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Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

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

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This chicken dinner recipe is anything but boring! 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.  The recipe is super easy, you can also follow my step-by-step photos below.

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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:

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

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.

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach:

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Then add cooked and chopped bacon on top of chicken (make sure to cook the bacon in advance – I cooked it in the oven):

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Add cooked mushrooms on top:

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Add broken slices of pepper jack cheese (Monterey Jack cheese with Jalapenos):

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Bake the chicken in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Ingredients

    Chicken:
  • 1 tablespoon butter
  • 4 small chicken breasts or 2 large chicken breasts, halved
  • salt
  • lemon pepper seasoning
  • paprika
  • Creamed spinach:
  • 1 tablespoon vegetable oil
  • 10 oz fresh spinach
  • 4 garlic cloves, minced
  • 2/3 cup half and half
  • 2/3 cup mozzarella cheese, shredded
  • Other Ingredients:
  • 1 tablespoon vegetable oil
  • 4 oz mushrooms, sliced
  • 4 slices bacon, cooked, chopped
  • 4 slices of Pepper Jack cheese (Monterey Jack Cheese with Jalapenos)

Instructions

  1. Preheat the oven to 375 F.
  2. Butter the bottom of the baking dish (I used an oval casserole dish measured 13 inches x 9 inches x 4 inches deep).
  3. Generously season 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.
  4. In the mean time, 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.
  5. In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.
  6. Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

Notes

http://juliasalbum.com/2016/02/smothered-chicken-with-creamed-spinach-bacon-mushrooms/

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{ 43 comments… add one }
  • Jessica {Swanky Recipes} February 22, 2016, 9:17 pm

    Totally craving chicken and this sounds like an amazing recipe. We’re always looking for new recipes to add to the mix. All your chicken recipes are delicious!

  • Sweet Somethings Blog February 24, 2016, 1:18 pm

    My mouth is watering! This looks delicious…all of my favorite ingredients combined into one. Can’t wait to make it!

  • Marci April 1, 2016, 10:51 pm

    OMG to die for!!! I’m glad I made extra.

  • Jasmine April 19, 2016, 7:10 pm

    This was soooo good. Made it last night and it was a big hit!

  • Stephanie Brummett July 3, 2016, 9:33 pm

    I made this tonight and it turned out fabulous! I didn’t have pepper jack cheese so I left that out, and I had heavy cream and skim milk so I used a cup of each for the sauce, increased the amount of mozzarella and there was plenty to put on the mashed potatoes I made with it. The chicken was so moist! I will definitely be making this again!

    • Julia July 5, 2016, 8:17 pm

      So glad you liked it! Great substitutions! Mashed potatoes sound YUM with this chicken! 🙂

  • Joy July 7, 2016, 6:29 pm

    Unbelievable combo of flavors and textures. A total keeper! Thanks

    • Julia July 9, 2016, 3:01 pm

      Thank you so much, Joy! I am glad you enjoyed it!

  • Stephanie Brummett July 11, 2016, 6:38 pm

    I made this a few nights ago and it was so good! It’s the first time in a very long time that this dark meat lover actually enjoyed chicken breast. It was so moist and the whole dish was just so flavorful! I made mashed potatoes to go with it and the sauce was perfect with them. Leftovers the next day were just as amazing!

    • Julia July 15, 2016, 11:49 am

      Thank you, Stephanie! Glad you liked it!

      • Anthony nunan October 29, 2017, 2:10 am

        What’s is half and half ?

        • Julia October 30, 2017, 5:13 pm

          Half and half is an American product, which can be reproduced pretty close by combining half heavy cream and half regular milk.

  • Pamela Shank August 1, 2016, 10:07 am

    I am going to make this tomorrow for sure. Sounds wonderful…just need to hit the store for a few of the ingredients.

  • Jessica August 1, 2016, 5:03 pm

    We have made this recipe twice now and my family loves it. It is a new favorite on the menu!

  • Lisa August 9, 2016, 9:52 pm

    Amazing!! It was a hit in my house evem the kids loved it! Juicy, flavorful…there were no leftovers! Lol… Def will make again! Thanks for the receipe! 😉

  • Jane September 15, 2016, 2:24 pm

    I made this last night and it was superb!

  • Tabitha September 19, 2016, 6:28 pm

    Do you think this would be possible to make in a slow cooker? If so, how would you accomplish it?

  • adrienne September 27, 2016, 3:37 am

    Sooooooo Delicious!!! Made this for dinner was gone before icould take a pictre!!! Thanks for sharing!!

  • sungeda aktar October 26, 2016, 12:21 pm

    what can you use instead of bacon ?

    • Debra October 7, 2017, 12:00 pm

      Pancetta or thinly sliced ham would probably be fine. I wouldn’t use a ham that was too salty, maybe a smoked ham.

      • Julia October 31, 2017, 7:12 pm

        Yes, use pancetta or prosciutto.

  • Lora November 2, 2016, 5:50 pm

    Can this be frozen? Smothered chicken with spinach, bacon and mushrooms

    • Julia December 20, 2016, 6:04 pm

      Yes, this is a freezer friendly recipe.

  • jim November 3, 2016, 8:34 pm

    Out freaking standing! I used Swiss instead of pepper jack. It was awesome

    • Julia December 20, 2016, 5:54 pm

      Thank you, Jim, I am glad the recipe was a success for you! Swiss cheese sounds delicious!

  • Raymond Beaulieu January 19, 2017, 2:32 pm

    Delicious recipe. Didn’t follow directions. Did it my own way. Yummy. It’s almost impossible to screw up. Girlfriend freaked out and licked her plate. Highly recommend using young chicken thighs instead of breasts.

    • Julia January 31, 2017, 2:08 am

      I couldn’t agree more: it’s hard to go wrong with this recipe. Just pile everything on top and bake until the chicken is cooked! Thank you for leaving your comment – I really appreciate it! 🙂

  • Rosie April 10, 2017, 10:16 pm

    Make this tonight and it was amazing; very tasty. I followed the recipe exactly, however, I did have a lot of watery liquid in the baking dish after cooking that I drained off as it did not look attractive. Any idea why this happened?

  • Alison April 20, 2017, 5:31 pm

    Made half quantity for 2. Easy to make and looks just like the pictures. Tastes delicious and is filling. Served with new potatoes and carrots. Will definitely be cooking this again!

  • Kath May 30, 2017, 11:11 pm

    I loved this! I found this recipe by doing a search for ingredients. I only had chicken tenders, so baked them about half the time. Had no fresh spinach, so had to use frozen… had no mushrooms (so sad) and only had heavy whipping cream and shredded pepper jack, but even with all of those substitutions, the dish was fabulous (and especially quick)! I can’t wait to make it for the family as posted!

  • Tammy Simons June 8, 2017, 4:20 am

    How many net carbs per serving?

  • Sandie August 1, 2017, 9:38 am

    Hi Julia,
    Hard to find Monterey Jack cheese in Aus but will find a substitute ( hopefully with the jalapeños), but we don’t use the term 1/2 and 1/2 – is that another type of cheese? Look forward to making this!

  • jacqSprat44 August 2, 2017, 3:40 am

    What on earth is
    ‘half and half” ?

    • buckshotsmom August 11, 2017, 3:59 pm

      half and half (1/2 and 1/2)== half milk and half cream

      • Julia November 3, 2017, 7:47 pm

        Correct! You can approximate half & half by combing half milk half heavy cream.

  • kathy October 28, 2017, 1:23 am

    I made this tonight and it was so very good! I didn’t measure anything and it was perfect. Will for sure make this again. Great recipe!!! Thanks for sharing.

    • Julia October 30, 2017, 5:18 pm

      Thank you, Kathy, so much! I am glad you enjoyed it! This kind of recipe (when you layer everything on top of chicken) is the kind I love the most: you’re absolutely right, there is really not even a need to measure, just a guidance of what to layer on top! 🙂

  • Maria November 9, 2017, 4:51 am

    Made extra creamed spinach and mushroom for my vegetarian son and served it with rice like a casserole. No complaints here

    • Julia November 13, 2017, 8:44 pm

      Your vegetarian version of this dish sounds delicious! 🙂

  • Pat in SLO November 18, 2017, 3:41 pm

    Great recipe! To cut down on the dishes and layer some flavors I cooked the bacon in a large oven safe skillet, set aside, sauté the seasoned chicken in the bacon fat until nearly done, set aside with the bacon, cooked the mushrooms in the same skillet then added to the plate with the bacon and chicken, then cooked the creamed spinach…all in the same skillet. Then push the spinach aside to make space and layer and complete as directed. Delicious and only one pan to clean up!

    • Julia November 24, 2017, 10:06 pm

      Great tips! Thank you! 🙂

  • steffunny November 27, 2017, 8:28 pm

    OMGoodness, Julia … this is absolutely fabulous! i had neither lemon pepper nor bacon but it was still deeeelish and looked just like yours (without the bacon). thank you so very much! have a SPECTACULAR day!

  • sdm December 10, 2017, 12:05 am

    this is amazing—-ABSOLUTELY —A MAKE AGAIN!

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