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Spinach and Artichoke One-Pan Skillet Bake

Name: Spinach and Artichoke One-Pan Skillet Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American-Inspired
Ingredients: 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)

By PanPotPlates Editorial TeamPublished Apr 19, 2026 | Updated May 11, 2026

American-Inspired 40 mins easycomfortfoodonepanskilletquickheartyleftovers

Spinach and Artichoke One-Pan Skillet Bake with measured ingredients, 40-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 30 min

Total 40 min

Servings 6

Difficulty easy

Cuisine American-Inspired

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

Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
Mix in the chopped artichoke hearts and cook for another 2 minutes to combine flavors. Season with salt and pepper to taste.
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.
Remove the skillet from heat and gently fold the cream cheese mixture into the spinach and artichokes until fully incorporated.
Sprinkle the panko breadcrumbs evenly over the top of the mixture.
Place the skillet in the preheated oven and bake for 20-25 minutes or until the top is golden brown and bubbly.
Remove from oven and let cool for 5 minutes before garnishing with fresh chopped parsley.
Serve warm as a hearty main dish or a flavorful side, perfect for a comforting family dinner.
Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.