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One-Pan Mediterranean Orzo Skillet

A vibrant, creamy one-pan meal featuring orzo pasta cooked with burst cherry tomatoes, Kalamata olives, feta cheese, and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Skillet Base
  • 2 tbsp olive oil
  • 0.5 cup red onion diced
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 2 pints cherry tomatoes mix of red and yellow
Pasta and Liquid
  • 1.5 cups orzo pasta dry
  • 0.5 cup sun-dried tomatoes oil-packed, chopped
  • 3.5 cups vegetable broth or chicken broth
Finishing Touches
  • 0.5 cup Kalamata olives pitted and sliced
  • 4 oz feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 0.5 lemon juiced

Equipment

  • Large Cast-Iron Skillet or Deep Sauté Pan
  • Wooden spoon or spatula
  • Chef's knife

Method
 

  1. Heat olive oil in a large skillet over medium heat. Sauté red onion for 3-4 minutes.
  2. Add minced garlic and oregano; cook for 1 minute until fragrant.
  3. Add cherry tomatoes, salt, and pepper. Cook for 5-7 minutes until they burst.
  4. Stir in the dry orzo and sun-dried tomatoes. Cook for 1 minute to toast slightly.
  5. Pour in the broth and bring to a boil. Reduce heat to medium-low and simmer.
  6. Cook, stirring frequently, for 10-12 minutes until orzo is tender and liquid is absorbed.
  7. Remove from heat. Stir in olives, lemon juice, and fresh parsley.
  8. Gently fold in the crumbled feta cheese. Serve immediately from the skillet.

Notes

Stirring frequently while the orzo simmers is crucial to prevent it from sticking to the bottom of the skillet and to help release its starches for a creamy sauce.