Craving bold flavors? This Cajun Chicken Orzo delivers spicy, creamy comfort in one pot. Quick weeknight dinner with minimal cleanup!

Scale

1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons Cajun seasoning (store-bought or homemade)

2 tablespoons olive oil, divided

1 medium onion (about 1 cup), finely diced

1 red bell pepper, diced

3 cloves garlic, minced

1½ cups (300g) orzo pasta, uncooked

2½ cups (590ml) chicken broth

¾ cup (175ml) heavy cream

½ cup (50g) grated Parmesan cheese

2 green onions, thinly sliced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh lemon juice

Salt and black pepper to taste

Toss chicken pieces with 1½ tablespoons Cajun seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until browned. Remove to a plate.
Add remaining olive oil to pan. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add dry orzo to the pan and toast for 1-2 minutes, stirring frequently.
Pour in chicken broth and add remaining Cajun seasoning. Stir well, scraping up browned bits from bottom of pan. Bring to a simmer.
Return chicken to pan, cover, and reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
Stir in heavy cream and Parmesan, then simmer uncovered for 2-3 minutes until sauce thickens. Add lemon juice, green onions, and parsley. Season with salt and pepper to taste. Let rest for 5 minutes before serving.