Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Ingredients
For the Chicken
- 1 tbsp butter (to grease baking dish)
- 1.5 lbs boneless, skinless chicken breasts (about 4 small or 2 large, halved)
- Salt, to taste
- ¼ tsp lemon pepper seasoning
- ¼ tsp paprika
For the Creamed Spinach
- 1 tbsp vegetable oil
- 10 oz fresh spinach
- ⅔ cups half-and-half
- ⅔ cup shredded mozzarella cheese
- Salt, to taste
Additional Toppings
- 1 tbsp vegetable oil
- 4 oz mushrooms, sliced
- 4 slices cooked bacon, chopped
- 4 slices Pepper Jack cheese (or Monterey Jack with jalapeños)
Instructions
- Preheat oven to 375°F (190°C). Grease a 13×9-inch baking dish with butter.
- Season chicken with salt, lemon pepper, and paprika. Place in dish, flat side down. Bake 15–20 minutes.
- Make creamed spinach: In a skillet, heat 1 tbsp oil over medium. Add spinach, cover, and cook 1–2 minutes until wilted. Stir in garlic and half-and-half, bring to a boil, then add mozzarella. Stir until creamy. Season with salt, set aside.
- Cook mushrooms: In another skillet, heat 1 tbsp oil over medium-high. Add mushrooms and sauté 1–2 minutes until golden brown.
- Assemble: Remove chicken from oven. Top each piece with creamed spinach, mushrooms, and bacon. Place 1 slice Pepper Jack cheese on top.
- Bake again for 15–20 minutes, until chicken is fully cooked (165°F internal temperature).
- Optional finish: Broil 2–4 minutes until cheese is golden and bubbly.
Notes
- Use thick-cut bacon for extra crunch and smoky flavor.
- Don’t salt mushrooms while cooking — it helps them brown better.
- Swap Pepper Jack for mozzarella or provolone if you prefer mild cheese.
- For a low-carb side, serve with roasted veggies or a green salad.
- To make ahead: assemble the dish (uncooked), cover, and refrigerate up to 24 hours before baking.
- Leftovers reheat well in the oven at 350°F for 10–12 minutes.