Ingredients
For the chicken:
1 tablespoon butter
1.5 lb boneless, skinless chicken breasts (4 small or 2 large halved)
Salt, to taste
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon paprika
For the creamy spinach:
1 tablespoon vegetable oil
10 oz fresh spinach
4 garlic cloves, minced
2/3 cup half-and-half (or equal parts milk and cream)
2/3 cup shredded mozzarella cheese
Other ingredients:
1 tablespoon vegetable oil
4 oz mushrooms, sliced
4 slices of cooked bacon, chopped
4 slices of Pepper Jack or Monterey Jack cheese (with jalapeños)
👨🍳 Instructions
Preheat the oven:
Preheat your oven to 375°F (190°C).
Grease a 13 x 9 x 4 inch baking dish with butter.
Season the chicken:
Generously season both sides of the chicken breasts with salt, lemon pepper, and paprika.
Lay the chicken flat in the greased baking dish.
Bake for 15–20 minutes.
Prepare the creamy spinach:
While the chicken cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the spinach and cover, cooking for 1–2 minutes until wilted.
Stir in the minced garlic and half-and-half. Bring to a boil.
Mix in the shredded mozzarella and cook over high heat for about 30 seconds until the cheese melts.
Reduce to low heat and stir until smooth (about 1 more minute). Season with salt and remove from heat.
Cook the mushrooms:
In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the sliced mushrooms and sauté for 1–2 minutes until caramelized. Do not add salt.
Assemble the smothered chicken:
Remove the chicken from the oven after the first 15–20 minutes.
Top each chicken breast with creamy spinach, chopped bacon, caramelized mushrooms, and one slice of Pepper Jack cheese.
Return to the oven and bake uncovered for another 15–20 minutes, until the chicken is fully cooked and the cheese is melted.
For a golden top, broil during the last 2–4 minutes (watch closely to avoid burning).
⏱ Prep Time: 15 min | ⏱ Total Time: 60 min | 👨👩👧👦 Servings: 4
