Skillet Cajun Chicken and Orzo Pasta Bake
This one-pot Cajun Chicken and Orzo is a bold, comforting dish packed with the Southern flavors of juicy chicken, smoky andouille sausage, tender orzo, and rich sauce infused with Cajun seasoning.
Servings: 4 servings
Calories: 697kcal
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken bone 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
- 15 oz. diced tomatoes 1 can
- 1 cup orzo pasta
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with 1 ¼ teaspoons Cajun seasoning, ¾ teaspoon salt, and ½ 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 1 teaspoon of Cajun seasoning until fragrant, for 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 the chicken to the Dutch oven.
- Serve immediately, garnished with green onions and parsley if desired.
Notes
STORAGE:
Store this chicken orzo pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, adding a small amount of water, chicken stock, or milk if the pasta has absorbed a lot of sauce during storage.
You could also freeze this chicken and orzo for up to 1 month and thaw it overnight in the fridge.
TIPS:
-
- If you’re using pre-cooked or leftover chicken thighs, add them to the skillet with the other ingredients near the end. This way, they won’t dry out or get tough.
-
- To check if your chicken is done, insert a food thermometer into the thickest part of each thigh. It should read 165 degrees F.
-
- Aim to use chicken thighs that are similar in size for even cooking.
-
- I’ve used a Dutch oven for this chicken with orzo pasta recipe, but you can use a deep skillet instead.
Nutrition
Calories: 697kcal | Carbohydrates: 52g | Protein: 59g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 1123mg | Potassium: 1574mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1355IU | Vitamin C: 46mg | Calcium: 98mg | Iron: 4mg