Creamy Ranch Turkey & Veggie Skillet (Print version)

Ground turkey and mixed vegetables simmered in a tangy ranch cream sauce, ready in 35 minutes.

# Required ingredients:

→ Protein

01 - 1 pound ground turkey

→ Vegetables

02 - 1 cup bell peppers, diced
03 - 1 cup zucchini, diced
04 - 1 cup carrots, sliced
05 - 1 cup frozen peas
06 - 1 small red onion, diced
07 - 2 cloves garlic, minced

→ Sauce

08 - 1 cup heavy cream
09 - 1/2 cup chicken or vegetable broth
10 - 3 tablespoons ranch seasoning mix
11 - 1 tablespoon olive oil
12 - Salt and pepper to taste

→ To Serve

13 - 12 ounces cooked pasta or rice
14 - 2 tablespoons fresh parsley, chopped

# How to make it:

01 - Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 7 minutes.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2 minutes until fragrant.
03 - Stir in bell peppers, zucchini, and carrots. Sauté for 4 to 5 minutes until vegetables begin to soften.
04 - Add frozen peas and cook for 2 minutes more.
05 - Pour in heavy cream and broth. Sprinkle in ranch seasoning mix, stirring to combine thoroughly.
06 - Bring to a gentle simmer and cook for 4 to 5 minutes, until the sauce thickens and vegetables are tender. Season with salt and pepper to taste.
07 - Serve hot over cooked pasta or rice. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you actually planned ahead.
  • The ranch sauce does all the heavy lifting—no fussing with multiple seasoning bottles or second-guessing flavors.
  • Vegetables soften just enough to lose their rawness without turning mushy, which honestly took me a few tries to perfect.
  • Ground turkey keeps it lighter than beef but still feels satisfying and wholesome for a weeknight dinner.
02 -
  • Don't skip browning the turkey properly—rushing through this step means you'll end up with steamed, pale meat instead of that flavorful caramelized exterior that makes everything taste better.
  • The sauce will thicken as it simmers, so don't panic if it looks a little thin at first; patience here is the difference between creamy and broken.
  • Taste and season at the very end because the ranch mix is already salty and you don't want to overdo it and end up with something that tastes like a salt lick.
03 -
  • Toast a pinch of garlic powder separately and sprinkle it on top just before serving if you want to amp up the savory depth without messing with the sauce balance.
  • A squeeze of fresh lemon juice at the very end cuts through the richness beautifully and makes the whole dish feel brighter and less heavy.
  • If you're cooking for people who think ranch is a personality trait, make it double the seasoning and they'll think you're a genius.
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