This Turkey and Mushroom Skillet is a comforting one-pan meal that comes together in under 30 minutes. Lean ground turkey and earthy mushrooms create a rich, savory base that’s incredibly versatile. It’s a weeknight hero with minimal cleanup.
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Why You’ll Love This Turkey and Mushroom Skillet
- One-pan wonder: Maximum flavor with minimal cleanup.
- Deeply savory flavor: Umami-rich turkey and mushrooms taste sophisticated.
- Incredibly adaptable: Swap herbs, mushrooms, or liquid to suit your taste.
- Healthy & satisfying: Lean protein and nutrients feel indulgent yet balanced.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb (450 g) lean ground turkey
- 12 oz (340 g) cremini mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 cup dry white wine or chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- To taste: salt and black pepper
Tools: A large (12-inch) oven-safe skillet is ideal.
Notes: Don’t skimp on browning the turkey or mushrooms—that’s where a huge amount of the flavor comes from. Using a mix of broth and cream gives you depth and a touch of luxurious richness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your skillet nice and hot. A properly preheated pan is non-negotiable for getting a good sear on the turkey and mushrooms without stewing them. You should hear a satisfying sizzle when the ingredients hit the surface.
- Don’t crowd the mushrooms. If you dump all the mushrooms in at once, they’ll steam and become soggy. Give them space to brown properly, which concentrates their flavor and gives them a wonderful meaty texture.
- The power of deglazing. When you add the wine or broth, use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Those little flavor bombs are pure gold and will make your sauce incredible.
- Season in layers. Don’t wait until the end to add all your salt and pepper. Season the turkey as it browns and again after you add the liquids. This builds a more complex and well-rounded flavor profile throughout the dish.
How to Make Turkey and Mushroom Skillet
Step 1: Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the aroma changing from sharp and pungent to sweet and fragrant. Now, add the minced garlic and cook for just another 30 seconds, stirring constantly—you just want to wake it up, not burn it.
Step 2: Add the ground turkey to the skillet, breaking it up with a wooden spoon or spatula. Let it cook undisturbed for a minute or two to get some good browning on one side before you start breaking it up further. Season with a good pinch of salt, black pepper, the dried thyme, and smoked paprika. Cook until the turkey is no longer pink, which should take about 5-7 minutes.
Step 3: Push the turkey to one side of the skillet and add the sliced mushrooms to the empty space. You might need to add a tiny bit more oil here. Let the mushrooms sit for a minute to get some color before you start stirring them. Cook them for 5-6 minutes, until they have shrunk in size, released their water, and developed a beautiful golden-brown color.
Step 4: This is the deglazing step! Pour in the white wine or chicken broth. It will bubble and steam dramatically—this is a good sign. Use your wooden spoon to scrape all the browned, stuck-on bits from the bottom of the pan. This process is crucial for building a deep, flavorful sauce. Let the liquid reduce by about half, which will take 2-3 minutes.
Step 5: Reduce the heat to medium-low. Stir in the chicken broth, heavy cream (or coconut milk), and Worcestershire sauce. Let the mixture simmer gently for 4-5 minutes. You’ll see the sauce start to thicken slightly and coat the back of a spoon. Taste it now and adjust the seasoning with more salt and pepper if needed.
Step 6: Turn off the heat and stir in most of the fresh parsley, saving a little for garnish. The residual heat will wilt the parsley perfectly. Your skillet is now ready to serve. The aroma should be savory, herby, and utterly irresistible.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Not recommended for the creamy version as dairy can separate.
- Reviving: Reheat gently on the stovetop, adding a splash of broth to loosen.
Serving Suggestions
Complementary Dishes
- Buttery Mashed Potatoes — The ultimate comfort pairing. The creamy potatoes act as a perfect canvas for the rich, savory turkey and mushroom sauce.
- Buttered Egg Noodles or Pappardelle Pasta — A classic choice that soaks up the delicious sauce beautifully. The simplicity of the noodles lets the skillet shine.
- Crusty Garlic Bread — Essential for mopping up every last bit of sauce from your plate. It adds a wonderful crunchy texture contrast.
Drinks
- A glass of Pinot Noir — The earthy, fruity notes of a Pinot Noir complement the mushrooms and turkey perfectly without overpowering the dish.
- A crisp Chardonnay — If you prefer white wine, an unoaked or lightly oaked Chardonnay has the acidity and body to stand up to the creamy, savory flavors.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate between bites with its bright, effervescent bubbles.
Something Sweet
- Simple Lemon Sorbet — The bright, clean, and acidic finish of a lemon sorbet is the perfect palate-cleanser after the rich and savory main course.
- Dark Chocolate Truffles — Just one or two pieces of rich, dark chocolate provide a sophisticated and not-too-sweet ending to the meal.
- Poached Pears — Gently spiced and lightly sweetened, poached pears feel elegant and light, balancing the heartiness of the skillet.
Top Mistakes to Avoid
- Mistake: Using a skillet that’s too small. If the pan is overcrowded, the turkey and mushrooms will steam instead of brown, resulting in a pale, boiled flavor and a watery sauce. A 12-inch skillet is your best friend here.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pan are packed with flavor. If you don’t dissolve them with your liquid, you’re literally washing flavor down the drain. I’ve messed this up before too, and the difference is night and day.
- Mistake: Adding the cream too early or at too high a heat. If the skillet is screaming hot when you add the cream, it can sometimes separate or curdle. Reduce the heat to a gentle simmer to keep it silky smooth.
- Mistake: Underseasoning. Ground turkey and mushrooms can be a bit bland on their own. Be generous with your salt and pepper, and don’t forget the Worcestershire sauce—it adds a crucial savory, umami punch.
Expert Tips
- Tip: Use a mix of mushrooms. For a more complex, restaurant-quality flavor, use a combination of cremini, shiitake, and a few reconstituted dried porcini mushrooms. The different textures and intensities of flavor will take this dish to the next level.
- Tip: Brown the turkey in batches. If you’re doubling the recipe, avoid crowding the pan by browning the turkey in two separate batches. This ensures you get a proper sear and that beautiful Maillard reaction on all the meat.
- Tip: Finish with a splash of freshness. Right before serving, stir in a teaspoon of fresh lemon juice or a dash of sherry vinegar. The acidity will cut through the richness and make all the other flavors pop in a really delightful way.
- Tip: Make it ahead. This skillet actually tastes even better the next day as the flavors have more time to meld. Simply reheat it gently on the stovetop, adding a tiny splash of broth if it seems too thick.
FAQs
Can I use a different type of meat?
Absolutely! Ground chicken, pork, or even a plant-based ground meat alternative would work well here. The cooking method remains largely the same. Just be mindful of the fat content—leaner meats like turkey might need a touch more oil, while fattier meats like pork may render their own fat, which you can use for cooking the onions.
My sauce is too thin. How can I thicken it?
The easiest fix is to let it simmer for a few more minutes uncovered—the excess liquid will evaporate. If you’re in a real hurry, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. It should thicken up within a minute.
Can I make this dairy-free?
Of course! Simply swap the heavy cream for full-fat canned coconut milk. It provides a similar creamy richness and a very subtle, pleasant sweetness that actually works wonderfully with the mushrooms. You could also use an unsweetened plant-based cream alternative.
How long do leftovers last in the fridge?
Stored in an airtight container, your turkey and mushroom skillet will keep beautifully for 3-4 days. Reheat it gently on the stovetop over low heat, adding a splash of broth or water to loosen it up if necessary. I don’t recommend freezing the creamy version, as the dairy can separate upon thawing.
What can I use instead of white wine?
No problem at all. The best substitute is an equal amount of chicken broth with a squeeze of fresh lemon juice added. The broth provides the liquid for deglazing, and the lemon juice mimics the acidity that the wine would have contributed. It works like a charm.
Turkey And Mushroom Skillet
Make this easy Turkey and Mushroom Skillet in under 30 minutes for a healthy, one-pan dinner. Get the recipe for this savory weeknight meal now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 lb lean ground turkey (450 g)
-
12 oz cremini mushrooms (340 g, sliced)
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
1/2 cup dry white wine or chicken broth
-
1/2 cup heavy cream or full-fat coconut milk
-
1 cup chicken broth
-
1 tbsp Worcestershire sauce
-
2 tbsp fresh parsley (chopped)
-
salt and black pepper (to taste)
Instructions
-
Start by heating the olive oil in your large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the aroma changing from sharp and pungent to sweet and fragrant. Now, add the minced garlic and cook for just another 30 seconds, stirring constantly—you just want to wake it up, not burn it.01
-
Add the ground turkey to the skillet, breaking it up with a wooden spoon or spatula. Let it cook undisturbed for a minute or two to get some good browning on one side before you start breaking it up further. Season with a good pinch of salt, black pepper, the dried thyme, and smoked paprika. Cook until the turkey is no longer pink, which should take about 5-7 minutes.02
-
Push the turkey to one side of the skillet and add the sliced mushrooms to the empty space. You might need to add a tiny bit more oil here. Let the mushrooms sit for a minute to get some color before you start stirring them. Cook them for 5-6 minutes, until they have shrunk in size, released their water, and developed a beautiful golden-brown color.03
-
This is the deglazing step! Pour in the white wine or chicken broth. It will bubble and steam dramatically—this is a good sign. Use your wooden spoon to scrape all the browned, stuck-on bits from the bottom of the pan. This process is crucial for building a deep, flavorful sauce. Let the liquid reduce by about half, which will take 2-3 minutes.04
-
Reduce the heat to medium-low. Stir in the chicken broth, heavy cream (or coconut milk), and Worcestershire sauce. Let the mixture simmer gently for 4-5 minutes. You’ll see the sauce start to thicken slightly and coat the back of a spoon. Taste it now and adjust the seasoning with more salt and pepper if needed.05
-
Turn off the heat and stir in most of the fresh parsley, saving a little for garnish. The residual heat will wilt the parsley perfectly. Your skillet is now ready to serve. The aroma should be savory, herby, and utterly irresistible.06
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