Greek Turkey and Rice Skillet

$9.96 recipe / $2.49 serving
by Beth - Budget Bytes
4.92 from 74 votes
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OMG yum yum yum! This recipe is an instant new favorite! I’ve been all about the skillet and one-pot meals lately because I’m super busy, so today I made this Greek Turkey and Rice Skillet, which is like a deconstructed version of my Greek Turkey Burgers. The recipe is super simple and uses small amounts of super flavor potent ingredients, like feta and Kalamata olives, to deliver a big flavor punch without driving the price way up.

Overhead view of Greek Turkey and Rice Skillet in the skillet with a wooden spoon and lemon wedges.

Lower Carb Options

I went a little lower on the carb to meat ratio than I usually do, which made the final cost per serving a bit higher, but that’s what fit my needs today. You can make this a super low carb meal by eliminating the rice and broth, doubling the spinach, and adding in some fresh diced tomatoes at the end (you won’t need to simmer since there’s no rice to cook, just stir and cook until heated through). A can of white beans or garbanzo beans would also be nice in there.

Keep Expensive Ingredients in Check

I love using small amounts of feta (and I’m talking small, like 1 oz.) to really punch up the flavor in recipes, but you can’t usually buy just one ounce of feta at a time. So, I buy an 8 oz. block of feta, cut it into four 2 oz. cubes, and freeze them. They thaw fairly quickly at room temperature and then I can use one or two ounces as needed. Like other cheeses, feta does get more crumbly after the freeze/thaw cycle, but I always crumble it over my dishes anyway so it’s not a problem. :)

Trouble Cooking Rice?

Just another couple of quick notes about this one skillet cooking method. You must have a quality thick bottomed pot for this to work. If it heats unevenly you may have some rice that gets scorched while other rice remains uncooked. If you often have trouble with cooking rice or these one pot methods, try cooking the rice separately in the broth, then combining it with the other ingredients in the skillet after cooking.

A wooden spatula stirring the Greek Turkey and Rice Skillet, with lemon wedges on the sides.
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Greek Turkey and Rice Skillet

4.92 from 74 votes
Greek Turkey and Rice Skillet is an easy and flavorful ground turkey recipe that cooks in one skillet for maximum flavor and minimum effort. 
Everything cooks together in one pot for this fast and easy Greek Turkey and Rice Skillet, creating big flavor without a lot of fuss.
Servings 4 to 6 servings (7 cups total)
Prep 5 minutes
Cook 30 minutes
Total 35 minutes


  • 1 Tbsp olive oil ($0.13)
  • 2 cloves garlic, minced ($0.16)
  • 19 oz. Ground turkey, 97% lean ($4.59)
  • 1 tsp dried oregano ($0.10)
  • 1/4 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)
  • 1 cup long grain white rice, uncooked ($0.66)
  • 1/4 lb frozen cut leaf spinach ($0.42)
  • 1/3 cup sun dried tomato halves (about 7 pcs), sliced ($1.00)
  • 1/2 cup kalamata olives, sliced ($1.08)
  • 1.5 cups chicken broth* ($0.21)
  • handful fresh parsley ($0.25)
  • 1 fresh lemon ($0.75)
  • 1 oz feta ($0.56)


  • Add the olive oil and garlic to a large deep skillet and sauté over medium heat for 1-2 minutes, or until the garlic is fragrant. Add the ground turkey, oregano, salt, and pepper to the skillet. Continue to sauté until the turkey is cooked through (about 5 minutes).
  • While the turkey is cooking, slice the olives and sun dried tomatoes. Once the turkey is cooked through, add the rice, frozen spinach (no need to thaw first), olives, and sun dried tomatoes to the skillet. 
  • Add the chicken broth and stir until everything is very well combined. Place a lid on the skillet, turn the heat up to medium high, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and allow it to gently simmer for 15 minutes. Use the lowest level of heat that maintains a steady simmer in the skillet.
  • After 15 minutes, give the skillet a brief stir, replace the lid quickly, turn off the heat, and allow it to sit for an additional 10 minutes.
  • While the skillet is resting, zest half of the lemon and slice it into wedges. Roughly chop the parsley. Give the skillet a final fluff and stir, then top with lemon zest, parsley, and crumbled feta. Serve with lemon wedges to squeeze over top.

See how we calculate recipe costs here.


*I use Better Than Bouillon to make my broth as needed.


Serving: 1ServingCalories: 600.1kcalCarbohydrates: 43gProtein: 27.9gFat: 34.83gSodium: 1012.08mgFiber: 3.35g
Read our full nutrition disclaimer here.
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Greek Turkey and Rice Skillet on a stoneware plate with a lemon wedge and feta sprinkled over top.

How to Make Greek Turkey Rice Skillet – Step by Step Photos

Browned ground turkey in the skillet

Begin by adding 1 Tbsp olive oil and 2 cloves of minced garlic to a large deep skillet. Sauté over medium heat for about one minute, then add 19oz. ground turkey (97% lean), 1 tsp dried oregano, 1/4 tsp salt, and some freshly cracked pepper. Continue to sauté until the turkey is cooked through. I used Honeysuckle White ground turkey, which inexplicably comes in a 19oz. package. 

Add rice, spinach, olives, and sun dried tomatoes to skillet

To the cooked turkey add 1 cup uncooked long grain white rice, 1/4 lb. frozen cut leaf spinach (no need to thaw first), about 1/3 cup dried tomato halves (about 7 pieces) sliced thinly, and about 1/2 cup Kalamata olives (sliced). I use sun dried tomatoes that are *not* packed in oil. I get them in little bags in the produce department and only use a small handful at a time in recipes. The rest store easily in my pantry.

dish of Kalamata Olives

Instead of buying a whole jar of olives, which usually runs $6-$7 dollars, I just grabbed a handful from the olive bar in my grocery store. I did a price calculation to compare the price per pound for the olive bar vs. the jar olives, and they were almost the same, so I opted for the “no leftovers” choice. 

Add Broth to Skillet

Also add 1.5 cups chicken broth to the skillet, then give everything a good stir until the ingredients are evenly combined. I use Better Than Bouillon to mix up the exact amount of broth that I need for recipes and the jar of concentrate stores easily in my fridge without spoiling. Super convenient.

Cooked Greek Turkey and Rice Skillet

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or medium-low (the lowest temp where it maintains a gentle simmer), and let it simmer for 15 minutes. After 15 minutes, give it a quick stir, replace the lid, turn off the heat, and let it sit for an additional 10 minutes. After that the rice should all be tender and the broth completely absorbed.

Greek Turkey and Rice Skillet finished with feta on top

While the skillet is simmering, zest the lemon and then cut it into wedges. Roughly chop the parsley. Sprinkle the lemon zest, parsley, and feta over the skillet once it’s finished cooking.

A large skillet full of Greek Turkey and Rice Skillet with lemon wedges, garlic, and parsley on the sides

Serve with the lemon wedges to squeeze over top just before eating. NOM. I could seriously eat that whole thing! 

Close view of a forkful of Greek turkey and rice skillet

So many colors and flavors in this Greek Turkey and Rice Skillet! 

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  1. Love, Love, Love! I make this about once a month! The whole family loves it and I usually have all the ingredients on hand. Sometimes I add capers and canned artichoke hearts.
    Thank you!

  2. 5 🔅 for taste
    5 🔅 for ease to prepare
    My husband is pretty finicky and he gave this 2 👍🏼’s up
    Thank you so much

  3. My husband and I make this recipe all the time. It’s our very favorite go-to weeknight meal when we’re too tired or busy to spend a lot of time in the kitchen but still want to eat something healthy and delicious. I’ve shared this recipe with several other people, too. Thank you!

  4. We absolutely love this recipe. It’s a yummy part of our biweekly rotation. It checks all the boxes. Thank you so much for sharing.

  5. I never comment on recipes but I thought that I’d share that I’ve made this a billion times over the years and we call it “Favorite Dinner” in our home. Thank you for such an easy delicious meal. I sometimes add some of the olive brine too for an extra kick.

  6. I have cooked this about a hundred times. I didn’t change a thing, it’s a family favorite. My “thank you” is long over due.

  7. This was so easy and delicious. I happened to have all the ingredients on hand; used dried parsley. Used a box of Near East wild & long grain rice with seasoning packet. Omitted the salt in the main recipe. I will save & share this recipe and make it again for sure. As an added bonus, it is easy cleanup with just one large nonstick skillet for everything.

  8. This is delicious. Have made it twice. Tonight, made some changes based on what I had in the house. Added onion and a splash of white wine. Subbed kale for spinach (and the carnivores did not complain about it) and Parmesan for feta (didn’t want to run to store for it). One thing I wouldn’t change about this dish is the lemon—it totally makes the dish.