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Smothered Chicken with Creamed Spinach, Bacon, Mushrooms!!!


Smothered Chicken with Creamed Spinach, Bacon, Mushrooms – a delicious way to cook boneless, skinless chicken breasts! Your chicken is guaranteed to be moist and tender.
Comfort food and healthy ingredients all in one dish! This smothered chicken recipe is gluten free, low carb, packed with protein and vegetables.

If you love stuffed chicken breasts, you’ll love this easier “smothered” version of the stuffed chicken. The assembly is really easy: just put the creamed spinach, bacon, mushrooms and Pepper Jack cheese on top of seasoned chicken breasts and bake everything uncovered to perfection. This chicken dinner recipe is anything but boring!

Generously season the chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F:
In the mean time, make the creamed spinach. Heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach – about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.



1.5-pound chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breasts, halved)
¼ tsp lemon pepper seasoning
1 tbsp butter
¼ tsp paprika

Creamed spinach:

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1 tbsp vegetable oil
4 garlic cloves minced
⅔ c mozzarella cheese shredded
⅔ c half and half
10 ounces spinach fresh

Other Ingredients:

4 slices bacon cooked, chopped
4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos
1 tbsp vegetable oil
4 ounces mushrooms sliced


Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Brush with melted butter a 13×9-inch baking dish.
Season the chicken breasts, with salt, paprika, and lemon pepper. Make sure to coat each well.
Arrange the seasoned chicken breasts into the prepared baking dish with the fatty part facing down.
Place it inside the preheated oven and bake for about 20 minutes.
Remove from the oven and let it rest at room temperature.

For the Creamed Spinach:

Place a large skillet on the stove and turn the heat to medium.
Add 1 tbsp of vegetable oil and allow it to become hot.
Add the spinach and cook for about a minute.
Remove the wilted spinach from the skillet.
In the same skillet, add half & half and minced garlic. Stir until well mixed and allow the mixture to boil.
Add the shredded cheese, then stir until melted completely.
Put the spinach back to the skillet, then cook everything for one more minute. Sprinkle salt and pepper to season. Remove the skillet from the stove.

For the Mushrooms:

Place a pan on the stove and turn the heat to medium.
Add 1 tbsp of vegetable oil and allow it to become hot.
Add the mushroom slices and sauté until soft and caramelized.

To Assemble:

Add creamed spinach, crumbled bacon, mushrooms, and cheese on top of each chicken breast.
Put them back inside the oven and bake for another 20 minutes.
Broil for about 2 minutes or until the cheese turns golden brown.
Serve and enjoy!

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