Turkey Leek Mushroom Skillet

Turkey Leek Mushroom Skillet

Leeks are interesting to me. They are an allium, like the onion and garlic. But they don’t grow in a bulb like the onion or garlic; instead they have a cylinder of leaf sheaths, which is part of the edible portion of the leek. They have a mild onion flavour and are great in soups and stocks. Today I used a leek to make this turkey leek mushroom skillet. I had a carb loaded breakfast and lunch so I was looking for a lighter dinner without rice, pasta or potato. Making this turkey leek mushroom skillet took me less than 40 minutes to whip up and was packed so full of flavour and protein, I didn’t even miss the side of carbs I usually have with dinner. Plus if you don’t include olive oil, salt or pepper, this dish is under five ingredients! 

Turkey Leek Mushroom

Turkey Leek Mushroom Skillet

Turkey Leek Mushroom Skillet

Start off by heating a skillet or frying pan and heat olive oil. Add in the chunks of turkey breast, sprinkle with salt and pepper, and fry until cooked through, about 15 minutes. 

Turkey Leek Mushroom Skillet

Remove cooked turkey breast and set aside. Add more olive oil to hot pan and add mushroom, garlic, leek and thyme and sauté until vegetables soften, about 5 – 7 minutes. Add chicken broth to the vegetables and continue to sauté for another 10 minutes.  Add back the turkey and cook for another 5 minutes. 

Turkey Leek Mushroom Skillet

Serve hot as it is, or add a side of cooked rice or boiled potatoes! Also would be nice on pasta noodles! I’ve also added this recipe to my outdoor cooking category because I think it would be a great camping meal, cooked over the fire!

Use chicken breast instead if you prefer. 

Turkey Leek Mushroom Skillet

Turkey Leek Mushroom Skillet

Tasty and healthy skillet that is easy to create on a weeknight, using turkey breast, mushroom and leek!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Chews and Brews

Ingredients

  • 2 turkey breasts chopped up into bite size chunks
  • 1 leek sliced
  • 10 - 12 white button mushrooms sliced
  • 4 clove garlic minced
  • 1 Tbsp. fresh thyme
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Instructions

  1. Start off by heating a skillet or frying pan and heat olive oil. Add in the chunks of turkey breast, sprinkle with salt and pepper, and fry until cooked through, about 15 minutes.
  2. Remove cooked turkey breast and set aside. Add more olive oil to hot pan and add mushroom, garlic, leek and thyme and sauté until vegetables soften, about 5 - 7 minutes. Add chicken broth to the vegetables and continue to sauté for another 10 minutes. Add back the turkey and cook for another 5 minutes.
  3. Serve hot as it is, or add a side of cooked rice, boiled potatoes or pasta noodles!

Recipe Notes

Use chicken breast instead if you prefer.
Bring this recipe camping and make over the fire!

What do you think of the leek?!

Turkey Leek Mushroom Skillet

Disclaimer: This post contains affiliate links, which means that if you click on one of the product links and decide to purchase the product, I’ll receive a small commission, at not extra cost to you. All opinions in Chews and Brews are of my own. 

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