Gluten-Free Cajun Chicken Orzo

This easy Gluten-Free Cajun Chicken Orzo is layered with bold, savory flavor in every bite. From the cajun-seasoned chicken, to the creamy orzo, to the tender veggies, this one-pot meal won’t let you down!

We LOVE Cajun flavors, whether it’s in a classic Gluten-Free Gumbo, a bold Cajun Chicken Caesar Salad, or a delicious one-pan meal like this one. Most of all, it’s because…

Gather Your Ingredients

How To Make Gluten-Free Cajun Chicken Orzo, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. First, Prep The Chicken. In a medium bowl, combine diced chicken pieces with the Cajun seasoning and stir to combine. The chicken should be generously and evenly coated in seasoning.
2. 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.
3. 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, minced garlic, and salt to the skillet and cook 2-3 minutes more.

4. 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 low 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.)
5. Finish The Dish. Add cream, parmesan, spinach, and the cooked chicken to the skillet and stir 2-3 minutes, until the creamy orzo mixture is evenly combined and the spinach has wilted. Garnish with fresh herbs and serve right away!
6. Store leftovers in an airtight container 3-4 days in the fridge and reheat in the microwave or on the stovetop with a splash of water, as needed.

For pretty presentation, you can wait to return the cooked chicken to the skillet until right before serving. That way the seasoned chicken stands out more against the creamy orzo pasta in the finished dish. Then, sprinkle with herbs and garnish with a little freshly ground black pepper, red pepper flakes, or shaved parmesan for extra flair!

FAQ + Tips And Tricks For The Best Cajun Chicken Orzo

What Brand of Orzo Are Gluten-Free? Regular orzo pasta is NOT gluten-free, so look for gluten-free options like DeLallo Gluten-Free Orzo (made from rice & corn) or Jovial gluten-free orzo (made from brown rice). We usually use DeLallo, since it’s easier for us to find. It’s readily available online if your local grocery store doesn’t carry it!

Can I Use Rice Instead? Not for this recipe. Orzo is a rice-shaped pasta, but (like traditional pasta) it behaves very differently from actual rice. We have a great Cajun Rice Skillet recipe that you could adapt if you want to use rice instead!

Get Ahead On Dinner Prep. If you’re making this dish later, you can speed up prep by chopping up dicing the chicken and coating in the seasoning mix, then dicing the onion & veggies, grating the cheese, and storing them separately in the fridge. Then, when you get home, the prep moves much more quickly!

Can I Add More Veggies? Sure! Feel free to add a diced green bell pepper or red bell pepper along with the onion, if you like! Or, add extra spinach for even more greens. 

More One Pan Dinners You’ll Love

Gluten-Free Hamburger Helper

Gluten-Free Pizza Bagels

Egg Roll In a Bowl

Cajun Sausage & Rice Skillet

Gluten-Free Cajun Chicken Orzo

5 from 1 vote

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!

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Print Pin Rate

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. 

Video

Course: Dinner, Pasta

Cuisine: American

Keyword: Cajun orzo

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.

Find it Online:

https://www.onelovelylife.com/cajun-chicken-orzo/