If you also grew up eating your mom’s famous casserole, then this Ground Turkey Broccoli Cheese Rice Skillet is going to hit the spot! It has all the tender rice, nutritious broccoli florets, and cheesy goodness of the classic, with added protein from the ground turkey to make it a full meal—all made in one pot and ready in under 40 minutes!
The thing that takes it over the top? That crunchy panko Parmesan topping — it’s a must-try!
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You know how sometimes you take a bite of a dish, and it immediately reminds you of home? That’s exactly what happened when I first made this ground turkey broccoli cheese rice skillet.
My family grew up eating at a restaurant called Black Eyed Pea. It was your typical Southern spot with cozy comfort dishes you’d find in an old-school cafeteria.
And their broccoli cheese rice casserole was THE THING to order. (Oh ya, and their mini cornbread muffins were delish, too!)
Yes, it was cheesy. Yes, it was secretly loaded with TONS of broccoli.
But it also had this incredibly crunchy topping that balanced out the softer textures so well.
That’s where the inspo for the panko-Parmesan cheese topping came from in this recipe. It’s a must-make to take this dish to the next level of awesome!
Why This One-Pot Meal is a Go-To!
As if this header doesn’t tell you enough, let me share more about why you won’t be able to stop making this dish:
- One pot is all you need! You will want to make sure it’s oven-safe as you’ll need to pop the dish into the oven to broil a bit at the end.
- Packed with protein. Unlike your typical broccoli cheese rice, this recipe makes a FULL meal as it’s loaded with a pound of lean ground turkey.
- 40 minutes from start to finish. And that includes the prep time AND cook time!
- Picky-eater approved. While yes, there is a bunch of green in this dish, kiddos will eat their veggies when they’re disguised in a big bowl of cheesy rice!
- Full of flavor. Unlike other broccoli cheese rice recipes, this one has a few extra ingredients to give it that extra bit of grown-up taste. (The hint of mustard is key to giving it a unique flavor, so don’t leave it out!)
Ingredients You’ll Need
Notes about the ingredients needed for this Ground Turkey Broccoli Cheese Rice Skillet recipe are below. Jump to recipe for the exact measurements.
- Broccoli. Fresh was used in making this recipe, but you can go with frozen if needed. Just make sure to thaw it and add later in the process so it doesn’t get overcooked.
- Turkey. A lean 85/15 blend of turkey is perfect to keep this dish light but still full of flavor. You can go with another ground meat, like chicken or beef, as well.
- Green onions and sour cream. It might seem optional, but these two really add an extra dimension of flavor to the finished dish (plus they make it look so pretty!).
- Dried herbs. Oregano, basil, paprika, salt, and pepper give this dish so much flavor.
- Liquid. Both broth and milk combine to create a creamy base that pairs perfectly with the rice and broccoli. You can go with all broth if needed, but sub the broth with water rather than choosing only milk.
- Cheese. You’ll want both grated Parmesan cheese and shredded cheddar cheese for the filling and the topping.
How to Make Broccoli Cheese Rice with Ground Turkey
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
- Cook the ground turkey and onion. Add oil to an oven-proof Dutch oven or large saucepan. Stir in the turkey and cook for 6 to 7 minutes. Break it apart while cooking until it’s no longer pink. Push the turkey to the side of the pan and drizzle another tablespoon of oil to the pan. Add the diced onion and cook for 2 to 3 minutes. It should be translucent. Stir in the minced garlic and cook for another 30 seconds.
- Add rice, broccoli, and seasonings. Pour in the milk and broth, being sure to scrape the bottom of the pan to pick up any browned bits. Stir in the rinsed and drained rice, dried oregano, basil, paprika, mustard, salt, and black pepper. Spread the broccoli across the top of the rice, but do not stir.
- Cover and simmer. Cover with a lid, then reduce the heat to medium-low. Cook the rice mixture for 17 to 20 minutes, just until the rice is tender and most of the liquid is absorbed.
- Mix in the cheese and add the breadcrumb topping. While the rice is cooking, stir together the melted butter, panko breadcrumbs, and grated Parmesan cheese. After the mixture is cooked, stir the shredded Cheddar cheese for 1 to 2 minutes, until it’s completely melted. Sprinkle the Parmesan-breadcrumb mixture evenly on top.
- Broil and serve. Place the pot under high heat for 2 to 3 minutes. The cheese topping should be golden brown. Serve this dish hot with some thinly sliced green onions and a dollop of sour cream, if preferred.
Note: Before beginning, be sure the broccoli is cut into chunks no bigger than 1 inch.
FAQs
Yes, but you will need to adjust the amount of liquid you add and the cook time when using brown rice. Also, add the broccoli later on since it will need to cook longer.
The best way to store leftovers is in an airtight container in the fridge for up to 3 to 4 days. You can freeze this dish for 3 to 4 months, as well.
This is an excellent dish to make ahead of time and then reheat. Just note, the breadcrumb topping won’t be quite as crispy.
What to Serve with Ground Turkey Broccoli Cheese Rice?
While this dish is perfect to scoop up in a bowl and enjoy, there are a few things you can add.
Add some sauce, like Sriracha Mayo or Ranch Dressing.
Or, whip up a salad, like Chopped Kale Salad with Cranberries, Spinach Beet Salad, or Lemon Arugula Salad.
More One-Skillet Recipes
On a busy weeknight, there’s nothing like a one-pot meal. Try one of these next!
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Ground Turkey Broccoli Cheese Rice Skillet
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Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 1 small sweet onion finely diced
- 3 garlic cloves finely minced
- 1 ¾ cups chicken broth
- ½ cup whole milk
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 1 ¼ cups long-grain white rice rinsed
- 1 large head broccoli cut into 1-inch pieces
- 1 tablespoon salted butter melted
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 ½ cups shredded cheddar cheese
- Green onions green parts only, thinly sliced, optional
Instructions
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking apart, for 7-8 minutes, or until no longer pink.1 pound ground turkey
- Add the remaining 1 tablespoon olive oil along with the onion. Cook for 2-3 minutes, stirring often, or until the onion becomes translucent. Stir in the garlic and continue cooking for another 30 seconds, or until fragrant.1 small sweet onion, 3 garlic cloves
- Pour in the chicken broth and milk, scraping the bottom of the pot to loosen any browned bits. Mix in the oregano, basil, paprika, mustard, salt, and black pepper. Add the rice and stir until it is well combined. Place broccoli florets on top in a single layer without mixing.1 ¾ cups chicken broth, ½ cup whole milk, ¾ teaspoon dried oregano, ¾ teaspoon dried basil, 1 teaspoon paprika, 1 teaspoon Dijon mustard, 1 ¼ teaspoons salt, ½ teaspoon black pepper, 1 ¼ cups long-grain white rice, 1 large head broccoli
- Cover and reduce the heat to medium-low. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Meanwhile, in a medium bowl, whisk together the melted butter, panko breadcrumbs, and grated Parmesan cheese.1 tablespoon salted butter, ¼ cup panko breadcrumbs, ¼ cup grated Parmesan cheese
- Once the rice is cooked, stir in the shredded cheddar cheese until melted. Sprinkle the Parmesan breadcrumb mixture evenly over the top.1 ½ cups shredded cheddar cheese
- Preheat the broiler. Broil for 2-3 minutes, or until the topping is golden brown. Serve with sliced green onions, if desired.Green onions
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Notes
- Prep-Ahead. This dish is perfect to make entirely ahead of time! Simply warm it up when you’re ready to go.
- Storage. The best way to store leftovers is in an airtight container in the fridge for up to 3 to 4 days. You can freeze this dish for 3 to 4 months, as well. To warm it up, reheat on the stovetop until heated through.
- Reheat. Pop the dish back under the broiler to get the topping crispy again.
- Rice. Rinse the rice and let it fully dry before adding to the skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This will be a repeater in our house! It is soooo delicious! My husband had seconds!
Yay! So happy to hear you enjoyed the recipe, Kathy! It’s always great when husbands go for seconds. Thanks so much for taking the time to leave a comment and rating!