Gluten-Free Cajun Chicken Orzo and More Pressure Cooker Goodness
This creamy Cajun chicken orzo is packed with bold flavor from Cajun-seasoned chicken, sun-dried tomatoes, garlic, Parmesan, and fresh herbs, all combined in a pressure cooker for a quick and comforting weeknight dinner.
Equipment
- 1 Skillet or Dutch oven
Ingredients
Main Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breast cut into 1-inch cubes
- 1 ½ tablespoons Cajun seasoning
- 1 tablespoon Olive oil preferably from jar of sun-dried tomatoes
- 1 tablespoon Butter
- 1 cup Diced onion
- ⅓ cup Sun-dried tomatoes packed in olive oil finely diced
- 1 tablespoon Tomato paste optional
- 2 cloves Garlic minced
- ½ teaspoon Kosher salt
- 1 cup Gluten-free orzo pasta
- 3 ½ cups Chicken bone broth
- 2 cups Chopped fresh spinach
- ¾ cup Heavy cream
- ¾ cup Freshly grated Parmesan cheese
- 2 tablespoons Fresh cilantro or parsley
Instructions
Instructions
- Season chicken cubes with Cajun seasoning and set aside.
- Heat olive oil and butter in a skillet or Dutch oven over medium-high heat.
- Add seasoned chicken and cook 5–7 minutes until browned and cooked through. Remove and set aside.
- Sauté diced onion in same skillet for 2–3 minutes until translucent.
- Stir in sun-dried tomatoes, tomato paste, garlic, and salt. Cook for 1–2 minutes.
- Add orzo and stir to coat with seasonings. Pour in 2 ½ cups chicken broth and bring to a boil.
- Reduce heat, cover, and simmer 12–15 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Return cooked chicken to the pot and stir through. Cook another 2–3 minutes.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of broth to revive creaminess.