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5.0 from 21 votes

One Pot Cajun Chicken and Orzo

With creamy orzo, chicken, cajun seasoning, and andouille sausage. SUPER EASY + can be made in only ONE POT!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

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

Instructions

    Cup of Yum
  1. Season chicken with 1 1/4 teaspoons Cajun seasoning, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Add sausage, onion, bell pepper and celery, and cook, stirring occasionally, until tender, about 5-7 minutes.
  4. Stir in tomato paste, garlic and remaining 1 teaspoon Cajun seasoning until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. 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.
  7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Return chicken to the Dutch oven.
  8. Serve immediately, garnished with green onions and parsley, if desired.