My husband loves creamy dishes, but he usually thinks turkey is boring. In this recipe, he was surprised by how juicy the turkey stayed and how rich the sauce tasted. He said the mushrooms made it feel like a restaurant meal, and the cream gave it that comfort food feeling he enjoys so much. This Turkey and Mushroom Cream Skillet is one of those meals that feels comforting the moment it hits the pan. The smell of sautéed onions, garlic, and mushrooms mixed with creamy sauce fills the kitchen and instantly makes the house feel warm and calm.

He also liked that it wasn’t overly greasy or heavy. The balance of flavors made him go back for seconds, which is always a good sign in my kitchen. Now, this skillet meal is one of those recipes he actually asks me to make again.

What I enjoy most about this dish is how balanced it feels. The turkey is light but filling, the mushrooms add a deep savory flavor, and the cream sauce ties everything together without being heavy. It’s perfect for busy evenings when you still want something homemade and satisfying. This is the kind of recipe that feels cozy but still fits into everyday life.

I have tried many one-pan meals over the years, and this one truly stands out. I use simple ingredients that I almost always have at home, which makes this recipe very practical. I don’t need anything fancy, and I don’t need hours in the kitchen.

I also love that I can adjust the recipe easily. Sometimes I make it lighter, sometimes richer, but it always turns out good. This skillet has become one of my “always works” dinners, and those are the recipes I treasure most.

You can serve this skillet with warm rice, creamy mashed potatoes, or even pasta for a more filling meal. Some days I serve it with crusty bread to soak up the sauce, and it never goes to waste.

It’s Perfect For:

• Busy Weeknights
• Family Dinners
• Meal Prep
• Beginner Cooks
• Comfort Food Lovers

Ingredients

• 1 lb ground turkey
• 8 oz mushrooms, sliced (button or cremini)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon cornstarch (optional, for thicker sauce)
• Fresh parsley, chopped (for garnish)

Kitchen Equipment You’ll Need

• Large skillet or frying pan
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons

How to Make Turkey and Mushroom Cream Skillet

Step 1

Prepare the skillet: Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely and combine with the oil, creating a rich base that helps prevent sticking while adding flavor.

Step 2

Cook the aromatics: Add the chopped onion to the skillet and cook for 2–3 minutes, stirring frequently, until it becomes soft and slightly translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it burn.

Step 3

Brown the turkey: Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the turkey is fully cooked and lightly browned. Season with salt, black pepper, paprika, and dried thyme, mixing well so the spices are evenly distributed.

Step 4

Add mushrooms: Stir in the sliced mushrooms and cook for 4–5 minutes. As they cook, the mushrooms will release moisture and then begin to brown. Continue stirring until they are tender and slightly golden, which deepens their flavor.

Step 5

Create the cream sauce: Pour in the chicken broth and let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the skillet. Lower the heat to medium-low, then add the heavy cream and Parmesan cheese. Stir gently until the cheese melts and the sauce becomes smooth and creamy.

Step 6

Thicken and finish: If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of cold water and stir it into the skillet. Let the mixture simmer for 2–3 more minutes, stirring occasionally, until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.

Step 7

Serve: Remove the skillet from heat and garnish with freshly chopped parsley. Serve hot directly from the skillet for a cozy, comforting meal.

Tips for the Best Turkey and Mushroom Cream Skillet

• Use medium heat
  Cooking on medium heat keeps the turkey juicy and prevents burning. High heat can dry out the meat quickly.
• Slice mushrooms evenly
  Even slices cook at the same speed. This gives you better texture and more balanced flavor in every bite.
• Season in layers
  Season the turkey while cooking, not just at the end. This helps the flavors develop fully.
• Let mushrooms brown
  Don’t rush the mushrooms. Browning adds a deep, savory taste that makes the dish richer.
• Add cream slowly
  Pour the cream in gently and stir. This keeps the sauce smooth and prevents separation.
• Taste before serving
  Always taste at the end. A little salt or pepper can make a big difference.
• Rest before serving
  Let the skillet sit for a minute off the heat. The sauce thickens slightly and coats better.

Optional Ingredients

• Spinach or kale
• White wine
• Dijon mustard
• Red pepper flakes
• Cream cheese
• Fresh thyme or rosemary

How to Serve Turkey and Mushroom Cream Skillet?

I like to serve this dish straight from the skillet while it’s still hot and creamy. There’s something very comforting about placing it in the middle of the table and letting everyone spoon out their portion. The sauce stays glossy, the turkey stays tender, and it feels like a cozy, home-cooked meal meant to be shared.

I often pair it with something that can soak up the sauce well, like rice, mashed potatoes, or soft egg noodles. These sides balance the creaminess and make the dish feel complete without overpowering the flavors. A simple carb works best so the turkey and mushrooms stay the star.

I also enjoy adding a fresh element on the side, such as a green salad or lightly steamed vegetables. This adds color, freshness, and texture to the plate. When everything is combined, the meal feels rich, balanced, and very satisfying.

Is Turkey and Mushroom Cream Skillet Healthy?

This dish can be a healthy choice when enjoyed in balance. Turkey is a lean protein that helps keep you full without adding too much fat. Mushrooms add fiber, vitamins, and a natural savory flavor.

The cream makes the dish richer, but you can adjust the amount or use lighter options if needed. When paired with vegetables or whole grains, it fits well into a balanced lifestyle.

Variations and Substitutions

• Chicken Instead of Turkey
  Ground chicken works just as well and stays tender. The flavor is slightly milder but still delicious.
• Dairy-Free Version
  Use coconut cream or cashew cream instead of heavy cream. It still turns out smooth and comforting.
• Low-Carb Option
  Serve over cauliflower rice or zucchini noodles. The sauce coats them beautifully.
• Extra Veggie Version
  Add spinach, peas, or bell peppers. This adds color and extra nutrients.
• Cheesy Upgrade
  Stir in mozzarella or extra Parmesan. The sauce becomes thicker and more indulgent.
• Herb-Focused Style
  Use fresh herbs like thyme or rosemary. This gives a more aromatic flavor.
  
• Spicy Twist
  Add chili flakes or a dash of hot sauce. It adds warmth without overpowering the dish.
• Gluten-Free Thickening
  Use cornstarch or arrowroot powder. The sauce stays silky and smooth.

How to Store and How to Reheat

Store leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it even tastier the next day.

To reheat, warm gently on the stove or in the microwave. Add a splash of broth or cream to bring the sauce back to life and keep it from drying out.

Frequently Asked Questions About Turkey and Mushroom Cream Skillet 

Can I make this recipe ahead of time?
Yes, this dish is great for making ahead. The flavors develop more after resting, making it even tastier the next day. Just store it properly and reheat gently.

Can I freeze Turkey and Mushroom Cream Skillet?
You can freeze it, but the sauce may change texture slightly. Stir well while reheating and add a splash of cream or broth to bring it back together.

What type of mushrooms should I use?
Button or cremini mushrooms work best because they hold their shape. They also add a deep, savory flavor without overpowering the dish.

Can I use milk instead of heavy cream?
Yes, but the sauce will be lighter and thinner. You may want to add a little cornstarch or cheese to help thicken it.

Turkey and Mushroom Cream Skillet Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Enjoy a creamy, comforting Turkey and Mushroom Cream Skillet made in one pan. Easy weeknight dinner with tender turkey, savory mushrooms, and rich sauce. Perfect for family meals!

Ingredients

• 1 lb ground turkey

• 8 oz mushrooms, sliced (button or cremini)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 teaspoon paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground black pepper

• Salt, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/4 cup grated Parmesan cheese

• 1 teaspoon cornstarch (optional, for thicker sauce)

• Fresh parsley, chopped (for garnish)

Directions

• Prepare the skillet: Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely and combine with the oil, creating a rich base that helps prevent sticking while adding flavor.
• Cook the aromatics: Add the chopped onion to the skillet and cook for 2–3 minutes, stirring frequently, until it becomes soft and slightly translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it burn.
• Brown the turkey: Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the turkey is fully cooked and lightly browned. Season with salt, black pepper, paprika, and dried thyme, mixing well so the spices are evenly distributed.
• Add mushrooms: Stir in the sliced mushrooms and cook for 4–5 minutes. As they cook, the mushrooms will release moisture and then begin to brown. Continue stirring until they are tender and slightly golden, which deepens their flavor.
• Create the cream sauce: Pour in the chicken broth and let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the skillet. Lower the heat to medium-low, then add the heavy cream and Parmesan cheese. Stir gently until the cheese melts and the sauce becomes smooth and creamy.
• Thicken and finish: If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of cold water and stir it into the skillet. Let the mixture simmer for 2–3 more minutes, stirring occasionally, until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
• Serve: Remove the skillet from heat and garnish with freshly chopped parsley. Serve hot directly from the skillet for a cozy, comforting meal.