Ingredients
Equipment
Method
Blackened Cajun chicken
- Rub boneless skinless chicken thighs with 1 tablespoon Cajun seasoning. Sear in olive oil in a large deep cast iron skillet over medium-high heat for 4-5 minutes per side until blackened and cooked through to 165°F; remove and slice.
Cook vegetables and orzo
- In the same skillet, cook red bell pepper, diced and small onion, diced over medium heat for 4 minutes. Add garlic, minced and remaining Cajun seasoning and cook 1 minute.
- Add orzo pasta, uncooked and toast 1 minute, stirring so it looks lightly dry. Pour in chicken broth and bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until orzo is tender.
Make it creamy and serve
- Stir in heavy cream and Parmesan cheese, grated, then simmer for 2 minutes until creamy. Top with sliced Cajun chicken thighs and garnish with sliced green onions and lemon wedges for serving to finish.
Notes
Pro tip: Keep the orzo simmering at a steady bubble and stir often so it turns tender without sticking. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or milk. Freezing is not recommended because the cream can break. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less thick).