One-Pan Cajun Chicken Orzo Dinner
This creamy Cajun chicken orzo is a simple, all-in-one meal that delivers bold flavor with minimal effort. Tender chicken, softly cooked orzo, and a rich, savory sauce come together in a single pan—perfect for busy evenings when you want something comforting without a lot of cleanup.
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Servings: 4
Notes
Ingredients
- 3 chicken breasts, cut into small strips
-
1–3 tbsp Cajun seasoning
Note: If your seasoning is particularly spicy, use only ½ tbsp - 1 tsp salt
- 1 tbsp olive oil
- ½ tbsp butter
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chopped sun-dried tomatoes
- 1 tbsp tomato paste (tomato purée)
- 1 cup (200g) orzo pasta
- 1 cup (240ml) chicken broth or stock made with a stock cube
- 1 cup (30g) shredded spinach
- ¼ cup (60ml) heavy cream (double cream)
- 3 tbsp grated parmesan cheese, plus extra for serving
Instructions
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Toss the chicken strips with the Cajun seasoning and salt until evenly coated. Heat the olive oil and butter together in a large pan over medium heat. Add the chicken and cook until lightly browned on the outside.
3 chicken breasts, 1–3 tbsp Cajun seasoning, 1 tsp salt, 1 tbsp olive oil, ½ tbsp butter -
Lower the heat and add the onion, garlic, sun-dried tomatoes, and tomato paste. Stir well and cook gently for about five minutes, making sure nothing sticks to the pan.
1 large onion, 2 cloves garlic, 2 tbsp chopped sun-dried tomatoes, 1 tbsp tomato paste -
Stir in the orzo and cook briefly, about one minute, to coat it in the flavors. Pour in the chicken broth, bring everything to a gentle simmer, then cover the pan. Cook for roughly 20 minutes, stirring often. Orzo absorbs liquid quickly, so add a splash of water if the pan starts to dry out.
1 cup (200g) orzo pasta, 1 cup (240ml) chicken broth -
Remove the lid and check the orzo—it should be almost tender with a slight bite. Add the spinach and stir until it wilts into the pasta.
1 cup (30g) shredded spinach -
Pour in the cream and sprinkle over the grated parmesan. Stir until the sauce becomes rich and creamy. Taste and adjust seasoning if needed, then serve with extra parmesan on top.
¼ cup (60ml) heavy cream, 3 tbsp grated parmesan cheese
- This dish is best enjoyed freshly cooked, once it’s cooled just enough to eat comfortably.
- Leftovers can be stored in the refrigerator for up to two days.
- To reheat, add a small splash of water or broth and warm gently on the stovetop, or microwave until hot, stirring halfway through.