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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 ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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 notes
  • 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

Equipment

  • Large pot or deep skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • lid for pot

Method
 

  1. Heat the olive oil and butter in a large pot or deep skillet over medium-high heat until the butter melts.
  2. Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
  3. Stir in the minced garlic, sun-dried tomatoes, Cajun seasoning, and uncooked orzo; cook 2–3 minutes, stirring frequently, to toast the orzo slightly.
  4. Pour in the chicken broth, lemon juice, and heavy cream. Bring to a gentle boil, then reduce heat to medium or medium-low so it simmers gently.
  5. Cook uncovered for about 10 minutes, stirring fairly often, until the orzo is tender and most of the liquid is absorbed. Lower the heat if the liquid is reducing too quickly.
  6. Stir in the shredded chicken and grated Parmesan until heated through and combined.
  7. Remove the pot from the heat, cover, and let rest 3–5 minutes until the sauce thickens to your liking, then fluff and serve.

Notes

  • Use a low-sodium Cajun seasoning or taste before salting, as many blends are salty.
  • Use low-sodium chicken broth if you prefer less salt.
  • If the orzo is absorbing liquid too quickly, reduce heat or add a splash more broth or cream.
  • If there is too much liquid at the end, cover and let it sit longer to allow the orzo to absorb it.