Description
Cajun Chicken Orzo is a flavorful, creamy one-pot meal featuring tender chicken breast strips seasoned with Cajun spices, cooked with orzo pasta, sun-dried tomatoes, and spinach, then enriched with cream and Parmesan cheese. This comforting dish is perfect for quick and easy weeknight dinners.
Ingredients
Chicken and Seasoning
- 3 chicken breasts, cut into small strips
- 1-3 tbsp Cajun seasoning (use ½ tbsp if your seasoning is spicy)
- 1 tsp salt
- 1 tbsp olive oil
- ½ tbsp butter
Vegetables and Flavorings
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chopped sun-dried tomatoes
- 1 tbsp tomato paste (tomato purée)
- 1 cup (30g) shredded spinach
Grains and Liquids
- 1 cup (200g) orzo pasta
- 1 cup (240ml) chicken broth or stock made with a stock cube
- ¼ cup (60ml) heavy cream (double cream)
Cheese
- 3 tbsp grated Parmesan cheese, plus extra to serve
Instructions
- Prepare and Brown Chicken: Combine the chicken strips with Cajun seasoning and salt. Heat the butter and olive oil in a large pan, preferably a Chef’s pan with a lid, over medium heat. Add the chicken and pan-fry until it begins to brown and develop color.
- Sauté Aromatics: Add the finely diced onion, minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir well to combine all ingredients. Cook over low heat for 5 minutes, stirring frequently to prevent sticking and to develop flavors.
- Add Orzo and Simmer: Stir in the orzo pasta and cook for about a minute to lightly toast. Pour in the chicken broth and bring the mixture to a simmer. Cover the pan and let it cook for approximately 20 minutes, stirring frequently. Monitor the liquid levels closely and add a little extra water if the mixture becomes too dry, as orzo absorbs liquid quickly.
- Wilt Spinach: Remove the lid and check the orzo; it should be nearly tender but still slightly firm. Stir in the shredded spinach, allowing it to wilt and incorporate into the dish.
- Add Cream and Cheese: Pour in the heavy cream and add the grated Parmesan cheese. Stir thoroughly to create a creamy sauce coating the orzo and chicken. Taste and adjust seasoning if necessary. Serve hot with extra Parmesan cheese sprinkled on top.
Notes
- Adjust the amount of Cajun seasoning according to preferred spice level; start with less for milder flavor.
- Use a heavy-bottomed pan with a lid to ensure even cooking and to prevent burning.
- If the orzo absorbs too much liquid before it is fully cooked, add warm water or broth a little at a time.
- Sun-dried tomatoes add a nice tangy sweetness; canned or fresh tomatoes will alter flavor.
- This dish can be adapted to gluten-free by substituting orzo with gluten-free pasta or rice.
