Cajun Chicken Sausage & Peppers Orzo Skillet

Ever have one of those nights where you’re staring into the pantry, willing dinner to magically appear? You want something hearty, something that feels like a hug in a bowl, but you don’t have the energy for a big production. Well, honey, let me tell you about my go-to lifesaver. This Cajun Chicken Sausage & Peppers Orzo Skillet is the answer to your “what’s for dinner” dilemma. It’s a one-pan wonder that’s big on flavor and short on cleanup. Who doesn’t love that?

Top Reasons To Make It

• It’s a complete meal all cooked up in one single skillet. Fewer dishes? Yes, please.
• It comes together in about 30 minutes, making it a perfect weeknight hero.
• The Cajun seasoning gives it a kick that’s so, so good without being overpowering.
• It’s incredibly flexible. Got some veggies about to turn? Toss ’em in!
• It’s the kind of comfort food that everyone at the table will ask for seconds of.

Ingredients

• 1 tbsp olive oil: For sautéing and building that flavorful base.
• 1 lb boneless, skinless chicken thighs, cut into chunks: They stay juicy and tender.
• 12 oz smoked chicken sausage, sliced: Adds a wonderful smoky depth.
• 1 yellow onion, sliced: Brings a touch of sweetness.
• 1 red bell pepper, sliced: For color and a mild, sweet flavor.
• 1 green bell pepper, sliced: Adds a classic crunch and freshness.
• 2 cloves garlic, minced: Because what’s a savory dish without garlic?
• 1 ½ tsp Cajun seasoning: The star of the show! Adjust to your heat preference.
• 1 cup uncooked orzo pasta: The little pasta that acts like a rice and soaks up all the goodness.
• 2 cups chicken broth: This cooks the orzo into a creamy dream.
• 1 (14.5 oz) can diced tomatoes, undrained: For a bit of acidity and juiciness.
• Salt and black pepper to taste: To make all the flavors pop.

Instructions

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the chicken thigh chunks and sliced sausage. Cook for about 5-7 minutes, until the chicken is browned on all sides. You’re not cooking it through yet, just getting some good color. Remove the meat from the skillet and set it aside on a plate.
3. In the same skillet, add the sliced onion and bell peppers. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for one more minute until it’s fragrant.
4. Stir in the Cajun seasoning and uncooked orzo. Toast it all together for just a minute. This wakes up the spices and toasts the orzo for extra flavor.
5. Pour in the chicken broth and the diced tomatoes with their juices. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor gold.
6. Bring the liquid to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for about 10 minutes, until the orzo is tender and has absorbed most of the liquid.
7. Return the cooked chicken and sausage to the skillet. Stir everything together and let it heat through for another 2-3 minutes. Taste it and season with salt and pepper as needed. Serve it up hot!

Cajun Chicken Orzo Skillet Tips

• Don’t skip browning the chicken and sausage first. It builds a foundation of flavor you just can’t get otherwise.
• Use a deep skillet with a tight-fitting lid. This is key for the orzo to steam and cook properly.
• Honestly, if your Cajun seasoning blend is on the saltier side, hold off on adding extra salt until the very end.
• Let the skillet rest for 5 minutes off the heat before serving. It lets the orzo settle and absorb any last bit of liquid.
• And if you’re like me and occasionally forget to set a timer, just peek under the lid around the 8-minute mark. No one wants mushy orzo!

Variations & Substitutions

• Not a fan of heat? Use a mild Italian seasoning blend instead of Cajun for a totally different, but still delicious, vibe.
• You can easily use chicken breasts instead of thighs if that’s what you have. Just be extra careful not to overcook them.
• For a veggie boost, stir in a couple of handfuls of fresh spinach right at the end until it wilts.
• No chicken broth? Vegetable broth works just fine in a pinch.
• If you’re out of orzo, any small pasta like ditalini or even rice will work, though cooking times will vary.

Serving Ideas & Pairings

This skillet is a full meal all on its own, but a simple side can really round it out. A crisp green salad with a tangy vinaigrette helps cut through the richness. A few slices of crusty garlic bread are never a bad idea for sopping up any extra sauce. And for a real Southern touch, a side of sweet cornbread is just perfection.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. To reheat, the stovetop is your best friend. Add a splash of broth or water to the skillet to loosen it up and warm it over medium heat, stirring occasionally, until it’s heated through. You can also use the microwave, but stir it halfway through to ensure it heats evenly.

Frequently Asked Questions

• Can I make this Cajun Chicken Orzo Skillet ahead of time? Absolutely! You can brown the meat and chop the veggies ahead of time to make the actual cooking process even faster when you’re ready.
• Is this one of those healthy Chicken Orzo Recipes? I’d say so! It’s packed with protein and veggies, and using chicken sausage keeps it leaner than other sausage orzo pasta dishes.
• My family loves soup. Can I turn this into a Sausage Orzo Soup? You sure can. Just add an extra 2-3 cups of broth at the end and let it simmer until everything is hot. It makes a fantastic, hearty soup.
• Can I freeze this dish? I don’t recommend it. Orzo and creamy sauces don’t always thaw well—the texture can become a bit grainy.

So there you have it. One skillet, thirty minutes, and a whole lot of flavor. This Cajun Chicken Sausage & Peppers Orzo Skillet is the busy-night dinner hero you’ve been looking for.