Smothered Chicken Creamed Spinach (Print-Friendly Version)
Juicy chicken baked with creamed spinach, crispy bacon, and mushrooms, topped with melty pepper jack cheese.
# What You'll Need:
→ Chicken
01 -
1 tablespoon unsalted butter
02 -
680 grams skinless, boneless chicken breast, halved
03 -
Salt, to taste
04 -
0.25 teaspoon lemon pepper seasoning
05 -
0.25 teaspoon paprika
→ Creamed Spinach
06 -
1 tablespoon vegetable oil
07 -
285 grams fresh spinach
08 -
4 cloves garlic, minced
09 -
160 millilitres half-and-half
10 -
80 grams mozzarella cheese, shredded
→ Toppings and Assembly
11 -
1 tablespoon vegetable oil
12 -
115 grams mushrooms, sliced
13 -
4 slices bacon, cooked and chopped
14 -
4 slices Pepper Jack cheese or Monterey Jack cheese with jalapeños
# How to Make It:
01 -
Preheat oven to 190°C. Grease a 33x23-cm baking dish with butter.
02 -
Season both sides of the chicken breasts with salt, lemon pepper, and paprika. Arrange in the prepared baking dish, flat side down. Bake for 15 to 20 minutes.
03 -
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add spinach, cover, and cook 1 to 2 minutes until wilted. Add garlic and half-and-half. Bring to a boil, then stir in mozzarella cheese and cook until melted and creamy. Season with salt as needed and set aside.
04 -
Heat 1 tablespoon of vegetable oil in a separate skillet over medium-high heat. Add sliced mushrooms and cook 1 to 2 minutes until golden brown, avoiding salt for optimal caramelization.
05 -
Remove chicken from oven. Top each portion with an even layer of creamed spinach, then mushrooms, then bacon. Cover each with a slice of Pepper Jack cheese. Return to oven and bake 15 to 20 minutes until chicken is cooked through and juices run clear. Broil 2 to 4 minutes if browned cheese is desired.
# Additional Tips:
01 -
For a richer sauce, substitute double cream for half-and-half. Broil at the end for extra cheese browning and flavour.