One Pot Cajun Chicken and Orzo
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With creamy orzo, chicken, cajun seasoning, and andouille sausage. SUPER EASY + can be made in only ONE POT!
Cajun spiced chicken, creamy, silky buttery orzo swimming with andouille sausage and the holy trinity (sweet onion, bell pepper, and celery), all mixed in one pot. It never disappoints, no matter how many times you make this during the week. Pretty sure we’ve made this three times already in the last 10 days because we are never lucky enough to be graced with leftovers.
why i love this easy weeknight recipe
- All-in-one meal. It’s saucy, creamy and packed with protein – it has everything you could possibly need, and it’s the best recipe to keep in your back pocket for those busy weeknights and lazy weekends. We have a side, a main and veggies all in one, perfect with all the crusty bread for dipping and scooping.
- Flexible recipe. This is a very forgiving recipe using what you have on hand, swapping out the thighs for breasts or using a different kind of sausage such as kielbasa. Want to add in more veggies? Stir in some leafy greens such as kale or spinach for those picky eaters!
- Freezer-friendly. Because this recipe does not consist of any dairy, this meal freezes very well, ideal for stocking up your freezer for future easy dinners down the road!
what is orzo
Orzo is a short-cut type pasta, similar in shape to a long grain of rice. Orzo can be added to one pot dishes, helping to thicken the dish naturally by releasing starch as it cooks in the broth, yielding a richer, more velvety smooth consistency.
tips and tricks for success
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and a better sear.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat the chicken in the oven at 350°F, covered in aluminum foil until warmed through.
- Freeze as needed. This is a dish that freezes very well, always freezing the chicken separately from the orzo mixture to preserve the texture and prevent sogginess.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
Tools For This Recipe
Dutch oven
One Pot Cajun Chicken and Orzo: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Used in Creole and Cajun cuisine, the holy trinity refers to the trio of onions, bell peppers and celery (similar to mirepoix, swapping out the carrots for bell peppers).
We used McCormick brand that is lower in sodium, but Cajun seasoning brands can vary in saltiness/sodium so we recommend skipping the added salt (or adding to taste) if what you have on hand is on the saltier side.
Yes! Let cool completely; portion the chicken and orzo mixture separately into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). Thaw overnight and reheat on the stovetop, adding a splash of water to the orzo as needed.
One Pot Cajun Chicken and Orzo
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 2 ¼ teaspoons Cajun seasoning, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 1 cup diced andouille sausage
- 1 medium sweet onion
- 1 green bell pepper, diced
- 1 rib celery, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken stock
- 1 (15-ounce) can diced tomatoes
- 1 cup orzo pasta
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Season chicken with 1 1/4 teaspoons Cajun seasoning, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Add sausage, onion, bell pepper and celery, and cook, stirring occasionally, until tender, about 5-7 minutes.
- Stir in tomato paste, garlic and remaining 1 teaspoon Cajun seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and diced tomatoes, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Return chicken to the Dutch oven.
- Serve immediately, garnished with green onions and parsley, if desired.
Video
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This was super good and very easy and QUICK to make. Perfect weeknight dinner! My husband was skeptical but he said this was awesome! Like jambalaya but quicker to make! Give it a try!!
The Cajun seasoning adds the perfect level of kick, and all those delicious flavors are absorbed beautifully by the orzo. Added bonus: the whole shebang is cooked in one pot, which makes the cleaning a breeze. Totally try this dish for something hearty and satisfying!
Made this for dinner tonight, absolutely delicious! Made it according to the recipe except used more Cajun seasoning and a little bit of cayenne on the chicken- so good!! This will definitely become part of the dinner rotation going forward. Thank you 🙂
Delicious! I was slightly worried it would be too spicy with that much Cajun seasoning but I made it as written and it turned out great and no one in my family (who isn’t great with spicy food) thought it was spicy.
Do you think I could substitute white rice for the orzo? We have a gluten allerlgy in the family.
Super delicious and savory. I substituted riced cauliflower to make it diabetic-friendly, so it needed a few minutes more simmering to thicken up. Definitely will make it again.
I always think about leaving a review when I try a recipe that’s really good. Then life goes on and I never do it. I am now.
I’ve tried three recipes from Damn Delicious. 1. Asian Quinoa. Great!
2. Stuffed Salmon with Feta and Spinach. A+ just for presentation….and it’s delicious!
Best stuffed salmon recipe ever. 3. One Pot Cajun Chicken w Orzo. Made this tonight. Will make it often! Just a great recipe! I as concerned that it might be too spicy with 1-1/2 tsp Cajun seasoning, but it was perfect!
This woman knows what she’s doing and I will be watching for her recipe emails. They’re filled with good food that fit with my husband and my lifestyle: Good food, good friends, good conversations!
I can’t find the Stuffed Salmon with Feta and Spinach recipe, can you provide a link please? Thank you!