Name: Skillet Cajun Chicken with Creamy Tomato Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun American
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 tbsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp kosher salt; 2 tbsp olive oil; 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; 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

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.