Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Feel free to swap the heavy cream for a lighter version or use whole wheat orzo for a healthier twist. This recipe is versatile, just like the meals I would make with my abuela, where the ingredients were often whatever we had on hand.
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect time to get Biscuit, our golden retriever, out of the kitchen before things get busy!
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the cubed chicken and season with Cajun seasoning. Cook until browned, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté until the onion is translucent, approximately 4 minutes.
- Add the orzo to the skillet and stir to coat with the vegetables and oil. This step adds a toasty flavor that reminds me of helping my abuela with her famous arroz.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Return the cooked chicken to the skillet, stirring everything together. Sprinkle with mozzarella cheese.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the orzo is tender and the cheese is bubbly and golden.
- Garnish with chopped parsley if desired, and serve hot. Enjoy the aromas that fill your kitchen, a reminder of the joy of homemade meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International