Apple Onion Turkey Skillet

American weeknight cooking loves a single skillet, and this one pairs lean ground turkey with crisp apples and slowly sweetened onions. Fresh thyme, a splash of cider vinegar, and Dijon keep the pan bright and savory.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 18g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.25 lb ground turkey
• 2 large crisp apples
• 2 medium yellow onions
• 1 tbsp leaves fresh thyme
• 3 garlic cloves
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 0.5 cup chicken broth
• 1.25 tsp kosher salt
• 0.75 tsp black pepper
• 1 tsp smoked paprika
• 4 cups baby spinach
• 0.25 cup chopped fresh parsley

Instructions

1. 1Heat a large 12-inch skillet over medium-high heat and add the olive oil until it shimmers.
2. 2Add the ground turkey, breaking it into large crumbles with a wooden spoon as it hits the pan.
3. 3Season the turkey with salt, pepper, and smoked paprika while it browns, about 6 to 7 minutes total.
4. 4Meanwhile thinly slice the onions and core the apples into thin half-moons that will soften quickly.
5. 5Push the turkey to one side of the skillet and add the onions to the empty space.
6. 6Cook the onions 4 minutes until they start to soften and pick up browned bits from the pan.
7. 7Add the apple slices and minced garlic, stirring everything together so the fruit begins to release juice.
8. 8Pour in the apple cider vinegar and Dijon mustard, scraping the bottom to deglaze the fond.
9. 9Add the chicken broth and thyme leaves, then simmer uncovered for 5 minutes until the apples are tender-crisp.
10. 10Fold in the baby spinach and cook just until wilted, about 1 minute, keeping the greens bright.
11. 11Taste and adjust seasoning, then remove from heat and scatter fresh parsley over the top.
12. 12Serve straight from the skillet with a simple green salad or crusty bread for a complete weeknight plate.