This high-protein turkey and leek skillet is a delicious and easy weeknight meal, perfect for a satisfying dinner.

High-Protein Turkey & Leek Skillet: Easy Weeknight Meal 16

It comes together quickly, making it an ideal choice for busy evenings when you want something hearty and flavorful without a lot of fuss. Each serving provides about 30 grams of protein.

This recipe focuses on simple ingredients and straightforward steps, ensuring a successful and tasty outcome even for beginner cooks. You’ll love how the savory ground turkey pairs with the subtle sweetness of leeks in a creamy, comforting sauce.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This turkey and leek skillet is a true weeknight hero because it delivers big on flavor with minimal effort. It’s perfect for families looking for a wholesome meal that doesn’t require hours in the kitchen. The combination of lean ground turkey and nutrient-rich leeks, all simmered in a savory sauce, makes for a well-rounded and satisfying dish. It’s also incredibly versatile, easily adapting to what you have on hand. Serve it as a stand-alone meal or alongside a simple green salad for a complete dinner. It’s especially comforting on a cooler evening but light enough to enjoy any time of year.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. This recipe uses common pantry staples and fresh produce that are readily available at most grocery stores. The key is to have everything prepped and ready to go, which helps this skillet meal come together in a flash.

INGREDIENTS:

1 tablespoon olive oil
1 pound ground turkey (93% lean or higher)
2 medium leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

For simple substitutions, you can use ground chicken instead of ground turkey if that’s what you have on hand. If you don’t have fresh leeks, you can substitute with one medium yellow onion, though the flavor will be slightly different. For a lighter sauce, you can use half-and-half instead of heavy cream, but note that the sauce might be a little thinner. If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (mixed with a little cold water before adding) to thicken the sauce.

Time Needed From Start To Finish

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

These times are estimates and can vary slightly depending on your knife skills and the heat of your stove. The goal is to get a delicious, hot meal on the table without feeling rushed.

How To Make It Step By Step With Visual Cues

Follow these clear steps to create your delicious turkey and leek skillet. Paying attention to the visual cues will help ensure perfect results.

Brown the Turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. This usually takes about 5-7 minutes. Drain any excess grease from the skillet.
Sauté the Leeks and Garlic: Add the thinly sliced leeks to the skillet with the cooked turkey. Cook for about 5-7 minutes, stirring occasionally, until the leeks have softened and become translucent. Then, stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Be careful not to burn the garlic.
Season the Mixture: Sprinkle the salt and black pepper over the turkey and leek mixture. Stir well to combine, ensuring the seasonings are evenly distributed.
Create the Sauce Base: Sprinkle the all-purpose flour over the turkey and leek mixture in the skillet. Stir constantly for 1 minute to cook out the raw flour taste. This step helps thicken the sauce later.
Simmer the Sauce: Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the heavy cream and let it simmer gently for 3-5 minutes, or until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
Finish with Cheese and Garnish: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and fully incorporated into the sauce. Taste and adjust seasonings if needed. Garnish generously with fresh chopped parsley before serving.

Easy Variations And Serving Ideas That Fit Real Life

This turkey and leek skillet is wonderfully adaptable. For a kid-friendly twist, you can serve it over pasta or rice, or even tucked into a soft roll like a sloppy joe. Adding a handful of frozen peas or corn during the last few minutes of simmering can also boost the vegetable content and appeal to younger palates.

To make it a more substantial meal, serve it alongside mashed potatoes, roasted sweet potatoes, or a crusty baguette for soaking up all that delicious sauce. For a lighter option, a simple green salad with a vinaigrette dressing makes a great accompaniment. You could also stir in some fresh spinach at the very end, just until it wilts, for an extra boost of greens.

Consider adding a pinch of red pepper flakes for a subtle kick if you enjoy a little heat. A squeeze of fresh lemon juice at the end can also brighten up the flavors. For a party or buffet, you can keep this dish warm in a slow cooker on the “warm” setting, making it easy for guests to serve themselves.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here are a few to watch out for:

Overcooking the Turkey: While you want the turkey browned, overcooking it can make it dry and crumbly. Cook just until no pink remains, then drain any fat promptly.
Not Cleaning Leeks Properly: Leeks can hide a lot of grit and dirt between their layers. Always slice them first, then rinse them thoroughly under cold running water in a colander, separating the rings to ensure all sand is removed.
Lumpy Sauce: When adding flour, make sure to stir it into the turkey and leek mixture for a full minute to create a roux before adding any liquid. When you add the broth, pour it in gradually while stirring continuously to prevent lumps from forming.
Burning the Garlic: Garlic cooks quickly. Add it after the leeks have softened and cook only for about a minute until fragrant. If it starts to brown, it will become bitter.
Over-Salting: Start with the recommended amount of salt, especially if your chicken broth is not low-sodium. You can always add more salt at the end, but you can’t take it away. Taste the finished dish and adjust as needed.

How To Store It And Make It Ahead Without Ruining Texture

This turkey and leek skillet makes for excellent leftovers. To store, allow the skillet to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

When reheating, you might find the sauce has thickened considerably. You can easily thin it out by adding a splash of chicken broth or milk while reheating on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave, stirring halfway through.

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline your cooking. You can chop the leeks and mince the garlic a day in advance and store them in separate airtight containers in the refrigerator. Browning the ground turkey ahead of time is also an option; just store it cooked and drained in the fridge, then add it to the skillet when you’re ready to proceed with the recipe. This kind of prep can shave valuable minutes off your dinner routine.

Questions People Always Ask Before Making This Recipe

Can I use frozen leeks? Yes, you can use frozen sliced leeks. Add them directly to the skillet after browning the turkey, and cook until they are tender and any excess water has evaporated, then proceed with the recipe.

Is this recipe spicy? No, this recipe is not spicy as written. It uses dried thyme for a savory, earthy flavor. If you prefer a little heat, you can add a pinch of red pepper flakes with the garlic.

What kind of ground turkey should I buy? For a richer flavor, 93% lean ground turkey works well. If you prefer a leaner option, 99% lean ground turkey is fine, but you might need to add a tiny bit more olive oil to prevent sticking.

Can I add other vegetables? Absolutely! This skillet is very forgiving. Diced carrots, mushrooms, or frozen peas and corn would all be delicious additions. Add harder vegetables like carrots with the leeks, and softer ones like peas or spinach in the

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.