Cajun Chicken Orzo – this one-pot chicken breast recipe is packed with flavor and easy to prepare. Deliciously creamy and comforting and one of my favorite midweek meals.
Ingredients
- ▢3 chicken breasts , cut into small strips
- ▢2 tbsp Cajun seasoning
- ▢1 tsp salt
- ▢1 tbsp olive oil
- ▢½ tbsp butter
- ▢1 onion , finely diced
- ▢2 garlic cloves , minced
- ▢2 tbsp chopped sun-dried tomatoes
- ▢1 tbsp tomato paste (tomato purée)
- ▢1 cup (200g) Orzo pasta
- ▢1 cup (240ml) chicken broth or stock made with a stock cube
- ▢1 cup (30g) shredded spinach
- ▢1/4 cup (60ml) heavy cream (double cream)
- ▢3 tbsp grated parmesan cheese , plus extra to serve
Instructions
- Combine the chicken, Cajun seasoning and salt. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.
- Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
- Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.
- Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.
- Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent creamy dish. Check the seasoning and serve with extra Parmesan cheese.
Notes
This creamy Cajun chicken orzo tastes best as soon as cool enough to devour! Leftovers will keep for a couple of days in the fridge. To reheat, add a splash of water or broth and bring to a simmer in a saucepan. Alternatively reheat in a microwave until piping hot, stirring halfway through.