Instructions:
Prepare the Chicken
Pat chicken breasts dry and season both sides with paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
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Garlic
cheese
Olive oil
Mushrooms
Mushroom
bacon
Cheese
olive oil
Cream
heavy cream
Sear chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove and set aside.
Make the Creamed Spinach
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds.
Add spinach and cook until wilted (2–3 minutes).
Stir in heavy cream and Parmesan; simmer for 2–3 minutes until thickened. Season with salt and pepper to taste. Remove from heat and set aside.
Cook Mushrooms and Bacon
In a separate pan, cook sliced mushrooms in 1 tbsp butter or reserved bacon fat until browned and tender (5–6 minutes). Set aside.
Cook bacon until crispy, drain, and crumble.
Assemble & Smother
Preheat oven to 375°F (190°C).
Place seared chicken breasts in a baking dish.
Spoon creamed spinach over each breast.
Top with sautéed mushrooms and crumbled bacon.
Sprinkle shredded cheese on top.
Bake
Bake uncovered for 10–12 minutes, or until cheese is melted and bubbly.
Serving Suggestions
Serve this dish with:
Garlic mashed potatoes
Steamed green beans
Cauliflower rice for a low-carb option
Tips & Variations
Substitute chicken thighs for a juicier alternative.
