Spinach Artichoke White Bean Skillet

Spinach Artichoke White Bean Skillet (Easy One-Pan Dinner)

This Spinach Artichoke White Bean Skillet has been on repeat at our house lately. It’s simple, packed with veggies and protein, and comes together in one pan with minimal effort. My favorite kind of dinner.

If you love spinach artichoke dip (who doesn’t?), this recipe takes those same comforting flavors and turns them into a satisfying meal you can actually serve for dinner. The creamy combination of spinach, artichokes, Parmesan, mozzarella, and herbs coats the white beans perfectly, creating a skillet that feels rich and comforting without being overly heavy.

I especially love this recipe on busy weeknights because it uses pantry staples I almost always have on hand. Canned cannellini beans make it hearty and filling, while Greek yogurt adds creaminess and a little boost of protein. A squeeze of fresh lemon brightens everything up and keeps the skillet tasting fresh and balanced.

And don’t skip the crusty bread. Trust me. You’ll want something to scoop up every last bit of the cheesy, creamy sauce.

This skillet is simple enough for a casual weeknight dinner, but it’s also great for entertaining. I’ve served it for cozy dinners with friends, as part of a holiday spread, and even for meatless Monday meals when everyone wants something comforting but still wholesome.

Ingredients (with Helpful Notes)

• Olive oil: Use a good-quality olive oil for the best flavor.
• Shallot: Adds a mild, slightly sweet onion flavor that works perfectly in creamy skillets.
• Spinach: Fresh baby spinach works best and wilts down quickly.
• Garlic: Fresh garlic gives the skillet the best flavor—don’t let it brown.
• Cannellini beans: Creamy, hearty, and packed with protein. Great Northern beans also work well.
• Artichoke hearts: Use canned or jarred artichokes packed in water, not marinated.
• Vegetable broth: Helps create the creamy sauce. Add extra for a looser, scoopable consistency.
• Crushed red pepper flakes: Adds subtle warmth and balances the richness.
• Fresh basil: Brightens the skillet and adds fresh flavor at the end.
• Lemon juice: Keeps the dish tasting fresh and balanced.
• Greek yogurt: Makes the sauce creamy while adding extra protein.
• Parmesan cheese: Freshly grated Parmesan melts best and adds more flavor.
• Mozzarella cheese: Creates the gooey, bubbly topping everyone loves.
• Crusty bread: Perfect for scooping up the creamy spinach artichoke mixture.

How to Store

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, warm gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed to loosen the sauce.

Main Dishes

Spinach Artichoke White Bean Skillet

Creamy Spinach Artichoke White Bean Skillet made with cannellini beans, spinach, artichokes, Greek yogurt, Parmesan, and melty mozzarella. An easy one-pan vegetarian dinner that’s cozy, hearty, and perfect with crusty bread.

• 1 tablespoon olive oil
• 1 large shallot, chopped
• 4 cups spinach, roughly chopped
• 3 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup vegetable broth
• Kosher salt and black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped basil
• 1 tablespoon fresh lemon juice
• 1/3 cup plain Greek yogurt
• 1/3 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Extra basil, for garnish
• Crusty bread, for serving

• Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped shallot and cook until soft and fragrant, about 2–3 minutes. Stir in the spinach and cook until wilted. Add the garlic and cook for 1 minute.

• Build the Skillet: Stir in the cannellini beans, chopped artichoke hearts, and vegetable broth. Season with kosher salt, black pepper, and crushed red pepper flakes. Let simmer for 10 minutes, until warmed through and slightly thickened.

• Make it Creamy: Reduce the heat to low and stir in the basil and lemon juice. Cook for 2 minutes. Add the Greek yogurt and Parmesan cheese and stir until creamy and well combined.

• Add Cheese & Broil: Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and broil until the cheese is melted, bubbly, and lightly golden, about 3 to 4 minutes. Watch it closely.

• Serve: Remove from the oven and garnish with extra basil, if desired. Serve warm with crusty bread for scooping.

• Use an oven-safe skillet for easy broiling.
• Great Northern beans can be substituted for cannellini beans.
• For extra creaminess, add a splash of additional broth before serving.
• Freshly grated Parmesan melts best and adds more flavor.
• Serve with toasted sourdough or crusty bread.
• Store leftovers in the refrigerator for up to 4 days.

Calories: 293kcal, Carbohydrates: 29g, Protein: 17g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 19mg, Sodium: 941mg, Potassium: 174mg, Fiber: 9g, Sugar: 2g, Vitamin A: 2868IU, Vitamin C: 21mg, Calcium: 297mg, Iron: 4mg

Keywords artichoke, spinach, white bean

Have you tried this recipe?

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Variations

• Swap the spinach for kale for a heartier texture.
• Add sun-dried tomatoes for extra savory flavor.
• Use white cheddar or fontina cheese for a different cheesy twist.
• Add mushrooms with the shallots for extra vegetables.
• Top with toasted breadcrumbs before broiling for a crunchy finish.
• Make it spicy with extra crushed red pepper flakes or Calabrian chili paste.
• Add shredded rotisserie chicken for extra protein.
• Stir in cooked pasta to turn it into a creamy spinach artichoke pasta dinner. You can add more broth!

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