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Homemade Cajun Chicken Orzo photo

Cajun Chicken Orzo

Creamy, lightly spicy one-pot orzo with shredded chicken and sun-dried tomatoes.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • medium pot or large saucepan
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • lid for pot

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes
  • 1/2 tablespoon Cajun seasoning see note
  • 1 cup uncooked orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 teaspoon lemon juice
  • 1 cup heavy cream or whipping cream
  • 2 cups cooked shredded or rotisserie chicken
  • 1/2 cup freshly grated Parmesan cheese

Instructions
 

  • Heat the olive oil and butter in a medium pot over medium-high heat until the butter melts.
  • Add the chopped onion and sauté for 3–4 minutes until softened.
  • Stir in the minced garlic, sun-dried tomatoes, Cajun seasoning, and uncooked orzo; cook 2–3 minutes, stirring often, until fragrant and the orzo is slightly toasted.
  • Pour in the chicken broth, lemon juice, and cream and bring to a gentle simmer. Reduce heat if it begins to boil vigorously.
  • Simmer uncovered for about 10 minutes, stirring fairly often, until the orzo is tender and most of the liquid is absorbed; lower the heat as needed to maintain a gentle simmer.
  • Stir in the shredded chicken and grated Parmesan until heated through and combined.
  • Remove the pot from the heat, cover, and let rest 3–5 minutes to thicken to your liking, then fluff and serve.

Notes

  • Many Cajun seasonings are salty; taste before adding extra salt.
  • Use low-sodium chicken broth if you prefer less salt.
  • If orzo is absorbing liquid too quickly, lower heat or add a splash more broth or cream.
  • If there is too much liquid after cooking, cover the pot longer to let the orzo absorb it.