Honey Butter Cajun Chicken & Orzo
Cookingwithkiana shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Braden Hamilton on SeeMeCook
A flavorful one-pan meal featuring juicy Cajun-seasoned chicken thighs basted in a sweet and spicy honey butter, served over creamy, aromatic orzo.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 500 g
- 14 g
- 6 g
- 6 g
- 1 g
- 2 g
- 4 g
- 1 g
Honey Butter
- 40 g
- 20 g
- 1 g
Orzo
- 70 g
- 40 g
- 60 g
- 60 g
- 16 g
- 12 g
- 300 g
- 8 g
- 2 g
- 5 g
- 840 g
- 120 g
- 1 g
- 4 g
- 4 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.15 kg before cooking, which is about 535 g per serving.
Steps
In a bowl, season the 4 boneless, skinless chicken thighs with 1 tbsp Cajun seasoning, 2 tsp garlic powder, 1 tsp oregano, 1 tsp lemon pepper, 2 tsp smoked paprika, and ½ tsp black pepper. Ensure the chicken is evenly coated.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken to the hot skillet and sear until golden brown on both sides.
Reduce the heat to medium-low. Add 3 tbsp butter, 1 tbsp honey, and ½ tsp crushed red pepper flakes to the skillet. Baste the chicken continuously until it is well coated in the honey butter sauce and the sauce has reached a syrupy consistency.
Reserve about half of the honey butter sauce from the pan, then remove the chicken and set it aside.
In the same skillet (keeping the remaining sauce/drippings), sauté the diced small onion, diced celery stalk, and diced red and green bell peppers until they have softened.
Stir in 1 tbsp tomato paste and cook for 1 minute to let it caramelize slightly.
Add the 4 cloves of minced garlic and cook for 30 seconds until fragrant.
Stir in 1½ cups orzo, 2 tsp adobo seasoning, 1 tsp smoked paprika, and 2 tsp onion powder. Toast the orzo with the vegetables and spices for 1–2 minutes.
Pour in 3½ cups chicken broth and ½ cup heavy cream. Add ¼ tsp cayenne pepper, 1 tbsp chopped parsley, 4 sprigs of thyme, and 2 bay leaves. Stir the mixture well.
Cover the skillet and simmer for 10–20 minutes, stirring occasionally, until the orzo has absorbed about half of the liquid.
Return the seared chicken to the skillet. Continue cooking for another 8–10 minutes, or until the chicken is fully cooked through and the orzo is tender and creamy.
Remove and discard the thyme sprigs and bay leaves. Drizzle the reserved honey butter sauce over the chicken before serving.
Notes
You can substitute heavy cream with coconut milk for a slightly different flavor profile. Make sure to stir the orzo occasionally while simmering to prevent it from sticking to the bottom of the pan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 761
- Protein
- 38 g
- Carbs
- 70 g
- Fat
- 37 g
- Fiber
- 6 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
