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Cajun Comfort
Cajun Chicken Orzo
A creamy one-pan Cajun chicken orzo with spinach and Parmesan simmered right in the skillet.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Cooking the orzo in the broth makes it creamy without heavy cream doing all the work. Everything happens in one skillet, so the flavor builds in layers.
Ingredients
Protein
• 1¼ lb boneless skinless chicken breast, diced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• ⅓ cup heavy cream
• ½ cup grated Parmesan
Vegetables
• 1 small yellow onion, diced
• 2 cups baby spinach
Pasta & Grains
• 1½ cups orzo
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Toss diced chicken with Cajun seasoning and salt.
2
Heat olive oil in a deep skillet over medium-high. Cook chicken 5 minutes until browned, then transfer to a plate.
3
Melt butter in the skillet and add onion. Cook 3 minutes, then add garlic and cook 30 seconds.
4
Add orzo and toast 1 minute, stirring.
5
Pour in broth and smoked paprika. Simmer, stirring often, 10 to 12 minutes until orzo is tender and creamy.
6
Stir in spinach until wilted, then add cream, Parmesan, and the chicken. Stir until creamy and heated through.
7
Top with parsley and serve.
How to Make It
1
Toss diced chicken with Cajun seasoning and salt.
2
Heat olive oil in a deep skillet over medium-high. Cook chicken 5 minutes until browned, then transfer to a plate.
3
Melt butter in the skillet and add onion. Cook 3 minutes, then add garlic and cook 30 seconds.
4
Add orzo and toast 1 minute, stirring.
5
Pour in broth and smoked paprika. Simmer, stirring often, 10 to 12 minutes until orzo is tender and creamy.
6
Stir in spinach until wilted, then add cream, Parmesan, and the chicken. Stir until creamy and heated through.
7
Top with parsley and serve.
Ingredients
Protein
• 1¼ lb boneless skinless chicken breast, diced
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• ⅓ cup heavy cream
• ½ cup grated Parmesan
Vegetables
• 1 small yellow onion, diced
• 2 cups baby spinach
Pasta & Grains
• 1½ cups orzo
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store in an airtight container up to 3 days; the orzo will thicken as it sits.
Reheat:
Reheat on the stovetop with a splash of broth to loosen it back up.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Stir the orzo often as it simmers so it cooks evenly and doesn't catch on the bottom.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use rice instead of orzo?
Orzo cooks faster and turns creamy; rice needs more liquid and time, so stick with orzo here.
Can I add more vegetables?
Mushrooms, peas, or extra spinach all work — stir greens in at the end.
Is it very spicy?
It's mild to medium; add cayenne for heat or more Parmesan to mellow it.
Quick Fixes
Orzo too thick: loosen with a splash of broth.
Sticking: stir often while the orzo simmers.
Want it richer: add an extra handful of Parmesan.
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