This easy, one-pan ground turkey dinner with fresh basil pesto, artichoke hearts, and white beans is the high-protein meal I crave every summer. It’s packed with the best Italian flavors and incredibly easy to make.
Why You’ll Love This Pesto Ground Turkey Recipe
While I love roast turkey in the fall, ground turkey is my year-round staple, especially when I need to cook something fast after a long workday. And since we’re deep into summer basil season, this skillet idea practically created itself. It’s an easy, high-protein meal that’s filling yet light, deliciously herby, and loaded with wholesome ingredients like white beans, artichoke hearts, and plenty of fresh basil pesto. Trust me, it’s just as good as it sounds! Here’s why this one’s been on repeat:
- The ultimate 30-minute dinner. Minimal effort, maximum flavor, and it all comes together in one pan.
- A nourishing balance of protein and fiber. Ground turkey and white beans pack in the protein and fiber, while veggies and seasonings round things out. Which is very similar to my Mediterranean ground beef stir fry!
- Perfect for meal prep. Whether I’m cooking for one or stocking up for the week, it keeps well and reheats beautifully.
Pesto Turkey Skillet Ingredients
- Ground Turkey: I’m using 98% lean ground turkey, though you could use 93% lean as well. It’s up to you!
- White Beans: Cannellini beans bring both protein and fiber to this dish. Feel free to swap in Great Northern beans, navy beans, or any other white beans you have on hand.
- Veggies: Chopped onion and artichoke hearts bring depth of flavor and fiber to the skillet. If you can find them, use marinated artichoke hearts for even more flavor oomph!
- Sauce base: A mix of vegetable broth and heavy cream creates a light yet creamy texture. If you’re dairy-free, use cashew cream.
- Flavor boosters: Basil pesto, freshly grated Parmesan, and fresh basil leaves add herby richness and a pop of green.
- Aromatics: Garlic, Italian seasoning, red pepper flakes, and lemon juice brighten up and round out the dish.
Find the printable recipe with measurements below.
How To Make It
Step 1: Add the onion and sauté for 2 to 3 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute more, until fragrant.
Step 2: Add the ground turkey to the skillet, and use a spatula to break it up while stirring. Cook for 5 to 6 minutes until the turkey is cooked through. Then, stir in the vegetable broth and heavy cream. Bring to a simmer over medium-high heat.
Step 3: Turn off the heat and add the cannellini beans, artichoke hearts, basil pesto, lemon juice, Parmesan, and fresh basil. Stir until everything is combined and the cheese is melted into the sauce.
Ways To Enjoy
- Turn it into a heartier bowl: Serve it over white rice, cauliflower rice (for a low-carb option), or lentils to soak up all that creamy pesto goodness. Top with avocado slices, fresh herbs, and extra Parmesan.
- Add it to zoodles: I love tossing this with zucchini noodles for an extra hearty and veggie-forward summer pasta dish.
Storage Tips
Let the skillet cool completely, then transfer leftovers to an airtight container. It will keep well in the fridge for 4 to 5 days. When ready to eat, reheat on the stovetop over medium heat or in the microwave until warmed through.
More Ground Turkey Recipes
- Turkey Burgers: The best summer cookout dinner.
- Turkey Meatloaf: Perfect for a cozy meal prep.
- Turkey Chili: A must-make for chili season.
- Turkey Meatballs: The maple mustard sauce is so good.
- Or give my other ground turkey recipes a try!
If you try this creamy pesto ground turkey skillet recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Cast-Iron Braiser My favorite pan for skillet meals!
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 1 pound ground turkey
- ½ cup low-sodium vegetable broth
- ⅓ cup heavy cream
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
- ½ cup basil pesto
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- ¼ cup (packed) fresh basil leaves, roughly chopped, plus more for garnish
- ground black pepper, to taste
Instructions
- Saute the aromatics. Heat the oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Add the garlic, Italian seasoning, and crushed red pepper flakes, and stir 1 minute more.
- Cook the ground turkey. Add the ground turkey to the skillet, use a spatula to break it up while stirring, and cook for 5 to 6 minutes, until cooked through.
- Stir in the liquids. Add the vegetable broth and heavy cream. Stir together and bring to a simmer.
- Add the veggies and cheese. Once simmering, turn off the heat and add the cannellini beans, artichoke hearts, basil pesto, Parmesan cheese, lemon juice, and fresh basil leaves. Stir until the cheese is melted.
- Serve and garnish. Add a portion to a bowl and garnish with ground black pepper and additional fresh basil. See more serving ideas above!
Lisa’s Tips
- I love using marinated artichoke hearts for extra flavor.
- If you’d like this skillet meal extra saucy to serve over rice, feel free to increase the amount of vegetable broth and cream.
- Storage tips: Let the skillet cool completely, then transfer leftovers to an airtight container. It will keep well in the fridge for 4 to 5 days. When ready to eat, reheat on the stovetop over medium heat or in the microwave until warmed through.
Nutrition
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Behind The Scenes
The first time I tested this recipe (as pictured above) I didn’t add the artichoke hearts. It was really good, but I thought it was missing something…like a layer of extra veggies. I happened to have a can of marinated artichoke hearts in my pantry, so when I made it a second time I added those. And wow, what a difference one more layer of flavor made!!
