Description
A flavorful and hearty Cajun Chicken Orzo with Spinach recipe that combines tender chicken, vibrant vegetables, and perfectly cooked orzo pasta tossed in a blend of Cajun spices. Ready in just 25 minutes, this dish is a quick and satisfying meal with a hint of smoky paprika and zesty lemon juice.
Ingredients
Main Ingredients
- 1 tbsp. Olive Oil
- 1 small Shallot, finely chopped (about 1/4 cup)
- 1/2 Green Bell Pepper, chopped (about 1/2 cup)
- 1 Roma Tomato, chopped
- 2 cloves Garlic, minced (about 1 tbsp.)
- 1 cup Chicken Broth
- 1/2 cup dry Orzo
- 2 cups packed Baby Spinach
- 1 1/2 cups Shredded or Chopped Chicken
- 2 tbsp. Grated Parmesan
- 1 tbsp. Lemon Juice, fresh
Spices & Seasonings
- 1 tbsp. Cajun Seasoning
- 1 tbsp. Tomato Paste
- 1/2 tsp. Crushed Red Pepper (optional)
- 1 tsp. Smoked Paprika
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Dried Oregano
- 1/4 tsp. Cayenne
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Onion Powder
- 1/4 tsp. White Pepper
- Salt and Pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a non-stick pan over medium heat. Add the finely chopped shallots, green bell pepper, chopped tomato, and Cajun seasoning. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic, tomato paste, and crushed red pepper (if using) along with two tablespoons of chicken broth. Cook for 2 minutes to meld the flavors.
- Cook Orzo: Stir in the dry orzo and cook for 1 minute to lightly toast it. Then pour in the remaining chicken broth and sprinkle a pinch of salt. Increase the heat to medium-high and cook, stirring often, until the orzo is al dente, about 7-8 minutes.
- Wilt Spinach: Reduce the heat to low and stir in the baby spinach until it wilts, approximately 2-3 minutes.
- Combine Chicken and Finish: Mix in the shredded or chopped chicken, grated Parmesan cheese, and fresh lemon juice. Season with salt and pepper to taste, stirring everything together until evenly combined and heated through. Serve warm.
Notes
- You can substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly option if using plant-based chicken.
- Adjust the level of crushed red pepper and cayenne to suit your preferred spice tolerance.
- Use freshly chopped herbs like parsley or thyme as garnish for added freshness.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out.
- This dish pairs nicely with a crisp side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
