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Cajun Chicken Orzo Recipe

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4.1 from 57 reviews

This rich and creamy Cajun Chicken Orzo combines bold Cajun-spiced chicken thighs with a savory, cheesy spinach orzo. Perfect for a flavorful weeknight dinner or an impressive meal for guests, this dish features tender grilled chicken served over a creamy orzo pasta cooked with sun-dried tomatoes, fresh spinach, and Parmesan cheese.

  • Total Time: 45 minutes
  • Yield: 4 Servings

Ingredients

Chicken and Seasoning

  • 2 lb chicken thighs, skinless and boneless
  • 3 tablespoons Cajun seasoning, divided
  • ½ teaspoon salt
  • 3 tablespoons olive oil, divided

Orzo and Vegetables

  • 1 tablespoon unsalted butter
  • ½ cup yellow onion, finely diced
  • ½ tablespoon minced garlic
  • ½ cup sun dried tomatoes, chopped
  • 2 cups orzo pasta
  • 2 cups chicken broth
  • 2 cups fresh baby spinach

Finishing Ingredients

  • ½ cup heavy cream
  • 2 tablespoons fresh lemon juice
  • ½ cup fresh grated Parmesan cheese
  • Fresh thyme, for garnish

Instructions

  1. Season Chicken: Pat dry the chicken thighs with a kitchen towel and season them thoroughly with 2 tablespoons of Cajun seasoning and ½ teaspoon salt, massaging the spices well into the meat.
  2. Grill Chicken: Heat a grill pan over medium-high heat and add 2 tablespoons of olive oil. Place the seasoned chicken thighs in the pan and grill for 4-5 minutes on each side until cooked through and nicely charred. Remove and set aside on a plate.
  3. Sauté Aromatics: In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once melted, sauté the finely diced onion and minced garlic for about a minute until fragrant.
  4. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook briefly to incorporate their flavor.
  5. Cook Orzo: Add the orzo pasta to the skillet and stir for about a minute to toast lightly. Pour in the chicken broth and cook for 5-7 minutes, stirring occasionally, until most of the broth is absorbed and the orzo is tender but firm.
  6. Wilt Spinach and Add Cream: Mix the fresh baby spinach into the orzo and cook until wilted. Then pour in the heavy cream and continue cooking until the orzo reaches your desired creamy consistency.
  7. Finish the Dish: Stir in 2 tablespoons of fresh lemon juice and ½ cup grated Parmesan cheese, mixing quickly to combine. Place the grilled chicken thighs on top of the orzo and garnish with fresh thyme.
  8. Serve: Serve warm as a hearty, flavorful main dish perfect for any occasion.

Notes

  • Use skinless, boneless chicken thighs for the best tenderness and flavor.
  • Cajun seasoning can be adjusted to taste or substituted with your favorite blend if needed.
  • Sun-dried tomatoes add a nice tangy depth but can be omitted for a milder taste.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but expect a thinner sauce.
  • Grilling the chicken in a grill pan lends smoky flavor, but you can also bake or pan-fry as alternatives.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Cajun

Find it online: https://ellarecipe.com/cajun-chicken-orzo-recipe/