Why You’ll Love This Recipe

This recipe has everything: protein-packed chicken, a creamy spinach sauce, crispy bacon, and gooey melted cheese. The flavors balance beautifully—savory, smoky, and just the right amount of spice from pepper jack cheese. It’s low-carb, naturally gluten-free, and Mediterranean-inspired, making it a great option for those looking for something hearty but still nutrient-rich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter

• Skinless, boneless chicken breasts

• Salt

• Lemon pepper seasoning

• Paprika

• Vegetable oil

• Fresh spinach

• Garlic cloves, minced

• Half and half

• Mozzarella cheese, shredded

• Mushrooms, sliced

• Bacon, cooked and chopped

• Pepper Jack cheese or Monterey Jack with jalapeños

Directions

1. Preheat the oven to 375°F (190°C) and butter the bottom of a 13×9-inch baking dish.

2. Season chicken breasts on both sides with salt, lemon pepper, and paprika. Place them flat-side down in the baking dish and bake for 15–20 minutes.

3. While the chicken bakes, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add spinach and cook for 1–2 minutes until wilted. Remove from heat, add garlic and half and half, then bring to a boil. Stir in mozzarella until melted and smooth. Season with salt and set aside.

4. In a separate pan, heat the remaining oil and sauté mushrooms for 1–2 minutes until caramelized. Do not salt them during cooking.

5. Remove the chicken from the oven. Top each piece with creamed spinach, bacon, mushrooms, and slices of cheese.

6. Return to the oven, uncovered, for another 15–20 minutes until the chicken is fully cooked and the cheese is melted.

7. For extra browning, broil for 2–4 minutes, keeping a close eye to prevent burning.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• Swap pepper jack for mild Monterey Jack or mozzarella for a less spicy version.

• Use turkey bacon instead of pork for a lighter option.

• Try Swiss cheese for a creamier, nutty flavor.

• Add sun-dried tomatoes for extra tang and color.

• Replace chicken breasts with boneless chicken thighs for a juicier texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F for 10–15 minutes or microwave in short intervals, covering to retain moisture. This dish is best enjoyed fresh, but it can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, assemble the dish up to the baking step and refrigerate for up to 24 hours before baking.

Can I use frozen spinach?

Yes, thaw and drain it well before cooking to avoid excess water in the sauce.

How do I know the chicken is fully cooked?

Use a meat thermometer—internal temperature should reach 165°F (74°C).

Can I make it dairy-free?

Use dairy-free cheese and coconut cream in place of half and half.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and works well for keto diets.

Can I add more vegetables?

Absolutely—zucchini, bell peppers, or artichokes work well.

What if I don’t have lemon pepper seasoning?

Use black pepper and a small amount of lemon zest instead.

Can I grill the chicken instead of baking?

Yes, grill until nearly cooked, then assemble with toppings and bake to melt the cheese.

How spicy is it with pepper jack cheese?

It has a mild to moderate kick. Swap for Monterey Jack if you prefer it mild.

Can I use leftover cooked chicken?

Yes, just reduce the baking time in the second step to heat through and melt the cheese.

Conclusion

Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is a dinner worth savoring. The creamy spinach and cheese balance the smokiness of the bacon and the earthiness of mushrooms, creating a satisfying and flavorful bite every time. Perfect for a weeknight dinner or a special gathering, this dish is bound to impress.

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