Honey Butter Cajun Chicken & Orzo

Steps

1. 1

   Season the chicken thighs thoroughly with Cajun seasoning, garlic powder, oregano, lemon pepper, 2 tsp smoked paprika, and black pepper.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides.

3. 3

   Lower the heat and add 3 tbsp butter, 1 tbsp honey, and 1/2 tsp crushed red pepper to the skillet. Baste the chicken with the melting mixture until the thighs are glossy and well coated.

4. 4

   Reserve about half of the honey butter sauce from the skillet for later use, then remove the chicken and set it aside.

5. 5

   In the same skillet (don't clean it), sauté the diced onion, celery, and red and green bell peppers until they have softened.

6. 6

   Stir in 1 tbsp tomato paste and cook for 1 minute to allow it to caramelize slightly.

   Start 1-minute timer
7. 7

   Add the minced garlic and cook for 30 seconds until fragrant.

   Start 30-second timer
8. 8

   Stir in the orzo along with the adobo seasoning and 1 tsp smoked paprika. Cook for 1–2 minutes to toast the orzo.

   Start 2-minute timer
9. 9

   Pour in the chicken broth and heavy cream. Add the onion powder, cayenne pepper, chopped parsley, thyme sprigs, and bay leaves, then stir well to combine.

10. 10

    Cover the skillet and simmer for 10–20 minutes, stirring occasionally, until the orzo begins to absorb about half of the liquid.

    Start 20-minute timer
11. 11

    Add the seared chicken thighs back to the skillet and continue cooking for 8–10 minutes, or until the orzo is tender and the sauce is creamy.

    Start 10-minute timer
12. 12

    Remove and discard the bay leaves and thyme sprigs. Drizzle the reserved honey butter sauce over the chicken before serving.