Cajun Chicken Orzo Skillet

$- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces - 1 tablespoon Cajun seasoning - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (choose red or green), diced - 1 cup orzo pasta - 4 cups chicken broth (low-sodium recommended) - 1 can (14 oz) diced tomatoes, including juice The main ingredients in this dish are simple yet full of flavor. The boneless, skinless chicken breasts form a tender base. Cajun seasoning gives it a spicy kick, while olive oil keeps everything moist and adds richness. In the vegetable section, we have onion, garlic, and bell pepper. These ingredients add depth to the dish. The onion and bell pepper provide sweetness, while garlic gives it an aromatic touch. For the pasta and broth, orzo is the star. This small pasta cooks fast and absorbs flavors well. Chicken broth adds a savory base, while diced tomatoes bring in some acidity and sweetness. Together, these ingredients create a well-rounded meal that is perfect for any weeknight. {{ingredient_image_2}} 1. Start with the diced chicken in a bowl. 2. Sprinkle the Cajun seasoning on the chicken. 3. Toss the chicken until all pieces are coated. 4. Heat olive oil in a large skillet over medium-high heat. 5. Once the oil shimmers, add the seasoned chicken. 6. Sauté for 5-7 minutes. 7. The chicken should turn brown and cook through. 8. Remove the chicken and set it aside on a plate. 1. In the same skillet, add the chopped onion and diced bell pepper. 2. Sauté for 3-4 minutes until they become tender. 3. Add minced garlic and cook for one more minute. 4. The garlic should smell fragrant, adding depth to the dish. 1. Stir in the orzo pasta and toast it for 2 minutes. 2. Stir often to get a light golden color. 3. Pour in the chicken broth and diced tomatoes with juice. 4. Raise the heat until the mixture boils. 5. Lower the heat to a gentle simmer. 1. Return the cooked chicken to the skillet. 2. Add frozen peas and smoked paprika. 3. Cover the skillet with a lid. 4. Let it cook for 12-15 minutes until the orzo is al dente. 5. Stir occasionally, adding broth if it looks dry. 1. After cooking, season with salt and black pepper to your taste. 2. Remove the skillet from heat. 3. Top with freshly chopped parsley for color and flavor. 4. Serve warm and enjoy the meal! - Choosing the right Cajun seasoning: Look for a blend with paprika, cayenne, and herbs. This mix brings heat and depth. You can make your own by mixing equal parts paprika and cayenne with garlic powder and dried herbs. Adjust the heat to your taste. - Balancing flavors with salt and pepper: Always taste your dish before serving. The right amount of salt enhances all the flavors. Add black pepper for a warm bite. A pinch can elevate the dish without overwhelming it. - Tips for adding cheese or cream: For a creamy touch, stir in some cream or cheese at the end. Cream cheese or cheddar works well. Add cheese slowly and stir until it melts. This gives the dish a rich texture. You can also use a splash of heavy cream for a smooth finish. - Adjusting for different stovetop settings: Stovetops can vary in heat. If your dish is cooking too fast, lower the heat. If it’s too slow, raise it slightly. Keep an eye on the orzo as it absorbs liquid. - Ensuring the right texture for orzo: Orzo should be tender but not mushy. Stir it often and check for doneness after 12 minutes. If it looks dry, add a little broth. Remember, the pasta will continue to cook off the heat. This gives you a perfect bite every time. Pro Tips Perfectly Seasoned Chicken: Ensure that the chicken is thoroughly coated with Cajun seasoning for maximum flavor. Allow it to marinate for 15-30 minutes if time permits. Customizing Spice Level: Adjust the amount of Cajun seasoning according to your spice preference. For a milder dish, start with half the amount and add more to taste. Choosing the Right Broth: Using homemade or high-quality chicken broth will enhance the overall flavor of the dish, making it richer and more satisfying. Adding Freshness: Consider adding a squeeze of lemon juice just before serving to brighten up the flavors and add a refreshing finish to the dish. {{image_4}} You can easily swap the chicken for shrimp or sausage. Each option brings a unique taste. Shrimp cooks quickly and adds a nice seafood flavor. Sausage gives a hearty, smoky touch. For a vegetarian twist, try using chickpeas or mushrooms. Both options add protein without meat. Want more kick? Add cayenne pepper or oregano. These spices enhance the Cajun flavor and give it a deeper taste. You can also mix in different veggies. Try zucchini, spinach, or corn for added color and nutrition. This keeps the dish fresh and exciting. Pair your Cajun Chicken Orzo Skillet with cornbread or a crisp salad. Cornbread adds a sweet touch and complements the spices. A salad gives a refreshing contrast. For plating, serve it in the skillet for a rustic feel. Or plate individual servings with extra parsley and a lemon wedge. This adds a pop of color and a burst of flavor. To store leftovers, use an airtight container. Make sure the dish cools down first. You can keep it in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. For reheating, I suggest using the stovetop. Add a splash of chicken broth to keep it moist. Heat it over medium-low heat and stir often. This way, you avoid sogginess in the orzo. Microwaving is quick but may not give the best results. To freeze, let the dish cool completely. Place it in a freezer-safe container. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop with a bit of broth for the best texture. Yes, you can prepare parts of this dish ahead of time. You can marinate the chicken with Cajun seasoning a day before. Store it in the fridge to let the flavors deepen. You can also chop the onion, bell pepper, and garlic in advance. Keep them in an airtight container. When you're ready to cook, it will save you time. If you don’t have orzo, you can use other small pasta. Examples include ditalini, rice-shaped pasta, or even couscous. If you want a gluten-free option, try quinoa or rice. These alternatives still soak up the flavors well. To make the dish milder, use less Cajun seasoning. You can also add more cream or cheese afterward. If you want it spicier, add cayenne pepper or extra Cajun seasoning. Always taste as you go, so it’s just right for your palate. In this blog post, we explored a delicious Cajun Chicken Orzo Skillet. We discussed key ingredients, like chicken, veggies, orzo, and broth. I provided step-by-step instructions to simplify your cooking. You learned tips on perfecting flavors and making variations with protein or spices. Lastly, we covered storage and reheating options. Remember, this dish is flexible and can fit your taste. Enjoy creating your own versions and impressing family and friends!$

A flavorful one-pan dish featuring seasoned chicken and orzo pasta cooked in a savory broth with vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Cajun

Servings 4

Calories 450 kcal

Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1 tablespoon Cajun seasoning
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper diced (red or green)
1 cup orzo pasta
4 cups chicken broth (low-sodium recommended)
1 can (14 oz) diced tomatoes, including juice
1 cup frozen peas
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
for garnish fresh parsley, finely chopped

Instructions

Begin by placing the diced chicken in a mixing bowl. Sprinkle the Cajun seasoning evenly over the chicken and toss well to ensure each piece is thoroughly coated.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces. Sauté for approximately 5-7 minutes, or until the chicken is nicely browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
Using the same skillet, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes, or until the vegetables become tender and fragrant. Then, add the minced garlic and cook for an additional minute until you can smell the garlic aroma.
Next, stir in the orzo pasta and gently toast it for 2 minutes, stirring frequently. You want the pasta to take on a slight golden hue to enhance its flavor.
Carefully pour in the chicken broth and the can of diced tomatoes (including all the delicious juice). Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer.
Return the cooked chicken to the skillet, followed by the frozen peas and smoked paprika. Cover the skillet with a lid and allow the mixture to cook for 12-15 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Remember to stir occasionally and add additional chicken broth if the mixture appears too dry.
After cooking, season the dish with salt and freshly ground black pepper to taste. Once seasoning is adjusted, remove the skillet from heat.
Before serving, sprinkle the top with freshly chopped parsley for a burst of color and fresh flavor. Serve warm and enjoy!

Notes

Serve directly from the skillet for a rustic look or plate individual servings with parsley and lemon.

Keyword cajun, chicken, one-pan meal, orzo, skillet