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Ground Turkey Pesto Skillet - A Bright, Weeknight One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean works well)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 cup cherry or grape tomatoes, halved
  • 2 cups baby spinach (loosely packed)
  • 1/3 to 1/2 cup basil pesto (store-bought or homemade)
  • 1/3 cup low-sodium chicken broth or water
  • Zest and juice of 1/2 lemon
  • 1/4 cup grated Parmesan, plus extra for serving
  • Fresh basil, chopped (optional, for garnish)
  • Cooked pasta, rice, quinoa, or zucchini noodles for serving (optional)

Method
 

  1. Warm the pan. Place a large skillet over medium heat. Add olive oil and let it shimmer, about 30 seconds.
  2. Soften the aromatics. Add the chopped onion with a pinch of salt. Cook, stirring occasionally, until translucent and lightly golden, 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Brown the turkey. Add the ground turkey, breaking it up with a spatula. Season with salt, black pepper, and red pepper flakes if using. Cook until the turkey is no longer pink and has some browned bits, about 5–7 minutes. Don’t over-stir; let it sear a bit for flavor.
  4. Deglaze and simmer. Pour in the chicken broth. Scrape up any browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.
  5. Add tomatoes and greens. Stir in the halved tomatoes and baby spinach. Cook until the tomatoes start to soften and the spinach wilts, 1–2 minutes.
  6. Fold in the pesto. Reduce the heat to low. Stir in 1/3 cup pesto, then add more if you like it saucier. Mix until everything is coated and glossy.
  7. Brighten it up. Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper. The lemon should lift the flavors without turning the dish sour.
  8. Finish with Parmesan. Sprinkle in the grated Parmesan and stir to melt into the sauce. If the skillet looks dry, add a splash more broth or water to loosen.
  9. Serve. Spoon over warm pasta, rice, quinoa, or zucchini noodles. Top with extra Parmesan and fresh basil if you have it.