Go Back
For the Cajun Chicken Orzo Skillet, you need one pound of boneless, skinless chicken breasts. Dice the chicken into bite-sized pieces. Add one tablespoon of Cajun seasoning to give it that spicy kick. Toss the chicken with the seasoning until it is well coated. This step is key for flavor. Next, you will need two tablespoons of olive oil. Heat this in your skillet. Chop one medium onion finely. Dice one bell pepper, either red or green, based on your taste. You will also need two cloves of garlic, minced. Sauté these ingredients together until they soften and smell wonderful. The mix of onion, bell pepper, and garlic adds depth to your dish. For the pasta, grab one cup of orzo. This small pasta cooks quickly and absorbs flavors well. You will also need four cups of chicken broth to cook the orzo. Add it to the skillet after toasting the orzo. Don't forget one can of diced tomatoes, 14 ounces, with juice. Finally, include one cup of frozen peas and a half teaspoon of paprika. The broth and tomatoes give the dish a rich base, while the peas add color and nutrition. {{ingredient_image_1}} Start by taking 1 pound of boneless, skinless chicken breasts. Dice them into small pieces. In a bowl, mix the chicken with 1 tablespoon of Cajun seasoning. Make sure all the pieces are coated well. This seasoning gives the chicken its bold flavor. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken to the skillet. Cook it for about 5 to 7 minutes, or until it turns brown and is fully cooked. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add a finely chopped medium onion and a diced bell pepper. You can use red or green. Sauté them for about 3 to 4 minutes until they are soft. Then, add 2 cloves of minced garlic and cook for 1 more minute. This step creates a tasty base for the dish. Next, stir in 1 cup of orzo pasta. Toast the orzo for 2 minutes while stirring often. This gives it a nice golden color. Now, pour in 4 cups of chicken broth and 1 can of diced tomatoes, including the juice. Bring the mixture to a boil, then lower the heat to a simmer. Return the cooked chicken to the skillet. Add 1 cup of frozen peas and 1/2 teaspoon of paprika. Cover the skillet and cook for 12 to 15 minutes. Stir occasionally and add more chicken broth if needed. The orzo should be al dente and most of the liquid absorbed. Finally, season with salt and pepper to your taste. Remove from heat and garnish with freshly chopped parsley before serving. To boost the Cajun taste, use fresh spices. If you can, make your own Cajun mix. Combine paprika, cayenne, garlic powder, and oregano. You can adjust the heat level to suit your taste. Also, let the chicken marinate in the seasoning for at least 30 minutes. This adds more flavor. Orzo cooks quickly, so keep an eye on it. Stir it often to prevent sticking. If the orzo absorbs too much liquid, add more broth. This will help keep it creamy. Always taste as you go. This ensures you get the right texture. Garnish your dish with fresh parsley for color and freshness. You can also add lemon zest for a zesty kick. For a richer flavor, consider crumbled feta cheese. This adds creaminess and balances the spices. A squeeze of lemon juice on top brightens the dish too. Enjoy customizing your meal with these simple touches! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs whenever possible. Fresh ingredients can elevate the dish significantly. Adjust Spice Level: If you're sensitive to spice, start with half the Cajun seasoning and adjust to your taste. You can always add more, but it's hard to tone it down! One-Pot Wonder: This dish can be made in a single skillet, making clean-up a breeze. Just be sure to stir occasionally to prevent sticking. Leftover Potential: This dish stores well in the fridge for up to three days. Reheat gently on the stove with a splash of chicken broth for moisture. {{image_2}} You can switch the chicken for other proteins. Try shrimp or sausage. They add great flavor. Cook them in the same way as the chicken. You can also use tofu for a vegetarian option. Just make sure it’s firm tofu. This gives a nice texture. Feel free to add more veggies to the dish. Zucchini and mushrooms work well. You can also toss in spinach or kale for added nutrients. Just chop them up and add them when you sauté the onion and bell pepper. This keeps them fresh and colorful. Adjust the heat to match your taste. Use more Cajun seasoning for a spicy kick. If you prefer mild, add less. You can also mix in other spices like smoked paprika or cayenne for a twist. Taste as you go to find your perfect balance. After enjoying your Cajun Chicken Orzo Skillet, let the leftovers cool. Place them in an airtight container. Store it in the fridge for up to three days. This helps keep flavors fresh. If you want to eat it later, make sure to seal it well. When you’re ready to enjoy your leftovers, heat them gently. You can use a microwave or a skillet. If using a microwave, cover the dish to keep moisture in. Heat in short bursts, stirring in between. If using a skillet, add a splash of chicken broth. This keeps the orzo from drying out. Stir until heated through. To freeze the Cajun Chicken Orzo Skillet, let it cool completely first. Divide it into portions and use freezer-safe bags or containers. Label them with the date. It can stay in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. If you cannot find orzo, use small pasta shapes like ditalini or couscous. You can also try rice or quinoa. Keep in mind that cooking times may vary. Check the package for guidance. Adjust the liquid if needed to ensure a tasty dish. To make this dish gluten-free, use gluten-free orzo or any gluten-free pasta. You can also replace chicken broth with a gluten-free version. Double-check the Cajun seasoning, as some brands may contain gluten. With these swaps, you can enjoy the flavors without worry. Yes, you can prepare this meal in advance. Cook the Cajun Chicken Orzo Skillet and let it cool. Store it in an airtight container in the fridge for up to three days. Reheat it on the stove or in the microwave when ready to serve. This makes it perfect for meal prep! In this article, we explored how to make a tasty Cajun chicken dish. We covered the key ingredients, from the chicken and veggies to the pasta and broth. I shared simple steps for preparing the chicken, sautéing the vegetables, and cooking the orzo. You learned tips for flavor and storage, plus ideas for variations. Cooking Cajun chicken can be fun and flexible. Enjoy the journey and make it your own!

Cajun Chicken Orzo Skillet

A flavorful one-pan dish featuring Cajun seasoned chicken and orzo pasta cooked in a savory broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes, with juice
  • 1 cup frozen peas
  • 0.5 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a bowl, toss the diced chicken with Cajun seasoning until well coated.
  • In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sauté until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add chopped onion and bell pepper. Sauté for 3-4 minutes, until softened. Add minced garlic and cook for an additional minute, until fragrant.
  • Stir in the orzo pasta and toast for 2 minutes, stirring frequently until slightly golden.
  • Pour in the chicken broth and diced tomatoes (with juice), bring the mixture to a boil, then reduce to a simmer.
  • Return the chicken to the skillet and stir in frozen peas and paprika. Cover and cook for 12-15 minutes, or until the orzo is al dente and the liquid is mostly absorbed. Stir occasionally and add more chicken broth if necessary.
  • Season with salt and pepper to taste. Remove from heat.
  • Garnish with freshly chopped parsley before serving.

Notes

Add more chicken broth if the orzo absorbs too much liquid.
Keyword Cajun, chicken, one-pan meal, orzo, skillet