausage
- Sausage is another great choice for this dish. Use sausage on its own or in addition to the chicken.
- Use spicy andouille, Spanish chorizo, bratwurst, or kielbasa. For uncooked sausages, cook then slice and serve with the orzo. For cooked sausages, just slice and stir into the orzo until warmed through.
Equipment
Non-stick skillet | Measuring cups and spoons | Saucepan | Grater | Liquid measuring cup | Instant-read thermometer
Recommended
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Creamy Cajun Chicken Orzo
Ingredients
Spice mixture
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne (or to taste)
- ½ teaspoon salt
- ½ teaspoon black pepper
Chicken
- 2 boneless skinless chicken breasts
- 1½ teaspoons grapeseed oil (or similar)
- 1 tablespoon butter
Orzo
- 2 shallots (sliced)
- ½ cup thinly sliced assorted bell peppers (about 6 mini sweet peppers)
- 1½ teaspoons grapeseed oil (or similar)
- 1 tablespoon butter
- 1 cup orzo (uncooked)
- 2 cups chicken broth
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
Chicken
- Preheat the oven to 375 degrees.
- Mix together paprika, onion powder, garlic powder, oregano, cayenne, salt and pepper. Use half of the spice mixture to season the chicken.
- Heat an oven-safe skillet over medium heat with oil and butter. Add the chicken and cook 3-4 minutes per side until browned.
- Transfer the skillet to the oven and cook for another 8-10 minutes or until the internal temperature of the chicken reaches 165 degrees. Remove from oven and rest.
Orzo
- Meanwhile, heat oil in a saucepan over medium-low heat. Add the peppers and onions and cook until soft, approx. 7-8 minutes. Transfer to a plate.
- Add butter to the saucepan. When melted, add the orzo and stir to coat with the butter. Add the remaining spice mixture and stir to coat the orzo. Cook for 1 minute.
- Turn the heat up to medium and add the broth. Bring to a simmer, cover, and reduce heat to low. Cook for 8-10 minutes until the liquid has been absorbed. The orzo should be al dente.
- Add the cream and cheese and stir until cheese is melted. Add the onions and peppers back in, reserving some for garnishing. Fold together.
- Serve with sliced chicken.
Notes
- Sauté the peppers and shallots while searing the chicken. Then, simmer the orzo while the chicken finishes in the oven. Dinner will be ready in no time!
- Cook orzo with chicken or vegetable broth for added flavor.
- Always use an instant-read thermometer to ensure chicken is cooked to 165 degrees. The amount of cook time will vary depending on size and cut of chicken used.
- Recipe variations: shrimp and sausage pair wonderfully with Cajun flavors. Substitute shrimp or sausage for the chicken or use a combination.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Leave a Comment