Smothered Chicken with Creamed Spinach, Bacon and Mushrooms
Ingredients
Chicken:
- 1 tablespoon butter
- 1.5 lb chicken breast, skinless and boneless (4 small or 2 large halved)
- Salt, to taste
- ¼ teaspoon lemon pepper seasoning
- ¼ teaspoon paprika
Creamed Spinach:
- 1 tablespoon vegetable oil
- 10 oz fresh spinach
- 4 garlic cloves, minced
- ⅔ cup half and half
- ⅔ cup mozzarella cheese, shredded
Other Ingredients:
- 1 tablespoon vegetable oil
- 4 oz mushrooms, sliced
- 4 slices bacon, cooked and chopped
- 4 slices Pepper Jack cheese or Monterey Jack cheese with jalapeños
Instructions
1. Preheat & Prepare:
Preheat the oven to 375°F (190°C). Butter the bottom of a baking dish (13 x 9 x 4 inches deep).
2. Season & Bake the Chicken:
Generously season both sides of the chicken breasts with salt, lemon pepper, and paprika. Place them flat-side down in the greased baking dish. Bake for 15–20 minutes.
3. Make the Creamed Spinach:
- While the chicken bakes, heat 1 tablespoon of vegetable oil in a skillet over medium heat.
- Add spinach and cook, covered, for 1–2 minutes until wilted.
- Remove from heat. Stir in minced garlic and half and half, and bring to a boil.
- Add mozzarella and stir on high heat until melted (about 30 seconds).
- Reduce heat to a simmer and stir until smooth and creamy, 30–60 seconds. Season with salt to taste.
4. Sauté the Mushrooms:
In a separate pan, heat 1 tablespoon of vegetable oil. Add sliced mushrooms and cook over medium-high heat for 1–2 minutes until caramelized. Do not salt the mushrooms.
5. Assemble the Smothered Chicken:
- Remove chicken from the oven after 15–20 minutes of baking.
- Top each breast with creamed spinach, chopped bacon, mushrooms, and a slice of Pepper Jack cheese.
- Return to the oven, uncovered, and bake for an additional 15–20 minutes until the chicken is cooked through and the cheese is melted.
- Optional: Broil for 2–4 minutes at the end to brown the cheese slightly, watching closely to avoid burning.
