Gluten-Free Cajun Chicken Orzo
Our easy Gluten-Free Cajun Chicken Orzo is layered with bold flavor in every delicious bite, from the zippy Cajun seasoned chicken, to the savory sun-dried tomatoes, to the notes of garlic, parmesan & fresh herbs. YUM!
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Servings: 6 Cups
Calories: 422kcal
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breast , cut into 1-inch cubes
- 1 1/2 Tablespoons Cajun Seasoning *
- 1 Tablespoon Olive Oil (I like using some from the jar of sun-dried tomatoes!)
- 1 Tablespoon Butter
- 1 cup Diced Onion (1 small onion or 1/2 large onion)
- 1/3 cup Sun-Dried Tomatoes Packed In Olive Oil finely diced
- 1 Tablespoons Tomato Paste optional, but recommended
- 2 cloves Garlic finely minced
- 1/2 teaspoon Kosher Salt
- 1 cup Gluten-Free Orzo Pasta *
- 3-3 1/2 cups Chicken Bone Broth
- 2 cups Chopped Fresh Spinach
- 3/4 cup Heavy Cream
- 3/4 cup Freshly Grated Parmesan Cheese
- 2 Tablespoons Fresh Cilantro or Fresh Parsley
Instructions
- First, Prep The Chicken. In a medium bowl, combine diced chicken with the Cajun seasoning and stir to combine. The chicken should be generously and evenly coated in seasoning.
- Cook Chicken. Heat olive oil in a large, deep skillet with a lid over medium heat (I use a 12-inch skillet with tall sides--you can also use a Dutch oven if you don't have one!). Add chicken and cook 4-5 minutes per side, or until chicken is browned on the bottom and cooked about halfway through. Flip the chicken over and cook the other side until chicken is fully cooked through. )The interior should read 165 degrees F on an instant read thermometer.) Set cooked chicken aside on a clean plate.
- Build Flavor. Add the butter to the skillet, along with the onion and cook 5-7 minutes or until the onion is tender and translucent. Add sun-dried tomatoes, tomato paste, garlic, and salt to the skillet and cook 2-3 minutes more.
- Cook Orzo. Add 2 1/2 cups of chicken broth to the skillet and scrape up any browned bits from the bottom of the pan. Bring the broth to a boil over medium-high heat and add orzo pasta. Reduce heat to a simmer and cook 10-15 minutes, or until the orzo is tender, adding more broth 1/4 cup at a time, as needed. (I usually use about 3 1/2 cups broth total, since the pasta will continue to absorb liquid.)
- Finish The Dish. Add cream, parmesan, spinach, and the cooked chicken to the skillet and stir 2-3 minutes, until the orzo mixture is evenly combined and the spinach has wilted. Garnish with fresh herbs and serve right away!
- Store leftovers in an airtight container 3-4 days in the fridge and reheat in the microwave or on the stovetop.
Notes
- Gluten-Free Orzo. Regular orzo pasta is NOT gluten-free, so to keep this recipe safe, you'll need to buy gluten-free orzo pasta. We like DeLallo brand or Jovial brown rice orzo.
- Cajun Seasoning. Not all Cajun seasoning is gluten-free, so double-check your labels! We like McCormick gourmet.
- Sun-Dried Tomatoes. Look for sun-dried tomatoes packed in olive oil, so that they're nice and plump. I measure out 1/3 cup of finely diced tomatoes, then use 1 Tablespoon of the oil for this recipe. Jeff's naturals is my favorite brand.
- Protein. This recipe is generous with the chicken to help increase the protein per serving. You can reduce the amount to 1 pound if desired, or supplement by adding 1 can of drained chickpeas along with 1 pound of chicken.
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Nutrition
Serving: 1Cup | Calories: 422kcal | Carbohydrates: 28g | Protein: 38.2g | Fat: 17.1g | Saturated Fat: 7.5g | Cholesterol: 112mg | Sodium: 355.9mg | Potassium: 361.9mg | Fiber: 1.7g | Sugar: 2.1g | Calcium: 164.9mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
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https://www.onelovelylife.com/cajun-chicken-orzo/