One of my favorite ways to enjoy broccoli is by melting cheddar cheese on top, just like I did as a kid. This Broccoli Cheddar Turkey Skillet is a grown-up version that kids will still love. It’s perfect for when I want something comforting but not too heavy, don’t want to do a ton of dishes, and need a quick and easy dinner on the table in less than 30 minutes. So, like, almost every day.
This recipe is the latest crowd favorite from my series of 30-minute high protein Trader Joe’s dinners with the added bonus of only having to dirty one dish to make it. Everyone loves a skillet meal! It’s my new go-to for busy fall weeknights that’s sure to satisfy adults and kids alike.
Ingredients and Substitutions
Health Benefits
How to Make
Storing and Reheating
Ground turkey is a quick, easy, and mild protein for 30-minute skillet meals like this one. I recommend using 93% lean (7% fat) because it provides a good balance of moisture and flavor. Anything leaner will reduce the saturated fat in the dish but may dry out faster. Use a little more broth or water if you choose a leaner meat. Anything fattier than 93% usually uses more dark meat and has more flavor and moisture, so dial back the broth or water slightly if you go for a fattier kind.
You could always substitute another ground meat like chicken, pork, or beef if you prefer. Vegetarians can omit the meat altogether for a simple broccoli cheddar skillet, or even substitute a can of beans to make it a complete protein with the rice.
The broccoli and cheddar combo is just so classic that I hesitate to recommend another veg instead. In a pinch, cauliflower or green beans would make good substitutes with similar cook times as broccoli.
The precooked brown rice packets from Trader Joe’s are serious time-savers that also cut down on the dishes. If you want to make your own rice instead, simply add cooked brown rice at the same time that you would add the frozen Trader Joe’s rice packet.
I use chicken broth in this recipe to go with the ground turkey, but you could use vegetable broth or water as well.
I love broccoli with melted cheddar just as much as the next toddler, but you could also use your personal favorite shredded cheese. Pepper jack would add a nice kick while mozzarella would be equally melty and delicious. Omit the cheese if you don’t do dairy.
Sour cream and Greek yogurt can be used interchangeably here as they both add a tangy creaminess to this easy skillet meal. The sour cream or Greek yogurt are optional, though, so feel free to omit or reduce if you don’t want (or can’t have) dairy.
To reduce prep time, the garlic and onion could be blitzed briefly in a food processor instead of chopped by hand. Or, use Trader Joe’s frozen garlic cubes if you’re in a pinch. 1 cube = 1 clove of garlic.
In addition to salt and pepper, paprika and red pepper flakes give this skillet a little more oomph without making it too spicy. Feel free to adjust to suit your own taste. I also love adding chopped parsley on top as a garnish for much-needed freshness to this melty, comforting skillet. You could use cilantro or basil, or simply omit if you don’t have any on hand.
Turkey is a great source of lean protein. See the ingredients section above for why I chose 93% lean.
Brown rice is a whole grain, meaning the outer layer is rich in fiber, vitamins, and minerals that haven’t been stripped away like with white rice. Whole grains promote digestive health and manage blood sugar better than refined grains while also keeping you feeling fuller for longer.
Broccoli is packed with vitamins, minerals, and antioxidants that support everything from your immune system and your heart to your skin and brain. Broccoli also has a good amount of fiber, which can help lower cholesterol and make you feel more satiated.
Heat olive oil in a large, deep skillet. Add onion and garlic and cook, stirring occasionally, until the onion has softened.
Add the ground turkey and break it up with a meat masher or wooden spoon as it browns.
Once the turkey has just cooked through, add the seasonings, rice, broccoli, and broth or water.
Stir it all together, then cover and cook until the broccoli is tender and the liquid has absorbed.
Stir in half of the cheddar and the sour cream or Greek yogurt until combined. Season to taste.
Top with the remaining cheese and cover until melted. Top with fresh parsley and serve hot!
Once cool, refrigerate in an airtight container for up to 5 days.
To reheat, transfer your portion to a warm skillet with a splash of water. Cover and reheat over medium-low heat, stirring occasionally, until hot. You can always microwave it with a splash of water instead.
* If the broccoli is tender and there is still liquid in the pan, remove the lid and increase the heat to medium-high, stirring occasionally until the liquid has evaporated.
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
Winner, winner, (turkey) dinner! Instead of a Trader Joe’s dinner, this was an Aldi dinner 🙂 Easy, pretty healthy, and really yummy! This is going into rotation. Thanks for sharing!
So easy for a working mom/weeknight healthy meal. It’s in my rotation now, thank you!
This recipe is fantastic!! Easy to make and a great meal prep. Thank you!
I never write reviews for recipes… this one is deserving of one!! So incredibly easy.. super delicious. I have a feeling this will be one repeat (also something I never do.. repeat recipes). Make it!!
I’ve made this 4 times in the last four weeks….its absolutely delicious and my entire family loves it! It’s SO easy to put together, it feels like absolutely no work and it’s all in one pan.
I do cut the cheese by half and it’s still amazing. Seriously knocked it out of the park for this one 🔥
Addicting!!!!
We have made this two weeks in a row — it is so good! Thank you for easy and delicious meals!
Absolutely delicious! Hearty, healthy and warm weeknight dinner. The Greek yogurt made it nice and creamy. I added mushrooms since I had some. Thank you!