1 tablespoon vegetable oil

4 oz mushrooms, sliced

4 slices bacon, cooked and chopped

4 slices Pepper Jack cheese (or Monterey Jack Cheese with Jalapenos)


Preparing the Chicken:

Preheat your oven to 375°F.

Butter the bottom of your baking dish.

Season the chicken breasts generously with salt, lemon pepper seasoning, and paprika on both sides. Place them flat side down in the greased baking dish.

Bake for 15-20 minutes until partially cooked.

Making Creamed Spinach:

While the chicken is baking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add spinach and cover, cooking for 1-2 minutes until wilted. Remove from heat.

Stir in minced garlic and half and half, bringing it to a boil. Add mozzarella cheese, stirring constantly until the cheese melts and the mixture is smooth, about 30 seconds to 1 minute. Season with salt to taste and remove from heat.

Cooking Mushrooms:

In a different pan, heat another tablespoon of vegetable oil. Add sliced mushrooms and cook over medium-high heat for 1-2 minutes until they begin to caramelize. Avoid salting the mushrooms to enable proper caramelization.

Assembling the Smothered Chicken:

Take the partially cooked chicken out of the oven. Top each breast with creamed spinach, chopped bacon, caramelized mushrooms, and a slice of Pepper Jack cheese.

Return to the oven, uncovered, and bake for an additional 15-20 minutes, or until the chicken is thoroughly cooked and no longer pink in the center, and the juices run clear.

For a golden and bubbly cheese top, broil for the last 2-4 minutes, watching closely to avoid burning.

Serve this delectable Smothered Chicken hot from the oven for a truly comforting and filling meal. The combination of creamy, spicy, and savory elements makes this dish a crowd-pleaser that's sure to impress. Enjoy!