Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms

Years ago, I prepared this dish for a family gathering, and it quickly became a cherished favorite. Now, it’s a staple at our Sunday dinners, bringing warmth and joy to our table. Try it out and share your experience!

Ingredients:

Chicken:

1.5 pounds boneless, skinless chicken breasts
1 tablespoon butter
Salt, to taste
¼ teaspoon lemon pepper seasoning
¼ teaspoon paprika
Creamed Spinach:

1 tablespoon vegetable oil
10 ounces fresh spinach
4 cloves garlic, minced
⅔ cup half-and-half
⅔ cup shredded mozzarella cheese
Toppings:

4 slices bacon, cooked and chopped
8 ounces mushrooms, sliced and sautéed
4 slices Pepper Jack cheese

Directions:

Preheat Oven:

Preheat your oven to 375°F (190°C).
Prepare Chicken:

Season the chicken breasts with salt, lemon pepper, and paprika.
In a large oven-safe skillet, melt butter over medium heat.
Sear the chicken for 4-5 minutes on each side until golden brown.
Remove from skillet and set aside.
Creamed Spinach:

In the same skillet, heat vegetable oil over medium heat.
Sauté minced garlic until fragrant.
Add spinach; cook until wilted.
Stir in half-and-half; bring to a simmer.
Add mozzarella; stir until melted and creamy.
Season with salt to taste.
Assemble Dish:

Return chicken to the skillet, nestling into the creamed spinach.
Top each piece with chopped bacon and sautéed mushrooms.
Place a slice of Pepper Jack cheese over each chicken breast.
Bake:

Transfer skillet to the preheated oven.
Bake for 15-20 minutes until chicken is cooked through and cheese is melted.
For a golden top, broil for an additional 2-3 minutes, watching closely.
Serve:

Let rest for a few minutes before serving.
Enjoy this hearty dish with your favorite sides!