Creamy Cajun Chicken Orzo Skillet

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1.5 cups orzo pasta
• 6 oz andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp Cajun seasoning
• 3 cups chicken broth
• 3/4 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 tbsp olive oil
• 3 cups fresh spinach
• 3 green onions, sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat chicken thighs dry and cut into 1-inch pieces. Toss with Cajun seasoning, salt, and pepper until evenly coated.
2. 2Heat olive oil in a deep 12-inch skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until browned and nearly cooked through. Transfer to a clean plate.
3. 3In the same skillet add remaining oil and the sliced andouille. Cook 2–3 minutes until edges crisp and fat renders. Add diced onion and bell pepper; sauté 4 minutes until softened and lightly charred in spots.
4. 4Stir in garlic and remaining Cajun seasoning; cook 30 seconds until fragrant. Add dry orzo and toast 1 minute, stirring constantly so the pasta picks up the fond.
5. 5Pour in chicken broth, scraping the bottom of the pan. Bring to a lively simmer, then reduce heat to medium-low. Cover and cook 8–9 minutes, stirring once halfway, until orzo is al dente and most liquid is absorbed.
6. 6Stir in heavy cream and grated parmesan. Return chicken and any juices to the skillet. Simmer uncovered 2–3 minutes until sauce thickens and coats the orzo and chicken reaches 165°F.
7. 7Fold in fresh spinach by large handfuls until just wilted, about 1 minute. Taste and adjust salt or Cajun heat.
8. 8Remove from heat, scatter sliced green onions over the top, and let rest 2 minutes so the sauce settles. Serve straight from the skillet with extra parmesan if desired.