One Pan Italian Orzo Skillet

I’ve made this SO many times already because it’s just so easy to throw together and makes A TON so we always have leftovers for lunches. It checks all my boxes for an easy weeknight dinner- protein heavy, 30 minutes to make, delicious, and easy cleanup! I know you’re going to love this one.

This recipe is packed with goodies from the lean protein in the turkey, heart-healthy fats from olive oil, to the herbs and spices providing antioxidants. Plus, ingredients like tomatoes, kale, and fresh herbs offer essential vitamins and minerals, while orzo gives you lasting energy.

Let’s See How It’s Done!

In a large, deep skillet with a lid, heat olive oil over medium heat. Add the turkey and break it up with a meat masher or wooden spoon until just browned.

Add the onion and garlic.

Stir occasionally for 2-3 minutes.

Add the tomatoes, oregano, parsley, basil, fennel, chili flakes, salt and pepper.

Stir while breaking up the tomatoes with your spatula or spoon.

Once the tomatoes are broken up and the seasonings are combined, stir in the orzo until fully coated.

Add the broth and stir until combined once again. Bring to a boil over high heat, cover, then simmer on low for about 15 minutes, stirring every 5 minutes to ensure the orzo doesn’t stick to the bottom.

Once most of the liquid has been absorbed, stir in the kale.

Top with mozzarella cheese!

Turn the heat off and cover for 2-3 minutes until the cheese has melted.

Garnish with fresh basil or parsley and serve!

Photography by Angelica Oles