1. Prepare the Oven and Baking Dish

• Preheat the oven to 375°F.
• Grease the bottom of a 13×9-inch baking dish with butter.

2. Prepare the Chicken

• Season the chicken breasts on both sides with salt, lemon pepper seasoning, and paprika.
• Place the chicken flat-side down in the prepared baking dish.
• Bake in the preheated oven for 15-20 minutes to partially cook the chicken.

3. Prepare the Creamed Spinach

• While the chicken is baking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
• Add the fresh spinach, cover, and cook for 1-2 minutes until the spinach wilts.
• Remove the cover, add the minced garlic, and pour in the half-and-half. Bring to a boil.
• Stir in the shredded mozzarella cheese, cooking for about 30 seconds until the cheese melts into a creamy sauce.
• Lower the heat, stir until smooth and creamy, and season with salt to taste. Set aside.

4. Prepare the Mushrooms

• In a separate skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
• Add the sliced mushrooms and cook for 1-2 minutes, stirring occasionally, until they are caramelized. Avoid salting to ensure proper browning.

5. Assemble and Bake

• Remove the partially cooked chicken from the oven.
• Top each chicken breast evenly with the prepared creamed spinach, followed by the chopped bacon and caramelized mushrooms.
• Place a slice of Pepper Jack cheese over each chicken breast.
• Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly.
• For extra browning, broil for 2-4 minutes at the end, watching carefully to prevent burning.

6. Serve and Enjoy

• Serve warm with your choice of sides, such as roasted vegetables, mashed cauliflower, or a light green salad.

Variants :

• Cheese Options: Swap Pepper Jack for Swiss, mozzarella, or sharp cheddar if you prefer a milder flavor.
• Protein Options: Replace chicken with turkey cutlets or pork chops for a twist.
• Vegetarian Option: Use large portobello mushrooms as the base instead of chicken.
• Add a Kick: Sprinkle crushed red pepper flakes over the spinach for a bit of spice.

Tips :

• Perfect Caramelization: Don’t salt the mushrooms while cooking to ensure they caramelize properly.
• Prevent Dry Chicken: Partially cooking the chicken ensures it remains juicy and tender after the final bake.
• Low-Carb Sides: Pair with steamed broccoli, cauliflower rice, or zucchini noodles for a keto-friendly meal.
• Make Ahead: Prepare the spinach and mushrooms ahead of time for a quicker assembly.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.