Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup orzo pasta
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish, chopped
Instructions
- Season the chicken breasts on both sides with the Cajun seasoning and a pinch of salt.
- Heat the olive oil in a large skillet over medium-high heat.
- Brown the chicken 3–4 minutes per side until golden and cooked through; remove and set aside.
- Reduce heat to medium. Add the chopped onion and diced bell pepper to the skillet and sauté until softened, about 4 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the orzo and toast for 1–2 minutes so it soaks up flavor.
- Pour in the chicken broth, scrape up any browned bits from the pan, and bring to a simmer. Cover and cook 8–10 minutes, stirring once, until the orzo is tender and most liquid is absorbed.
- Slice or chop the cooked chicken into bite-size pieces.
- Stir the heavy cream into the orzo and simmer 1–2 minutes until the sauce is creamy.
- Fold the chicken back into the skillet, taste, and season with salt and pepper as needed. Heat through for another minute.
- Garnish with chopped fresh parsley and serve hot.
Notes
Pour in a splash of broth if the sauce thickens too much. You can use pre-cooked chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Non-Vegetarian