PanPotPlates
Back to Recipes

Skillet Meals

Vegetarian Spinach and Artichoke One-Pan Skillet Bake

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 19, 2026 · Updated May 11, 2026
American-Inspired 40 mins vegetarianeasyfamily-friendlycomfortfoodonepanskilletquickheartykid-friendlyleftovers

Vegetarian Spinach and Artichoke One-Pan Skillet Bake is a practical PanPotPlates recipe built for dependable weeknight cooking.

Vegetarian Spinach and Artichoke One-Pan Skillet Bake
Prep 10 min
Cook 30 min
Total 40 min
Servings 6
Difficulty easy
Cuisine American-Inspired

Recipe Details

Prep10 min
Cook30 min
Total40 min
Servings6
Difficultyeasy
CuisineAmerican-Inspired
Add To Favorites

Ingredients

Servings 6
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 10 ounces fresh spinach, roughly chopped
  • 14 ounces canned artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • Fresh parsley, chopped (for garnish)
Ingredients for Vegetarian Spinach and Artichoke One-Pan Skillet Bake
Ingredients for Vegetarian Spinach and Artichoke One-Pan Skillet Bake

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat.
  3. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
  4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  5. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
  6. Mix in the chopped artichoke hearts and cook for another 2 minutes to combine flavors. Season with salt and pepper to taste.
  7. In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, dried oregano, and crushed red pepper flakes (if using). Mix until smooth.
  8. Remove the skillet from heat and gently fold the cream cheese mixture into the spinach and artichokes until fully incorporated.
  9. Sprinkle the panko breadcrumbs evenly over the top of the mixture.
  10. Place the skillet in the preheated oven and bake for 20-25 minutes or until the top is golden brown and bubbly.
  11. Remove from oven and let cool for 5 minutes before garnishing with fresh chopped parsley.
  12. Serve warm as a hearty main dish or a flavorful side, perfect for a comforting family dinner.
  13. Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Vegetarian Spinach and Artichoke One-Pan Skillet Bake cooking in the recommended pan or pot
Vegetarian Spinach and Artichoke One-Pan Skillet Bake cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is designed as a true one-pan skillet meal , making it perfect for an easy, efficient cooking experience.

Cookware Size Guidance

For this Vegetarian Spinach and Artichoke One-Pan Skillet Bake, an oven-safe skillet sized between 10 to 12 inches in diameter is optimal.

Cookware Swap Guidance

are alternatives that preserve the ease and flavor of this hearty onepan vegetarian skillet bake: Casserole Dish: After sautéing vegetables in a stovetop skillet, transfer the mixture to a ceramic or glass casserole dish.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Vegetarian Spinach and Artichoke One-Pan Skillet Bake ahead?
Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?
Use a wide skillet and avoid crowding so the recipe cooks evenly.
How do I know it is done?
Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

You can easily customize the Vegetarian Spinach and Artichoke One-Pan Skillet Bake to suit dietary preferences or pantry options with these substitutions:

  • Spinach: Swap with kale or Swiss chard for a nutrient-dense leafy green alternative.
  • Artichoke Hearts: Replace with cooked asparagus tips or green beans for a seasonal variation.
  • Cream Cheese: Use cashew cream or plant-based cream cheese for dairy-free or vegan versions.
  • Sour Cream & Mayonnaise: Opt for vegan sour cream and vegan mayo to maintain a dairy-free profile.
  • Mozzarella & Parmesan: Try vegan shredded cheese blends or nutritional yeast for cheesy flavor without dairy.
  • Panko Breadcrumbs: Use gluten-free breadcrumbs or crushed gluten-free crackers to make the dish gluten-free.
  • Olive Oil: Avocado oil or light vegetable oils serve as cost-effective substitutes.

These simple ingredient swaps keep the recipe quick, easy, kid-friendly, and comforting while adapting it for vegan, gluten-free, or other lifestyle needs.

Storage and Reheating

Cool Vegetarian Spinach and Artichoke One-Pan Skillet Bake before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Related Articles

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from PanPotPlates.