(No Ratings Yet)
Loading...Smoky Cajun-spiced chicken thighs nestle into a creamy one-skillet orzo with fire-roasted tomatoes, bell peppers, and wilted spinach. This 30-minute weeknight dinner delivers big Southern flavor with very little cleanup. It tastes like it simmered all day, but it comes together in a single pan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 615 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 7 gSugar
- 42 gProtein
- 980 mgSodium
- 720 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 45 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the chicken
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 2 tbsp olive oil
For the orzo
- 1 cup dry orzo pasta
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (14 oz) can fire-roasted diced tomatoes, undrained
- 2 cups low-sodium chicken broth
For finishing
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, zested
Directions
- Pat the chicken thighs dry, then toss in a bowl with Cajun seasoning, smoked paprika, and salt until evenly coated.
- Heat olive oil in a large 12-inch skillet over medium-high. Sear the chicken 4-5 minutes per side until deeply golden and cooked to 165°F. Transfer to a clean plate and tent loosely with foil.
- Melt the butter in the same skillet. Add the onion, bell pepper, and garlic; cook 3 minutes, stirring, until softened and fragrant.
- Stir in the orzo and toast for 1 minute. Pour in the diced tomatoes and chicken broth, scraping up any browned bits. Bring to a brisk simmer, cover, and cook 8-9 minutes, stirring once, until the orzo is tender and most liquid is absorbed.
- Uncover and stir in the heavy cream, Parmesan, and spinach. Simmer 1-2 minutes until the sauce is creamy and the spinach just wilts. Taste and adjust salt.
- Nestle the chicken (and any juices) back into the orzo, spoon a little sauce over the top, and warm through for 1 minute.
- Finish with a generous shower of lemon zest and chopped parsley. Serve straight from the skillet with extra Parmesan at the table.
Cook’s Notes
- Pound the chicken thighs to an even 1/2-inch thickness so they sear faster and more evenly.
- Swap the chicken for 1 lb of peeled large shrimp; sear them for just 90 seconds per side in step 6 after the orzo is done.
- Add 6 oz of sliced andouille sausage with the peppers for a heartier Creole-style spin.
- If the orzo tightens up while sitting, loosen with a splash of warm chicken broth when reheating.
- A pinch of cayenne or chipotle powder in the Cajun rub deepens the smoky heat without overwhelming the cream.
