Looking for something to make with that ground turkey in your refrigerator? Well you’re in the right place. This creamy lemon pepper ground turkey and broccoli orzo is a simple one-pan recipe that’s packed with 32 grams of filling protein per serving.
How to Make Creamy Ground Turkey and Broccoli Orzo
You’ll find a visual recipe walkthrough in the post below, and a printable recipe card at the bottom of the post. If you skip down and have an ingredient substitution or recipe question, it’s probably answered between here and there.
1. Sauté broccoli in olive oil for 5-6 minutes until vibrant green and slightly charred.
This recipe starts out just like my ground beef and broccoli and chili garlic ground chicken and broccoli recipes, with lightly pan charred broccoli florets. Cut the broccoli florets into small pieces for the best eating experience and a faster cook time.
Set the broccoli aside until the very end.
For an alternative veggie check out my ground turkey and mushroom orzo recipe, which uses brown butter sage mushrooms instead of broccoli.
2. Brown and fully cook ground turkey and toast orzo in the pan for 1-2 minutes.
Orzo may look like rice, but it’s actually pasta. Toasting it before adding liquid gives it a nutty flavor that goes perfectly with this creamy lemon pepper sauce.
If you don’t have orzo, you could swap it for instant rice or a higher protein option like Right Rice. Check out my Greek ground chicken skillet or Thai curry ground chicken and Right Rice for two examples. You could also use another pasta like the chickpea pasta in my one-pan cheeseburger pasta.
Other rice and pasta options should have similar cook times to the orzo.
3. Add lemon pepper seasoning, dijon mustard, chicken broth, and lemon juice. Cook for 8-10 minutes, stirring occasionally.
While the recipe calls for two and a half cups of chicken broth, you may need slightly more or less depending on the size of your pan. You’re looking to fully cook the orzo while reducing the liquid in 8-10 minutes.
If the orzo isn’t fully cooked before the liquid is absorbed by the ground turkey and lost to evaporation, add more and continue cooking.
It’s also worth mentioning, other rice and pasta options may require slight adjustments to liquid and cook times. But don’t stress, this recipe is nearly impossible to mess up.
If you have a little too much liquid left in the pan or pot, reduce the milk in the next step. The butter and parmesan will thicken everything.
4. Reduce the heat and stir in butter, milk, and freshly grated parmesan cheese.
In that order. Be sure the butter is fully melted and incorporated before adding the milk. Once the milk is incorporated, add the parmesan. This should prevent any clumps.
You can also add a handful or two of chopped parsley here, but that’s totally optional.
5. Add the broccoli to the ground turkey and orzo.
Ah, there’s our cruciferous friend. Stir everything together and you have something resembling ground turkey and broccoli rice casserole, but with a hearty pasta twist.
I serve this with fresh black pepper and parmesan, a teaspoon or two of Calabrian chili oil, and a tiny drizzle of quality olive oil. You could also throw some mozzarella or another cheese on top and pop the entire pan under the broiler for an extra cheesy situation.
And that’s a wrap. Enjoy your creamy ground turkey and broccoli orzo!
More Kinda Healthy Ground Turkey Recipes
- Korean Ground Turkey and Cucumber Kimchi
- Tex-Mex Ground Turkey and Sweet Potatoes
- Turkey Breakfast Sausage Skillet
- Pressure Cooker Turkey Chili
- 1 pound Ground Turkey (99/1)
- 12 oz Broccoli Florets, cut into small pieces
- 1 1/2 Tablespoon (24g) Olive Oil, divided
- 1 1/3 cup (220g) Orzo
- 2 Tablespoons Lemon Pepper Seasoning
- 1/4 cup (60g) Lemon Juice
- 2 Tablespoons (30g) Dijon Mustard
- 2 1/2 cups Low Sodium Chicken Broth
- 1 cup Skim Milk
- 1 oz Unsalted Butter
- 2 oz Parmesan Cheese, grated
- Heat a large skillet over medium-high heat with 1 Tbsp olive oil. Add the broccoli and toss in the oil. Pan roast until the broccoli turns dark green and is slightly charred in places, about 5-6 minutes. Set aside.
- Add the remaining 1/2 Tbsp olive oil and the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking.
- Once cooked, push to one side of the pan and add the orzo. Toast for 1-2 minutes until golden before adding the lemon pepper seasoning, lemon juice, dijon, and chicken broth. Stir everything together, cover, and cook for 8-10 minutes, stirring every 2-3 minutes, until the broth is absorbed.
- Reduce the heat to low and stir in the butter, milk, and freshly grated parmesan. Add the roasted broccoli and stir everything together.
- Serve with freshly grated black pepper and parmesan, chili flakes, a drizzle of olive oil or Calabrian chili oil, and a squeeze of lemon juice.
Nutrition Information:Yield: 6 Serving Size: 10 oz
Amount Per Serving: Calories: 355Total Fat: 11gCarbohydrates: 32gProtein: 32g