Description
How to make bold smoky Cajun garlic butter chicken and orzo with tender chicken, aromatic spices, and creamy pasta that brings restaurant flavors home.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Pasta and Base
- 1.5 cups uncooked orzo pasta
- 3 cups chicken broth
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup heavy cream
Flavor Builders
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Season Chicken: Mix all spices in a bowl, then toss chicken pieces until evenly coated. Let it sit for 5 minutes while you prep other ingredients – this helps flavors stick better.
- Sear Chicken: Heat oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through. Remove to plate and set aside.
- Sauté Aromatics: Add 2 tbsp butter to same pan. Sauté onion for 3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
- Cook Orzo: Add orzo and stir for 1 minute to toast lightly. Pour in chicken broth and bring to boil, then simmer 10-12 minutes until orzo is tender.
- Add Cream: Stir in heavy cream and remaining butter. Let it bubble for 2 minutes until slightly thickened and creamy. Season with salt and pepper to taste.
- Combine Everything: Return chicken to pan and toss gently to coat in the creamy orzo. Cook 1-2 minutes to heat through and let flavors meld together perfectly.
- Finish Dish: Remove from heat and stir in fresh parsley. Taste and adjust seasoning if needed. Serve immediately while hot and creamy for the best experience.
Notes
- Don’t overcook the orzo or it becomes mushy – test for doneness at 10 minutes.
- Store leftovers in refrigerator up to 3 days, add broth when reheating.
- Adjust cayenne pepper to your heat preference, starting with less.
- Fresh parsley adds brightness but dried works in a pinch.
- Use low-sodium broth to control saltiness better.
- Let chicken rest 5 minutes after seasoning for better flavor absorption.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g